Zucchini Fritters Recipe
Crispy on the outside, tender on the inside, these zucchini fritters are the perfect way to enjoy fresh zucchini. Quick to prepare and versatile to customize, they make an ideal snack, side dish, or light meal. Packed with veggies, herbs, and cheese, they’re a healthy, crowd-pleasing option for any season.
Equipment
- Box grater (or food processor)
- Fine mesh strainer or cheesecloth
- Mixing bowls
- Non-stick or cast iron skillet
- Spatula
- Paper towels
Ingredients
- 3 medium zucchinis
- 1 teaspoon salt (for moisture extraction)
- 2 large eggs
- ½ cup all-purpose flour (or gluten-free alternative)
- ½ cup grated Parmesan or feta cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (parsley, dill, or chives)
- ½ teaspoon black pepper
- Optional: paprika or cayenne for heat
- Olive oil or vegetable oil for frying
Instructions
- Prepare zucchini: Wash, trim, and shred zucchini using a box grater or food processor. Sprinkle with salt and let sit 10 minutes to draw out moisture.
- Remove excess water: Using a fine mesh strainer, cheesecloth, or clean kitchen towel, squeeze the zucchini to remove as much liquid as possible. This step is crucial for crisp fritters.
- Mix batter: In a large bowl, combine drained zucchini, eggs, flour, cheese, garlic, herbs, pepper, and any optional spices. Stir until just combined.
- Heat oil: Warm 2 tablespoons of oil in a non-stick or cast-iron skillet over medium heat.
- Form and fry: Scoop batter (about 2 tablespoons per fritter) into the skillet, flattening slightly. Cook 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if needed.
- Drain and serve: Transfer fritters to a paper towel-lined plate to remove excess oil. Serve immediately with your favorite dip.
Notes
- Moisture control is key: Don’t skip the draining step or your fritters will turn out soggy.
- Flour alternatives: Almond or coconut flour can be used for gluten-free and low-carb versions—adjust quantities slightly as these absorb differently.
- Make it vegan: Substitute eggs with flaxseed “eggs” (1 tablespoon ground flaxseed + 3 tablespoons water per egg, set 5 mins). Use vegan cheese or omit.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep crispness.
- Freeze: You can freeze cooked fritters in a single layer and reheat from frozen in the oven.