Do you have any recipes from your childhood that you still crave? Zucchini Parmesan Cheese Fritters is one of those recipes for me.
Parmesan zucchini fritters are easy to make and versatile enough to be served as a unique appetizer, light dinner, or a tasty side dish. Make the most of a late summer zucchini harvest with this easy fritter recipe. This version is made with parmesan cheese and fresh basil, but it’s very easy to change the flavor profile by using different herbs, cheeses, and dipping sauces.
Zucchini has a very high moisture content, which is why the key to making crispy fritters is to make sure you remove as much of it as possible before mixing the batter. Here’s how:
Shred the zucchini on the largest holes of a box grater or use the shredding disk of a food processor.
Spread the shredded zucchini on a clean kitchen towel, sprinkle with salt and let sit for 10 minutes (this helps to draw the moisture out).
Pull up the sides of the towel, twist, and squeeze the zucchini until no more liquid comes out.To Make this Recipe You’ Will Need the following ingredients:
°3 large zucchini, finely grated
°1/2 teaspoon salt
°5 t flour
°4 tablespoons Parmesan cheese
°1/4 teaspoon salt
°Ground black pepper to taste
°1 tablespoon grated Parmesan cheese, or to taste
°pinch of salt
°1/4 c sour cream for garnish
Combine zucchini and salt in a bowl and stir until combined. Set aside for 10 minutes. Pour the mixture onto a clean dish towel or cheesecloth and squeeze until completely drained.
Beat eggs in a bowl and add flour, Parmesan cheese, salt and pepper. Stir in the filtered zucchini and mix well.
Heat the oil in a medium sized frying pan over a medium to high heat. Add the mixture with a spoon. Cook pancakes until golden brown on both sides, about 5 minutes per batch. Transfer to a serving dish and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.