If you’re craving a snack that’s both crispy and tender, packed with vibrant Mediterranean flavors and a touch of comfort, these Zucchini & Polenta Fritters will absolutely hit the spot. Imagine fresh zucchini, creamy polenta, and savory Parmesan all coming together in golden-brown patties that are as addictive as they are wholesome. Whether you serve them as an appetizer, a light lunch, or a crowd-pleasing party bite, Zucchini & Polenta Fritters bring a delightful twist to your table with their irresistible crunch and fresh, herby notes.
Ingredients You’ll Need
You don’t need a long shopping list to achieve big flavor and the perfect texture in these fritters. Each ingredient here is thoughtfully chosen to create a harmonious balance—think creamy, crispy, savory, and fresh in every bite!
- 2 medium zucchinis, grated: The star of the show, zucchini brings moisture, mild sweetness, and a gorgeous green color.
- 1 teaspoon salt: Essential for drawing out excess moisture from the zucchini, ensuring your fritters stay crisp.
- 1/2 cup instant polenta (cornmeal): This gives the fritters a hearty texture and a lovely golden crunch.
- 1/4 cup all-purpose flour: Just enough to bind everything together; swap for gluten-free if you like.
- 2 eggs, lightly beaten: Eggs act as the glue, helping the batter set up perfectly in the pan.
- 1/4 cup grated Parmesan cheese: For a hit of salty, nutty flavor and extra crispness.
- 2 green onions, finely sliced: They add a gentle oniony bite and a burst of color.
- 2 cloves garlic, minced: A subtle background warmth that makes each fritter extra savory.
- 1/2 teaspoon black pepper: A little heat to complement the zucchini and cheese.
- 1/4 teaspoon red pepper flakes (optional): For those who enjoy a gentle spicy kick.
- 2 tablespoons chopped fresh parsley: Freshness and color, tying all the flavors together beautifully.
- Olive oil, for frying: Just enough to turn your fritters golden and crisp without making them greasy.
How to Make Zucchini & Polenta Fritters
Step 1: Prep the Zucchini
Start by grating your zucchini and placing it in a colander. Sprinkle with salt and let it rest for about 10 minutes. This step is crucial—salt helps draw out the excess water, which is the secret to getting Zucchini & Polenta Fritters that are crisp instead of soggy. Once time’s up, wrap the zucchini in a clean towel or cheesecloth and squeeze with all your might to remove as much liquid as possible.
Step 2: Mix the Batter
In a large mixing bowl, combine the drained zucchini, instant polenta, all-purpose flour, beaten eggs, Parmesan, green onions, garlic, black pepper, red pepper flakes (if you’re using them), and parsley. Stir everything together until you have a thick batter that holds its shape—no need to overmix, just enough to bring it all together.
Step 3: Fry the Fritters
Heat a thin layer of olive oil in a nonstick skillet over medium heat. Scoop about 2 tablespoons of the fritter mixture for each portion, gently flattening each mound with a spatula. Let them sizzle away for 3 to 4 minutes per side, or until they’re deeply golden and crispy. Work in batches if necessary, and don’t crowd the pan. Transfer finished fritters to a plate lined with paper towels to drain off any extra oil.
Step 4: Serve and Enjoy
Serve the Zucchini & Polenta Fritters warm while the edges are still crisp and irresistible. Top with a dollop of sour cream, Greek yogurt, or pesto for a fresh, tangy finish. These fritters are at their best straight from the pan but are still delicious at room temperature.
How to Serve Zucchini & Polenta Fritters
Garnishes
Finish your Zucchini & Polenta Fritters with a sprinkle of extra parsley, a dusting of Parmesan, or a squeeze of fresh lemon juice. A little bit of creamy Greek yogurt or a swipe of tangy pesto makes every bite pop, bringing balance to the crispy, cheesy richness.
Side Dishes
Pair these fritters with a simple tomato and cucumber salad, a bowl of herby tabbouleh, or even a light soup for a Mediterranean-inspired meal. Their crispy exterior and savory flavor make them a wonderful companion to fresh, bright sides.
