The abundance of summer squash and zucchini is truly a blessing! One that you want to share with everyone, anyone, please for the love of God, take these squash off my hands! Zucchini fritters are a very tasty way to work though that stash that seems to be doubling every few days. Sure, they’re fried, but its the end of summer, and they are that good! This is the time to be grateful for the harvest and creative in the kitchen, and soak up every, last sunny morsel of summer.
These fritters are a moderate amount of work, but let me tell you, sooo very worth it!
Panko and Parmesan Zucchini Fritters
Grab that medium-large zucchini that is too big to sauté and start shredding it on the box grater or in the food processor.
I used one of my “globe” zucchinis or “eight ball” that got a little too big. Take out any big seeds. Also shred 1/4 of a yellow onion.
Set in a strainer over a bowl and sprinkle with 1 tsp of kosher salt. Allow to sit anywhere from 10 minutes to an hour. This will drain the extra water and allow your fritters to get crispy.
Press out the liquid you can in the strainer, then wrap the zucchini and onion mixture in a towel.
Gently squeeze to remove even more liquid. I’ve ripped a towel doing this before, so please be gentle and don’t use your favorite brand-new towel.
In a bowl, mix the flour, panko bread crumbs, parmesan cheese, garlic, parsley, pepper and an egg. Then mix in the zucchini and onion.
Pour a few glugs of your favorite frying oil into a nice, hot pan. I like to use grape seed oil because it has a high smoke point and light flavor.
Shape little patties and fry for a few minutes on either side.
The fritters are done when brown like this on both sides.
Sprinkle with salt as soon as you pull them off to rest!
Serve warm with a dollop of healthy ranch-style dip. These fritters make great appetizers for a party, but we mainly eat them for dinner!
- 1½- 2 lbs zucchini, grated
- ¼ medium yellow onion, grated
- 1 tsp salt, plus more for sprinkling
- ¼ cup flour
- ¼ cup panko bread crumbs
- ¼ cup parmesan cheese, grated
- 1 egg
- 2 clover of garlic, minced
- 1 Tbs parsley chopped (or other fresh herbs)
- Black pepper
- Oil for frying
- Place grated zucchini, onion and salt in a colander over a bowl and allow liquid to drain for 10 -60 minutes.
- Squeeze liquid from the zucchini and onion by wrapping in a towel and gently pressing.
- Mix flour, panko, cheese, egg, garlic, parsley and a little black pepper in a bowl.
- Mix in the zucchini and onion, stir until well combined.
- Heat a skillet with 3-4 Tbs of frying oil.
- Shape small patties of the zucchini mixture, fry on both sides for a few minutes, until golden brown.
- Remove from pan and allow to rest on paper or cloth, sprinkle with salt immediately.
- Serve warm and enjoy!
