Description
Crispy Zucchini and Creamy Leek Fritters are a delicious and easy-to-make dish that combines the freshness of zucchini and leeks with a crispy exterior.
Ingredients
Scale
- 2 medium zucchinis, grated (about 2 cups)
- 1 large leek, white and light green parts only, finely chopped
- 1 teaspoon salt, divided
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup fresh herbs (such as parsley, dill, or chives), chopped
- 1/4 cup sour cream or Greek yogurt (for serving)
- Vegetable oil for frying
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Transfer to a large mixing bowl.
- Add the chopped leek and 1/2 teaspoon of salt to the zucchini. Mix well and let it sit for about 10 minutes.
- After 10 minutes, stir in the flour, Parmesan cheese, eggs, black pepper, garlic powder, and remaining 1/2 teaspoon of salt. Mix until well combined.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of the spoon.
- Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
- Serve warm with a dollop of sour cream or Greek yogurt on the side.
Notes
- For added flavor, mix in some crumbled feta cheese or diced sun-dried tomatoes into the batter.
- If you prefer a baked version, preheat the oven to 400°F, place the fritters on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg