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!)
Grate zucchini using the large holes of a box grater.
Place in a bowl and sprinkle with salt.
Let sit for 10 minutes to release moisture.
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
In a bowl, combine squeezed zucchini, egg, flour, Parmesan, garlic, herbs, and pepper.
Mix until combined.
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
Heat oil in a large skillet over medium heat.
Scoop 2 tablespoons of mixture per fritter into pan.
Flatten slightly with a spatula.
Cook 3–4 minutes per side until golden brown and crispy.
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.
