Zucchini Fritters
Recipe GLPR8d4193d05be65f
Crispy golden fritters made with shredded zucchini, flour, and a light egg batter, deep-fried to perfection. These are served warm with a dusting of powdered sugar and maple syrup for dipping. Perfect as an appetizer, snack, or side dish.
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Ingredients
1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup shredded zucchini
1 beaten egg
⅔ cup whole milk
1 teaspoon vanilla extract
Vegetable or canola oil for deep frying
Powdered sugar for dusting
Maple syrup for serving
Directions
In a medium mixing bowl, sift together the flour, baking powder, and salt until well combined.
Add the shredded zucchini to the dry ingredients and toss until the zucchini is evenly coated with the flour mixture.
In another bowl, whisk together the beaten egg, whole milk, and vanilla extract until smooth.
Pour the wet mixture into the bowl with the dry ingredients and gently stir just until combined. Do not overmix; the batter should have small lumps.
Pour about 3 inches of vegetable or canola oil into a heavy-bottomed pan or cast iron skillet. Heat the oil to 350°F, using a candy thermometer to monitor the temperature.
Using an ice cream scoop or ¼ cup measuring cup, carefully drop portions of batter into the hot oil in two batches. Do not crowd the pan.
Fry the fritters, turning them frequently with a spider strainer or heat-proof tongs, for approximately 3 minutes until golden brown and cooked through.
Remove one fritter and break it open to verify it is fully cooked inside; if needed, cook the batch for an additional minute.
Transfer the cooked fritters to paper towels to drain. Allow the oil to return to 350°F before frying the second batch, then repeat steps 6–8.
Dust the warm fritters with powdered sugar and serve immediately with maple syrup for dipping.
