Zucchini Fritters (2024)

FAQs

Why are my fritters not crispy? ›

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

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.

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.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

The Secret to Extra-Crispy Roasted Vegetables

Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it's not commonly included in roasted vegetable recipes. Once you try the cornstarch method, you'll wonder how you ever lived without it.

You can also use cornstarch/cornflour, or tapioca flour, instead. Of course, you can certainly just use all-purpose flour, but the fritters will not be as crispy.

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.

We would suggest thawing the fritters overnight in the fridge then spreading them on baking sheets and reheating them in an oven preheated to 200c (400F) for 8 - 10 minutes, or until piping hot all the way through. Reheated foods should be treated with extra care.

How many zucchinis are in 2 cups? ›

When sliced, 1 medium zucchini yielded 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.

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis.

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.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking. To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.

Soggy batter prevention that works every time

If you've gotten the dreaded limp fried coating, you might have over-mixed your batter, which forms more pesky gluten that readily soaks up the oil. Mix batter until just combined — no more, and no less. You might also be making the mistake of adding warm water.