Next, I transfer the dried zucchinis into a mixing bowl and add in the flour, Parmesan cheese, green onions, egg, garlic powder, and black pepper. I use a fork to mix everything together until well combined. The consistency should be thick enough to hold its shape when scooped onto the frying pan. Once it’s all mixed, I heat up a generous drizzle of oil in my frying pan over medium heat. The moment it shimmers, I scoop small portions of the zucchini mixture and gently place them into the pan, flattening them slightly with my spatula.
Cooking the fritters is so satisfying! I let them fry for about 3-4 minutes on each side until they’re golden brown and irresistibly crispy. The smell wafting through my kitchen during this stage is absolutely heavenly! Once they’re done, I carefully transfer them to a paper towel-lined plate to absorb any excess oil while I finish frying the rest. Meanwhile, I mix up my Yogurt Dill Sauce by combining yogurt, dill, lemon juice, salt, and pepper in a small bowl. The freshness of the dill complements the fritters perfectly!
Pro Tips for Best Results
One thing I learned while testing this recipe was how important it is to use fresh zucchinis. I once grabbed some older zucchinis, thinking they’d be fine, but they released too much water during cooking, resulting in a less crispy fritter. Always look for firm and shiny zucchinis!
Next, I found that letting the grated zucchinis sit for a bit and then squeezing them out made a world of difference in achieving that lovely crunch I crave. I can’t stress enough how important this step is. Patience is key!
Lastly, don’t be tempted to overcrowd the frying pan. I usually fry in batches of three or four fritters at a time. If they’re too close together, they’ll steam rather than fry, which robs them of that crispiness I love!
Common Mistakes to Avoid
One common mistake I made early on was skipping the salting and draining step of the zucchinis. Initially, I thought, “Why would I add salt when I can just season them later?” But trust me, letting them drain is vital to achieve that crispy texture. It’s incredible how much moisture those little veggies hold!
I also recommend avoiding the temptation to flip the fritters too soon. Give them time to develop a nice crust on one side; flipping them prematurely can lead to a mushy disaster.
Another issue could be the temperature of the oil. If it’s not hot enough, the fritters will absorb too much oil and turn greasy instead of crispy. A quick test is to drop a tiny bit of the batter into the oil; it should sizzle immediately.
Lastly, don’t skip the sauce! While the fritters are tasty on their own, the Yogurt Dill Sauce adds a refreshing balance that makes them truly special. (See the next page below to continue…)