Zucchini Fritters

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crispy outside, tender inside, herby flavor.
• Great use for summer zucchini glut.
• Naturally vegetarian.
• Side, appetizer, or light meal with yogurt sauce.
• Kids actually eat them.

Ingredient Notes

• Real Parmigiano-Reggiano adds savory depth.
• Fresh dill is best; parsley works.
• Greek yogurt sauce balances the richness.

Ingredient Substitutions

• Add corn kernels for sweetness.
• Feta instead of Parm.
• Cumin + cilantro for Middle Eastern style.

Equipment Needed

• Box grater
• Clean kitchen towel
• Large skillet

Prep Tips

• Use the large holes of a box grater.
• Squeeze in two batches if it's a lot.

Instructions

1. 1

   Gather and prep: 1 medium zucchini, sliced, 1 large egg, 1 cup flour, 1 cup parmesan cheese, 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, chop the vegetables into even pieces, and grate the parmesan before you start cooking.

2. 2

   Grate zucchini, squeeze dry.

3. 3

   Mix with egg, flour, parmesan, garlic.

4. 4

   Pan-fry spoonfuls 3 min per side.

Artsi Pro Tips

• SQUEEZE the zucchini until it's bone-dry — fritters fall apart otherwise.
• Don't crowd the pan — they need space to crisp.
• Eat hot — they soften as they cool.

Common Mistakes

• Wet zucchini — soggy fritters that fall apart.
• Crowded pan — steam, not crisp.
• Flipping too early — they break.

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