Crispy Zucchini Fritters – Golden, Savory & Perfectly Pan-Fried

Crispy Zucchini Fritters are the ultimate way to turn humble summer squash into a golden, flavorful treat. Lightly pan-fried until crisp on the outside and tender inside, these fritters are packed with shredded zucchini, herbs, and cheese — making them the perfect side dish, appetizer, or vegetarian main.

Whether you’re working through a garden surplus or simply craving something savory and satisfying, zucchini fritters are a budget-friendly, easy-to-make classic. Serve them with a dollop of yogurt, sour cream, or a zesty dipping sauce and watch them disappear.

Ingredients Overview

Here’s a look at the simple, wholesome ingredients that come together to create crispy zucchini perfection:

• Zucchini: The star of the show. Grated and salted to draw out excess moisture. Use medium or small zucchini for less water content and better texture.

• Eggs: Help bind the mixture together, giving structure and a light richness.

• All-Purpose Flour: Provides body and ensures crispness. You can substitute with almond flour or oat flour for gluten-free versions.

• Parmesan Cheese: Adds saltiness, umami, and helps the fritters crisp up as they cook. You can also use feta or shredded cheddar for different flavor profiles.

• Garlic: Freshly minced garlic adds savory depth. Use garlic powder if you prefer a milder flavor.

• Scallions or Onion: Brings a subtle sharpness and aroma. Red onion or shallots work well too.

• Fresh Herbs (Parsley, Dill, or Basil): Offer a burst of freshness and balance the rich flavor of the fried fritters.

• Salt & Pepper: Essential seasoning. Salt also helps pull water from the zucchini.

• Olive Oil or Avocado Oil: Used for shallow frying — choose a high-heat oil for a crisp, golden crust.

Optional Add-ins:

• Crushed red pepper flakes for a spicy kick

• Lemon zest for brightness

• Shredded carrots or sweet potato for variation

Step-by-Step Instructions

Step 1: Grate & Salt the Zucchini

Grate 2 medium zucchini (about 2 cups) using the large holes of a box grater. Place in a colander over a bowl or sink and sprinkle with ½ teaspoon salt. Let sit for 10–15 minutes.

Then, wrap the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the zucchini, the crispier the fritters.

Step 2: Make the Fritter Mixture

In a large mixing bowl, combine:

• The squeezed zucchini

• 2 eggs

• ¼ cup grated Parmesan

• ¼ cup chopped scallions or onion

• ¼ cup chopped fresh herbs

• ½ teaspoon garlic (or 1 minced clove)

• ¼ cup all-purpose flour

• Salt and pepper to taste

Stir until well combined. The mixture should hold together loosely but not be wet or runny.

Step 3: Heat the Pan

In a large skillet, heat 2–3 tablespoons of olive or avocado oil over medium heat. Once shimmering, you’re ready to fry.

Step 4: Form & Fry the Fritters

Scoop about 2 tablespoons of the mixture per fritter and flatten slightly in the pan. Cook 3–4 at a time, spacing them out.

Fry for 3–4 minutes per side, or until deeply golden and crispy. Adjust the heat if they brown too quickly before the centers cook through.

Drain fritters on a paper towel–lined plate and repeat with the remaining mixture, adding more oil as needed.

Step 5: Serve Hot

Serve immediately while crisp, garnished with fresh herbs or lemon wedges. Add a side of sour cream, Greek yogurt, or spicy aioli for dipping.

Tips, Variations & Substitutions

• Get the moisture out: This is the #1 tip for crispy fritters. Salt and squeeze zucchini thoroughly before mixing.

• Use a nonstick or cast-iron skillet: These help create even browning without sticking.

• Make it gluten-free: Use almond flour, oat flour, or gluten-free all-purpose flour.

• Bake instead of fry: Scoop onto a parchment-lined baking sheet, flatten, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

• Air fry option: Cook at 375°F for 12–15 minutes, flipping once.

Serving Ideas & Occasions

Zucchini fritters are perfect for:

• Brunch platters: Serve alongside eggs, avocado, and toast.

• Appetizers: Mini versions make great finger food with dips like tzatziki or ranch.

• Light dinner: Pair with a crisp green salad and lemon vinaigrette.

• Lunchbox addition: They’re tasty even at room temperature.

They also work well as a vegetarian burger base — just make larger patties and layer on buns with your favorite toppings.

Nutritional & Health Notes

These fritters are:

• Rich in fiber from zucchini and herbs

• Low in carbs, especially when made with almond or oat flour

• Naturally gluten-free if you use the right flour swap

• Protein-rich thanks to eggs and cheese

• Vegetarian-friendly, clean, and customizable

For a lighter version, bake instead of fry and serve with a dollop of plain Greek yogurt instead of sour cream.

FAQs

Q1: How do I keep zucchini fritters from getting soggy?

The key is squeezing out as much liquid as possible from the zucchini before mixing. Don’t skip the salting and wringing step. Also, serve immediately for the best crisp texture.

Q2: Can I freeze zucchini fritters?

Yes. Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in a skillet or air fryer for best texture.

Q3: What can I use instead of flour?

Try almond flour, oat flour, chickpea flour, or gluten-free flour blend. These all work well and keep the fritters cohesive.

Q4: Can I bake these instead of frying?

Yes. For a healthier option, bake at 400°F for 20–25 minutes on a parchment-lined baking sheet, flipping once halfway through.

Q5: What sauces pair well with zucchini fritters?

Tzatziki, spicy mayo, lemon-yogurt sauce, ranch, garlic aioli, or even hummus all pair beautifully.

Q6: Can I use frozen zucchini?

Yes, but thaw completely and squeeze out all excess moisture before using. Frozen zucchini tends to hold more water.

Q7: How long do they last in the fridge?

Store leftovers in an airtight container for up to 3 days. Reheat in a hot skillet or air fryer for crispness.

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