Zucchini Herb Fritters Recipe

Name: Zucchini Herb Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 zucchini approx 2-inch diameter, trimmed, cut into 4-inch sections; 1 teaspoon sea salt; 2 yukon gold potatoes baby, peeled; 2 green onions thinly sliced; 1 large egg lightly beaten; 1/2 teaspoon freshly ground black pepper; 1/2 cup all purpose flour; 1/4 cup grated Parmesan cheese; sea salt; freshly ground black pepper; olive oil for frying

Servings: persons

3 zucchini approx 2-inch diameter, trimmed, cut into 4-inch sections
1 teaspoon sea salt
2 yukon gold potatoes baby, peeled
2 green onions thinly sliced
1 large egg lightly beaten
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
1/4 cup grated Parmesan cheese
sea salt
freshly ground black pepper
olive oil for frying

1
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach medium shredding blade. Position large bowl under attachment to catch shredded ingredients. Place zucchini sections, 1 at a time, in feed tube. Turn stand mixer to speed 5 and process. Repeat with remaining sections. Transfer to colander and sprinkle with 1 teaspoon sea salt. Toss to combine and let drain 10 minutes. Wring moisture from zucchini by pressing against sides of colander or wrapping in a clean dishcloth and wringing them out. Place shredded zucchini in large mixing bowl and toss with fork to loosen shreds. Stack potatoes end to end in feed tube.
2
Process on speed 6 until potatoes are shredded. Add to zucchini mixture along with scallions, egg, flour and Parmesan cheese. Season with sea salt and fresh black pepper to taste.
3
Preheat oven to 200 degrees.
4
In large skillet heat 1 tablespoon olive oil over medium-high heat. Drop zucchini mixture by 1/4 cupfuls into hot skillet. Do not overcrowd pan - just 2-3 fritters at a time. Flatten slightly and cook until crisp and golden, 3-4 minutes per side. Transfer fritters to foil lined baking pan and keep warm in oven while cooking remaining fritters.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 zucchini approx 2-inch diameter, trimmed, cut into 4-inch sections, 1 teaspoon sea salt, 2 yukon gold potatoes baby, peeled, 2 green onions thinly sliced, and more.

Yes, Zucchini Herb Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Herb Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions