Golden, crispy, and packed with flavor—these zucchini fritters are my favorite way to turn simple ingredients into something spectacular! Whether you’re sneaking in extra veggies for the kids or need a quick appetizer for guests, this recipe brings just the right crunch with a tender, savory inside. Plus, they’re ridiculously easy to whip up. Let’s get frying!
Why You’ll Love This Recipe
These zucchini fritters are a game changer! Not only are they crispy and delicious, but they’re also a great way to use up extra zucchini from your fridge (or garden, if you’re that lucky!). Here’s why you need them in your life:
- Quick & Easy: From prep to plate in under 30 minutes.
- Family-Friendly: Even picky eaters will love these crispy bites.
- Great for Meal Prep: Make a big batch and reheat throughout the week.
- Customizable: Add cheese, swap flours, or spice them up!
Ingredients Breakdown
Essentials
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour (or substitute with almond flour)
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- Olive oil or vegetable oil, for frying
Pro Tips
- Get rid of excess moisture: After grating the zucchini, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This helps achieve a crispier texture.
- Even cooking: Keep the fritters uniform in size to ensure they cook evenly and at the same rate.
- Don’t overcrowd the pan: Fry in batches so they crisp up beautifully instead of steaming.
Step-by-Step Instructions
- Prepare the zucchini: Grate the zucchini and sprinkle with salt. Let it sit for about 10 minutes, then squeeze out the excess liquid using a clean towel.
- Mix the batter: In a bowl, combine zucchini, flour, eggs, Parmesan, green onions, garlic powder, black pepper, and baking powder. Stir until well combined.
- Heat the oil: In a large skillet, heat about 2 tablespoons of oil over medium heat until shimmering.
- Form the fritters: Scoop about 2 tablespoons of the mixture for each fritter and gently flatten in the pan.
- Fry until golden: Cook for 2-3 minutes per side, or until crispy and deeply golden.
- Drain and serve: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or yogurt dip!
Chef’s Tips and Tricks
- Want extra crispy fritters? Use a mix of butter and oil for frying—it adds flavor and crispiness.
- Make them gluten-free: Swap out all-purpose flour for a gluten-free flour blend or almond flour.
- Reheating Tip: Pop them in an air fryer or oven at 375°F (190°C) for 5-7 minutes to crisp them back up.
Recipe Variations and Serving Suggestions
- Add some heat: Mix in red pepper flakes or finely chopped jalapeño.
- Cheesy upgrade: Swap Parmesan for feta or sharp cheddar.
- Dip it up: Serve with tzatziki, ranch dressing, or a lemon-garlic aioli.
- Make it a meal: Top with a poached egg for a delicious brunch treat.
FAQs
Can I bake these instead of frying?
Absolutely! Bake at 400°F (200°C) on a parchment-lined baking sheet for about 20 minutes, flipping halfway through.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Can I freeze zucchini fritters?
Yes! Freeze them in a single layer, then store them in a freezer bag for up to 2 months. Reheat in the oven at 375°F (190°C) until warmed through.
Recipe Card
Ingredients:
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- Olive oil, for frying
Instructions:
- Grate zucchini, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess liquid.
- Combine zucchini with flour, eggs, Parmesan, green onions, garlic powder, black pepper, and baking powder.
- Heat oil in a skillet over medium heat.
- Scoop about 2 tablespoons of batter for each fritter and flatten slightly.
- Cook for 2-3 minutes per side until golden and crispy.
- Drain on paper towels and serve warm.
Did you make these zucchini fritters? I’d love to hear how they turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or pin this recipe for later. Happy cooking, friends! 🎉
