If you’re looking for a simple and delicious way to use up extra zucchini, these Crispy Zucchini Fritters are the answer. Light, savory, and golden brown, they come together with just a few everyday ingredients and are pan-fried to crispy perfection. A touch of Parmesan cheese adds richness, while green onions bring a fresh, mild bite.
Whether you use a food processor or grate the zucchini by hand, this small-batch recipe is easy enough for a weeknight and tasty enough to serve guests.
Watch How I Make These Delicious Zucchini Fritters
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Ingredients – Here’s What You’ll Need
Preparing the Zucchini
- I started by grating the zucchini with my food processor using the medium grating disc.
- I transferred the grated zucchini to a medium bowl. Then, I sprinkled on a teaspoon of Kosher salt and tossed the zucchini to distribute the salt. I let the zucchini sit for about 15 minutes while the salt worked its magic in drawing out the excess moisture.
- After 15 minutes, I took handfuls of the zucchini and squeezed out as much liquid as possible.
- From experience, I knew that zucchini contained a lot of liquid and that only a part could be removed by squeezing it in my hands. Therefore, wrapped the zucchini in paper towels to finish squeezing the liquid.
The more liquid that is removed from the zucchini, the crispier the fritters will be!
Preparing the Zucchini Fritter Batter
The fritter batter is super easy to make.
- First, I stirred together the squeezed zucchini, a lightly beaten egg, chopped green onions, freshly grated parmesan cheese, garlic, black pepper, and baking powder in a medium bowl.
- I did such a good job of removing excess liquid that the mixture looked a bit dry. Therefore, I stirred in about a tablespoon of milk.
- Finally, I sprinkled on the flour and stirred the mixture to combine everything.
Cooking the Zucchini Fritters
Once the batter was ready, it was time to pan fry the fritters.
- I started by heating about two tablespoons of olive oil in a nonstick skillet over medium heat.
- Once the olive oil was hot, I used my muffin scoop (commercial 16) to add three ¼ cup portions of the fritter batter to the pan.
- Then, I turned the scoop over and used the rounded side to flatten the fritters to between ⅓ and ½ inch.
- I let the fritters cook undisturbed for three minutes. Then, I turned each one and cooked the other side for three minutes.
- Once both sides were golden brown, I transferred the fritters to a paper-towel-lined plate. I added the rest of the olive oil and cooked the remaining three fritters.
These Crispy Zucchini Fritters are proof that simple ingredients and simple steps can deliver big flavor. Whether you’re dealing with garden overflow of zucchini or just want a tasty new side dish, this easy, no-fuss recipe is sure to hit the spot. Yum!
Frequently Asked Questions
It’s not necessary to peel the zucchini. Its skin is tender and full of nutrients. Just rinse well and trim the ends, and you’re ready to grate.
Either a box grater or food processor works well, but you should aim for long strands of grated zucchini. I prefer the food processor because it’s so much faster.
Yes! Zucchini contains a lot of liquid – in fact, you’re likely to be surprised by how much. Skipping this step will result in soggy fritters.
There are several options related to making these ahead of time. (1) You can grate and squeeze the zucchini up to a day in advance. I like to store the grated zucchini in the refrigerator in the paper towels I used for squeezing. (2) The batter can be made in advance, covered, and refrigerated up to a day in advance. (3) The cooked fritters can be refrigerated and reheated in a skillet or air fryer to revive the crispness.
Recipe Tips and Serving Suggestions
- Don’t skip the salting and squeezing step, which is key to getting crisp, not soggy, fritters. Use paper towels, a clean kitchen towel, or cheesecloth to wring out as much liquid as possible.
- Don’t overcrowd the pan when cooking the fritters. This way, each fritter gets good contact with the skillet and browns evenly.
- Use a scoop to portion the batter evenly so the fritters cook at the same rate. For this recipe, a ¼ cup scoop works perfectly.
- I like to serve the zucchini fritters with a dollop of sour cream sprinkled with green onion tops. Greek yogurt or a quick lemon-garlic aioli are also tasty.
- You can turn the zucchini fritters into a light brunch by topping with a fried or poached egg.
Other Delicious Zucchini Recipes
If you’re a fan of zucchini like I am, you should try these delicious recipes.
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Easy Zucchini Fritters – Crispy and Flavorful
Equipment
- Food processor with medium grating disc (See Tip 1)
- ¼ cup muffin scoop for easy portioning
Ingredients
Zucchini
- 1 pound (16 ounces) fresh zucchini
- 1 teaspoon Kosher salt
Batter
- 1 large egg, lightly beaten
- 2 green onions, white and green parts, finely sliced
- ½ cup (2 ounces )grated Parmesan cheese
- 1 garlic clove, minced
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- 1 Tablespoon milk (See Tip 2)
- ¼ cup (1.25 ounces) all-purpose flour
- ¼ cup olive oil, divided
- Sour cream and additional green onion tops for garnish (Optional)
Instructions
Zucchini
- Grate zucchini in a food processor using a medium grating disc.
- Place the grated zucchini in a bowl and sprinkle with salt. Toss to combine; let sit for 15 to 20 minutes. (See Tip 3)
- Squeeze excess water using your hands; then place the zucchini in paper towels, and continue squeezing to remove as much liquid as possible.
Batter
- Place zucchini in a medium bowl. Add egg, green onions, parmesan cheese, garlic, pepper, and baking powder; stir to combine. If the mixture looks dry, add the milk and stir to combine.
- Add the flour and mix just until it is incorporated. (See Tip 4)
Cooking
- Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Use a ¼ cup scoop to portion three mounds of the batter; flatten lightly to around ½ inch.
- Cook for 3 minutes until the underside is deep golden brown. Turn and cook the other side for 3 minutes. Transfer to a paper towel-lined plate and place in a 200°F oven to keep warm.
- Repeat with the remaining batter.
- Serve immediately with a dollop of sour cream garnished with sliced green onion tops.
- Yield: 6 zucchini fritters. (See Tip 5)
Video
Tips/Notes
- May use the large holes of a box grater to grate the zucchini instead of a food processor.
- Depending on how well you squeezed the grated zucchini, you may need to add a tablespoon or two of milk.
- The salting step is important. Salt helps to draw the liquid out of the zucchini, resulting in crispy fritters.
- The batter should be thick but soft.
- Leftovers can be refrigerated and reheated in a skillet or an air fryer.
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