Servings: 4 (Makes 8 fritters) 1x
Scale
Ingredients
- 4 cups shredded zucchini (~2 medium zucchini)
- ¾ teaspoon fine salt, divided
- 2 large eggs
- ¼ cup bread crumbs*
- ¼ cup shredded Parmesan cheese*
- ¼ cup finely diced yellow onion
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- 1 tablespoon avocado oil, divided
- Optional for topping: sliced green onion, sour cream, red pepper flakes, and/or fine salt and pepper
Instructions
- In a colander, place the shredded zucchini and sprinkle ½ teaspoon salt over top. Toss gently and let sit for 10 minutes to allow zucchini to “sweat” and release liquid into the sink or over a bowl. After 10 minutes, transfer the zucchini to a flour sack towel, paper towel, or cheesecloth. Squeeze as much liquid out as you possibly can. (NOTE: This step is important to remove as much moisture as possible from the shredded zucchini).
- In a medium bowl, combine the eggs, bread crumbs, Parmesan cheese, onion, baking powder, garlic powder, Italian seasoning, red pepper flakes, remaining ¼ teaspoon salt, and black pepper.
- Add the squeezed shredded zucchini to the bowl and stir to combine well.
- Place a medium skillet on the stove over medium-high heat or preheat a griddle to medium-high heat. Cook in two batches. Add ½ tablespoon of oil to the skillet. Once hot, drop ¼-cup portions of the zucchini mixture onto the pan, working in batches and cooking 4 fritters at a time. Press down gently as they cook so the fritters are about ½-inch thick.
- Cook until they are nice and golden brown, 3-5 minutes, on one side. Then flip each one carefully and cook for another 2-3 minutes on the other side. When golden brown on both sides and cooked through, transfer the fritters to a wire rack or plate. Add the remaining ½ tablespoon of oil to the skillet and repeat with the second batch.
- Serve the fritters warm and, if desired, top with a dollop of sour cream, or add green onion and a pinch of crushed red pepper for a little kick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
* For gluten free, use an equal amount of gluten-free bread crumbs.
* For dairy free, substitute ¼ cup almond flour for the ¼ cup Parmesan cheese.
Nutrition Information
- Serving Size: 2 fritters
- Calories: 130
- Fat: 8 g
- (Sat Fat: 2 g)
- Sodium: 639 mg
- Carbohydrate: 9 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 7 g
- Cholesterol: 76 mg