Description
These Zucchini & Polenta Fritters combine creamy polenta with fresh zucchini and Parmesan cheese, creating a crispy, golden appetizer that’s packed with flavor and perfect for serving warm with your favorite dipping sauce.
Ingredients
Fritters
- 1 cup instant polenta
- 3 cups water
- 1 teaspoon salt, divided
- 1 medium zucchini, grated and excess moisture squeezed out
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley or basil
For Frying
- 3 tablespoons olive oil
Instructions
- Cook the Polenta: Bring the water to a boil in a medium saucepan. Stir in the instant polenta and 1/2 teaspoon of the salt. Reduce the heat to low, cooking and stirring frequently until the polenta is thick and smooth. Remove from heat and let it cool slightly.
- Prepare the Fritter Mixture: Stir in the grated zucchini, Parmesan cheese, beaten egg, minced garlic, the remaining 1/2 teaspoon salt, black pepper, red pepper flakes if using, and chopped fresh herbs into the slightly cooled polenta until well combined.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering and ready for frying.
- Form and Cook Fritters: Scoop heaping tablespoons of the polenta mixture into the skillet. Gently flatten each scoop into a fritter shape. Cook for 3 to 4 minutes on each side, or until the fritters are golden brown and crisp.
- Drain and Serve: Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Serve warm with your choice of sour cream, Greek yogurt, or marinara sauce for dipping.
Notes
- Serve with sour cream, Greek yogurt, or marinara sauce for dipping.
- For a gluten-free option, ensure the polenta used is certified gluten-free.
