Description
These easy zucchini fritters are crispy on the outside, tender on the inside, and packed with flavor. Perfect as a quick snack, a light lunch, or a side dish, they’re a delicious way to make the most of fresh zucchini.
Ingredients
2 medium zucchini, grated and squeezed dry
2 large eggs, lightly beaten
½ cup all-purpose flour (or gluten-free substitute)
½ cup grated Parmesan cheese
1 clove garlic, minced
2 tablespoons fresh parsley or dill, chopped
½ teaspoon salt (plus more for draining zucchini)
¼ teaspoon black pepper
Oil for frying (canola or vegetable oil recommended)
Instructions
Grate zucchini using the large side of a box grater. Place in a towel, sprinkle with salt, and let sit 10 minutes. Squeeze out as much liquid as possible.
In a large bowl, mix zucchini, eggs, flour, Parmesan, garlic, herbs, salt, and pepper until well combined. Batter should hold together—add a little more flour if needed.
Heat oil in a skillet over medium heat. Drop 2 tablespoons of batter into the pan, flattening slightly with a spatula.
Fry 2–3 minutes per side until golden brown and crispy.
Transfer fritters to a paper towel–lined plate. Serve hot with sour cream, yogurt dip, or lemon wedges.
Notes
For extra crisp fritters, make sure the zucchini is thoroughly squeezed dry.
Add other veggies like carrots, corn, or sweet potatoes for variation.
Store leftovers in the fridge for up to 3 days. Re-crisp in a skillet or oven.
Freeze cooked fritters for up to 2 months—reheat straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 fritters
- Calories: 145
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: zucchini fritters, crispy zucchini recipe, easy zucchini appetizer