why are my fritters falling apart

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Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution! A savory zucchini pancake, they’re crisp outside, tender inside, and great for a side or even brunch!

Fritters fall apart for several reasons as a result of ingredients used, poor preparation or during the cooking process. Be sure to measure ingredients exactly and adjust if the batter appears soggy or wet. If too soggy, simply add a bit more flour. If too dry, add a bit more water or olive oil.
why are my fritters falling apart

Substitution Tip

You can use any melty cheese you enjoy, such as cheddar, mozzarella, fontina, or gruyere.

  • Toppings. Our favorite zucchini fritter toppings are Greek yogurt, lemon juice, and chives. Also could use sour cream, fresh herbs or Parmesan cheese.

How to Make Zucchini Fritters

  • Zucchini. Zucchini is mild and slightly sweet, making it the perfect veggie to star in these tasty fritters. Rich in vitamins, minerals, and antioxidants, zucchini is healthy too.

THE BEST HOMEMADE CORN FRITTERS | Delicious Corn nuggets

FAQ

How do you make fritters not fall apart?

If your zucchini fritters are falling apart, it’s likely because the batter was too wet or the fritters are sticking to the skillet. Make sure you thoroughly dry your zucchini before preparing the batter so the binding agents (flour, egg, and breadcrumbs) can hold the fritters together.

How do you get fritters to stick together?

This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders. Fritters can also fall apart if they’re stuck to the pan. Make sure to use enough oil, preheat the pan, don’t flip too soon or too much, or you can use a non-stick cooking pan.

How do you keep corn fritters from falling apart?

You need to make sure your oil is hot enough that the dough fries rather than absorbs the oil – which will also make them fall apart before they even get to the plate! Having them cook in a single layer is also important to the cooking process.

How do you fix fritter batter?

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.

Why are my fritters soggy?

There are several reasons why your fritters are soggy, starting with too much moisture. So the first tip I’d give you is to get all that excess moisture out, especially if you’re adding vegetables with a high water content like carrots, or grated courgette for instance. Really squeeze it in some absorbent paper before adding it to the batter.

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How do I know if my fritter mix is too wet?

If you have some, well, less than shapely corn and zucchini fritters on your hands, your mix is likely a bit too wet. Salting and wringing out the grated zucchini very firmly in a kitchen towel or cheese cloth is essential to keeping excess moisture out of your fritter batter. Forget this step and feel stuck?

How do you cook floppy fritters?

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. A pan that’s too cool will create a lackluster crust that could result in a floppy fritter if you’re not careful. In my experience, a cast iron skillet ($15; amazon.com) is the best option for fritters.

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