Crunchy on the outside, soft on the inside, these Zucchini Fritters are super more-ish! They take just 10 minutes to make and are a perfect snack or appetizer, or side dish for a main meal. I like to serve them with a herb and garlic yogurt dip, or seasoned with a little paprika and crushed chili flakes.
Panko breadcrumbs really give the fritters that extra crunch and texture on the outside, but if you can’t find Panko then ordinary breadcrumbs will work just fine, but try to use bread that’s at least a day old. To make Zucchini Fritters, you will need the following ingredients:
Set out three shallow bowls. Pour the milk into one, add the flour to another and the Panko to the third.
Add enough oil to coat the bottom of a large skillet and heat.
Take a slice of zucchini. First, dunk it in the milk, then dip it in the flour until fully coated. Dunk it in the milk again and finally dip in the panko crumbs until fully coated. Repeat until all the rounds have been coated.
Fry each slice in the skillet until golden, adding more oil during the cooking if needed.
Remove the slices with a slotted spoon and lay on a paper towel-covered plate to absorb the excess oil.
So easy and so tasty, why not give these Zucchini Fritters a try? Serve a big plateful and a bowl of dip when you next have friends over! Don’t forget to tag #cookmerecipes in your fritter photos!
+1
