Description
These Zucchini and Edamame Fritters are a deliciously healthy and high-protein vegetarian snack or main dish option. Made with grated zucchini, protein-rich edamame, and chickpea flour, they are naturally gluten-free and offer a perfect balance of flavors with Parmesan cheese, fresh herbs, and subtle spices. Pan-fried to a golden crisp, they’re best served warm with a dollop of Greek yogurt, sour cream, or a splash of lemon juice for a tasty and nutritious meal.
Ingredients
Scale
Zucchini and Edamame Mixture
- 2 medium zucchinis, grated
- 1 teaspoon salt (for draining zucchini)
- 1 cup shelled edamame, cooked
- 2 eggs
- ½ cup chickpea flour (or whole wheat flour)
- ¼ cup grated Parmesan cheese
- 2 green onions, sliced
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley or cilantro
- ½ teaspoon black pepper
- ¼ teaspoon cumin (optional)
For Cooking
- Olive oil for pan-frying
Instructions
- Drain the zucchini: Place the grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 10–15 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible using a clean kitchen towel or paper towels to prevent soggy fritters.
- Prepare the batter: In a large bowl, slightly mash the cooked shelled edamame with a fork or potato masher. Add the drained zucchini, eggs, chickpea flour, grated Parmesan, sliced green onions, minced garlic, chopped parsley or cilantro, black pepper, and optional cumin. Mix thoroughly until a thick, well-combined batter forms.
- Heat the pan: Warm 1 tablespoon of olive oil in a nonstick skillet over medium heat to prepare for frying the fritters.
- Cook the fritters: Using about ¼ cup of batter per fritter, scoop the mixture into the hot pan and flatten slightly with a spatula. Cook each fritter for 3–4 minutes on one side until golden brown, then flip and cook the other side for another 3–4 minutes until cooked through and crisp. Add more olive oil to the pan as needed for subsequent batches.
- Serve: Serve the fritters warm, accompanied by Greek yogurt, sour cream, or a fresh squeeze of lemon juice for added brightness and flavor.
Notes
- Chickpea flour adds extra protein and keeps the fritters gluten-free, but whole wheat flour can be used as a substitute.
- You can make the fritters smaller for snack-sized portions or larger for a more substantial main dish.
- These fritters store well in the refrigerator and can be reheated in a toaster oven or air fryer for crispiness.
- Ensure to thoroughly drain the zucchini to avoid watery batter and soggy fritters.
