Zucchini Fritters (with Creamy Yogurt Sauce) - Sally's Baking Addiction (2024)

FAQs

Why are my vegetable fritters soggy? ›

Why Are My Vegetable Fritters Soggy? The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet.

If you've never grated zucchini before, it's super easy—just shred it on the large holes of a box grater. There's no need to peel the zucchini or remove the seeds. You also shouldn't press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

Potato salad, fresh chopped greens, or pasta salad are all great matches for zucchini fritters. This pairing is perfect if you're looking for a light summer lunch.

Kolokithokeftedes are Greek-style zucchini fritters made with grated zucchini, dill, mint, green onion, egg, and flour. Serve with Greek yogurt or tzatziki for a snacky lunch, as a starter for a dinner party, or a simple side dish.

Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

When sliced, 1 medium zucchiniyielded about 1 to 1.25 cups and if grated, you end up with about 2/3 cup of tamped down zucchini. If you need 1 cup of cooked sliced zucchini, due to shrinkage while heated it will take about 3 medium zucchini, sliced, to hit the mark.

Salt and drain zucchini

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

To grate zucchini, trim off the ends and remove the seeds, then pass the zucchini over the blades of a plank grater or box grater, or feed the zucchini through the blades of a food processor. The process is simple no matter which tool you choose to use.

Wondering what to serve with zucchini fritters? They're a fantastic starter for a summer meal, and they're a lovely side dish for any simply cooked protein. I also like to pair them with a hearty salad, like my panzanella, Greek salad, or chopped salad, for a light, fresh summer dinner.

What goes good with fried zucchini? ›

Serve them as a side with simple roasted lemon chicken breast or juicy 15-Minute Rosemary Pork Chops for tasty, low-carb meal, or dip them into a tasty marinara sauce.

Zucchini are mild summer squashes, so any similarly mild squash would provide a similar taste and texture. I've seen recipes that use thick slices of cucumber in a similar way to zucchini but this will definitely affect the flavor. For sweet dishes, melon might be a suitable substitute.

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

Zucchini is fat free, cholesterol free, low in sodium, rich in manganese and vitamin C and has more potassium than a banana. One pound of zucchini equals about 4 cups grated zucchini; 2 cups of salted and squeezed zucchini; about 1 cup mashed zucchini; and 3 cups chunked zucchini.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.