These zucchini fritters are crispy on the outside and moist inside—a perfect recipe to use up an abundant supply of summer squash. Serve these flavorful fritters with sour cream or your favorite dip for a great summer appetizer, snack, or side dish.
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Why you’ll love this recipe
- These are healthier and delicious alternatives to carb and calorie-loaded snacks.
- 10 readily available ingredients are all you need.
- Ready in under 30 minutes.
- It’s a great party snack or appetizer.
- It easily becomes a family favorite.
Ingredients
- Zucchini – Use medium-sized or small zucchini. Large ones have more water content.
- Salt – to remove excess water from zucchini.
- Eggs – used to bind the batter together and add texture to fritters.
- Garlic – freshly minced garlic clove or garlic powder works.
- Parmesan – it helps remove excess water from zucchini. It not only adds umami savory flavor, but also helps make it crispy.
- Pepper – to taste.
- Green onion – adds a sweet, mild flavor.
- Flour – all-purpose flour helps absorb moisture and bind the batter. You can use gluten-free flour to make gluten-free fritters.
- Baking powder – helps make the fritters light and a little fluffy. Don’t skip, fritters will be a bit more dense.
- Olive oil – for frying fritters.
Variations
- Different squash – feel free to swap green zucchini with any variety of summer squash. Yellow squash works great.
- Fresh herbs – add more fresh herbs like dill, basil, or fresh oregano.
- Make it spicy – Add ½ teaspoon of red pepper flakes, or ½ teaspoon cayenne pepper, or 1 teaspoon sriracha to add a little heat.
- More veggies – Add frozen corn kernels, chopped cabbage, and grated broccoli to the zucchini batter.
- Cheesy fritters – add crumbled feta cheese or shredded mozzarella cheese for cheesy fritters.
Step-By-Step Instructions
Step 1: Grate medium-sized zucchini using a large-hole box grater. Hold the grater diagonally while grating to get long strands.
Step 2: Place shredded zucchini in a large bowl
Step 3: Sprinkle with 1 teaspoon salt.
Step 4: Toss well and leave it for 10 minutes.
Preheat oven to 200°F, and place the tray on the rack. To keep fritters warm.
Step 5: Using your hands, squeeze out excess water.
Step 6: Tip – use cheesecloth to wring out as much water out of the shredded zucchini to make it crispy.
Step 7: Place drained zucchini in another bowl.
Step 8: Add in eggs, minced garlic, pepper, Parmesan, and green onion.
Step 9: Gently mix the batter; do not overmix. Now, scatter flour and baking powder over the zucchini mix.
Step 10: Mix until combined.
Step 11: Heat olive oil in a non-stick pan or cast-iron pan.
Make sure the pan is hot and has enough hot oil before you start frying. Scoop ¼ cup zucchini batter (ice cream scoop is perfect) and drop into the pan. Do not crowd the pan; frying in small batches helps to crisp up fritters.
Step 12: Flatten lightly with the back of the flat spatula to about 1 cm thick. Adjust the sides to make it round.
Step 13: Cook for 2-3 minutes or until golden brown, and then flip. Cook for another 3 minutes until deep golden brown.
Step 14: Transfer fritters to a tray and place them in the oven to keep warm.
Repeat with the remaining batter and keep all the fritters in the oven.
Serve immediately with a dollop of sour cream and extra green onion for garnish.
Tips To Make Crispy Fritters
- The easiest way to shred zucchini is using a box grater with a large hole.
- Salt the zucchini. Salt makes zucchini release most of its moisture, which prevents fritters from turning soggy.
- To make zucchini fritters crispy, place salted shredded zucchini in a cloth and leave it for 10 minutes. Wring out as much water from the shredded zucchini to make it crispy.
- Batter consistency is crucial in making crispy fritters. If it’s too thick, add a touch of water, and if it’s too runny, add a touch of flour.
- Do not overmix the batter.
- Use an ice cream scoop to make even-sized fritters. Flattening it to 1 cm thick makes it crispy. Do not crowd the pan; frying in small batches helps to crisp up fritters.
- Make sure the pan is hot and has enough hot oil before you start frying; it helps create a golden, crispy crust.
Dipping Sauces to Serve With
You can serve these fritters for breakfast or brunch paired with a sauce.
The classic pairing of fritters and sour cream or Greek yogurt never fails.
Another great dip is Tzatziki sauce.
Give it a try with spicy homemade marinara sauce, it’s delish!
With garlic aioli, one of my favorite dips.
You may even enjoy roasted garlic parmesan sauce and honey mustard sauce.
Storing and Reheating
Zucchini fritters are best served immediately hot from the pan, but if you have leftovers, you can keep them in air air-tight container in the refrigerator for 2-3 days.
To reheat, place them in a hot oven or air fryer until warmed through and crispy. Warm them in a hot oven at 375°F and reheat for 5 minutes.
Do not use a microwave, it’ll turn the fritters crispy.
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📋Quick and Easy Zucchini Fritters
Ingredients
- 1 lb zucchini use medium-sized or smaller squash
- 1 teaspoon salt
- 2 large eggs
- 1 clove garlic minced
- ¼ teaspoon pepper
- ¼ cup Parmesan
- 2 green onions
- ½ cup all-purpose flour
- ½ teaspoon baking powder
To Serve
- Sour cream
- Green onion
Instructions
- Grate medium-sized zucchini using a large hole on a box grater. Hold the grater diagonally while grating to get long strands.
- Place shredded zucchini in a large bowl and sprinkle with 1 teaspoon salt. Toss well and leave it for 10 minutes.
- Preheat oven to 200°F, and place the tray on the rack. To keep fritters warm.
- Using your hands, squeeze out excess water, then place the zucchini in another bowl. Tip – use cheesecloth to wring out as much water out of the shredded zucchini to make it crispy.
- Add in eggs, minced garlic, pepper, Parmesan, and green onion.
- Gently mix the batter; do not overmix.
- Now, scatter flour and baking powder over the zucchini mix. Mix until combined.
- Heat olive oil in a non-stick pan or cast-iron pan.
- Make sure the pan is hot and has enough hot oil before you start frying. Scoop ¼ cup zucchini batter (ice cream scoop is perfect) and drop into the pan. Do not crowd the pan; frying in small batches helps to crisp up fritters.
- Flatten lightly with the back of the flat spatula to about 1 cm thick. Adjust the sides to make it round.
- Cook for 2-3 minutes or until golden brown, and then flip. Cook for another 3 minutes until deep golden brown.
- Transfer fritters to a tray and place them in the oven to keep warm.
- Repeat with the remaining batter and keep all the fritters in the oven.
- Serve immediately with a dollop of sour cream and extra green onion for garnish.
Video
Notes
- The easiest way to shred zucchini is using a box grater with a large hole.
- Salt the zucchini. Salt makes zucchini release most of its moisture, which prevents fritters from turning soggy.
- To make zucchini fritters crispy, place salted shredded zucchini in a cloth and leave it for 10 minutes. Wring out as much water from the shredded zucchini to make it crispy.
- Batter consistency is crucial in making crispy fritters. If it’s too thick, add a touch of water, and if it’s too runny, add a touch of flour.
- Do not overmix the batter.
- Use an ice cream scoop to make even-sized fritters. Flattening it to 1 cm thick makes it crispy. Do not crowd the pan; frying in small batches helps to crisp up fritters.
- Make sure the pan is hot and has enough hot oil before you start frying; it helps create a golden, crispy crust.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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