Easy Crispy Zucchini Fritters

These crispy zucchini fritters transform humble garden vegetables into addictive golden discs of flavor that disappear from the plate faster than you can make them. I discovered this recipe during a summer zucchini surplus and it quickly became my go-to solution for using up this prolific veggie.

I first made these fritters when my neighbor dropped off a massive garden harvest and I needed creative solutions beyond zucchini bread. Now they've become a weekly staple that even my vegetable-skeptical nephew requests by name.

Ingredients

• Fresh zucchini provides the base while adding moisture and subtle sweetness
• Salt helps draw out excess moisture ensuring crispy results
• All purpose flour binds everything together without overpowering
• Parmesan cheese adds savory depth and helps with browning
• Large egg provides structure and helps everything hold together
• Fresh garlic cloves bring essential aromatic flavor
• Green onions or yellow onion add a mild savory bite
• Black pepper balances the flavors with gentle heat
• Baking powder creates tiny air pockets for a lighter texture
• Vegetable oil with its neutral flavor and high smoke point makes frying easy
• Sour cream or Greek yogurt offers cooling tanginess for serving
• Fresh parsley brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Shred the Zucchini

Start by thoroughly washing your zucchinis to remove any garden dirt or wax coating. Using either a box grater on the medium holes or a food processor with the shredding attachment process the zucchini into thin shreds. The consistency should be uniform without large chunks. Place all shredded zucchini in a clean kitchen towel sprinkle with salt and allow to sit for a full 10 minutes. This salting process is essential as it begins drawing out the considerable moisture hiding in the vegetable.

Remove Excess Water

After the resting period grab all corners of your kitchen towel and twist tightly over a sink or bowl squeezing with significant pressure. You'll be amazed at how much liquid emerges. Continue squeezing until barely any water comes out. This step cannot be rushed or skipped as excess moisture is the enemy of crispiness. Your zucchini should reduce significantly in volume and feel relatively dry.

Mix the Ingredients

Transfer your dried zucchini to a large mixing bowl. Add flour Parmesan egg minced garlic chopped onions black pepper and baking powder if using. Use a fork or spatula to thoroughly combine everything ensuring no dry pockets remain. The mixture should hold together when pressed but still feel somewhat light. If it seems too wet add a bit more flour a tablespoon at a time. If too dry a splash of milk can help.

Heat the Oil

Select a heavy bottomed skillet preferably cast iron or nonstick and place over medium heat. Add vegetable oil to create a layer approximately 1/8 inch deep. Allow the oil to heat until it shimmers slightly. Test readiness by dropping a tiny bit of batter in if it sizzles immediately without smoking the temperature is perfect.

Form the Fritters

Using a measuring spoon or small ice cream scoop portion about 2 tablespoons of mixture per fritter. Place directly into the hot oil then gently press down with the back of a spatula to create a patty about 1/2 inch thick. Leave at least an inch between fritters to allow proper air circulation and even cooking. Work in batches rather than overcrowding.

Fry Until Golden

Allow fritters to cook undisturbed for 3 to 4 minutes until the edges appear set and the bottom is golden brown. Carefully flip using a thin spatula supporting the fritter to prevent breaking. Cook the second side for another 3 minutes or until equally golden and crisp. The center should be cooked through but still tender.

Drain Excess Oil

Have a plate lined with paper towels or a cooling rack over a baking sheet ready. Transfer cooked fritters immediately from the skillet to drain. Allowing them to sit on paper towels for 1 to 2 minutes will wick away excess oil while maintaining crispness. If making multiple batches keep finished fritters warm in a 200°F oven.

Serve and Enjoy

Transfer fritters to serving plates while still warm. Top each with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chopped parsley. Serve immediately for the best texture and flavor experience. These fritters are at their absolute best fresh from the pan when the contrast between crisp exterior and tender interior is most pronounced.

Bookmark

I personally love adding a pinch of red pepper flakes to the batter for subtle heat. This recipe reminds me of summer evenings on my grandmother's porch where she would serve these alongside grilled meats using zucchini we had picked that morning from her garden.

Storing Leftovers

These zucchini fritters maintain good quality when stored properly. Place completely cooled fritters in an airtight container separating layers with parchment paper to prevent sticking. They'll keep in the refrigerator for up to 3 days. For longer storage freeze them in a single layer on a baking sheet then transfer to a freezer bag where they'll keep for up to 2 months.

Creative Variations

The basic fritter recipe serves as an excellent canvas for customization. Try adding 1/4 cup corn kernels for sweetness and texture or substitute feta cheese for the Parmesan for a Mediterranean twist. Herbs like dill basil or mint brighten the flavor profile considerably. For those seeking heat diced jalapeño or a dash of hot sauce works wonderfully. The batter also welcomes other shredded vegetables like carrots or sweet potatoes mixed with the zucchini.

Serving Suggestions

These versatile fritters complement numerous meals. Serve them alongside eggs for breakfast topped with a poached egg for brunch or as an appetizer with different dipping sauces. They make excellent sliders when topped with a slice of tomato and avocado between small buns. For a complete meal pair with a simple green salad dressed in lemon vinaigrette. During summer grilling season they provide a perfect vegetable accompaniment to grilled proteins.

Recipe FAQs

→ How do you keep zucchini fritters from getting soggy?

The key to crispy fritters is removing excess moisture. Salt the shredded zucchini and let it sit for 10 minutes, then squeeze it thoroughly in a clean kitchen towel. Cook the fritters until golden brown on each side, and don't stack them while hot—place on paper towels to absorb excess oil, then serve immediately for maximum crispiness.

→ Can zucchini fritters be made ahead of time?

Yes! While they're best fresh, you can make them ahead and reheat. Cook as directed, cool completely, then refrigerate for up to 2 days. Reheat in a 375°F oven for 5-7 minutes or until crispy again. The batter can also be prepared up to 4 hours ahead and kept refrigerated before frying.

→ Are zucchini fritters healthy?

Zucchini fritters offer nutritional benefits from vegetables while being more indulgent than raw zucchini. They contain vitamins, minerals, and fiber from zucchini. To make them healthier, use less oil (try an air fryer), increase the vegetable-to-flour ratio, and serve with Greek yogurt instead of sour cream.

→ What can I serve with zucchini fritters?

These versatile fritters pair wonderfully with many accompaniments. Serve with cooling dips like tzatziki, herbed Greek yogurt, or sour cream. They make an excellent side for grilled proteins, soups, or salads. For a complete meal, serve alongside roasted vegetables, a fresh green salad, or as part of a Mediterranean mezze platter.

→ Can I make zucchini fritters without eggs?

Absolutely! For egg-free fritters, substitute 2 tablespoons of plain Greek yogurt or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes). The binder helps hold everything together, though egg-free versions may be slightly less fluffy but equally delicious.

→ How do I know when the oil is hot enough for frying?

The oil is ready when it shimmers slightly and a small piece of batter sizzles immediately upon contact. If the oil smokes, it's too hot. The ideal temperature is around 350°F (175°C). Maintaining consistent heat ensures even cooking—fritters should take 3-4 minutes per side to develop that perfect golden-brown exterior.