Crispy Herb-Infused Zucchini Fritters
Elevate your vegetable game with these Crispy Herb-Infused Zucchini Fritters. A delightful way to enjoy summer's bounty, this dish combines the tender crunch of zucchini with aromatic herbs and spices. Each bite is a perfect balance of crispy coating and soft interior, making it an irresistible appetizer, snack, or side dish. Serve with a zesty dipping sauce for an added zing and share the joy of this deliciously versatile recipe with family and friends!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Cornmeal
1 cup (dry)
Fennel Seed
1 teaspoon (crushed)
Dried Oregano
1 teaspoon (dry)
Salt
3/4 teaspoon (dry)
Cayenne Pepper
1/2 teaspoon (optional, dry)
Black Pepper
1/4 teaspoon (dry)
Eggs
2 (beaten)
Water
2 tablespoons (n/a)
Zucchini
1 large (or 2 small) (sliced into 1/2-inch pieces)
All-Purpose Flour
1/2 cup (for coating)
Olive Oil
2 tablespoons (for frying)
Butter
2 tablespoons (for frying)
Instructions
1
In a shallow dish, mix together the cornmeal, crushed fennel seed, dried oregano, salt, cayenne pepper (if using), and black pepper until well combined.
2
In another dish, whisk the eggs together with the water until frothy.
3
Wash the zucchini and cut it into 1/2-inch thick slices. Dip each slice first into the all-purpose flour, shaking off any excess, then into the egg mixture, and finally into the cornmeal mixture. Press the cornmeal mixture firmly onto the zucchini slices to ensure an even coating.
4
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot. Carefully add half of the coated zucchini slices and reduce the heat to medium.
5
Fry the zucchini for 5 to 7 minutes, gently turning the slices once, until they are soft inside and golden and crispy on the outside. Remove and place on a paper towel-lined plate to drain any excess oil.
6
Repeat the process with the remaining oil, butter, and zucchini slices. Serve warm with your favorite dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Herb-Infused Zucchini Fritters?
They are thick slices of zucchini coated in a seasoned cornmeal crust and pan-fried until golden and crispy.
What type of zucchini is best for this recipe?
You can use either one large or two small fresh zucchini. Ensure they are firm for the best slicing results.
How thick should I slice the zucchini?
The zucchini should be cut into slices approximately 1/2-inch thick to ensure they cook through while staying juicy.
What gives these fritters their herbal flavor?
The infusion comes from a blend of crushed fennel seeds and dried oregano mixed into the cornmeal coating.
Is the cayenne pepper necessary?
No, the cayenne pepper is optional and can be omitted if you prefer a milder flavor profile.
What is the purpose of the all-purpose flour?
The flour acts as a primer, helping the egg wash and cornmeal mixture adhere better to the zucchini slices.
Why do I need to add water to the eggs?
Whisking eggs with two tablespoons of water creates a frothy consistency that coats the zucchini more evenly.
Can I substitute cornmeal with something else?
While cornmeal provides a unique crunch, you could use breadcrumbs or panko, though the texture will be different.
How do I prepare the fennel seeds?
The seeds should be crushed to release their aromatic oils and flavor before being mixed with the other dry ingredients.
What is the best way to fry these fritters?
Fry them in a mixture of olive oil and butter over medium heat for 5 to 7 minutes, turning once.
Why use both olive oil and butter for frying?
Olive oil provides a higher smoke point for frying, while butter adds a rich, savory flavor to the crust.
How do I ensure the coating stays on the zucchini?
Press the cornmeal mixture firmly onto the egg-dipped slices to ensure an even and secure coating.
Should the zucchini be peeled?
No, there is no need to peel the zucchini; the skin adds color, nutrition, and helps hold the slice together.
How can I tell when the fritters are done?
They are done when the outside is golden brown and crispy, and the zucchini inside has become soft.
What should I do with the fritters immediately after frying?
Place them on a paper towel-lined plate to drain any excess oil so they stay crispy.
Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) on a greased tray, though they may not be as crispy as the fried version.
What dipping sauces pair well with these?
A zesty yogurt sauce, ranch dressing, or a spicy marinara are all excellent choices.
Can I use yellow squash instead?
Yes, yellow summer squash can be substituted for zucchini using the exact same preparation steps.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe as it uses only vegetables, dairy, eggs, and grains.
Can these be made gluten-free?
You can make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
How many servings does this recipe provide?
Depending on the size of the zucchini, this recipe typically serves 3 to 4 people as a side dish.
Can I make these ahead of time?
They are best served warm and fresh, but you can slice and coat them a short time before frying.
How do I reheat leftovers?
Reheat them in an oven or air fryer at 350°F to maintain the crispiness of the cornmeal crust.
Are these fritters spicy?
They have a very mild heat from the black pepper and optional cayenne, but the primary flavor is savory and herbal.
Can I add cheese to the coating?
Yes, adding a bit of grated Parmesan cheese to the cornmeal mixture can add a delicious salty kick.
Why is my coating soggy?
Sogginess usually happens if the oil wasn't hot enough when you started or if the pan was overcrowded.
What's the best tool for crushing fennel seeds?
A mortar and pestle is ideal, but you can also use the back of a heavy spoon or a rolling pin.
Is this recipe considered an appetizer?
Yes, these work perfectly as an appetizer, a snack, or even a side dish for a main meal.
Can I use fresh oregano?
Yes, if using fresh oregano, use about three times the amount of dried oregano for the same flavor impact.
How long does prep take?
Prep takes about 15 minutes to slice and coat the zucchini before the 10-15 minutes of frying.