This meal of Sriracha chicken only requires one skillet. One-skillet meals are appealing to me since they take less time to prepare and the tastes tend to mesh well.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 fritters |
Ingredients
- 3 large zucchini, finely grated
- ½ teaspoon salt
- 1 egg
- 5 tablespoons all-purpose flour
- 4 tablespoons Parmesan cheese
- ¼ teaspoon salt
- ground black pepper to taste
- oil for frying
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 pinch salt
- ¼ cup sour cream, for topping
Instructions
- Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
- Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
- Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 248 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty tasteless compared to another recipe I used last week
Added some garlic powder and red pepper flakes as suggested in other reviews. Felt slightly unclear about the oil in the pan, I eyeballed an amount of vegetable oil in the pan and let it heat up. Then put in the 1 tbsp each of the batter, waited 3 mins then flipped them. All the fritters had a slightly burnt looking outer coat but still tasted great. Didn’t realize that they were flipped until watching the side video just now.
Loved these and can’t wait to make them again. I did make a few modications mainly because I thought I had flour but didn’t so I used my herb and garlic breadcrumbs and it worked! I also added a little onion powder and oregano and they were delicious. For dipping, I warmed up pizza sauce and it was yummy.
So good! The first time I made these I fried them but last night I tried the air fryer and they were equally so with less mess. I did as one reviewer suggested & added 1/2 jalapeño to the zucchini (next time a whole) and added 1/4 tsp garlic powder to the flour mix. I think diced onion would work here as well. I wasn’t sure what a”large” zucchini was but ended up with a little more than 2 lbs. It was just right. I had to be gone in the afternoon so I shredded and drained zucchini in the morning, then put it in a sieve over a bowl in the fridge. There wasn’t any liquid in the bowl when I returned but I squeezed again and got quite a bit more liquid out. I think this is the key to it’s success-to get out as much as you can. Thanks for the recipe!
Very tasty. Will make again.
Great dish
Absolutely great Easy, healthy and quick
Good basic recipe that needs some extra seasoning and love. I added grated onion, grated carrot, garlic powder, onion powder, dried parsley (all of which you most likely have in your fridge or pantry). My hubby doesn’t eat cheese, so I omitted the Parm and they were delicious. Perfect lunch.
Followed recipe as written with the addition of finely chopped onion and some garlic powder for our taste. Delicious! Enjoyed by my vegetarian daughter, and I will make these again.
Drain zucchini after straining. Omit salt in batter. Works best in air fryer
I added onion powder, garlic powder, tarragon, lemon zest, chopped scallion. and a bit of jalapeño…..they were outstanding. The original recipe seemed to blah for me. 5 Stars after doctoring it up a bit
I needed 2 eggs and another Tbsp of flour to get them to stick together.
Easy to make and my family gobbled them all up within 15 minutes of making them! I adjusted a few things. I added one more tablespoon of flour and 1 teaspoon of minced garlic. Without the garlic, they are terribly bland. Word of warning they are very greasy since they are fried in oil. Pat them down as soon as you remove them from the pan and then add the salt and parmesan on top.
We used frozen grated zucchini from last year. It was thawed and drained. Follow the recipe but it needed something like garlic and grated onion. We didn’t like it because they were too dense and hard to swallow.
I followed the recipe, but with exact measurements. Very delicious, but I would serve with tomato sauce instead of sour cream for dripping. You could even melt some mozzarella on top of each fritter in microwave?
I made these as a side to pork chops. Made larger(6).I did add finely chopped onion & some fresh chopped parsley. My husband actually said he liked them.( he usually just eats)! These would be nice with a little added lemon, served with fish.
Had less zucchini so used half of flour and parm amounts Added garlic and onion powder and touch of cheddar cheese Topped with plain yogurt mixed with garlic powder Real good
I added some spinach. That’s all. Thanks delicious
Sliced zucchini very thin in food processor. Used 4 cheese blend instead of just parmesean. This is outstanding and an excellent side dish. Will definitely make this again.
I will try this scrumptious recipe. Thank you!
They came out Great. I added 1/2 teaspoon of both onion and garlic powder and another egg. Was delicious