These parmesan zucchini fritters are a recipe that reminds me of summers from my childhood. My grandmother, originally from Nice, often prepared them with zucchini from her vegetable garden. The smell of fritters sizzling in hot oil filled the whole house. It was a moment of sharing and simple indulgence, but so precious. I adapted her recipe to the Thermomix®, for more speed and ease, but the taste remains the same, authentic and delicious. The flour is the base of the dough, it brings structure. The grated parmesan, it is the secret ingredient that gives this little salty and umami taste so characteristic. Choose a good quality, matured parmesan for maximum flavor. The milk makes it possible to obtain a supple and light dough. Baking powder ensures an airy texture to the fritters. The eggs bind the ingredients and contribute to the richness of the dough. The zucchini, of course, are the main ingredient. Prefer small zucchini, firmer and less waterlogged. The olive oil brings a fruity note to the dough, while sunflower oil is ideal for frying because it withstands high temperatures well. The salt and pepper, finally, enhance the flavors of all the ingredients. For Thermomix® preparation, it is important not to mix the zucchini too much. The grating step must be quick, just to reduce them into small pieces. When incorporating the zucchini into the dough, use the reverse direction function so as not to crush them and preserve their texture. If the dough seems too liquid, you can add a little flour. Do not hesitate to taste the dough and adjust the seasoning if necessary. For cooking, the oil must be very hot, but not burning, so that the fritters cook evenly inside and are golden brown on the outside. For a vegetarian version, be sure to use parmesan made with vegetable rennet. For a vegan version, you can replace the eggs with applesauce or zucchini puree. You can also vary the spices by adding garlic powder, paprika, herbs from Provence or Espelette pepper. These parmesan zucchini fritters are perfect for an aperitif, accompanied by a green salad or a yogurt and herb sauce. They can also be served as a starter, with a slice of cured ham or smoked salmon. For a brunch, they go perfectly with scrambled eggs and cherry tomatoes. The parmesan zucchini fritters can be stored in the refrigerator for 24 hours. You can reheat them in the oven or in a pan. They can also be prepared in advance and frozen. To do this, fry them lightly, then freeze them on a plate. Once frozen, you can transfer them to a freezer bag. To reheat them, cook them in a preheated oven at 180°C for a few minutes.

Parmesan Zucchini Fritters

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Ingredients (10 ingredients)

Preparation (4 steps)

Grate the zucchini

Preparation of the dough

Incorporate the zucchini

Cooking the fritters

Finished cooking? Great! 🎉

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