Crispy Zucchini Fritters Recipe | Easy and Fast
Zucchini always seems to go from “just a few plants” to “an abundance of zucchini” this time of year. One moment you’re tossing a few seeds in the ground, and the next you’ve got a basketful and a whole list of things to make. This zucchini fritters recipe has become my favorite way to use up fresh zucchini. They are crispy, golden brown, and just the right amount of savory.
These fritters come together with simple ingredients and a few smart steps to avoid soggy fritters. You can serve them hot from a skillet, prep them ahead for the freezer, or tuck them into breakfast with a runny egg. However you enjoy them, they’re a summer staple you’ll find yourself making again and again.
Why You’ll Love These Crispy Zucchini Fritters
– This is a great recipe for using up extra garden zucchini.
– They have crispy edges and soft centers.
– They are made with pantry staples like flour, egg, and garlic powder.
– These fritters are kid-friendly and freezer-friendly.
– You can easily adapt the recipe with fresh herbs, parmesan cheese, or even a hint of lemon zest.
– You can cook them in a hot skillet, air fryer, or oven.
– They make a perfect light meal or side dish that feels like summer.
Step-by-Step: How to Make Zucchini Fritters
Start by grating your fresh zucchini using the large holes of a box grater or a food processor. Once grated, sprinkle with a teaspoon of salt and let it sit in a large mixing bowl for 10 to 15 minutes. This helps draw out a lot of water because zucchini holds more moisture than you’d think.
Once the salted zucchini has rested, transfer it to a clean kitchen towel or a few layers of paper towels. Squeeze out as much liquid as you can. The more excess moisture you remove, the crispier your fritters will be.
In a large bowl, combine the zucchini with the remaining ingredients. Stir everything together until just mixed. You do not want to overwork the batter.
Heat olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of the zucchini mixture into the hot pan. Flatten slightly with the back of a spoon. Cook for about 2 to 3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate to drain any extra oil.
Tips and Variations
- Add green onions or a clove of fresh garlic for extra flavor.
- Mix in lemon zest or a squeeze of fresh lemon juice for brightness.
- Substitute chickpea flour to make it gluten-free.
- Add a bit of cottage cheese for creamy texture.
- Sprinkle with sea salt right after frying for the best flavor.
- To reheat, use a hot skillet or air fryer for crispy fritters.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt or this homemade tartar sauce.
- Pair with tzatziki sauce and lemon wedges.
- Wrap in pita, or this flatbread with herbs and veggies.
- Enjoy as a side dish for grilled chicken or summer burgers.
- Top with a fried egg for brunch.
FAQ
Can I freeze zucchini fritters?
Yes, you can. Let them cool completely, then place on a parchment paper-lined baking sheet and freeze. Once solid, transfer to a freezer bag or airtight container. Reheat in a hot skillet or air fryer to keep them crispy.
Can I bake instead of fry?
Yes, you can bake them. Arrange on parchment paper and bake at 425°F for 15 to 20 minutes, flipping halfway. They will not be quite as golden brown, but still delicious.
What if my fritters are soggy?
Too much water in the zucchini is the most common reason for soggy fritters. Make sure to squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
Can I make them dairy-free?
Yes, you can. Skip the parmesan cheese and use a dairy-free dip like coconut-based tzatziki if desired.
This tartar sauce is so good with these fritters!
Recipe Card
Simple Zucchini Fritters
Ingredients
- 4 cups shredded zucchini
- 1 large egg
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 2 tablespoons chopped fresh herbs dill, chives, or parsley
- 1/2 cup parmesan cheese
- ½ tsp salt + black pepper to taste
- Olive oil for frying
Instructions
- Grate zucchini and place in a large bowl. Add ½ tsp salt and let sit for 10 to 15 minutes.
- Wrap in a clean kitchen towel and squeeze out as much moisture as possible.
- Add remaining ingredients to the bowl and stir until just combined.
- Heat oil in a large skillet over medium-high heat.
- Drop spoonfuls of the zucchini mixture into the hot pan and flatten with the back of a spoon.
- Cook until golden brown on both sides, about 2 to 3 minutes per side.
- Transfer to a paper towel-lined plate and serve warm.
Closing Thoughts from the Homestead
This zucchini fritters recipe is one of those reliable go-tos when your garden is in full swing and you need something simple, savory, and satisfying. It is a great way to use extra zucchini and makes the most of what’s in season. If you have tried your hand at zucchini bread, this might just become one of your favorite zucchini recipes too.
I would love to see your version. Share it on Instagram and tag me. And if you are planning a weekend brunch or a summer supper, you might also enjoy my homemade biscuits, honey butter, or pickled onions from the pantry.
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
