Description
These crispy zucchini and pea fritters are packed with fresh vegetables, herbs, and Parmesan cheese. Perfect for a light lunch, appetizer, or vegetarian dinner, they are delicious served warm with Greek yogurt or tzatziki and a squeeze of lemon.
Ingredients
Main Ingredients
- 2 medium zucchini, grated
- 1 cup frozen peas, thawed
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp dried dill
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (for frying)
For Serving
- Plain Greek yogurt or tzatziki
- Lemon wedges
Instructions
- Prepare the zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel to ensure the fritters turn out crispy.
- Mix the batter: In a large bowl, combine the grated zucchini, thawed peas, thinly sliced green onions, minced garlic, eggs, all-purpose flour, grated Parmesan cheese, chopped parsley, dried dill, salt, and black pepper. Stir well to form an even mixture.
- Heat the oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat, ensuring it’s hot enough for frying but not smoking.
- Fry the fritters: Scoop about 2 tablespoons of the mixture into the skillet for each fritter and flatten them slightly with the back of a spoon. Cook each side for 3 to 4 minutes until they are golden brown and cooked through.
- Drain excess oil: Transfer the cooked fritters to a paper towel-lined plate to remove any excess oil, keeping them crisp.
- Serve: Serve the fritters warm accompanied by plain Greek yogurt or tzatziki and lemon wedges for squeezing over.
Notes
- Removing excess moisture from the zucchini is essential for crispy fritters.
- Adding fresh mint or basil can enhance the flavor.
- Reheat leftover fritters in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
