Zucchini Fritters Recipe

Zucchinis: Fresh zucchinis are the star of this recipe, providing a mild flavor and a tender texture.

Salt: Used to draw out moisture from the zucchinis and to season the fritters.

Almond flour: A gluten-free alternative to regular flour, adding a nutty flavor and helping to bind the fritters.

Parmesan cheese: Adds a rich, savory flavor and helps to bind the fritters together.

Egg: Acts as a binder to hold the ingredients together.

Garlic: Adds a robust, aromatic flavor to the fritters.

Black pepper: Adds a hint of spice and enhances the overall flavor.

Olive oil: Used for frying the fritters, giving them a crispy exterior.

When preparing the zucchinis, make sure to squeeze out as much water as possible after salting. Excess moisture can make the fritters soggy and prevent them from achieving a crispy texture. Use a clean kitchen towel or cheesecloth to wring out the zucchini thoroughly.

• Zucchinis - Substitute with yellow squash: Yellow squash has a similar texture and moisture content, making it a great alternative for fritters.

• Almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and provides a slightly sweet flavor that complements the fritters.

• Grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good option for those avoiding dairy.

• Egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works as a binder and is a great vegan alternative.

• Garlic - Substitute with shallots: Shallots provide a mild, sweet onion flavor that can enhance the taste of the fritters.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for frying fritters.

• Allow the zucchini fritters to cool completely at room temperature before storing.
• Place the fritters in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days.
• For longer storage, arrange the cooled fritters on a baking sheet in a single layer and freeze until solid.
• Transfer the frozen fritters to a freezer-safe bag or container, labeling with the date.
• Keep the fritters in the freezer for up to 2-3 months.
• Reheat refrigerated fritters by placing them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
• For frozen fritters, reheat directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes or until crispy and hot.
• Alternatively, reheat in a skillet over medium heat with a bit of olive oil until warmed and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the zucchini fritters on a baking sheet lined with parchment paper. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method: Heat a small amount of olive oil in a skillet over medium heat. Place the fritters in the skillet and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.

• Microwave Method: Place the zucchini fritters on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the fritters in a single layer in the air fryer basket. Cook for 3-5 minutes, shaking the basket halfway through, until they are hot and crispy.

• Toaster Oven Method: Set your toaster oven to 375°F (190°C). Place the zucchini fritters on the toaster oven tray. Heat for about 8-10 minutes, flipping once, until they are thoroughly warmed and crispy.

• Grater: To grate the zucchinis into fine shreds.

• Colander: To hold the grated zucchini and allow excess water to drain out.

• Mixing bowl: To combine the grated zucchini with other ingredients.

• Measuring spoons: To measure out the salt, almond flour, and black pepper accurately.

• Measuring cups: To measure the almond flour and grated parmesan cheese.

• Garlic press: To mince the garlic cloves efficiently.

• Whisk: To beat the egg before adding it to the mixture.

• Spatula: To flatten the fritters slightly in the skillet.

• Skillet: To cook the fritters until they are golden brown.

• Paper towels: To drain the cooked fritters and remove excess oil.

• Spoon: To scoop the mixture into the skillet.

Prepare ingredients ahead: Grate the zucchinis and mince the garlic the night before to save time.

Use a food processor: Quickly grate the zucchinis and parmesan cheese using a food processor.

Preheat the skillet: Start heating the olive oil while mixing the ingredients to save a few minutes.

Batch cooking: Cook multiple fritters at once if your skillet is large enough.

Paper towel trick: Use paper towels to press out excess water from the zucchinis more efficiently.