Zucchini is without a doubt the queen of summer dishes! With the wide variety of recipes and flavors, the vegetable can add variety to your everyday summer menu. Fromdelicious appetizersto healthy main coursesunusual desserts– the zucchini is an all-rounder in the kitchen. Today we'll show you how you can prepare delicious zucchini fritters yourself. Whether classic, low carb, vegan, in the oven, in the pan or in the air fryer - there is a suitable recipe for everyone.
Classic zucchini fritters – this is how they get really crispy!
First of all we would like to give you aclassic zucchini pancake recipewhich is great for a quick weeknight dinner. The potato pancake tastes best with a crunchy leaf salad as a side dish or a tasty yoghurt dip.
Ingredients:
- 500 g zucchini (2 medium sized ones)
- 1 teaspoon salt
- 1 large egg
- 2 spring onions, halved and finely chopped
- 25 g Parmesan, grated
- 1 garlic clove, finely chopped
- 75 g Flour
- 1/2 teaspoon baking powder
- black pepper from the mill
- 4 tablespoons olive oil
To make the zucchini potato pancakes crispy, you need to remove the excess liquid from the zucchini. Here's how:
First grate the zucchini coarsely, place it in a bowl and sprinkle with a teaspoon of salt. Mix, then let stand for at least 10 minutes. Squeeze out excess water with your hands (or use cheesecloth) and place the drained zucchini in another bowl.
Add egg, spring onions, parmesan and garlic and mix well. Sprinkle over the flour and baking powder (don't spill it on a spot), and add a pinch of pepper. Mix until the flour is just incorporated – the dough should be thick but soft.
Heat two tablespoons of oil in a non-stick pan over medium heat. Pour the zucchini mixture into the pan in portions and flatten with a spatula so that the buffers are about 1 cm thick.
Cook for three minutes until the bottom is golden brown (adjust the heat if it browns too quickly). Turn over and cook the other side for 3 minutes. Place on a plate lined with kitchen paper and allow to drain briefly. Complete!
Zucchini fritters from the oven
Are you looking for a healthier alternative to fried zucchini fritters? Then prepare them in the oven! Here is a simple recipe that everyone can make.
Ingredients:
- 2 medium zucchini, grated
- 1 No
- 1 shallot, chopped
- 3 tablespoons almond flour
- 2 tablespoons panko breadcrumbs
- 2 tablespoons grated cheddar cheese
- a pinch of salt and pepper
- Backspray
Preheat the oven to 220 degrees. Grate and drain the zucchini. Add the egg, shallot, almond flour, breadcrumbs and cheese to the bowl and stir everything together with salt and pepper.
Spray a baking sheet with baking spray or line it with baking paper. First form the zucchini fritters into balls with your hands, place them on the tray and press them flat. Spray the potato pancakes with baking spray to make them crispy.
Bake the zucchini fritters for 12 minutes, then remove them from the oven and turn them over with a spatula. Spray again with baking spray and bake for another 12 minutes until golden brown.
Recipe for crispy zucchini potato pancakes
The classic potato pancakes become lighter and tastier with the addition of zucchini. Whether fried or baked, these potato pancakes with zucchini will please young and old.
Ingredients:
- 2 medium zucchini, grated
- 2 potatoes, mainly waxy, peeled and grated
- 1/2 medium onion, grated
- 3 large eggs, lightly beaten
- 50g wholemeal breadcrumbs
- 2 tablespoons whole wheat flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus additional to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon baking soda
- 3 tablespoons grated sharp cheddar cheese
- 1-2 tablespoons olive oil for frying
First, squeeze out as much moisture as possible from the zucchini and potatoes. Then place the vegetables in a large bowl and add the eggs, breadcrumbs, flour, garlic powder, salt, pepper and baking powder. Mix until completely combined and finally fold in the grated cheese.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Fry the potato-zucchini pancakes for 3 to 4 minutes on each side until golden brown. Serve warm and garnish with Greek yogurt and fresh chives if desired.
Tip: You can vary the recipe as you like if you use carrots or sweet potatoes instead of potatoes for the zucchini buffers.
Low Carb Zucchini Puffer
These crispy keto low carb zucchini fritters can be fried, baked orPrepared in the hot air fryerto provide you with the perfect appetizer for any occasion. They are filled with cheese, spices, fresh parsley and lots of healthy zucchini. They are so easy to make, go with everything, and are only 2 net carbs each!
Ingredients:
- 3 medium zucchini, grated
- 1 teaspoon salt
- 2 large eggs
- 50g crumbled feta (or grated Parmesan)
- 50g grated mozzarella
- 2 cloves of garlic, minced
- 2 spring onions, finely chopped
- 1-2 tablespoons finely chopped parsley
- Freshly ground black pepper, chili powder and garlic powder to taste
- 50 g Mandelmehl
- 1 tablespoon oil (for frying)
Toss the zucchini with the salt, set aside for 10 minutes and then remove any excess moisture.
In another bowl, whisk together the eggs, grated zucchini, crumbled feta, garlic, scallions and black pepper. Stir in the almond flour until well combined.
For frying: Fry the low carb zucchini fritters over medium heat for 2-3 minutes per side.
