Introduction

Crispy and easy zucchini fritters are a fantastic way to enjoy fresh summer squash. These golden patties are packed with flavor, quick to prepare, and perfect as a snack, side dish, or light meal.

In the image, there is a black cast iron pan with seven golden-brown zucchini fritters cooking inside. Each fritter is round and thick with a rough texture, showing bits of green zucchini and light yellow batter. Some fritters have small green herb leaves on top, adding a fresh touch. The pan sits on a white marbled surface with a yellow squash and green zucchini blurred in the background. The lighting highlights the crisp edges of the fritters, giving them a delicious and crispy look photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt
1 large egg
¼ cup gluten-free flour (for a GF option)
2 tablespoons grated Parmesan cheese (optional, for added flavor)
2 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon paprika or chili powder (optional, for a spicy kick)
2 tablespoons chopped fresh parsley or dill
3 tablespoons olive oil (for frying)

Instructions

Step 1: Wash the zucchinis thoroughly. Trim off the ends, then grate them using a box grater or food processor. Place the grated zucchini in a colander set over a bowl.
Step 2: Sprinkle the salt over the zucchini and toss gently to coat. Let it sit for 10–15 minutes to draw out moisture for crispiness.
Step 3: After resting, squeeze the zucchini firmly using your hands, a clean kitchen towel, or a nut milk bag to remove excess liquid and prevent soggy fritters.
Step 4: In a large bowl, whisk together the egg, gluten-free flour, Parmesan (if using), minced garlic, black pepper, and paprika until smooth.
Step 5: Add the squeezed zucchini and chopped parsley or dill to the bowl. Stir well until the batter is thick and holds together when scooped.
Step 6: Scoop about two tablespoons of the batter and shape into small, even patties. Place them on a plate while you heat the oil.
Step 7: Heat olive oil in a large skillet over medium heat until shimmering. Add the fritters in batches, leaving space between them to cook evenly.
Step 8: Fry the fritters for 3–4 minutes on each side or until golden brown and crispy. Use a spatula to carefully flip them.
Step 9: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.

Tips & Variations

For extra crispiness, press the zucchini mixture between paper towels before frying.
Try adding finely chopped green onions or grated carrot for extra flavor and color.
Use chickpea flour or regular all-purpose flour if gluten-free flour is unavailable.
Serve with tzatziki, sour cream, or a spicy aioli for delicious dips.

Storage

Store leftover zucchini fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than microwaving, which can make them soggy.

How to Serve

The image shows a stack of six golden-brown zucchini fritters on a white ceramic plate. Each fritter has a crispy, uneven surface with visible green flecks of zucchini and small browned edges. The fritters are layered neatly, with the top one slightly tilted, revealing the soft, moist interior texture. In the background, a small white bowl holds a creamy white sauce with green herbs on top. The scene is set on a white marbled surface with a blurred glass of lemonade and green garnish in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zucchini fritters ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 4 hours before cooking. Cook the fritters just before serving for the best texture.

How can I prevent the fritters from being soggy?

Removing excess moisture from the grated zucchini by salting and squeezing is key. Also, frying in hot oil and not overcrowding the pan helps keep them crispy.

Crispy and Easy Zucchini Fritters Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

These crispy and easy zucchini fritters are a delicious way to enjoy fresh zucchini. Made with simple pantry ingredients, these golden-brown patties feature a tender interior and a flavorful crisp exterior. Perfect as a snack, appetizer, or side dish, they come together quickly with minimal prep and fry up beautifully in olive oil. Optional Parmesan and spices add extra depth of flavor, making these fritters both satisfying and versatile.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes about 12 fritters (serves 3-4) 1x
Category: Snack
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt
1 large egg
¼ cup gluten-free flour (for a GF option)
2 tablespoons grated Parmesan cheese (optional, for added flavor)
2 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon paprika or chili powder (optional, for a spicy kick)
2 tablespoons chopped fresh parsley or dill
3 tablespoons olive oil (for frying)

Instructions

Prepare the Zucchini: Wash the zucchinis thoroughly and cut off the ends. Grate the zucchinis using a box grater or food processor, then place the grated zucchini in a colander set over a bowl to catch excess moisture.
Draw Out Moisture: Sprinkle the salt evenly over the grated zucchini and toss gently to coat. Let it sit for 10–15 minutes to allow the salt to draw out excess water.
Squeeze Out Water: After resting, use your hands, a clean kitchen towel, or a nut milk bag to firmly squeeze out as much moisture as possible from the zucchini. This step is crucial to avoid soggy fritters.
Mix the Batter: In a large mixing bowl, whisk together the egg, gluten-free flour, grated Parmesan (if using), minced garlic, black pepper, and paprika until smooth and well combined.
Add Zucchini and Herbs: Stir the well-drained zucchini and chopped parsley or dill into the batter. Mix until evenly combined and thick enough to hold its shape when scooped.
Form Patties: Scoop about two tablespoons of the batter at a time and shape into small, evenly thick patties using your hands or a spoon. Arrange the patties on a plate while you heat the oil.
Cook the Fritters: Heat the olive oil in a large skillet over medium heat until shimmering. Carefully place the zucchini patties in the skillet without overcrowding. Fry until golden brown and crisp, about 3-4 minutes per side, then transfer to a paper towel-lined plate to remove excess oil before serving.

Notes

Be sure to squeeze out as much moisture as possible from the zucchini to ensure crispy fritters.
Gluten-free flour can be substituted with all-purpose flour if not gluten-sensitive.
Parmesan cheese adds flavor but can be omitted for a dairy-free version.
Adjust spices like paprika or chili powder according to your heat preference.
Cook fritters in batches if necessary to avoid crowding the pan and ensure even cooking.
Serve warm with a dollop of sour cream or your favorite dipping sauce.

Keywords: zucchini fritters, gluten free fritters, crispy zucchini, easy fritters, zucchini recipe, healthy snack