Description

These Zucchini and Edamame Fritters are a delicious, high-protein snack or light meal option that combines the fresh flavors of zucchini with the nutritious punch of shelled edamame. Crispy on the outside and tender inside, they are perfect for a quick bite or an appetizer. The fritters are pan-fried to golden perfection and can be customized with Parmesan cheese and fresh parsley for added flavor.

Ingredients

Scale

Main Ingredients

2 medium zucchinis, grated
1 cup frozen edamame (shelled)
1/4 cup breadcrumbs (or gluten-free breadcrumbs for GF option)
2 large eggs
1/4 cup grated Parmesan cheese (optional for non-vegan version)
2 tablespoons fresh parsley, chopped (optional)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon flour (optional, for binding if mixture is too loose)
1 tablespoon olive oil (for frying)

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Instructions

Prepare Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent sogginess in the fritters.
Prepare Edamame: Thaw the frozen shelled edamame by either running them under warm water or microwaving for a minute. Drain well.
Mix the Ingredients: In a large bowl, combine the grated zucchini, thawed edamame, breadcrumbs, eggs, grated Parmesan cheese (if using), chopped parsley, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are evenly distributed.
Adjust Binding: If the mixture feels too wet and doesn’t hold together, add a tablespoon of flour or additional breadcrumbs gradually until the mixture is firm enough to hold its shape when formed.
Form the Fritters: Using your hands or a spoon, shape the mixture into small patties or fritter shapes, about 2-3 inches in diameter and roughly 1/2 inch thick.
Cook the Fritters: Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the fritters in batches, being careful not to overcrowd the pan. Fry each side for about 3-4 minutes until golden brown and crispy.
Drain and Serve: Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm as a snack, appetizer, or side dish.

Notes

Grating and squeezing out excess water from the zucchini is key to achieving crispy fritters.
Parmesan cheese adds flavor but can be omitted for a vegan or dairy-free option.
For gluten-free fritters, use gluten-free breadcrumbs or substitute with ground oats.
To make the fritters vegan, replace eggs with a flax egg or other egg substitutes.
You can serve these fritters with a dipping sauce such as tzatziki, sour cream, or a spicy aioli.
These fritters can be kept warm in an oven set at low heat if cooking in batches.