Description
These Zucchini & Polenta Fritters are crispy, savory, and packed with fresh flavors. Combining tender grated zucchini with creamy polenta and Parmesan, these pan-fried fritters make a perfect appetizer or light meal, served best warm with a dollop of sour cream or yogurt.
Ingredients
Scale
Fritters
- 2 medium zucchinis, grated
- 1 cup cooked and cooled polenta
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
For Frying
- Vegetable oil, for pan-frying
Instructions
- Prepare Zucchini: Place the grated zucchini in a clean towel and squeeze out as much moisture as possible to avoid soggy fritters.
- Mix Ingredients: In a large bowl, combine the drained zucchini, cooked polenta, flour, Parmesan cheese, chopped green onions, minced garlic, egg, salt, black pepper, and chopped parsley. Mix thoroughly until well combined into a batter.
- Heat Oil: Heat a thin layer of vegetable oil in a nonstick skillet over medium heat until shimmering but not smoking.
- Form Fritters: Using a spoon, scoop 2–3 tablespoons of the batter into the pan per fritter and gently flatten each with a spatula into rounds.
- Cook Fritters: Cook each fritter for 3 to 4 minutes on each side, or until golden brown and crisp. Carefully flip to cook evenly on both sides.
- Drain: Transfer cooked fritters to a plate lined with paper towels to absorb any excess oil.
- Serve: Repeat with the remaining batter and serve all fritters warm, optionally accompanied with sour cream, yogurt, or your favorite dipping sauce.
Notes
- Be sure to thoroughly squeeze the zucchini to remove moisture; this helps achieve a crispy texture.
- You can omit the Parmesan cheese for a dairy-free option, though it adds great flavor.
- For crispier fritters, cook in batches without overcrowding the pan.
- Leftover fritters can be reheated in a skillet or oven to retain crispiness.
