Zucchini fritters are the perfect way to enjoy one of summer’s most versatile vegetables. Crispy on the outside and tender on the inside, they’re a delicious side dish, snack, or even a light main course. Whether you’re harvesting zucchini from your garden or grabbing some from the market, these fritters are a simple, flavorful solution for using up fresh zucchini.
Why You Will Love This Recipe
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Quick and Easy – Ready in just about 30 minutes with minimal prep and ingredients.
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Crispy and Golden – Perfectly pan-fried with a light, crunchy exterior.
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Versatile and Customizable – Great for breakfast, lunch, or dinner; easy to adapt with herbs, cheese, or spices.
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Vegetarian-Friendly – A delicious meatless option that even meat lovers enjoy.
Ingredients List
To make about 10–12 fritters, you’ll need:
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2 medium zucchini (grated, about 2 cups packed)
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1/2 teaspoon salt (for drawing out moisture)
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1 large egg
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1/4 cup grated Parmesan cheese
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1/4 cup chopped green onions (or regular onion)
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1/4 cup fresh parsley (chopped)
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1/2 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon garlic powder
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Freshly ground black pepper to taste
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Olive oil or vegetable oil (for frying)
Optional:
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1/4 cup crumbled feta or shredded cheddar
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1/2 teaspoon chili flakes for heat
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Servings: 4 (makes about 10–12 fritters)
Step-by-Step Instructions for Zucchini Fritters
Step 1: Grate the Zucchini
Start by grating the zucchini using a box grater. Place the grated zucchini in a colander or on a clean kitchen towel.
Step 2: Remove Moisture
Sprinkle the salt over the zucchini and let it sit for 10 minutes. Then use a towel or cheesecloth to wring out as much water as possible. This step is crucial to avoid soggy fritters.
Step 3: Mix the Batter
In a large bowl, combine the drained zucchini, egg, Parmesan cheese, green onions, parsley, flour, baking powder, garlic powder, and black pepper. Stir until the mixture is evenly blended. The batter should be thick but scoopable.
Step 4: Heat the Skillet
In a large skillet, heat about 2 tablespoons of oil over medium heat. You want the oil to be hot but not smoking.
Step 5: Cook the Fritters
Scoop about 2 tablespoons of batter per fritter and drop into the hot skillet. Flatten slightly with a spatula. Fry for 2–3 minutes per side, or until golden brown and crisp.
Step 6: Drain and Serve
Remove the fritters and drain on paper towels. Serve hot with your favorite dip or topping.
Tips for Crispy Zucchini Fritters
Get Rid of Moisture
Zucchini is over 90% water. Skipping the step of draining or squeezing out moisture will lead to soggy fritters.
Don’t Overcrowd the Pan
Give each fritter space in the pan so they fry rather than steam.
Use the Right Oil
A neutral oil with a high smoke point like canola or avocado oil works best for even browning.
Serving Suggestions
As a Side Dish
Zucchini fritters pair beautifully with:
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Grilled meats
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Poached eggs
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Summer salads
As a Snack or Appetizer
Serve with dipping sauces like:
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Sour cream
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Garlic yogurt sauce
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Spicy aioli
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Marinara sauce
As a Light Meal
Top with a fried egg or avocado and serve with toast or rice.
Flavor Variations
Cheese Additions
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Feta cheese for a salty, Mediterranean vibe
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Cheddar or mozzarella for a melty texture
Herb Boosters
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Dill
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Basil
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Mint
Spice It Up
Add red pepper flakes, paprika, or cumin for more punch.
Baked or Air-Fried Option
Want to make them lighter?
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Bake at 400°F (200°C) on a greased sheet for 20–25 minutes, flipping halfway.
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Air Fry at 375°F (190°C) for 12–14 minutes, turning once midway.
You’ll still get crisp edges with less oil.
How to Make It Gluten-Free
Swap out the all-purpose flour for:
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Almond flour
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Chickpea flour
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A gluten-free all-purpose mix
Just be mindful of slight textural changes.
How to Store and Reheat
Store
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze
Lay cooled fritters in a single layer and freeze. Once solid, transfer to a bag or container. Freeze for up to 2 months.
Reheat
Reheat in a skillet over medium heat or in the oven at 375°F (190°C) until warmed and crisp. Avoid microwaving—they lose their crunch.
Common Mistakes to Avoid
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Not draining zucchini – The most common reason fritters fall apart or get soggy.
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Using too much flour – Leads to a doughy texture rather than crisp.
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Undercooking – Make sure they are golden brown for flavor and structure.
Make-Ahead Tips
You can prep the batter a few hours ahead and keep it in the fridge. Be sure to stir before frying. You can also fry and reheat them just before serving if needed.
FAQs
Can I use yellow squash instead of zucchini?
Yes! Yellow squash works just as well—follow the same process.
Can I bake them instead of frying?
Absolutely. While they may be slightly less crispy, they’re still delicious and healthier.
Are these good for kids?
Yes, kids usually love them, especially with a side of ketchup or cheese dip.
Can I make these vegan?
Yes—replace the egg with a flax egg and use dairy-free cheese or omit it altogether.
How do I know when the fritters are done?
They should be golden-brown and crisp on both sides, and firm enough to hold their shape.
Conclusion
Zucchini fritters are the ultimate way to turn a humble vegetable into something crave-worthy. Whether you’re making them for brunch, dinner, or just a snack, their crispy edges and tender centers are sure to please. With endless customization options and minimal effort, they’re a go-to recipe that belongs in every cook’s rotation.