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Zucchini Fritters Recipe

Zucchini Fritters

iamwinfred
These golden little patties are crispy on the outside, tender in the middle, and come together in under an hour with ingredients you probably already have. They're budget friendly, use up extra zucchini, and taste like something you would order at a café.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Brunch, Snack
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Box grater or food processor with grating attachment
  • Cheesecloth or clean kitchen towel
  • Large mixing bowl
  • Nonstick skillet or cast iron pan
  • Fish spatula for flipping
  • Paper towels for draining
  • Stainless steel wire cooling rack optional, for keeping fritters crisp

Ingredients
  

  • 2 pounds zucchini about 3 medium, grated
  • 1 teaspoon salt plus more to taste
  • 2 large eggs lightly beaten
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup parmesan cheese grated
  • 1/3 cup green onions chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon black pepper
  • avocado oil for frying
  • Greek yogurt or sour cream, for serving

Instructions
 

  • Grate zucchini on the large holes of a box grater into a bowl. Sprinkle with 1 teaspoon salt, toss, and let sit for 10-15 minutes to draw out moisture.
  • Transfer zucchini to cheesecloth or a clean kitchen towel, gather edges, and twist tightly over the sink until no more liquid comes out. You should have a fairly dry, compact ball of shredded zucchini.
  • Place squeezed zucchini in a clean bowl. Add eggs, parmesan, green onions, and garlic, stirring until evenly combined. Sprinkle flour, baking powder, and pepper over top and fold gently just until flour disappears.
  • Set a nonstick or cast iron skillet over medium heat with 2-3 tablespoons avocado oil. Heat until oil shimmers but is not smoking.
  • Scoop 2-3 tablespoons batter per fritter into the hot pan and gently flatten. Fry 3-4 minutes per side until deep golden brown, working in batches and adding more oil as needed.
  • Transfer cooked fritters to a wire rack or paper towel-lined plate to drain. Sprinkle with extra salt while hot, if desired. Serve warm with Greek yogurt or sour cream.

Notes

  • Squeeze the zucchini twice if you have time, letting it rest a second time before the final squeeze for extra crispiness.
  • Do not skip the salting step—it pulls out water that flour alone cannot absorb.
  • Keep the pan at a steady medium heat so the outside browns before the inside overcooks.
  • Avoid pressing down on the fritters while they cook, since this squeezes out moisture and can make them fall apart.
  • Use a light hand when mixing the batter so the fritters stay tender rather than dense.
  • Swap parmesan for feta cheese for a tangier, Mediterranean style fritter.
  • Add a pinch of smoked paprika or cumin for a warmer flavor profile.
  • Mix in shredded carrot along with the zucchini for extra color and sweetness.
  • Use a gluten free flour blend in place of all purpose flour for a gluten-free version.
  • Stir in fresh dill or parsley for a brighter, herby finish.
  • Refrigerate in an airtight container for up to 4 days. Freeze cooked and cooled fritters in a single layer, then transfer to a freezer bag for up to 2 months.
  • Reheat in a skillet over medium heat for a few minutes per side or in an air fryer at 350°F for about 4 minutes to restore crispiness. Avoid microwaving, which makes them soft and soggy.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 420mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 8IUVitamin C: 25mgCalcium: 15mgIron: 6mg
Keyword garden zucchini, summer squash recipe, zucchini fritters
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