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Have you ever found yourself with an abundance of garden-fresh zucchinis and wondered what delightful dish you could create? These Panko Parmesan Zucchini Fritters are just the answer! Easy to make, healthy, and bursting with flavor, they are the perfect solution to your zucchini surplus.
An Introduction to Zucchini-Parmesan Cheese Fritters
After years of overlooking the humble zucchini fritter, I finally gave them a try, and wow, have I been missing out! Much like my late discovery of zoodles, these fritters have quickly become a staple in our home. Made with organic zucchinis from our Imperfect Produce box, they’re a delicious way to celebrate the bounty of your garden.
Why You’ll Love This Recipe
Not only are these fritters incredibly easy to whip up, but they’re also a healthy treat that showcases the zucchini’s natural flavors. The combination of panko and Parmesan adds a delightful crunch and savory taste that will have you coming back for more.
Kitchen Equipment You’ll Need
- Grater or food processor for shredding zucchini
- Colander
- Large mixing bowl
- Cheese cloth or clean kitchen towel
- Saute pan
- Spatula
Ingredients
- 1 1/2 lbs shredded zucchini (approximately 4 cups)
- 1 1/2 teaspoon kosher salt, divided
- 3 garlic cloves, minced
- 1/3 cup fresh grated Parmesan cheese
- 2/3 cup panko bread crumbs
- 1 large egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon fresh ground black pepper
- 1/2 tablespoon olive oil
Instructions
- Shred the zucchini and place it in a colander over the sink or a large bowl. Sprinkle with 1 teaspoon of kosher salt and let it sit for 10 minutes to sweat out excess moisture. Press and squeeze out the remaining moisture or use a cheesecloth to wring out the moisture.
- In a large mixing bowl, combine the zucchini with the remaining ingredients. Mix well until fully combined.
- Heat a saute pan over medium-high heat and add olive oil.
- Scoop 1/2 cup of the batter into your palm, form it into a patty, and add it to the pan. Repeat with the remaining batter.
- Cook each fritter for 2-4 minutes on each side until they are slightly browned.
- Serve immediately for the best taste and texture.
Tips for Success
To ensure your fritters hold together and have a crispy texture, make sure to remove as much moisture from the zucchini as possible. Using a cheesecloth is highly effective for this step.
Additional Tips and Variations
If you prefer smaller, thinner fritters, use 1/4 cup of batter for each patty. You can also experiment with adding chopped herbs like basil or parsley for an extra burst of flavor.
Nutritional Highlights (Per Serving)
- Calories: 70 kcal
- Carbohydrates: 8 g
- Protein: 4 g
- Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 4 mg
- Sodium: 625 mg
- Potassium: 281 mg
- Fiber: 1 g
- Sugar: 3 g
- Vitamin A: 235 IU
- Vitamin C: 18 mg
- Calcium: 88 mg
- Iron: 1 mg
Frequently Asked Questions (FAQ)
Can I freeze these fritters? Yes, you can freeze cooked fritters. Allow them to cool completely, then store them in an airtight container for up to 3 months. Reheat them in the oven for best results.
What can I serve with zucchini fritters? These fritters are delicious on their own but can be served with a dollop of sour cream, Greek yogurt, or a light salad on the side.
Conclusion
I hope you’ll give these Zucchini-Parmesan Cheese Fritters a try! They’re a wonderful way to enjoy the fresh flavors of the season. If you do make them, I’d love to hear about your experience. Feel free to share your thoughts and any creative variations you tried. Bon appétit!
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