Chicken Zucchini Fritters Recipe (2024)

FAQs

How do you keep fritters from falling apart? ›

Get the skillet searing hot.

As you're combining all the ingredients for your fritters, go ahead and get the skillet warming up over medium-high heat with a bit of oil. A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together.

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and sad, soggy fritters. The reason you want a cold egg is because cold liquid helps to slow the development of gluten when liquid and flour are added together, which makes for a better texture!

Tips for Crispy Fritters

Include an absorbent ingredient Coconut flour is used in the fritter batter because it's very absorbent. That way, any additional water released from the vegetable during cooking will be absorbed. Psyllium flour, flax meal, or chia seeds would also work. Use a hot non-stick pan.

We want moist insides but not soggy and certainly not dry. Though if I had to choose from the lessor of two evils, I'd take dry over soggy insides – because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable. However, soggy insides I cannot bear and they can't be salvaged.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

If your zucchini fritters are falling apart, it's likely because the batter was too wet or the fritters are sticking to the skillet.

A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.

Can I use pancake mix as flour? ›

Measurement Adjustment: When substituting pancake mix for flour, you need to adjust the measurements. For every cup of flour required in the recipe, reduce it by 2.5 tablespoons to account for the leavening agents and sugar already present in the pancake mix [3].

Vegetable oil — vegetable oil is ideal for frying because it has a high smoke point and won't burn while you're frying the fritters. Peanut oil is another great option.

I love zucchini fritters but there's quite an art to making a decent one. If the mix is too wet, they can be soggy or doughy. Too much oil and they can be greasy. Not enough oil and they won't be crispy (and who doesn't love crispy?).

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.

Large eggs: Helps to bind the dough so it doesn't fall apart as it cooks. Melted butter: Use unsalted butter and allow it to cool first before adding it to the dough. You don't want it so hot that it starts to curdle the milk or cook the eggs!