Million Dollar Zucchini Fritters
A video popped up on my Instagram feed for Million Dollar Zucchini Fritters. It was an AI video, and it had over 300,000 views. While they listed a few of the ingredients, in order to get the full recipe you needed to go to their link in bio, click a link to buy a Mediterranean cookbook that cost $60. The problem with AI videos is that the chances of someone actually making the recipe to see if it turns out is slim to none. So I wrote a recipe and these zucchini fritters are delicious. Only 88 calories and 2 Weight Watchers points each!
Why You’ll Love This Recipe
The key to this crispy zucchini fritter is using Parmesan cheese as the crust right before pan frying. While the outside is crispy, the inside is super fluffy inside. These fritters can also be made ahead of time, and cooked right before dinner as they only take about 16 minutes to cook. While my recipes are somewhat focused on Weight Watchers, these recipes are great for anyone, as I provide the macros in the recipe card below.
Ingredients
- zucchini
- seasonings: salt, dried oregano, onion flakes, garlic powder, crushed red pepper, dried parsley and pepper
- egg
- mozzarella cheese
- baking powder
- flour
- Parmesan cheese
How to Make This Recipe
Prepare the zucchini by shredding it into cheesecloth or paper towels. Squeeze as much liquid as possible out of the zucchini to ensure a crispy crust. Mix all the ingredients together except for the 1/3 cup Parmesan cheese. Using a 1/3 cup measuring cup, scoop out each fritter, shape into patties. While you heat a skillet over medium heat for five minutes with avocado oil spray, dip each fritter into the Parmesan cheese on both sides. Cook for 8 minutes a side.
Million Dollar Zucchini Fritters
So many AI recipes are floating around social media. We created a recipe based on a video we saw, and these are perfectly crispy on the outside and tender and fluffy on the inside.
Ingredients
- 2 zucchini, shredded and squeezed dry
- 1 teaspoon salt
- 1 large egg
- 1/2 cup part skim mozzarella cheese
- 2 tablespoons parmesan cheese
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried onion flakes
- 1 teaspoon garlic powder
- pinch crushed red pepper
- pinch fresh cracked pepper
- 1 tablespoon dried parsley
- 1 teaspoon baking powder
- 1/3 cup flour
- for the "crust" 1/3 cup parmesan cheese
Instructions
- Shred the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This step is key to getting crispy fritters.
- In a large bowl, combine the shredded zucchini, salt, egg, mozzarella cheese, Parmesan cheese, garlic, oregano, dried onion flakes, garlic powder, crushed red pepper, black pepper, parsley, baking powder, and flour. Stir until everything is evenly combined.
- Divide the mixture into 6 equal portions using a 1/3-cup measuring cup. Gently press each portion into a patty about 1/2-inch thick.
- Place the reserved 1/3 cup Parmesan cheese on a plate. Press both sides of each fritter into the Parmesan, coating each side evenly. This creates the crispy, golden "million dollar" crust.
- Spray a large nonstick skillet generously with avocado oil spray. Heat the skillet over medium heat for 5 minutes before adding the fritters.
- Place the fritters in the hot skillet, leaving space between each one. Cook for 8 minutes on the first side, or until deeply golden and crispy. Carefully flip and cook for an additional 8 minutes on the second side.
- Serve immediately while hot and crispy. We loved dipping these in a white balsamic shallot salad dressing, but they would also be delicious with marinara, ranch, or garlic aioli.
Notes
Each zucchini fritter is 2 Weight Watchers points. If you count calories or macros: 88 calories, 4 fat, 8 carbs, 1 fiber and 5 protein.
Recipe Tips
The secret to the best zucchini fritters is removing as much moisture from the shredded zucchini as possible. After shredding, place in a clean kitchen towel or paper towels and squeeze well. The drier the zucchini the crispier your fritters will be. Don’t skip preheating the skillet for a full five minutes before adding the patties, as this helps create that golden Parmesan crust without sticking.
Once the fritters are in the pan, resist the urge to move or flip them too early. Let them cook undisturbed until the crust is deelpy golden, the carefully flip and cook the second side. Finally, serve them immediately while they are hot and crispy, paired with your favorite dipping sauce. We dipped ours into a white balsamic shallot dressing, but ranch, marinara or a dollop of Greek yogurt mixed with fresh herbs are all delicious options. You can also check your Weight Watchers app for low point salad dressings.
Variations
These zucchini fritters can be morphed into just about anything. Try adding chopped jarred roasted red peppers, corn or make them cheesier with sharp cheddar cheese. Add jalapeno for a bit of a kick. A gluten free option is to use gluten free flour in place of the all purpose flour. Let your imagination take you to a new level!
Storage and Reheating
Store in the refrigerator for up to five days. To reheat: preheat your air fryer to 380 degrees and let preheat for 5 minutes. Spray both sides of the fritter with avocado oil spray and cook for 5-7 minutes until they are crispy and heated through. You can also add them back into a skillet and cook with a lid on for five minutes to reheat, then add avocado oil spray and cook both sides until crispy, about 2 minutes per side.
If you were to make a big batch, after forming the fritters, place them on a large baking sheet and freeze for one hour, then store in a ziplock bag. They won’t stick together and you can pull out as many as you need. Reheat them in an air fryer at 340 degrees for 8 minutes, then bump up the temperature to 400 and cook an additional 2-3 minutes.
