Description
Zucchini & Polenta Fritters are crispy on the outside and tender on the inside, made with grated zucchini, cooked polenta, and herbs. These savory fritters are perfect as a light lunch, appetizer, or side dish and are naturally gluten-free.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup cooked polenta (cooled)
- 1/4 cup grated Parmesan cheese (optional)
- 2 green onions, finely chopped
- 1 egg
- 2 tbsp fresh herbs (parsley, dill, or mint), chopped
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chickpea flour or regular flour (as needed for binding)
- 2–3 tbsp olive oil, for frying
Instructions
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a large bowl, mix zucchini, cooked polenta, Parmesan (if using), green onions, egg, herbs, garlic powder, salt, and pepper.
- Add flour a tablespoon at a time until the mixture holds together when formed into patties.
- Heat olive oil in a non-stick skillet over medium heat.
- Scoop about 2 tablespoons of mixture per fritter and shape into small patties. Place in the skillet and flatten slightly.
- Cook 3–4 minutes on each side, or until golden brown and crisp. Transfer to a paper towel–lined plate.
- Serve warm, optionally with a dollop of yogurt, sour cream, or tzatziki.
Notes
- To make them dairy-free, omit Parmesan or use a vegan alternative.
- Great way to use up leftover polenta.
- These fritters freeze well—reheat in oven or air fryer.
- Serve with salad or inside pita bread for a quick meal.
Nutrition
- Serving Size: 2 fritters
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: zucchini fritters, polenta fritters, gluten-free fritters, vegetarian appetizer, zucchini recipes