Zucchini Fritters Recipe

Why You’ll Love This Recipe

These zucchini fritters are simple to make, full of flavor, and wonderfully crispy on the outside while staying tender inside. Zucchini adds moisture and a mild, refreshing flavor, while the crispy exterior from frying gives them a satisfying crunch. Whether you’re looking for a light snack, a vegetarian meal, or a fun side dish, zucchini fritters are a crowd-pleaser. They’re easy to make and can be enjoyed hot or at room temperature, making them perfect for any occasion.

Ingredients

• 2 medium zucchinis, grated

• 1/2 teaspoon salt

• 1/4 cup all-purpose flour (can substitute with gluten-free flour)

• 1/4 cup breadcrumbs (optional for extra crunch)

• 1/4 cup grated Parmesan cheese (optional for extra flavor)

• 2 large eggs

• 2 tablespoons fresh parsley, chopped (or dill)

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil (or vegetable oil) for frying

• Sour cream or yogurt, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. This step is important to ensure the fritters aren’t soggy.

2. Mix the ingredients: In a large bowl, combine the grated zucchini, salt, flour, breadcrumbs, Parmesan cheese, eggs, parsley, garlic powder, and pepper. Stir everything together until well combined. The mixture should be thick and slightly sticky.

3. Heat the oil: Heat the olive oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when you add the fritters, but not smoking.

4. Form and fry the fritters: Using a spoon or your hands, scoop about 2 tablespoons of the zucchini mixture and form it into a small patty. Place the fritter in the skillet and gently press it down to flatten. Fry the fritters in batches, cooking for about 3-4 minutes per side or until golden brown and crispy. Flip carefully with a spatula.

5. Drain and serve: Once the fritters are cooked, transfer them to a paper towel-lined plate to drain excess oil. Serve immediately with a dollop of sour cream or yogurt if desired.

Servings and Timing

• Servings: 4 (makes about 8 fritters)

• Prep time: 10 minutes

• Cook time: 15-20 minutes

• Total time: 25-30 minutes

Variations

• Spicy fritters: Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicy kick.

• Herb variation: Swap parsley for fresh basil, thyme, or dill for a different flavor profile.

• Cheese variation: You can add other cheeses like feta or mozzarella for a creamy, cheesy interior.

• Carrot fritters: Add grated carrots to the zucchini mixture for extra sweetness and color.

• Zucchini fritter bites: For mini-sized fritters, form smaller patties and fry them for a fun appetizer or snack.

Storage/Reheating

• Storage: Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. The fritters will soften a bit but will still be delicious.

• Reheating: To reheat, place the fritters on a baking sheet in a preheated 350°F (175°C) oven for 5-10 minutes, or heat them in a skillet over medium heat to crisp them up again.

FAQs

1. Can I make these fritters ahead of time?

Yes, you can prepare the zucchini mixture ahead of time and store it in the refrigerator for up to a few hours. However, the fritters are best served fresh and crispy. You can also cook the fritters in advance and reheat them in the oven.

2. Can I bake zucchini fritters instead of frying them?

Yes, to make a healthier version, you can bake the fritters. Preheat the oven to 400°F (200°C), place the fritters on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through until golden brown and crispy.

3. Can I freeze zucchini fritters?

Yes, you can freeze zucchini fritters. Let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. To reheat, bake them directly from frozen at 375°F (190°C) for about 15 minutes.

4. Can I use almond flour for a gluten-free version?

Yes, you can use almond flour or a gluten-free flour blend to make the fritters gluten-free. Keep in mind that almond flour may change the texture slightly.

5. Can I make these fritters without breadcrumbs?

Yes, if you don’t want to use breadcrumbs, you can omit them or use ground oats for a healthier alternative. They will still hold together well with the flour and egg mixture.

6. Can I make zucchini fritters without cheese?

Yes, you can skip the cheese if you want a dairy-free version of the fritters. The fritters will still be delicious and flavorful without it.

7. How do I prevent the fritters from falling apart?

Make sure to squeeze out the excess moisture from the zucchini before mixing it with the other ingredients. This helps the fritters hold together. If the mixture is too wet, add a little extra flour to bind it.

8. How can I make these fritters crispier?

To get extra crispy fritters, make sure your oil is hot enough before adding the fritters to the pan. Don’t overcrowd the skillet, and give the fritters space to crisp up evenly on all sides.

9. Can I make mini zucchini fritters?

Yes, simply scoop smaller portions of the mixture to form mini fritters. They will cook faster and are perfect for appetizers or snacks.

10. What can I serve with zucchini fritters?

Zucchini fritters are great on their own, but you can serve them with a variety of sides like a side salad, grilled vegetables, or a yogurt dip. They also pair well with a light soup or a refreshing drink like iced tea.

Conclusion

Zucchini fritters are a crispy, savory treat that’s easy to make and packed with flavor. Whether you serve them as a snack, side dish, or light meal, they’re sure to be a hit with everyone. The combination of tender zucchini and a crispy exterior makes for the perfect bite, and the optional cheese, herbs, and seasonings only enhance the dish. They’re quick to make, incredibly satisfying, and a great way to use up fresh zucchini from the garden or the farmers’ market!