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Crispy Zucchini Fritters Recipe

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★★★★★

4.5 from 84 reviews

Crispy Zucchini Fritters are a deliciously golden and savory snack or side dish made with fresh grated zucchini, parmesan, and green onions. These easy-to-make fritters are pan-fried to perfection, delivering a satisfying crunch while remaining tender on the inside. Served warm with a dollop of yoghurt or sour cream, they are perfect for a light appetizer or accompaniment to any meal.

Ingredients

Scale

Zucchini Fritters

  • 500 g (1 lb) zucchini (approx. 2 medium, 23cm/9″ long)
  • 1 tsp salt
  • 1 large egg
  • 2 green onions, halved then finely sliced
  • 1/4 cup parmesan cheese, 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

To Serve

  • Yoghurt or sour cream
  • More chopped green onions

Instructions

  1. Grate Zucchini: Grate the zucchini using a box grater on the diagonal to create long strands.
  2. Salt and Drain: Place the grated zucchini into a bowl, sprinkle with 1 tsp of salt, mix well, and leave it to sit for at least 10 minutes to help draw out excess moisture.
  3. Squeeze Out Water: Use your hands or a clean tea towel to squeeze out as much water as possible from the zucchini. Transfer the drained zucchini back into a clean bowl.
  4. Preheat Oven: Preheat your oven to 200°F (100°C) and place a rack on a tray to keep cooked fritters warm and crispy.
  5. Prepare the Batter: Add the egg, sliced green onions, grated parmesan, and minced garlic to the zucchini. Mix to combine evenly.
  6. Add Dry Ingredients: Scatter the flour and baking powder over the mixture without dumping it all in one spot. Add a pinch of pepper. Gently mix until the flour is just incorporated and the batter is thick but still soft.
  7. Heat Oil and Cook Fritters: Heat 2 tbsp of olive oil in a non-stick pan over medium-high heat (or medium if your stove runs hot). Using a 1/4 cup measure or ice cream scoop, drop 3 or 4 mounds of batter into the pan.
  8. Shape and Cook: Lightly flatten each mound with a spatula to about 1cm (4/5″) thick. Cook for 3 minutes or until the underside is golden brown. Flip and cook the other side for an additional 3 minutes.
  9. Keep Warm: Transfer cooked fritters to the prepared rack in the oven to keep warm and maintain crispiness.
  10. Repeat: Repeat the frying process with the remaining batter, adding more oil as needed.
  11. Serve: Serve the fritters immediately with a dollop of yoghurt or sour cream and garnish with extra chopped green onions if desired.

Notes

  • Grating zucchini on the diagonal yields longer strands that contribute to a better texture in fritters.
  • Squeezing out excess water is crucial for crispy fritters—don’t skip or rush this step.
  • Use a non-stick pan to prevent sticking and ensure even cooking.
  • If the fritters brown too quickly, adjust the stove heat to medium or medium-low.
  • Keeping the cooked fritters warm in a low oven helps retain texture without making them soggy.

Keywords: zucchini fritters, crispy fritters, vegetarian appetizer, zucchini recipes, pan-fried fritters

Find it online: https://tastewithamy.com/crispy-zucchini-fritters-recipe/