Name: Crispy and Easy Zucchini Fritters Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchinis (about 2 cups grated); 1 teaspoon salt; 1 large egg; ¼ cup gluten-free flour (for a gluten-free option); 2 tablespoons grated Parmesan cheese (optional, for added flavor); 2 cloves garlic, minced; ¼ teaspoon black pepper; ¼ teaspoon paprika or chili powder (optional, for a spicy kick); 2 tablespoons chopped fresh parsley or dill; 3 tablespoons olive oil (for frying)

Jump to Recipe

Introduction

Crispy and easy zucchini fritters are a delicious way to enjoy fresh zucchini in a crunchy, flavorful form. Perfect as a snack, appetizer, or side dish, these fritters combine simple ingredients with minimal effort for a tasty treat.

Seven small, round fritters with a golden brown crust are cooking in a black cast iron pan. Each fritter has a slightly uneven surface showing bits of green zucchini mixed into the pale dough. Some fritters are topped with small green herb leaves. The pan sits on a white marbled surface with hints of a yellow squash and green zucchini visible in the blurred background. The overall look is warm and appetizing, showing the crispy texture of the fritters. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt
1 large egg
¼ cup gluten-free flour (for a GF option)
2 tablespoons grated Parmesan cheese (optional, for added flavor)
2 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon paprika or chili powder (optional, for a spicy kick)
2 tablespoons chopped fresh parsley or dill
3 tablespoons olive oil (for frying)

Instructions

Step 1: Wash the zucchinis thoroughly, cut off the ends, and grate them using a box grater or food processor. Place the grated zucchini in a colander set over a bowl.
Step 2: Sprinkle the salt over the zucchini and toss gently to coat. Let it sit for 10–15 minutes to draw out the moisture.
Step 3: Squeeze the zucchini firmly using your hands or a clean kitchen towel to remove excess moisture. A nut milk bag can also be used to avoid soggy fritters.
Step 4: In a large mixing bowl, whisk together the egg, flour, Parmesan (if using), minced garlic, black pepper, and paprika until smooth.
Step 5: Add the squeezed zucchini and chopped parsley to the bowl, then stir until the batter is well combined and thick enough to hold its shape.
Step 6: Scoop about two tablespoons of the batter and shape into small patties. Place the patties on a plate while you heat the oil.
Step 7: Heat the olive oil in a large skillet over medium heat. Once hot, place the fritters in the skillet, leaving space between each.
Step 8: Cook the fritters for 3–4 minutes on each side, or until they are golden brown and crispy.

Tips & Variations

For extra crispiness, try adding a tablespoon of cornmeal or fine breadcrumbs to the batter.
Use fresh herbs like dill or basil to vary the flavor profile.
Replace Parmesan with nutritional yeast for a vegan-friendly option.
If you prefer a milder taste, omit the paprika or chili powder.

Storage

Store leftover zucchini fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to preserve crispiness, or warm in a preheated oven at 350°F (175°C) for about 10 minutes.

How to Serve

A white bowl holds a stack of five golden brown zucchini fritters, each showing a crispy, uneven surface with green bits of grated zucchini inside. The fritters are slightly thick and layered closely on top of each other. In the background, there is a blurred glass with a yellow drink and some fresh green herbs placed on a clean, white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zucchini fritters ahead of time?

Yes, you can prepare the batter and even shape the fritters a few hours ahead. Keep them covered in the fridge until ready to cook. For best texture, fry just before serving.

What can I use instead of gluten-free flour?

You can substitute all-purpose flour or chickpea flour if you do not need the recipe to be gluten-free. Adjust the quantity as needed to achieve a thick batter.