Summer is almost over and I’m not ready for pumpkin-spiced everrrythinggg. With the move back to NYC and getting organized, I didn’t have much time to enjoy lazy summer beach days or picnics in the park. But there are a few weeks left. And I think these Crispy Zucchini Fritters can make summer last a little bit longer.
So, about these CRISPY fritters. Don’t tell me I’m alone here, but does anyone else love the crispy edges of roasted potatoes or the buttery, crusty rim of a fresh pancake? yummm—you know what I’m talking about. These fritters have all the crispy edges and crusts you could possibly want.
My tips for getting perfect crispy zucchini fritters:
- Make sure the oil is hot before you add the fritters. If you add the zucchini when the pan is too cold, the fritters will stick and won’t get that nice golden-brown crust. Heat the oil over medium-high heat and spread it evenly around the pan.
- When it’s time to flip the fritters, don’t force it. If it doesn’t release easily from the pan, it’s not ready to be flipped. If you flip to early, you might risk having the crispy bottom stuck on the pan instead of the fritter.
- Rotate the pan. My stove, like many, heats unevenly and one side is always hotter than the other. To cook the fritters evenly and to avoid burning on one side, rotate the pan halfway through cooking. Also, adjust the heat if necessary.
There is still a good chunk of summer left and zucchini and basil have been among my summer essentials. I added basil to these fritters and a touch of lemon. With a creamy (+ healthy) Greek yogurt sauce on top, this makes for one unstoppable combination.