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Fried Egg

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These crispy zucchini fritters transform humble summer squash into a deliciously savory treat. By salting and squeezing the shredded zucchini, we remove excess moisture to ensure the patties get beautifully golden and crisp on the outside while remaining tender within. The addition of grated Parmesan cheese and garlic provides a rich, umami-packed flavor profile that pairs perfectly with the mild sweetness of the zucchini. Fried in butter, these fritters offer a satisfying texture contrast and a warm, aromatic appeal. They are perfect as a light lunch, a side dish for brunch, or an elegant appetizer served with a dollop of marinara or yogurt dip. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 272.2
Dietary: Gluten-free, Vegetarian
Description
These crispy zucchini fritters transform humble summer squash into a deliciously savory treat. By salting and squeezing the shredded zucchini, we remove excess moisture to ensure the patties get beautifully golden and crisp on the outside while remaining tender within. The addition of grated Parmesan cheese and garlic provides a rich, umami-packed flavor profile that pairs perfectly with the mild sweetness of the zucchini. Fried in butter, these fritters offer a satisfying texture contrast and a warm, aromatic appeal. They are perfect as a light lunch, a side dish for brunch, or an elegant appetizer served with a dollop of marinara or yogurt dip. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results with minimal effort.
Ingredients
  • 1 1/2 Pounds zucchini
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 6 Tablespoons Parmesan cheese, grated
  • 1 Garlic clove, minced or pressed
  • 1/4 cup Butter
Directions
  1. 1
    Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl.
  2. 2
    Let stand for 15 minutes.
  3. 3
    Squeeze with your hands to press out moisture.
  4. 4
    Stir in eggs, cheese and garlic.
  5. 5
    Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
  6. 6
    Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty.
  7. 7
    Repeat until pan is filled, but don't crowd patties in pan.
  8. 8
    Cook patties, turning once, until golden on both sides (about 6 minutes).
  9. 9
    Lift out and arrange on a warm platter; keep warm.
  10. 10
    Repeat to cook remaining zucchini mixture, adding more butter as needed.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 272.2kcal
% Daily Value *
Total Fat 21.9g34%
Saturated Fat 12.7g64%
Cholesterol 145.3mg49%
Sodium 2925.7mg122%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.7g7%
Sugars 4.1g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To ensure the fritters hold together and get crispy, it is crucial to squeeze as much liquid as possible from the salted zucchini. Use a clean kitchen towel or cheesecloth if your hands get too wet.

For a lighter version, you can bake these patties on a parchment-lined baking sheet at 400&# 194;°F (200ðC) for 15-20 minutes, flipping halfway through, until golden.

Serve immediately while hot and crisp. Pair with marinara sauce, pesto, or a simple yogurt-dill dip.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness; avoid microwaving as it will make them soggy.

Keywords: zucchini, fritters, patties, parmesan, garlic, butter, fried, savory, vegetarian, appetizer, side dish, italian, crispy, summer squash, cheese, brunch, easy, quick, healthy
Read it online: https://www.chefs-mate.com/recipe/fried-egg-26/