Grounded Kitchen Crispy Zucchini Fritters
Founders
4 (12 fritters)
20 minutes
15 minutes
When zucchini is in season, it often seems to multiply overnight. These crispy zucchini fritters are one of the best ways to make use of an abundant harvest. Fresh zucchini is grated, lightly salted to remove excess moisture, then combined with Parmesan, herbs, and just enough flour to create fritters that are wonderfully crisp on the outside while remaining soft and tender in the centre.
Perfect as an appetizer, light lunch, brunch side, or vegetarian main course, they're equally delicious served with sour cream, Greek yogurt, garlic aioli, or a squeeze of fresh lemon.
Why You'll Love This Recipe
Beautifully crisp exterior without being greasy
A wonderful way to use garden zucchini
Ready in about 35 minutes
Great as an appetizer, side dish, or light meal
Easy to customise with herbs and cheeses
Freezer-friendly for quick meals
Ingredients
The Fritters
- 2 medium zucchini (about 1 pound / 450g)
- 1 teaspoon kosher salt (for draining)
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup finely grated Parmesan cheese
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- 2–4 tablespoons vegetable oil or avocado oil, for frying
Optional Add-Ins
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons chopped dill
- Zest of half a lemon
Directions
- Prepare the Zucchini — Grate the zucchini using the large holes of a box grater. Place in a colander and sprinkle with the salt. Let sit for 10–15 minutes. Transfer to a clean kitchen towel and squeeze firmly until very little liquid remains. Don't skip this step — removing moisture is the secret to crispy fritters.
- Make the Batter — In a large bowl, combine the eggs, flour, Parmesan, garlic, green onions, parsley, pepper, onion powder, oregano, and paprika. Fold in the squeezed zucchini until evenly combined. The mixture should hold together when scooped. If it seems overly wet, add another tablespoon of flour.
- Cook the Fritters — Heat a large skillet over medium heat and add enough oil to lightly coat the bottom. Drop about 2 tablespoons of mixture per fritter and flatten gently with a spatula. Cook for 3–4 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate or wire rack. Repeat with the remaining batter.