There’s something undeniably comforting about the sound of zucchini fritters sizzling in a pan. These golden patties, crisp on the outside and tender within, take me back to late summer afternoons at my grandmother’s kitchen. She always made these zucchini fritters when the garden was bursting with squash, and the air carried the scent of sun-warmed herbs.
This zucchini fritters recipe is a celebration of the season’s bounty. Whether you’re using zucchini fresh from your garden or a farmer’s market haul, this dish turns humble ingredients into something incredibly satisfying. The best part? You can enjoy these as a light lunch, a snack, or a side dish that pairs wonderfully with salads, grilled dishes, or a dollop of creamy yogurt.
Zucchini fritters have long been a staple in Mediterranean kitchens, particularly in Greece and Turkey, where they’re known as “kolokithokeftedes” or “mücver.” They’re often served as a mezze dish—meant to be shared, enjoyed slowly, and paired with laughter and good conversation.
Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients.
- Naturally vegetarian and adaptable for gluten-free or dairy-free diets.
- Packed with fresh herbs and savory flavor.
- Crispy on the outside, tender and flavorful on the inside.
- Perfect as a snack, appetizer, or side dish.
INGREDIENTS YOU’LL NEED:
- 2 medium zucchinis (about 2 cups grated)
- 1 teaspoon salt
- 1 large egg
- ¼ cup gluten-free flour or all-purpose flour
- 2 tablespoons grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ¼ teaspoon paprika or chili powder (optional)
- 2 tablespoons chopped fresh parsley or dill
- 3 tablespoons olive oil (for frying)
How to Make Zucchini Fritters
Making zucchini fritters is a wonderfully hands-on experience. There’s something about squeezing the zucchini and mixing the batter that feels therapeutic, almost like cooking therapy.
STEP-BY-STEP INSTRUCTIONS:
- Grate and Salt the Zucchini
Start by washing the zucchini and grating them using a box grater. Sprinkle with salt and let sit in a colander for 10–15 minutes. This step helps draw out the moisture and is essential for getting those crispy edges. - Drain and Squeeze
Once the zucchini has rested, squeeze out as much moisture as you can. Use a clean kitchen towel, cheesecloth, or your hands. The drier, the better.
- Make the Fritter Batter
In a mixing bowl, combine the egg, flour, garlic, pepper, paprika, and Parmesan if using. Stir in the drained zucchini and chopped herbs. The mixture should be thick and cohesive. - Shape and Fry
Heat olive oil in a skillet over medium heat. Scoop 2 tablespoons of the mixture per fritter, shaping into small patties. Cook 3–4 minutes per side until golden and crispy. Transfer to paper towels to absorb extra oil. - Serve Warm
Serve the zucchini fritters immediately, with a side of yogurt, sour cream, or tzatziki. Sprinkle with fresh herbs or a squeeze of lemon for brightness.
Helpful Tips
- Get the moisture out: Soggy zucchini = soggy fritters. Be thorough when squeezing the zucchini dry.
- Use fresh herbs: Dill and parsley add brightness. Mint can be a refreshing twist.
- Add a bit of cheese: Parmesan or feta adds depth, but you can skip it for a dairy-free version.
- Don’t overcrowd the pan: Fry in batches to keep the fritters crisp.
- Make-ahead trick: Prepare the batter a few hours early and store it in the fridge until ready to fry.
Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10–12 fritters
- Category: Appetizer / Side Dish
- Method: Pan-Frying
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten-Free Option
Notes:
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes). You can also substitute dairy-free cheese or skip it entirely.
Nutritional Information (Per Fritter):
- Calories: 45
- Protein: 2g
- Fat: 3g
- Carbs: 4g
- Fiber: 1g
Frequently Asked Questions
How do you cook zucchini fritters?
To cook zucchini fritters, heat oil or clarified butter in a non-stick or cast iron pan over medium-high heat. Drop spoonfuls of batter into the hot pan and flatten slightly. Fry until golden and crispy on both sides, about 2–3 minutes per side. Drain on paper towels and serve hot.
What makes Italian zucchini fritters crispy?
Italian zucchini fritters get their signature crispiness from using carbonated water in the batter. The bubbles create a lighter texture, which crisps beautifully during frying. Properly draining excess moisture from the zucchini also helps achieve a perfectly crunchy exterior.
