Crispy Zucchini Fritters: A Simple & Delicious Recipe

Zucchini fritters are one of those dishes that make you feel like a kitchen genius. You take a simple vegetable, mix it with a few basic ingredients, and suddenly, you’ve got crispy, golden perfection. They’re crunchy on the outside, soft on the inside, and full of flavor.

They’re also super versatile. Eat them as a snack, a side dish, or even a light meal with a dollop of sour cream or yogurt. Plus, it’s a great way to use up extra zucchini (because let’s be honest, zucchini plants never know when to stop growing).

Let’s get into it—step by step.

Ingredients You’ll Need

• 2 medium zucchinis
• ½ teaspoon salt
• 1 egg
• ¼ cup all-purpose flour
• ¼ cup grated Parmesan cheese (optional, but adds great flavor)
• 2 tablespoons chopped green onions or parsley
• 1 clove garlic, minced
• ¼ teaspoon black pepper
• ½ teaspoon baking powder (makes them a little fluffier)
• 3 tablespoons olive oil (for frying)

Step 1: Grate and Drain the Zucchini

Zucchini has a lot of water in it, and if you don’t get rid of some of that moisture, your fritters will turn out soggy instead of crispy. Here’s how to do it:

1. Grate the zucchini using a box grater or food processor.
2. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels.
3. Sprinkle with ½ teaspoon of salt and let it sit for about 10 minutes. The salt helps draw out the water.
4. After 10 minutes, squeeze out as much liquid as possible. You’ll be surprised how much water comes out! Less moisture = crispier fritters.

Step 2: Mix the Batter

Now that your zucchini is nice and dry, it’s time to make the batter.

1. In a large bowl, whisk the egg.
2. Add the flour, Parmesan (if using), green onions, garlic, baking powder, and black pepper. Mix until combined.
3. Stir in the drained zucchini and mix well. The batter should be thick but still easy to scoop.

Step 3: Fry the Fritters

Time to make these fritters golden and crispy!

1. Heat 3 tablespoons of olive oil in a large pan over medium heat.
2. Scoop about 2 tablespoons of batter per fritter and drop it into the hot pan. Flatten them slightly with a spatula.
3. Cook for about 3–4 minutes per side, or until they’re golden brown and crispy.
4. Place them on a plate lined with paper towels to absorb any extra oil.

Step 4: Serve and Enjoy

Zucchini fritters are best when eaten fresh and hot. Serve them with sour cream, Greek yogurt, or even a squeeze of lemon. If you’re feeling fancy, a little tzatziki sauce takes them to another level.

A Few Extra Tips

• Don’t skip the draining step. It makes all the difference between crispy and soggy fritters.
• Want extra crunch? Add a tablespoon of breadcrumbs to the batter.
• Reheating leftovers? Pop them in the oven at 375°F for 5–10 minutes instead of microwaving them. This keeps them crispy.
• Make-ahead tip: You can make the batter ahead of time and keep it in the fridge for a few hours before frying.

Zucchini fritters are easy, delicious, and a great way to sneak in some veggies. Try them out and let me know how they turn out!