Introduction

Crispy zucchini fritters make for a delicious and light snack or side dish. They combine fresh zucchini with parmesan and green onions, fried to golden perfection and served with creamy yoghurt or sour cream. Perfect for an easy appetizer or a quick vegetarian treat.

A tall stack of seven golden-brown zucchini pancakes sits on a white plate, each pancake showing bits of green zucchini and herbs inside a crispy, uneven edge. The pancakes are thick and fluffy, with a mix of light and darker brown toasted areas. On top of the stack is a dollop of white sour cream garnished with finely chopped green chives. Next to the plate, some blurred green herbs are visible on a white marbled surface. The image has a bright and clean look with a soft background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g (1 lb) zucchini (about 2 medium, ~23cm/9″ long)
1 tsp salt
1 large egg
2 green onions, halved then finely sliced
1/4 cup parmesan, grated (fresh or store-bought)
1 large garlic clove, minced
1/2 cup (75 g) flour
1/2 tsp baking powder
Pinch of pepper
4 tbsp olive oil, separated
Yoghurt or sour cream, for serving
More chopped green onions, for garnish

Instructions

Step 1: Grate the zucchini using a box grater on the diagonal to create long strands. Place the grated zucchini in a bowl, sprinkle with salt, mix, and leave to rest for at least 10 minutes to draw out moisture.
Step 2: After resting, squeeze out the excess water from the zucchini using your hands or by bundling it up in a clean tea towel. Transfer the drained zucchini back to a bowl.
Step 3: Preheat your oven to 200°F (100°C) to keep the fritters warm as you cook. Place a rack on a baking tray if you have one, to keep the fritters crispy.
Step 4: Add the egg, sliced green onions, grated parmesan, and minced garlic to the zucchini. Mix well to combine.
Step 5: Sprinkle the flour and baking powder evenly over the mixture, add a pinch of pepper, and gently mix until the flour is just incorporated. The batter should be thick but still soft.
Step 6: Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat (or medium if your stove runs hot). Using about 1/4 cup of batter for each fritter, drop 3 or 4 mounds into the pan.
Step 7: Lightly flatten each mound with a spatula to about 1 cm (around 4/5 inch) thick. Cook for 3 minutes until the underside is deep golden, adjusting heat as needed to avoid burning.
Step 8: Flip the fritters and cook the other side for an additional 3 minutes until golden and crispy. Transfer cooked fritters to the preheated oven to keep warm.
Step 9: Repeat the cooking process with the remaining batter, adding more oil to the pan if necessary.
Step 10: Serve the zucchini fritters immediately with a dollop of yoghurt or sour cream and garnish with extra chopped green onions if desired.

Tips & Variations

For extra crispiness, ensure you squeeze out as much water as possible from the zucchini before mixing the batter.
Try adding fresh herbs like dill or parsley for added flavor.
For a gluten-free version, substitute the flour with a gluten-free blend or almond flour.
Using fresh parmesan gives a richer taste, but store-bought works well too.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a non-stick pan over medium heat to restore crispiness, or warm briefly in a preheated oven. Avoid microwaving as it can make them soggy.

How to Serve

A stack of five golden-brown zucchini patties with visible green flecks of zucchini and herbs sits in the center of a round white plate. On top of the stack is a dollop of white creamy sauce being drizzled from above, creating a flowing texture. The patties look crispy on the edges and moist inside. The plate is placed on a white marbled surface with some green leaves scattered around as decoration. In the background, there is a glass of water with a light pink tint and a silver fork and knife resting beside a soft pink cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter and cook the fritters fresh for the best texture and flavor. However, you can mix the batter and refrigerate it for a few hours; just give it a gentle stir before cooking.

What can I serve with zucchini fritters?

These fritters pair wonderfully with a dollop of yoghurt or sour cream, a fresh salad, or even a light tomato salsa for extra zest.