Description
These Zucchini & Polenta Fritters are a delightful blend of crispy and savory flavors, perfect for a flavorful appetizer or side dish. The combination of zucchini, polenta, and herbs creates a unique and satisfying dish that is sure to impress.
Ingredients
Scale
Zucchini Fritters
- 2 medium zucchini, grated
- 1 teaspoon salt
Polenta Mixture
- 1 cup cooked polenta, cooled
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
For Frying
- 3 tablespoons olive oil
Instructions
- Prepare Zucchini: Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess liquid.
- Mix Ingredients: In a bowl, combine zucchini, polenta, flour, Parmesan, eggs, garlic, pepper, oregano, and parsley. Stir until well mixed.
- Fry Fritters: Heat olive oil in a skillet. Scoop batter into the skillet, flatten, and fry for 3–4 minutes per side until golden brown.
- Drain and Serve: Transfer fritters to a paper towel-lined plate. Serve warm with desired sauces.
Notes
- For crispier fritters, ensure zucchini is well-drained.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer.
- Bake at 400°F for 18–20 minutes as an alternative cooking method.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop, Frying
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 2 fritters
- Calories: 160
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
