Best Ever Zucchini Fritters Recipe for Crispy Golden Bites
This crispy zucchini fritters recipe is the perfect way to enjoy fresh zucchini. Golden on the outside, tender inside, and easy to make with simple ingredients. Great as an appetizer, snack, or side dish!
Ingredients
- 3 medium zucchinis about 4 cups, grated & squeezed dry
- 1 teaspoon salt divided: 1/2 tsp for draining zucchini, 1/2 tsp for batter
- 2 large eggs
- 3/4 cup all-purpose flour sub almond or rice flour for gluten-free
- 1/2 cup grated Parmesan cheese or Pecorino Romano, or vegan cheese alternative
- 1 –2 garlic cloves minced (or 1 teaspoon garlic powder)
- 1 small onion grated (yellow or sweet)
- 2 tablespoons fresh herbs parsley, dill, or chives
- 1/2 teaspoon black pepper freshly ground recommended
- 1/2 teaspoon baking powder optional, for lighter fritters
- 2 –4 tablespoons olive oil for shallow frying
- 1 cup yogurt or sour cream for dipping, optional
Instructions
Step 1: Prep the zucchini
- Wash zucchini, trim ends, and grate (coarse side of grater).
- Sprinkle 1/2 tsp salt over grated zucchini. Rest 10 minutes.
- Wrap zucchini in a towel and squeeze out as much water as possible.
Step 2: Make the batter
- In a bowl, whisk flour, Parmesan, baking powder, pepper, garlic, onion, and herbs.
- Add eggs and zucchini. Mix until combined. Batter should hold together. Adjust with flour if too wet.
Step 3: Fry the fritters
- Heat 2–3 tbsp olive oil in a skillet over medium-high until shimmering.
- Scoop 1/4 cup portions into skillet. Flatten slightly with a spatula.
- Fry 3–4 minutes per side, until golden and crispy.
- Drain on paper towels, then serve hot with dipping sauce.
Notes
- For zucchini corn fritters: Add 1 cup corn kernels, reduce flour by 2 tbsp.
- For zucchini potato fritters: Replace 1 zucchini with 1 medium potato (grated & squeezed dry).
- Make ahead: Fritters keep 3 days in the fridge or 2 months frozen. Reheat in oven or skillet.
- Healthier option: Bake at 400°F (200°C) for 18–20 min, or air fry at 375°F for 10 minutes.