Zucchini-Parmesan Fritters

Good basic recipe that needs some extra seasoning and love. I added grated onion, grated carrot, garlic powder, onion powder, dried parsley (all of which you most likely have in your fridge or pantry). My hubby doesn't eat cheese, so I omitted the Parm and they were delicious. Perfect lunch.

Drain zucchini after straining. Omit salt in batter. Works best in air fryer

This are Amazing!!!! soo tasty! I followed the recipe as written and added 1tsp onion powder. Served with sour cream. Delicious!!!

Honestly, while this recipe looks great, I saw the ingredients and saw the opportunity to adjust it a bit. I also know from past experience that zucchini fritters often times don’t retain their crunchy surface. So here are my additions: I had some broccoli on hand so I added about 1/3 cup grated broccoli. I thought it would add a nice subtle flavor signature. I added, 3 cloves of minced garlic and 1 minced red onion to give me a more “savory” flavor. Then, because I increased the veggies, I became concerned about the batter going far enough. Therefore, to increase the batter a bit, I added a 2nd egg, 4 tablespoons of corn meal and then 2 tablespoons of stone ground corn grits to ensure the crunchiness post cooling. I like the interior to be soft w/a crunchy crust. I also added a about 1/2 tsp of curry. (curry is always a delicious addition to vegetables!) I did NOT add any salt to the batter as I used fresh grated Romano cheese and ample salt to the zucchini initially to extract the water. So basically, as I typically do, I used this recipe as a foundation from which to improvise other flavors I’ve come to love other ethnic/regional cuisines. They came out FANTASTIC and just as I’d hoped: soft & savory inside, subtle crispy crunch remained outside even after they cooled. With my additions, they didn’t need the dipping sauce, so I didn’t bother making it.

Honestly, while this recipe looks great, I saw the ingredients and saw the opportunity to adjust it a bit. I also know from past experience that zucchini fritters often times don’t retain their crunchy surface. So here are my additions: I had some broccoli on hand so I added about 1/3 cup grated broccoli. I thought it would add a nice subtle flavor signature. I added, 3 cloves of minced garlic and 1 minced red onion to give me a more “savory” flavor. Then, because I increased the veggies, I became concerned about the batter going far enough. Therefore, to increase the batter a bit, I added a 2nd egg, 4 tablespoons of corn meal and then 2 tablespoons of stone ground corn grits to ensure the crunchiness post cooling. I like the interior to be soft w/a crunchy crust. I also added a about 1/2 tsp of curry. (curry is always a delicious addition to vegetables!) I did NOT add any salt to the batter as I used fresh grated Romano cheese and ample salt to the zucchini initially to extract the water. So basically, as I typically do, I used this recipe as a foundation from which to improvise other flavors I’ve come to love other ethnic/regional cuisines. They came out FANTASTIC and just as I’d hoped: soft & savory inside, subtle crispy crunch remained outside even after they cooled. With my additions, they didn’t need the dipping sauce, so I didn’t bother making it.

These were awesome! I added garlic powder, 1/4 minced orange pepper, and replaced parmesan with finely shredded pepper jack. Will definitely make this again!