These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.
This is one of the best ways to use zucchini. The trick for making crisp zucchini fritters to squeeze the water as much as possible. They're easy to make, customise relatively inexpensive, and a great way to add more vegetables to a meal while still feeling satisfying to eat.
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About Zucchini Fritters
Zucchini Fritters are crisp and crunchy on the outside with a soft textured inside. With the burst of flavours these fritters are great to snack that even kids would love it. Make it big sized and they serve as a great savoury pancakes for breakfast.
I wanted to make it gluten free so ended up creating this recipe. I have tried it couple of times and these turned out super good. So with perfect measures I am sharing the recipe here.
The first time I tried I was skeptical how my family would react so was waiting for them to taste it. But to my surprise everyone including my mother loved it so much and they complained saying it got over soon. So next time made a big batch to serve them and they all enjoyed it.
I served it with cheese spread that I had in hand and it was perfect combination. You can serve it with tomato ketchup too. This recipe is egg free, gluten free so try and enjoy it guilt free.
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Zucchini Fritters Video
Zucchini Fritters Ingredients
- Zucchini - Forms the base of these fritters. Grate them using big holed grater, squeeze water completely then use it.
- Rice flour - is added to make the fritters crisp and makes the binding easier.
- Besan flour - adds a nutty flavour and gives body to these fritters.
- Chilli flakes , Pepper powder - Chilli flakes and pepper powder is added for spice.
- Ginger, Garlic - is added for taste and flavour. You can grate or fine chop and add it.
- Onion - Add it finely chopped to add crunch and taste to the fritters.
- Curd - adds a mild sour taste.
- Oil - is used for shallow frying. Any flavourless cooking oil can be used for this recipe.
- Salt - is added to taste and balance the flavours.
- Soda - helps to soften the inside texture. It helps to avoid fritters turning hard.
How to make Zucchini Fritters Step by Step
1.Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.
2.Transfer to a strainer, add salt to taste, mix well.
3.Keep covered and let it rest for 10-15 minutes.
4.Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.
5.To a mixing bowl add
- 3 cups grated zucchini
- ⅓ cup rice flour
- ⅓ cup besan flour
- 1 tablespoon garlic
- 1 teaspoon ginger
- ½ teaspoon chilli flakes
- ¼ teaspoon pepper powder
- salt to taste
- ½ cup onion
- 2 tablespoon thick curd
- ¼ teaspoon soda
6.Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.
7.Scoop the batter using a deep curved ladle.
8.Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.
9.Flip over and cook. Cook both the sides until golden brown.
Serve hot!
Expert Tips
- Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
- Balance - Measure zucchini after grating and adjust the flours accordingly.
- Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
- Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
- Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.
Serving and Storage
Zucchini fritters are best served hot and crisp, straight from the pan. Serve with Greek yogurt, sour cream, or even cheese spread. You can store the batter in fridge for 2 days. Fritters should be served right way for enjoying the best taste.
FAQS
1.Why is my fritters soggy and not crisp?
If you fry them when oil is not hot and ready the fritters might turn soggy. If the batter is too loose also it may turn soggy.
2.Can I air fry or bake them?
Yes you can but can't expect the same results as shallow frying.
- Air Fryer - Reheat at 180°C (350°F) for 3-5 minutes until hot and crispy.
- Oven - Bake at 180°C (350°F) for 10-12 minutes.
3.What can I serve fritters with?
You can serve it with tomato ketchup, green chutney or sour cream or cheese spread.
If you have any more questions about this Zucchini Fritters Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Zucchini Fritters Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Zucchini Fritters Recipe
Ingredients
- 3 cups grated zucchini
- ⅓ cup rice flour
- ⅓ cup besan flour
- 1 tablespoon garlic
- 1 teaspoon ginger
- ½ teaspoon chilli flakes
- ¼ teaspoon pepper powder
- ½ cup onion
- 2 tablespoon thick curd
- ¼ teaspoon soda
- salt to taste
Instructions
- Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.
- Transfer to a strainer, add salt to taste, mix well.
- Keep covered and let it rest for 10-15 minutes.
- Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.
- To a mixing bowl add
- 3 cups grated zucchini⅓ cup rice flour⅓ cup besan flour1 tablespoon garlic1 teaspoon ginger½ teaspoon chilli flakes¼ teaspoon pepper powdersalt to taste ½ cup onion2 tablespoon thick curd¼ teaspoon soda
- Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.
- Scoop the batter using a deep curved ladle.
- Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.
- Flip over and cook. Cook both the sides until golden brown.
- Serve hot!
Video
Notes
- Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
- Balance - Measure zucchini after grating and adjust the flours accordingly.
Batter - The batter should be thick and not too loose. So add the extracted juice only if needed. - Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
- Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.
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