To bake: Preheat the oven to 200 degrees, line 2 large baking sheets with parchment paper and spray with baking spray. Scoop the dough onto the tray and press it flat. Spray the top with more cooking spray. Bake for 20 minutes, turning halfway through.
Prepare in the air fryer: Preheat the hot air fryer to 175 degrees. Place the zucchini fritters in a single layer on the preheated net of the deep fryer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the potato pancakes over and cook for another 4-5 minutes until they are crispy and golden brown.
To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki or your favorite dip.
Make your own vegan zucchini pancakes
Are you a fan of the vegan diet? Nevertheless, you don't have to miss out on the delicious potato pancakes. You can also prepare the zucchini fritters without eggs and with a cheese substitute (or without cheese at all), making them vegan-friendly. Here is a simple recipe.
Ingredients:
- 3 large zucchini
- 1 teaspoon salt
- 2 tablespoons ground flax seeds
- 5 tablespoons water
- 60g flour (or gluten-free mix if necessary)
- 30 g corn starch
- 1 teaspoon baking powder
- 3-4 spring onions, finely chopped
- 2 tablespoons chopped fresh dill or parsley (optional)
- Olive oil, for frying
Grate and drain the zucchini. Place the ground flax seeds and water in a bowl, stir and set aside for a few minutes to thicken. Then add the zucchini, flour, cornstarch, baking powder, spring onions and fresh herbs. Stir with the zucchini until everything is well incorporated.
Fry the vegan zucchini fritters in a preheated pan until golden brown on both sides.
From the Thermomix: Zucchini buffer with feta and cheddar
The zucchini mixture for the delicious buffers can also be prepared in the Thermomix. We will now explain how to do it with a simple recipe.
Ingredients:
- 700 g zucchini, roughly chopped
- 70 g tall Brush
- 1 lemon, peel only, peeled into strips
- 1 clove of garlic
- 120g solid feta, crumbled
- 60 g Cheddar, zerkleinert
- 2 Owner
- 150 g Flour
- Salt and pepper, to taste
- oil, for frying
Place zucchini in mixing bowl and grate 5 sec/speed 5, making sure no large pieces remain. If these are present, continue for 1-2 seconds/level 5. Scrape out of the mixing bowl and pour into the Varoma container. Sprinkle with 1 teaspoon of salt and let drain for 30 minutes or simply remove the moisture with your hands. Mixing bowl does not need to be cleaned.
Place stale bread, lemon peel and garlic in mixing bowl and chop 6 sec./speed 8. Add feta and cheddar and mix 5 sec/speed 5. Add eggs, drained zucchini, flour, salt and pepper. Mix 10 seconds/speed 4.5.
Heat oil in a nonstick pan over medium-high heat. Spoon the mixture into the pan and fry for a few minutes on each side. The buffers can be made in any size. When they are golden brown on both sides, remove them from the pan and drain briefly on kitchen paper.
Zucchini potato pancakes with oat flakes and halloumi cheese
The wheat flour in the recipes for zucchini pancakes can easily be replaced with alternatives such as almond flour or oatmeal flour. This makes the buffers gluten-free. Here we give another recipe for zucchini fritters with oat flakes and delicious halloumi.
Ingredients:
- 65g oat flakes
- 4 zucchini, grated
- 2 Owner
- 250g halloumi, grated
- 2 tablespoons chopped dill, plus extra for serving
- 1/2 bunch peppermint, leaves chopped, plus extra whole leaves for serving
- 1 teaspoon cayenne pepper
- 125 ml extra virgin olive oil
Finely chop the oat flakes in the food processor (alternatively, you can use fine oat flakes or oatmeal flour).
Grate the zucchini and squeeze out the excess liquid. Mix with oat flakes, egg, halloumi, herbs and cayenne pepper.
Heat oil in a skillet over medium-high heat. Fry the zucchini fritters for 2 minutes per side or until they become golden brown and crispy. Drain on kitchen paper.
Serve the zucchini and halloumi pancakes with crispy chorizo, tomato slices, lime wedges and additional mint and dill.
3-ingredient zucchini buffer for babies and toddlers
DieZucchini is good for your health, which is why vegetables should not be missing from the little ones' menu. Try this recipe for zucchini fritters, which are perfect for little hands. You can serve these as lunch with a suitable dip or pack them for in between. Although the recipe only contains 3 basic ingredients, you can expand it as desired, for example by adding cheese or fresh herbs.
Ingredients:
- 1 large zucchini
- 2 Owner
- 2 tablespoons flour
- (optional) 1 pinch of salt
To prepare child-friendly zucchini fritters, first grate the zucchini, drain it and then mix it with the remaining ingredients. You can either fry the zucchini fritters briefly on both sides in a little olive oil or, even better, prepare them in the oven, for example in a muffin tin.
The best yogurt garlic dip for zucchini
The best addition to crispy zucchini pancakes is a creamy yogurt sauce. You can find a quick and super tasty recipe below.
Ingredients:
- 200 g Yoghurt
- 2 cloves of garlic, pressed
- Juice of 1/2 lemon
- 1 teaspoon olive oil
- 2 tablespoons fresh peppermint, finely chopped
- 1/4 teaspoon kosher salt
- ground black pepper
Mix together the garlic cloves, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let rest in the refrigerator until ready to use.