Creative Ways to Present
Try stacking your Zucchini & Polenta Fritters on a platter with colorful roasted veggies, or serve them slider-style with toasted buns and a dollop of tzatziki. They’re also perfect as a brunch star with poached eggs and a sprinkle of chili flakes.
Make Ahead and Storage
Storing Leftovers
To store leftover Zucchini & Polenta Fritters, let them cool completely, then place in an airtight container in the refrigerator. They’ll keep well for up to three days without losing too much of their crispiness.
Freezing
If you want to freeze your fritters, arrange them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. This helps prevent them from sticking together. They’ll keep beautifully for up to two months—just thaw in the fridge overnight before reheating.
Reheating
For best results, reheat Zucchini & Polenta Fritters in a preheated oven or air fryer at 350°F until hot and crispy, about 5–7 minutes. Avoid the microwave, as it can make them a bit soggy; a quick trip in the oven brings them right back to life!
FAQs
Can I use regular cornmeal instead of instant polenta?
Yes, you can substitute regular cornmeal for instant polenta, though the texture may be slightly coarser. Instant polenta gives a fluffier, lighter bite, but both options will turn out delicious.
How do I make these fritters gluten-free?
Simply swap the all-purpose flour for your favorite gluten-free flour blend. The Zucchini & Polenta Fritters hold together beautifully, so this substitution won’t affect the texture or flavor.
Can I bake the fritters instead of frying?
Absolutely! Place fritters on a lined baking sheet, brush lightly with olive oil, and bake at 400°F for about 20 minutes, flipping halfway through. They’ll be golden and crisp with a little less oil.
What can I do if my batter is too wet?
If your batter seems a bit loose, add an extra tablespoon of instant polenta or flour to help bind it. Be sure you’ve squeezed out as much liquid as possible from the zucchini for best results.
Are Zucchini & Polenta Fritters good for meal prep?
Definitely! These fritters are perfect for making ahead and popping into lunchboxes or grabbing as a quick snack. They taste wonderful at room temperature and reheat beautifully, making them a meal prep favorite.
Final Thoughts
There’s just something magical about the crispy, golden edges and tender centers of homemade Zucchini & Polenta Fritters. If you’re looking for a dish that’s easy, adaptable, and downright delicious, give these fritters a try—you’ll be hooked after the very first bite!
Print
Zucchini & Polenta Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 fritters 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Zucchini & Polenta Fritters are a crispy, savory appetizer perfect for any occasion. Made with grated zucchini, instant polenta, and Parmesan cheese, they offer a delightful combination of textures and flavors. Lightly seasoned with garlic, green onions, and herbs, these fritters are quick to prepare and cook, making them a tasty and nutritious snack or starter. They can be served warm with sour cream, Greek yogurt, or pesto for extra richness.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup instant polenta (cornmeal)
- 1/4 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Olive oil, for frying
Instructions
- Prepare the zucchini: Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible using a clean towel or cheesecloth to ensure the fritters don’t become soggy.
- Make the batter: In a large mixing bowl, combine the drained zucchini with instant polenta, all-purpose flour, lightly beaten eggs, grated Parmesan cheese, sliced green onions, minced garlic, black pepper, optional red pepper flakes, and chopped fresh parsley. Stir until a thick batter forms, ensuring all ingredients are well incorporated.
- Heat the pan and cook: Heat a thin layer of olive oil in a nonstick skillet over medium heat. Scoop about 2 tablespoons of the batter per fritter into the skillet, flattening each slightly with a spatula to form small patties. Cook for 3 to 4 minutes on each side until they turn golden brown and crisp.
- Drain and serve: Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve warm, accompanied by sour cream, Greek yogurt, or a dollop of pesto if desired to enhance the flavors.
Notes
- To make gluten-free fritters, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- These fritters can be reheated effectively in the oven or air fryer, making them convenient for leftovers.
- For a spicier variation, increase the amount of red pepper flakes according to taste.
- Ensure to thoroughly drain the zucchini to avoid watery fritters.
- Use instant polenta for faster preparation, but regular polenta can be used if cooked beforehand.
Nutrition
- Serving Size: 2 fritters
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
