EASY Zucchini Fritters Recipe | Quick & Crispy Zucchini Fritters

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for frying.

baking powder

🥗Healthier: baking soda

💰Cheaper: none

Baking soda can be used as a substitute for leavening.

flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber while maintaining similar costs.

Wash and pat dry the zucchinis, then cut off about half an inch from the ends.

Grate the zucchinis using a box grater and transfer to a colander over a bowl.

Season the grated zucchini with sea salt and let it sit for a couple of minutes to extract water.

In a large bowl, add 1/2 cup of all-purpose flour and make a well in the center.

Crack in 1 large egg and whisk until well mixed.

Add in 1/3 cup of club soda and mix until the batter is lump-free.

Add in 1 small finely chopped onion, 2 cloves of roughly chopped garlic, and 2 tablespoons of chopped fresh parsley.

Season with sea salt and freshly cracked black pepper, and mix until well combined.

Press down on the grated zucchini to remove excess water, then add it to the batter and mix until combined.

Heat a large fry pan over medium heat and add 1/2 cup of extra virgin olive oil.

Once the oil is hot, add spoonfuls of the batter into the pan, ensuring they are spaced out.

Cook for about 2 minutes per side until golden brown.

Transfer cooked fritters to a wire rack with paper towels underneath to absorb excess oil.

In a small bowl, combine 1/2 cup of mayonnaise, 1 finely grated clove of garlic, 1 teaspoon of hot smoked Spanish paprika, 1 teaspoon of fresh lemon juice, and 1 tablespoon of extra virgin olive oil. Season with salt and pepper and whisk until creamy.

Serve the fritters alongside the spicy garlic mayo aioli.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens