Crispy Zucchini Fritters
Crispy Zucchini Fritters are golden, savory bites made from shredded zucchini, herbs, and cheese—pan-fried until perfectly crisp on the outside and tender on the inside. These versatile fritters are perfect as a snack, appetizer, or light vegetarian lunch with a dollop of sour cream or yogurt.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine American, Mediterranean
Servings 4
Calories 110 kcal
- 2 medium zucchini about 1 lb, grated
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 green onions finely chopped
- 1 clove garlic minced
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or dill
- Olive oil or vegetable oil for frying
Prep the zucchini: Grate the zucchini using a box grater. Sprinkle with salt and let sit in a colander for 10 minutes. Then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
Make the batter: In a large bowl, combine the squeezed zucchini, eggs, flour, Parmesan, green onions, garlic, pepper, and herbs. Mix until a thick batter forms.
Heat the oil: In a large non-stick skillet, heat 2 tablespoons oil over medium heat.
Fry the fritters: Scoop about 2 tablespoons of batter per fritter into the hot skillet, flattening slightly with a spatula. Fry for 3–4 minutes per side until golden brown and crispy.
Drain and repeat: Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
Serve: Enjoy warm, topped with sour cream, Greek yogurt, or a squeeze of lemon.
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For extra crispiness, make sure the zucchini is well-drained before mixing.
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These fritters can be made gluten-free by using almond flour or a gluten-free flour blend.
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Great served with tzatziki, marinara, or avocado dip.
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Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer.
Keyword Crispy Zucchini Fritters