These Parmesan Zucchini Fritters are a simple method for using up shredded zucchini! Served with an optional spicy remoulade sauce for dipping.
You never really realize how great something is until you no longer have it. In my childhood, veggies were abundant. My Dad had about a quarter of an acre designated for a garden. He grew corn, tomatoes, zucchini, broccoli, lettuce, carrots and green beans. Each summer, we' d have more vegetables than any family could eat. Dad would give away as much as he could, and my Mom would work hard at preserving tomato juice and canning corn to get us through the long Missouri winters.
Zucchini (or "bikini," as we called it), was plentiful. More than plentiful. Each summer, it got to the point that we ran out of ideas to use it, and people ran away when we tried to give them some (joking.... kind of).
These Parmesan Zucchini fritters are a godsend for those that have an overabundance of zucchini this summer! Or, those of us who no longer have gardens (like me), and buy them when they're cheap and plentiful at the farmer's market. They make a delicious appetizer for a summer barbecue, side dish, or entree! Pairing them with a simple remoulade sauce for dipping adds a tangy creamy bite. You can also pair with your favorite creamy dressing. We love ranch with these!
(I always know I've made something that smells amazing when my famously lazy cat appears).
Ready for a delicious and versatile shredded zucchini recipe? Let's do it!
First, shred your zucchini into small, bite sized strips. I typically use a carrot peeler, or a handheld spiralizer. You could also use a cheese grater or mandolin slicer.
Put the shredded zucchini in a colander, and cover with paper towel. Press hard on the zucchini to encourage any moisture to exit out of the bottom of the colander. Allow the zucchini to sit for at least 20 minutes, pressing often. Removing the moisture is key to getting your patties to stick together.
Next, place the dried zucchini in a bowl. Combine with spices, Parmesan cheese, eggs and bread crumbs. Mix well. The mixture should be clingy. If it's too wet, try adding more bread crumbs.
Form the mixture into small patties that fit in the palm of your hand. Press until they are about ½ inch thick. Add to hot oil in pan and fry for about one minute on each side.
Remove fried fritters from the pan, and allow to drain on paper towel shortly. Serve while warm with dipping sauce!
Love these Parmesan Zucchini Fritters? I think you'll also enjoy:
For the fritters
For the sauce