Simple Zucchini Fritters (Crispy, Customizable & So Delicious)
These simple zucchini fritters are the kind of recipe you can make your own — perfect for using up a pile of fresh zucchini.
Servings :4 people
Equipment
- 1 Box grater
- 1 skillet or non-stick pan
- 1 mixing bowl
- 1 small kitchen knife
- 1 cutting board
Ingredients
- 6 small to medium zucchini (about 1½ lbs), grated
- ½ teaspoon salt (for draining moisture)
- 2 eggs
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ½ cup grated cheese (optional – feta, parmesan, or cheddar)
- 2 spring onions or ½ small onion or shallot finely chopped
- 1 garlic clove, minced (or 2 small ones)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for frying
Instructions
- Grate the zucchini using a box grater. Add the grated zucchini in a colander and sprinkle with ½ tsp salt. Let sit for 10 minutes, then squeeze as much liquid out as possible. You can also use a clean kitchen towel.
- In a large bowl, beat the eggs. Add flour, cheese (if using), onion, garlic, and any optional flavorings. Mix well.
- Add the drained zucchini and mix until just combined. The mixture should hold together.
- Heat a skillet over medium heat with a bit of oil. Scoop the zucchini batter using an ice-cream scoop or add roughly 2–3 tablespoons per fritter into the pan, flattening slightly with the back of an egglifter or spoon.
- Cook 2–3 minutes per side until golden and crisp. Drain on paper towel and repeat with remaining mixture.
- Serve warm with yogurt, sour cream, guacamole, or a poached egg.
Optional Add-Ins:
- Fresh herbs (parsley, dill, mint)
- ½ tsp cumin or smoked paprika
- Lemon zest
- A spoonful of ricotta or mashed peas
Notes
- No cheesecloth? No problem! Use your hands to squeeze the salted zucchini over the sink until hardly any liquid drips out. The drier the shreds, the crispier your fritters will be.
- Zucchini moisture matters: Removing excess liquid is key to crispy fritters. A clean tea towel or cheesecloth works best if you have one.
- Binding too loose? If your mixture feels too wet, add a spoonful of flour or breadcrumbs to help hold it together.
- Cheese adds flavor but isn’t essential: Parmesan, cheddar, or feta add richness, but feel free to leave it out for a lighter option.
- Gluten-free swap: Use almond flour or gluten-free breadcrumbs instead of regular flour or breadcrumbs.
- Freezer-friendly: These fritters freeze well. Cool completely and store with parchment paper between layers.
- Cooking methods: Pan-fry for classic fritters, or air fry at 180°C (350°F) for 8–10 minutes, flipping halfway for a lighter version.
- Optional puffiness: Add ½ teaspoon baking powder to the batter along with the flour for softer, puffier fritters that rise slightly without changing the flavor.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 10gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 91mgSodium: 990mgPotassium: 843mgFiber: 4gSugar: 8gVitamin A: 862IUVitamin C: 54mgCalcium: 135mgIron: 2mg
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