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–+ servings
Benjamin

Best Crispy Zucchini Fritters – Easy & Flavorful Recipe

These Crispy Zucchini Fritters are golden brown on the outside, tender and cheesy on the inside, and bursting with flavor. Perfect as a snack, appetizer, or side dish, these fritters pair beautifully with a dollop of yogurt or sour cream. Quick to make and endlessly customizable, this recipe will become a family favorite in no time!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 fritters
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Fritters:
  • 500 g / 1 lb zucchini about 2 medium-sized zucchini, approximately 9 inches long each
  • 1 teaspoon salt
  • 1 large egg
  • 2 green onions finely sliced
  • ¼ cup grated parmesan cheese fresh or store-bought
  • 1 garlic clove minced
  • ½ cup 75 g all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of pepper
  • 4 tablespoons olive oil divided
For Serving:
  • Yogurt or sour cream optional
  • Additional chopped green onions optional garnish

Method
 

Prepare the Zucchini:
  1. Grate the zucchini using a box grater, preferably on the diagonal for longer strands. Place the grated zucchini in a bowl and sprinkle with salt. Mix well and let it sit for at least 10 minutes. This helps draw out the moisture.
Remove Excess Water:
  1. Using your hands or a clean kitchen towel, squeeze out as much water as possible from the zucchini. Properly dried zucchini ensures crispy fritters. Set aside in a bowl.
Make the Batter:
  1. To the bowl of zucchini, add the egg, green onions, parmesan cheese, and minced garlic. Mix until well combined.
  2. Sprinkle the flour, baking powder, and a pinch of pepper over the zucchini mixture. Gently fold until the batter just comes together. The consistency should be thick but soft.
Cook the Fritters:
  1. Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat.
  2. Scoop ¼ cup of the batter for each fritter and drop it into the skillet. Use a spatula to flatten each mound slightly to about 1 cm (⅖ inch) thick.
  3. Cook for about 3 minutes on each side or until golden brown and crisp. Adjust the heat if the fritters brown too quickly.
Keep Warm:
  1. Preheat your oven to 200°F (100°C). Place a wire rack on a baking sheet and transfer cooked fritters to the rack. Keep them warm in the oven while you cook the remaining batter. Add more oil to the skillet as needed.
Serve:
  1. Serve the fritters immediately with a dollop of yogurt or sour cream. Garnish with additional green onions if desired.

Notes

  • Drain Zucchini Thoroughly: Removing excess water from the zucchini is crucial for crispy fritters.
  • Customize the Flavor: Add chopped herbs like parsley or dill, or a pinch of chili flakes for extra flavor.
  • Alternative Cheeses: You can substitute parmesan with feta, cheddar, or Gruyère for a different taste.
  • Storage: Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to retain crispness.
  • Freezing Option: Freeze cooked fritters on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in a hot oven.

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