Shallow fry · Beginner
Zucchini fritters
The trick is squeezing the water out before the pan ever gets hot.
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Let's make it.
- Salt grated zucchini and let stand for 10 minutes. Squeeze firmly in a clean towel over the sink; the shreds should feel damp, not dripping.
- Mix drained zucchini with egg, flour, dill, and pepper. Let a spoonful sit briefly: it should hold together loosely rather than release a puddle of liquid.
- Heat a thin layer of oil over medium heat. Fry one small test mound; if it spreads, squeeze the remaining zucchini again before adding more flour.
- Drop small mounds into the pan and flatten gently. Leave space between them so moisture can escape.
- Cook until deeply golden underneath, turn once, and finish the second side. Rest on a rack and serve with yogurt.
The little thing that matters
If a test fritter spreads, squeeze the remaining mixture again rather than adding lots more flour.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Compare pan, shallow and deep frying
On the fry chart: latkes at 375–400°F (190–205°C), zucchini at Medium heat, corn fritters at 375°F (190°C). See every food.
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