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Zucchini fritters

Zucchini fritters

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## 👩‍🍳 Instructions

### 1. **Prepare the Zucchini**

Grate the zucchinis and place them in a colander. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes. Then, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is key for crispy fritters.

### 2. **Mix the Batter**

In a bowl, combine the drained zucchini, eggs, flour, Parmesan, garlic, onion (if using), herbs, salt, and pepper. Stir until well combined and a thick batter forms.

### 3. **Heat the Pan**

Heat a generous drizzle of oil in a non-stick skillet over medium heat.

### 4. **Cook the Fritters**

Scoop heaping tablespoons of the batter into the hot pan, flattening slightly with a spatula. Cook for 3–4 minutes per side, or until golden brown and cooked through. Work in batches to avoid overcrowding the pan.

### 5. **Drain and Serve**

Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.

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## 🍽️ Serving Suggestions

* Top with **poached eggs** for a brunch-worthy plate.
* Serve with **tzatziki or spicy mayo** for dipping.
* Pair with a **fresh salad or soup** for a light lunch or dinner.
* Make mini versions for **party appetizers or lunchboxes**.

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## 💡 Tips and Variations

* Want a gluten-free version? Use almond flour or gluten-free breadcrumbs.
* Add shredded carrots, corn, or chopped spinach for more veggies.
* For extra protein, mix in crumbled feta or cooked quinoa.
* Leftovers? Reheat in a toaster oven or skillet to bring back the crisp!

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## 🥗 Light, Crispy, and Full of Flavor

Zucchini fritters are a perfect way to sneak in more veggies without sacrificing flavor or crunch. Easy to make and even easier to love, they’ll quickly become a go-to in your kitchen — especially when your garden or market is overflowing with zucchini.

Try them once, and you’ll be hooked!

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