These savory zucchini fritters are a delightful twist on traditional pancakes, offering a crispy texture and a burst of flavor in every bite.
Grate the zucchini into a mixing bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out the excess moisture.
Removing excess moisture from the zucchini ensures the fritters are crispy and not soggy.
In a separate bowl, whisk together the flour, baking powder, egg, milk, grated parmesan, salt, and pepper until smooth.
Whisking the batter thoroughly prevents lumps and ensures even cooking.
Fold the grated zucchini into the batter until well combined.
Ensure the zucchini is evenly distributed in the batter for consistent fritters.
Heat a skillet over medium heat and melt a portion of the butter.
Using butter adds a rich flavor to the fritters.
Spoon a portion of the batter into the skillet, flattening it slightly, and cook until golden brown on one side. Flip and cook the other side until done.
Cook in batches to avoid overcrowding the skillet, which can lower the temperature and affect crispiness.
Serve the fritters warm with your favorite dipping sauce or a side salad.
Garnish with fresh herbs or a sprinkle of parmesan for an elegant touch.
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