Crispy and Delicious Veggie Fritters
It’s officially my favorite time of the summer… zucchini season!!
Whether you stock up on them at the grocery store when they’re on sale (guilty!!) or have a ton thriving in your summer garden, I always find that I need more ways to cook this versatile squash.
While Chocolate Zucchini Bread, Zucchini Lasagna Roll-Ups, Baked Zucchini Fries, and Air Fryer Zucchini Chips are all on regular rotation this time of year in our house, the most delicious one of them all? Zucchini Fritters!
They’re perfectly crispy on the outside, light and fluffy on the outside, have the best flavor, and are pretty easy to make.
Two Things You MUST DO to Make It a Winner
First, there’s a very specific reason we pan-fry them in an oven-proof skillet… you HAVE to finish baking them in the oven! Many other recipes try to cook them fully in the skillet, but that simply won’t do. You’ll end up with a mushy center and an overly burnt outside.
Secondly, you HAVE to wring out the excess moisture from the shredded zucchini! If not, you’ll end up with a watery mess.
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Zucchini. Well, obvi! You can either buy from your local grocery store, farmers market, or grow your own in a garden. Substituting the zucchini with squash is not recommended since they have a slightly different texture and moisture content.
- Flour. All-purpose flour is simple and creates the perfect consistency. You can substitute a gluten-free 1-to-1 or a Paleo flour if you prefer.
- Salt. This is an important ingredient for a reason other than flavor. It actually helps the zucchini release excess moisture so they come out super crispy, and not soggy.
- Parmesan Cheese. Not only does the Parmesan cheese give a yummy, cheesy flavor, but it also helps the fritters to stay together. A dairy-free Parmesan may be substituted.
- Egg. One LARGE egg (not extra-large or medium) is used in this recipe. The egg helps to bind the fritters so they do not fall apart while cooking.
- Garlic cloves. Fresh minced garlic cloves are best, but you can substitute with ½ teaspoon of garlic powder if that is what you have.
How to Make Zucchini Fritters
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Grate the Zucchini
For the quickest, most uniform results, use a food processor with a grating attachment. Trim the ends, cut the zucchini into spears, and process until grated. A box grater works too, but it can be mushier and take longer.
Remove Excess Moisture
Spread the grated zucchini in a single layer or place it in a colander, sprinkle with 1 teaspoon of salt, and let sit for 10–15 minutes. Then, wrap it in a cheesecloth or dish towel and squeeze out as much liquid as possible—this step is key for crispy fritters!
Make the Batter
In a large bowl, mix the zucchini with flour, cheese, egg, garlic, and black pepper until well combined. Form into 8 equal-sized balls, about 2–3 tablespoons each.
Fry the Fritters
Heat 1 tablespoon of oil in a skillet over medium-high heat. Working in batches, add 4 zucchini balls, pressing them into ½-inch thick patties (about 2 ½ to 3 inches wide). Cook for 2–3 minutes per side until golden brown. Repeat with the remaining fritters.
Transfer all fritters to the skillet and bake at 350°F for 10–15 minutes for extra crispiness. A cast iron skillet works best for an even char.
Serve with Sauce
Enjoy with sour cream, Greek yogurt (regular or dairy-free), or one of these easy homemade sauces: Remoulade Sauce, Lime Crema, Tartar Sauce, Sriracha Mayo, Special Sauce, or Chick-fil-a Sauce.
Meal Prep and Storage
- Prep-Ahead: Cook the fritters completely. These zucchini fritters do not do well when mixed together ahead of time and not cooked.
- Storage: Let the cooked zucchini fritters come to room temperature. Then store in an airtight container in the refrigerator for up to 5 days. To freeze, arrange in a single layer and freeze for 2-3 hours. Then transfer to a freezer safe Ziploc bag or container.
- Reheating: Return the fritters to a skillet over medium heat, or pop in the air fryer until heated through.
FAQs
If all of the extra moisture is not removed from the zucchini before cooking, the fritters will be soggy.
Remove extra moisture by sprinkling grated zucchini with salt and straining well with a cheesecloth. Also, make sure your pan is really hot before frying and use a cast iron skillet if you have one available.
Let zucchini sprinkled with salt sit for 10-15 minutes. Then use a cheesecloth or a thin kitchen towel to squeeze all of the extra liquid out.
Enough binder may not have been used. Egg, Parmesan cheese, and flour are used in this recipe to hold the fritters together.
More Delicious Zucchini Recipes
Have plenty of zucchini on hand? Try these other easy recipes:
- Sautéed Zucchini and Squash
- Air Fryer Zucchini Fries
- Taco Stuffed Zucchini Boats
- Zucchini Noodles
- Healthy Zucchini & Squash Casserole
- Zucchini Fries
- Air Fryer Zucchini
- Zucchini Lasagna
- Parmesan Crusted Zucchini
- Check out ALL the zucchini recipes.
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Zucchini Fritters Recipe
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Ingredients
- 1 ½ pounds zucchini about 3 medium
- 1 teaspoon salt
- ½ cup all purpose flour
- ¼ cup grated Parmesan cheese
- 1 large egg whisked
- 2 garlic cloves finely minced
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350℉.
- Grate zucchini using a food processor with a grating attachment or with a boxed grater. Lay zucchini out in a flat layer and sprinkle with salt. Let sit for 10-15 minutes. Strain excess moisture from zucchini using a cheesecloth or a thin dish towel. You will end up with about 1 cup of grated zucchini and 1 cup of strained liquid.
- In a large bowl combine grated zucchini, flour, cheese, egg, garlic, and black pepper. Mix until well combined. Form 8 equally-sized balls that are each about 2-3 tablespoons each.
- In a large cast iron skillet over medium heat add 1 tablespoon oil and 4 balls. Smash zucchini balls with the back of a spatula and spread out to about 2 ½ – 3 inches in diameter and about ½-inch thick.*
- Sear zucchini fritters for 2-3 minutes per side or until browned. Remove from skillet. Repeat with remaining zucchini balls. Place all zucchini fritters back into the skillet and bake in preheated oven for 10-15 minutes.
- Serve zucchini fritters with sour cream and finely chopped fresh parsley, if desired.
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Notes
- Serving Size: 2 zucchini fritters equals one serving.
- Prepping Ahead: These zucchini fritters do not do well when mixed together ahead of time and not cooked. The zucchini will continue to lose its moisture and you will end up with a soggy mess.
- Storage: Let the cooked zucchini fritters come to room temperature. Then store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you foryou yummy recipe been looking for this as had it one before at a eatery fabulous find thank you 😁😋
Yay! So happy to hear you enjoyed the recipe, Su! Thanks so much for taking the time to leave a comment!
The best fritters EVER! I love this recipe and it will be the only one I use for zucchini fritters, from now on.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
These were so good I ate 2 servings! OOPS. Thank you for having a simple version for these! I just served them with a dollop of sour cream sprinkled with scallions, Yummy!
Yay! So happy to hear you enjoyed the recipe, Dawn! It’s hard to stop eating once you taste them! Thanks so much for taking the time to leave a comment and rating!