Zucchini Fritters
Late summer's abundance of zucchini means you might need some fresh ideas on what to do with all of it! Zucchini Fritters are the ultimate crispy, crunchy, dip-able appetizer or side - we recommend dipping them in a little ranch or sour cream!
Ingredients
- 1 lb Zucchini
- 2½ cups Panko breadcrumbs divded
- ⅔ cup Grated parmesan cheese
- 1½ tsp Member's Mark™ Garlic Powder
- 2 Eggs
- 3 tbsp All-purpose flour
- 1 tsp Member's Mark™ Sea Salt
- ½ tsp Member's Mark™ Coarse Black Pepper
- Avocado oil for frying
Instructions
- Grate zucchini into a large bowl. Salt the shredded zucchini with a good amount of salt. Set aside for 10 minutes.
- Squeeze out excess water from shredded zucchini and place it back into the large bowl.
- Reserve ½ cup of panko breadcrumbs in a separate small bowl.
- Combine the remaining ingredients and seasonings together in the large bowl with the zucchini.
- Measure out ¼ cup of the zucchini mixture onto a baking sheet, and use the measuring cup to gently flatten each patty out.
- Heat a skillet to medium-high and add a thin layer of avocado oil.
- Once the oil is hot, take 2-3 patties at a time and gently coat both sides with the reserved panko breadcrumbs. Place the patties into the skillet. Cook for 2-3 minutes on both sides, making sure they're browned and crispy on the exterior. Continue with the remaining patties.
- Serve with ranch or sour cream and enjoy!