Description

These Zucchini & Polenta Fritters are a delicious and easy-to-make appetizer or snack, combining the fresh taste of grated zucchini with creamy polenta. Lightly pan-fried to golden perfection, they offer a crispy outside and tender inside, enhanced by Parmesan cheese, fresh herbs, and a hint of garlic. Perfect served warm with your choice of dipping sauce such as sour cream or yogurt, these fritters are a crowd-pleaser and great for a wholesome vegetarian option.

Ingredients

Scale

Fritters

2 medium zucchinis, grated
1 cup cooked and cooled polenta
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese (optional)
2 green onions, finely chopped
1 garlic clove, minced
1 large egg
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley

For Cooking

Vegetable oil, for pan-frying

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Instructions

Prepare the zucchini: Place the grated zucchini in a clean towel and squeeze out as much moisture as possible to prevent sogginess in your fritters.
Mix the batter: In a large bowl, combine the drained zucchini, cooked polenta, flour, Parmesan cheese, green onions, minced garlic, egg, salt, black pepper, and chopped parsley. Stir well until all ingredients are thoroughly incorporated to form a consistent batter.
Heat the oil: Warm a thin layer of vegetable oil in a nonstick skillet over medium heat, ensuring the pan is evenly coated for even cooking.
Form the fritters: Scoop 2 to 3 tablespoons of the batter for each fritter into the hot pan, gently flattening each with a spatula to form patties of even thickness.
Cook the fritters: Fry each side for 3 to 4 minutes until they turn golden brown and develop a crisp exterior. Carefully flip to cook both sides evenly. Once cooked, transfer them onto a paper towel-lined plate to absorb excess oil.
Repeat and serve: Continue cooking the remaining batter in batches. Serve the fritters warm alongside sour cream, yogurt, or your favorite dipping sauce for a delightful experience.

Notes

Be sure to squeeze out as much moisture from the zucchini as possible to avoid watery fritters.
Parmesan cheese is optional but adds a nice depth of flavor and helps with binding.
If you prefer gluten-free, substitute all-purpose flour with a gluten-free flour blend.
These fritters can be served as a side dish, appetizer, or light meal.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet for crispiness.