Description
Crispy on the outside and tender inside, these Zucchini & Polenta Fritters blend fresh zucchini with golden cornmeal for a light, flavorful snack or side dish. Perfectly seasoned and easy to make, they’re a wholesome treat everyone will love.
Ingredients
Scale
- 2 medium zucchini, grated and squeezed dry
- 1/2 cup polenta (cornmeal)
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 cloves garlic, finely minced
- 1/3 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Olive oil for frying
Instructions
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a bowl, whisk eggs, garlic, and parsley.
- In another bowl, mix polenta, flour, salt, pepper, and Parmesan.
- Combine wet and dry ingredients until just blended.
- Heat olive oil in a frying pan over medium heat.
- Scoop spoonfuls of batter into the pan and flatten slightly.
- Cook for 3–4 minutes per side until golden brown and crisp.
- Drain on paper towels and sprinkle with a pinch of salt.
- Serve warm with yogurt dip or a squeeze of lemon.
Notes
- Thoroughly squeeze zucchini to prevent soggy fritters.
- Use chickpea flour for a gluten-free version.
- Serve immediately for the best crispness.
- Store leftovers in an airtight container and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Side Dish
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: zucchini fritters, polenta fritters, vegetarian fritters, crispy fritters, easy zucchini recipe