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Crispy Zucchini Fritters

These zucchini fritters are made by grating zucchini directly into cold water to prevent sogginess, then squeezing out excess moisture. The mixture is pan-fried until crispy on the outside and tender inside, resulting in a cloud-like texture with a mildly bitter zucchini flavor and nutty oil aroma.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini about 200 grams
  • 1 teaspoon salt for salting zucchini
  • 2 tablespoons vegetable oil for frying
  • 1/4 cup all-purpose flour helps bind the mixture
  • 1 large egg for binding
  • 1 clove garlic minced
  • to taste black pepper optional

Equipment

  • Grater
  • Mixing bowl
  • Clean Cloth or Cheesecloth
  • Frying pan
  • Spatula

Method
 

  1. Grate the zucchini using a box grater, then immediately transfer the grated zucchini into a bowl of cold water. Stir gently to loosen the grains before draining through a fine mesh or cheesecloth. Squeeze out as much excess moisture as possible using your hands or a clean cloth.
    1 teaspoon salt
  2. In a mixing bowl, combine the squeezed zucchini with the minced garlic, beaten egg, flour, salt, and black pepper. Mix well until a cohesive batter forms that holds shape when scooped.
    1 teaspoon salt
  3. Heat a tablespoon of vegetable oil in a frying pan over medium heat until shimmering and just starting to smoke. Use a spoon or measuring cup to portion out the batter and gently flatten into a thin circle.
    1 teaspoon salt
  4. Cook the fritters for about 3-4 minutes on each side, until golden brown and crispy. Flip carefully with a spatula and ensure they are cooked through and have a crispy exterior.
  5. Transfer the cooked fritters onto a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, garnished as desired.