This post shows you how to make zucchini fritters.
Are you looking for a delicious zucchini dinner recipe that’s super quick to cook up? We’ve got the perfect recipe for you: Zucchini Fritters!
When you’re short on time, whip up these flavorsome zucchini fritters, the perfect summer side dish that’s super easy to make. A creative way to use up an abundance of zucchini or even using leftover zoodles chopped up or made into a giant zucchini fritter. Whether you choose to eat this for lunch or dinner, this will be a big hit for a gathering!
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How to make zucchini fritters crispy
To make the crispiest zucchini fritters, follow these tips and tricks:
- Drain excess moisture – The biggest key to crispy fritters is squeezing out as much liquid from the zucchini as possible.
- Use a light batter – Avoid adding too much flour; a thicker batter can make the fritters dense rather than crispy.
- Preheat the pan properly – The oil should be hot before adding the fritters. A drop of batter should sizzle immediately when placed in the pan.
- Don’t overcrowd the pan – Give each fritter enough space to cook evenly and crisp up properly.
- Fry in batches – If making a large batch, keep cooked fritters warm in a 200°F (95°C) oven on a wire rack to maintain crispiness.
Enjoy your crispy zucchini fritters! 🥒✨
Now you can enjoy super crispy fritters every time! 😊
Aesther Cooking Pairs this recipe with
Ingredients
For the Zucchini fritters
2 medium zucchinis, grated
1 teaspoon salt
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg
2 green onions, finely chopped
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon baking powder
¼ teaspoon red pepper flakes (optional)
3 tablespoons olive oil (for frying)
Step-by-Step Instructions
Prepare the Zucchini:
Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes.
Then, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.
Make the Batter
In a large bowl, mix the flour, Parmesan, egg, green onions, garlic powder, black pepper, baking powder, and red pepper flakes.
Add the squeezed zucchini and mix until combined.
Heat the oil
In a large skillet, heat olive oil over medium-high heat.
Cook the fritters
Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
Cook for 3–4 minutes per side, or until golden brown and crispy.
Drain and Serve
Transfer to a paper towel-lined plate to absorb excess oil.
Serve warm with sour cream, Greek yogurt, or a squeeze of lemon juice.
Tips and Tricks
✔ Squeeze out as much moisture as possible – This is the key to achieving crispy fritters! Too much liquid will make them soggy.
✔ Use a non-stick or cast-iron skillet – This prevents sticking and ensures even browning.
✔ Don’t flip too soon – Let the fritters develop a golden crust before flipping; otherwise, they might break apart.
✔ Adjust flour as needed – If the batter feels too wet, add a little more flour to help bind everything together.
✔ Keep them warm and crispy – Place cooked fritters on a wire rack in a low oven (200°F/95°C) while frying the rest.
🌿 Make It Your Own – Try:
- 🌱 Gluten-Free Option – Swap all-purpose flour with chickpea flour or almond flour.
- 🧀 Extra Cheesy – Add shredded cheddar or feta for extra flavor.
- 🥕 Veggie Mix – Mix in grated carrots or sweet potatoes for variety.
- 🌿 Herbaceous Twist – Add fresh dill, parsley, or basil for more flavor.
- 🔥 Spicy Kick – Stir in a diced jalapeño or extra chili flakes.
- 🥩 Protein Boost – Add crumbled cooked bacon or shredded chicken for a heartier dish.
How to Serve
With a Dipping Sauce – Serve with sour cream, Greek yogurt, or tzatziki for a creamy contrast.
With a Squeeze of Lemon – A bit of fresh lemon juice adds brightness and enhances the flavors.
On a Bed of Greens – Serve over arugula or mixed greens with a drizzle of olive oil.
As a Side Dish – Pair with grilled chicken, fish, or roasted vegetables.
Zucchini Fritters
Ingredients
2 medium zucchinis, grated
1 teaspoon salt
½ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg
2 green onions, finely chopped
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon baking powder
¼ teaspoon red pepper flakes (optional)
3 tablespoons olive oil (for frying)
Instructions
- Prepare the zucchini – Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Then, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.
- Make the batter – In a large bowl, mix the flour, Parmesan, egg, green onions, garlic powder, black pepper, baking powder, and red pepper flakes. Add the squeezed zucchini and mix until combined.
- Heat the oil – In a large skillet, heat olive oil over medium-high heat.
- Cook the fritters – Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Cook for 3–4 minutes per side, or until golden brown and crispy.
- Drain and serve – Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with sour cream, Greek yogurt, or a squeeze of lemon juice.
FAQs
Q: Why are my zucchini fritters soggy instead of crispy?
A: The most common reason is excess moisture. Be sure to squeeze out as much liquid as possible from the grated zucchini before mixing the batter. Also, avoid overcrowding the pan, as this can cause steaming instead of frying.
Q: Can I make zucchini fritters ahead of time?
A: Yes! You can prepare the batter in advance and store it in the fridge for a few hours. For longer storage, cook the fritters and refrigerate them for up to 3 days or freeze them for up to 3 months. Reheat in a skillet or oven to maintain crispiness.
Nutritional Information (Approximate)
- Protein: 12-15g
- Carbs: 15-20g
- Fats: 12-16g
This Zucchini Fritters recipe is a great make-ahead snack, appetizer, or side dish. Crispy on the outside but all about the flavor, these fritters are packed with cheesy goodness, and a hint of garlic. Plus they’re really easy to make!
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Looking for more zucchini recipe ideas? visit Zucchini Recipes
This post shows you how to make zucchini fritters.
