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Zucchini Polenta Fritters

Amazing Zucchini Polenta Fritters: 4 Secrets

  • Author: Fatima Garcia
  • Total Time: 30 minutes
  • Yield: Approximately 15-20 fritters 1x
  • Diet: Vegetarian

Description

Crispy and savory zucchini and polenta fritters made with ricotta, fresh herbs, and pine nuts, coated in panko breadcrumbs and deep-fried to golden perfection. Served with a tangy garlic yogurt sauce and sweet chutney.

Ingredients

Scale
  • 1 large zucchini (or 2 small), grated
  • 125g fine/quick polenta
  • 125g ricotta
  • 60g grated edam cheese
  • 50g parmesan, finely grated
  • 50g toasted pine nuts
  • 1 tbsp chopped fresh mint
  • 2 tbsp chopped fresh dill
  • 4 tbsp chopped fresh parsley
  • 3 cloves garlic, grated
  • 1 size 7 egg
  • 100g plain flour
  • 1 tsp baking powder
  • 60ml whole milk
  • Sea salt
  • Cracked black pepper
  • 100g panko breadcrumbs
  • Vegetable or canola oil for frying
  • For Serving: 300g Greek yogurt, 1 lemon zest, 1 clove garlic minced, 5 tbsp sweet peach chutney, 20g parmesan finely grated, Fresh dill leaves

Instructions

  1. In a bowl, combine all fritter ingredients except the breadcrumbs and oil.
  2. Season generously with salt and pepper.
  3. Prepare two oven trays: one lined with baking paper and the other filled with panko crumbs.
  4. Using two spoons or a small ice cream scoop, drop spoonfuls of the zucchini polenta fritter mixture onto the panko crumbs.
  5. Coat the fritters in breadcrumbs and shape into small logs.
  6. Place the coated zucchini polenta fritters on the lined tray.
  7. Heat oil in a large saucepan (about 5 cm deep).
  8. Once the oil reaches 180°C, gently drop the zucchini polenta fritters into the hot oil.
  9. Fry in batches for about 4 minutes, turning occasionally until golden brown.
  10. Drain the fried zucchini polenta fritters on a tray lined with paper towels.
  11. In a separate bowl, mix together the Greek yogurt, lemon zest, and minced garlic for the sauce.
  12. To serve, smear the yogurt mixture onto a platter, drizzle with chutney, and top with the zucchini polenta fritters, parmesan, and fresh dill.
  13. Season to taste.

Notes

  • Grate the zucchini finely and squeeze out excess water to prevent soggy fritters.
  • Ensure fritters are thoroughly coated in panko breadcrumbs for crispiness.
  • Fry in small batches to ensure even cooking and prevent sticking.
  • Drain fritters on paper towels after frying to remove excess oil.
  • Serve the zucchini polenta fritters immediately for the best texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Deep Frying
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 2-3 fritters
  • Calories: 250
  • Sugar: 4g
  • Sodium: N/A
  • Fat: 16g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: N/A

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Find it online: https://gawarecipes.com/zucchini-polenta-fritters/