What goes well with zucchini fritters?
Zucchini fritters pair wonderfully with tangy yogurt sauce, tzatziki, or sour cream. Fresh salads, roasted vegetables, or grilled lamb also complement their savory flavor. For a breakfast twist, serve them with eggs or smoked turkey slices.
What are Garlic Parmesan zucchini fritters?
Garlic Parmesan zucchini fritters are a quick, flavorful dish made with shredded zucchini, grated Parmesan, minced garlic, and herbs. Fried until crispy, they make an excellent appetizer or side, offering a savory blend of cheesy, garlicky goodness with a crunchy bite.
How do you make zucchini fritters with feta cheese?
To make zucchini fritters with feta, combine grated zucchini (well-drained), crumbled feta, egg, flour, and herbs. Form patties and fry until golden and crisp. Serve with a lemony yogurt sauce or herbed cream for a refreshing finish.
What is the secret ingredient for crispy zucchini fritters?
The secret to extra-crispy zucchini fritters is carbonated water. Its bubbles aerate the batter, leading to a lighter and crispier texture. Make sure to squeeze out all the zucchini’s moisture for the best crunch.
Storage Instructions:
Store cooled zucchini fritters in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Reheat in an oven or air fryer at 375°F until warmed through and crispy.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Crispy Amish Onion Fritters – Irresistibly Golden & Crunchy!
- Crispy Tasty Vegan Chickpea Nuggets – A Comforting Plant-Based Favorite
- Crispy Rice Squares: A Crunchy Bite of Comfort
- Low Calorie Air Fryer Zucchini Fries
Conclusion:
There’s magic in transforming a couple of zucchinis into a plate of crispy fritters. This zucchini fritters recipe is one of those reliable, crowd-pleasing dishes that you’ll come back to time and time again. Whether you’re looking to impress guests or whip up a quick weekday snack, these fritters bring joy to every bite.
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Crispy Zucchini Fritters
Description
There’s something undeniably comforting about the sound of zucchini fritters sizzling in a pan. These golden patties, crisp on the outside and tender within, take me back to late summer afternoons at my grandmother’s kitchen. She always made these zucchini fritters when the garden was bursting with squash, and the air carried the scent of sun-warmed herbs.
This zucchini fritters recipe is a celebration of the season’s bounty. Whether you’re using zucchini fresh from your garden or a farmer’s market haul, this dish turns humble ingredients into something incredibly satisfying. The best part? You can enjoy these as a light lunch, a snack, or a side dish that pairs wonderfully with salads, grilled dishes, or a dollop of creamy yogurt.
Zucchini fritters have long been a staple in Mediterranean kitchens, particularly in Greece and Turkey, where they’re known as “kolokithokeftedes” or “mücver.” They’re often served as a mezze dish—meant to be shared, enjoyed slowly, and paired with laughter and good conversation.
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 1 teaspoon salt
- 1 large egg
- ¼ cup gluten-free flour or all-purpose flour
- 2 tablespoons grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ¼ teaspoon paprika or chili powder (optional)
- 2 tablespoons chopped fresh parsley or dill
- 3 tablespoons olive oil (for frying)
Instructions
-
Grate and Salt the Zucchini
Start by washing the zucchini and grating them using a box grater. Sprinkle with salt and let sit in a colander for 10–15 minutes. This step helps draw out the moisture and is essential for getting those crispy edges. -
Drain and Squeeze
Once the zucchini has rested, squeeze out as much moisture as you can. Use a clean kitchen towel, cheesecloth, or your hands. The drier, the better. -
Make the Fritter Batter
In a mixing bowl, combine the egg, flour, garlic, pepper, paprika, and Parmesan if using. Stir in the drained zucchini and chopped herbs. The mixture should be thick and cohesive. -
Shape and Fry
Heat olive oil in a skillet over medium heat. Scoop 2 tablespoons of the mixture per fritter, shaping into small patties. Cook 3–4 minutes per side until golden and crispy. Transfer to paper towels to absorb extra oil.
-
Serve Warm
Serve the zucchini fritters immediately, with a side of yogurt, sour cream, or tzatziki. Sprinkle with fresh herbs or a squeeze of lemon for brightness.
Notes
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes). You can also substitute dairy-free cheese or skip it entirely.