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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: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Zucchini 2 medium about 350-400 grams: Provides Fresh mild vegetable base
  • Salt 1 teaspoon: Helps Draw out excess moisture
  • Vegetable oil 3 tablespoons: Creates Crispy golden frying texture
  • All-purpose flour 1/4 cup: Acts As binding structure
  • Egg 1 large: Adds Soft cohesion and richness
  • Garlic 1 clove minced: Brings Warm aromatic depth
  • Black pepper to taste optional: Adds Mild savory spice

Equipment

  • Box grater
  • Mixing bowl
  • Frying pan
  • Spatula
  • Paper towels

Method
 

  1. Grate zucchini directly into a bowl or onto a clean cloth.
  2. Sprinkle with salt and let sit 10 minutes to draw out moisture before squeezing thoroughly.
  3. Drain thoroughly and squeeze out excess liquid.
  4. Transfer zucchini to a clean mixing bowl.
  5. .Sprinkle salt and mix gently, add minced garlic and black pepper and Crack in the egg and combine well.
  6. Stir in all-purpose flour to form batter.
  7. Heat vegetable oil in a frying pan and spoon small portions of mixture into hot oil.
  8. Flatten lightly with a spatula.
  9. Fry until golden and crisp on both sides.
  10. Remove and drain on paper towels before serving.