Crispy Zucchini Fritters

🥣 Ingredients (Makes about 10–12 fritters)

• 2 medium zucchini (about 1 lb / 450 g)

• 1 tsp salt (for drawing out moisture)

• 1 large egg

• ⅓ cup (40 g) all-purpose flour

• ¼ cup grated Parmesan cheese (optional but recommended)

• 2 cloves garlic, minced

• 2 tbsp chopped green onions or fresh herbs (parsley/dill)

• ¼ tsp black pepper

• 2–3 tbsp oil (for frying)

👩‍🍳 Instructions

1️⃣ Prep the Zucchini (Most Important Step!)

1. Grate zucchini using the large holes of a box grater.

2. Place in a bowl and sprinkle with salt.

3. Let sit for 10 minutes to release moisture.

4. Transfer to a clean towel or cheesecloth and squeeze out as much liquid as possible.

👉 The drier the zucchini, the crispier the fritters.

2️⃣ Make the Batter

1. In a bowl, combine squeezed zucchini, egg, flour, Parmesan, garlic, herbs, and pepper.

2. Mix until combined.

3. The mixture should be thick and scoopable, not watery.

   • If too wet → add 1–2 tbsp flour.

   • If too dry → add a tiny splash of water.

3️⃣ Fry

1. Heat oil in a large skillet over medium heat.

2. Scoop 2 tablespoons of mixture per fritter into pan.

3. Flatten slightly with a spatula.

4. Cook 3–4 minutes per side until golden brown and crispy.

5. Transfer to paper towels.

🍽️ Serve With

• Sour cream or Greek yogurt

• Tzatziki sauce

• Garlic aioli

• A squeeze of lemon

❓ Q & A

Q: Why are my fritters soggy?

Too much moisture in the zucchini. Squeeze thoroughly before mixing.

Q: Can I bake instead of fry?

Yes. Bake at 400°F (200°C) for 18–22 minutes, flipping halfway. Brush with oil for better browning.

Q: Can I make them gluten-free?

Yes! Substitute flour with almond flour, chickpea flour, or a gluten-free blend.

Q: Can I add cheese?

Absolutely! Mozzarella, feta, or cheddar work great.

Q: Can I freeze them?

Yes. Cool completely, freeze in a single layer, then store in a freezer bag up to 2 months. Reheat in oven or air fryer for best texture.