Best Mini Zucchini Fritters Recipes

EASY ZUCCHINI FRITTERS

Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
Heat olive oil in a large skillet over medium-high heat.
Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

ZUCCHINI FRITTERS

Zucchini Fritters image

The fresh herbs give these tiny zucchini fritters a beautiful earthiness. Serve them as an appetizer, for brunch, or as a light lunch.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Yield Makes about 20

Number Of Ingredients 10

Ingredients

2 medium zucchini (about 8 ounces each), trimmed
1 medium onion
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/3 cup all-purpose flour
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
Extra-virgin olive oil, for frying
Plain yogurt and apricot jam, for serving

Steps:

Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.
Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.
Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.
Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.