Description
These Zucchini and Edamame Fritters are a delicious and protein-packed vegetarian dish that can be served as an appetizer or a main course. Crispy on the outside and tender on the inside, these fritters are bursting with flavor and make a perfect addition to any meal.
Ingredients
Scale
- 2 medium zucchini, grated
- 1 tsp salt
- 1/2 cup chickpea flour or all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp olive oil for frying
Zucchini Fritters:
- 1 cup shelled edamame, cooked and roughly mashed
- 2 large eggs, lightly beaten
Edamame Filling:
Instructions
- Prepare Zucchini: Grate the zucchini and place it in a colander. Sprinkle with 1 tsp salt, toss, and let sit for 10 minutes to draw out excess water. Squeeze out as much liquid as possible using a clean kitchen towel.
- Mix Ingredients: In a large mixing bowl, combine grated zucchini, mashed edamame, eggs, flour, Parmesan (if using), green onions, garlic, pepper, paprika, and parsley. Mix until well combined and a thick batter forms.
- Cook Fritters: Heat olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture for each fritter and flatten slightly in the pan. Cook for 3–4 minutes per side, until golden brown and crispy. Remove to a paper towel–lined plate.
- Serve: Serve warm with yogurt dip, sour cream, or a spicy sauce.
Notes
- To make them dairy-free, omit Parmesan or use nutritional yeast.
- The fritters can be baked at 400°F (200°C) for 20–25 minutes, flipping halfway, for a lighter version.
- Great for meal prep—reheat in the oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2–3 fritters
- Calories: 220
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 85 mg
