Introduction

Crispy and easy zucchini fritters are a delightful way to enjoy fresh summer squash. These golden patties are quick to prepare, full of flavor, and perfect as a snack or side dish. With simple ingredients and a few handy tips, you can achieve perfectly crisp fritters every time.

The image shows a stack of five golden-brown zucchini fritters with visible green zucchini pieces mixed in, each fritter having a crispy, uneven texture on the edges. The fritters are stacked on a white plate with a small bowl of creamy white dipping sauce with green herbs on the side. The background features a white marbled surface, and some fresh green herbs are scattered on top 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 and cut off the ends. 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 excess moisture.
Step 3: After resting, squeeze the zucchini firmly with your hands or a clean kitchen towel to remove as much moisture as possible. A nut milk bag works well to avoid sogginess.
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. Stir until the batter is well combined and thick enough to hold together.
Step 6: Scoop about two tablespoons of batter at a time and shape into small patties. Arrange them on a plate while heating the oil.
Step 7: Heat olive oil in a large skillet over medium heat until shimmering. Place the fritters in the skillet, leaving space between each.
Step 8: Cook for 3–4 minutes per side, until golden brown and crispy. Remove and drain on paper towels before serving.

Tips & Variations

For extra crispiness, make sure to squeeze out as much moisture from the zucchini as possible before mixing.
Substitute gluten-free flour with almond or chickpea flour for different flavors and textures.
Add a pinch of cayenne pepper or chili flakes for a spicier version.
Serve with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce for added richness.

Storage

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

How to Serve

The image shows a stack of four golden-brown zucchini fritters with crispy edges, each fritter having a rough, irregular surface with green flecks of zucchini visible throughout. The fritters are stacked on a white plate, with some fresh green herbs sprinkled lightly on top. Next to the stack, on the right side of the plate, there is a small white bowl filled with a creamy white dip that has tiny green herb bits mixed in. The background and surface are a white marbled texture, giving the image a clean and fresh look. 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 in advance, but it’s best to cook the fritters fresh for the crispiest texture. Alternatively, cook and store them in the fridge, then reheat before serving.

What can I use instead of Parmesan cheese?

If you prefer a dairy-free option, omit the Parmesan or substitute with nutritional yeast for a cheesy flavor without the dairy.