The Pioneer Woman Tasty Kitchen
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Zucchini Fritters

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Level: Easy

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Description

Crispy, creamy and lemony zucchini fritters make for the perfect side.

Ingredients

  • 2 whole (8 Oz. Size) Zucchini, Ends Trimmed
  • 1 whole Lemon, Juiced
  • ½ cups Parsley, Chopped
  • ½ cups Flour
  • 2 whole Eggs, Beaten
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Pepper
  • 1 Tablespoon Grated Parmesan Cheese
  • 2 Tablespoons Italian Breadcrumbs
  • 4 Tablespoons Olive Oil, For Pan Frying
  • Plain Greek Yogurt, For Garnish
  • Lemon Wedges, For Garnish

Preparation

1. If you aren’t going to serve these immediately, heat your oven to 250 F. Chop the zucchini into small pieces. Place in a food processor and pulse until there are small bits left. (Another option is if you have a grating attachment on your food processor, feel free to use that).
2. In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, Parmesan cheese and breadcrumbs. Mix together until evenly distributed.
3. Place olive oil in a large frying pan and heat over medium high heat. Working in batches, add a little less than ¼ cup of batter to the frying pan for each fritter. Cook until golden brown on the bottom, about 45 seconds.
4. Flip them over and cook until golden brown on the other side.
5. Place a few layers of paper towel on a baking sheet or plate. Once fritters are done, transfer to the towel-lined dish and let the towel soak up the extra oil. Repeat frying the rest.
6. If not serving immediately, place baking sheet in a 250 F oven until ready to serve.
7. Serve with more lemon juice and a dollop of Greek yogurt.

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