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

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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

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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