Method:
Grate the Vegetables: Start by grating the zucchini and potatoes using a box grater. Once grated, place them in a large mixing bowl and sprinkle with ½ teaspoon of salt. Let them sit for about 10 minutes. This will help release moisture from the vegetables.
Remove Excess Moisture: After the 10 minutes, use a clean kitchen towel or your hands to squeeze out as much liquid as possible from the zucchini and potatoes. This step is key to getting crispy fritters and not soggy ones, so don’t skip it!
Mix the Fritter Batter: Add the squeezed zucchini-potato mixture back into the bowl and combine it with the egg, flour, grated cheese, green onions, parsley, the remaining ½ teaspoon salt, and black pepper. Stir everything together until well mixed. If the mixture feels too dry, add a little bit of the reserved liquid.
Cook the Fritters:
Shallow Frying: Heat a generous amount of oil (enough to cover the bottom of the pan) over medium heat. Using two spoons, scoop out heaping tablespoons of the batter and drop them into the hot oil. Flatten the fritters slightly with the back of the spoon. Fry them for about 2-3 minutes on each side, until golden and crispy.
Oven Baking: Alternatively, for a lighter version, preheat the oven to 350°F (180°C), line baking sheets with parchment paper, and spoon the batter into small mounds. Flatten each mound and bake for 30-40 minutes until golden.
Serve: Drain the fritters on paper towels to remove excess oil. Serve them warm or at room temperature with a dipping sauce like marinara, pesto, or a simple lemon wedge.
Tips:
Don’t skip squeezing the vegetables! The extra moisture is what causes soggy fritters, so make sure you get as much liquid out as possible
Nonna TV
t the oil temperature:** If it’s too hot, the fritters might burn before cooking through; if it’s not hot enough, they can absorb too much oil and become greasy【9†source
Nonna TV
e them in batches:** If you don’t have a large pan, it’s better to cook the fritters in small batches so they fry evenly.
Variations & Substitutions:
Gluten-Free: Use gluten-free flour in place of regular flour.
Vegan: Replace the egg with a flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for a few minutes to thicken).
Dairy-Free: Skip the cheese or use a dairy-free alternative like nutritional yeast for a cheesy flavor.