Easy and delicious zucchini fritters! Crisp on the outside, soft on the inside and packed with flavor. Serve with a dollop of sour cream or Greek yogurt.
These zucchini fritters are so crispy, fresh and delicious! They make a wonderful light meal or appetizer.
And they’re so easy that whenever zucchinis are plentiful these fritters will spring straight to mind.
Our creamy zucchini soup and zucchini bread are also delicious if you have some extra zucchini to use up and our zucchini brownies and chocolate zucchini cake recipes are both a real treat.
For more fritters check out our divine potato fritters.
How To Make Zucchini Fritters
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Grate zucchini and add it to a mixing bowl along with a teaspoon of salt and mix together.
- Leave it to sit for 10 minutes. Then squeeze the zucchini with your hands to release all the excess moisture.
- Place the squeezed zucchini into another mixing bowl, leaving all the water behind.
- Add flour, parmesan cheese, baking powder, crushed garlic and chopped green onions to the mixing bowl with the zucchini and mix into a crumbly mixture.
- Add melted butter and an egg and mix into a batter.
- Heat up a frying pan with some oil and when hot, use a cookie scoop to scoop out even sized amounts of batter and place into the hot frying pan.
- Use your spatula to press down from the top to flatten them from the top. Cook for around 3 minutes on one side and then flip over and cook for another 3 minutes on the other side until golden brown and crispy.
- Serve with a dollop of Greek yogurt or sour cream and some chopped green onions.
Recipe Tips
Remove excess moisture from the shredded zucchini. It’s crucial to squeeze the excess moisture from the grated zucchini otherwise your fritters will be too wet inside. It can take a bit of hand strength to get all the excess water out. I don’t have strong hands so I usually hand the job over to the husband to do. Strong hands for the win! An alternative is to use a tea towel to wring out the excess moisture from the zucchini and this is much easier on the hands.
Keep the first batch warm while the second batch cooks. You can usually cook these 4 at a time, but if you want the first 4 to still be piping hot by the time the second 4 are ready, then line a baking pan with parchment paper, preheat the oven to 210°F (100°C) and place the first batch of fritters on the tray and keep them warm in the oven. When the second batch comes out the frying pan, the warm tray will be ready for them and you can serve all 8 fritters piping hot.
Storing
They are at their best when they are fresh. But if you do have leftovers, place them into a covered container and keep them in the fridge for 3-4 days. You can reheat them in the microwave or in a hot pan.
More Easy Dinner Recipes
- Easy Mushroom Risotto
- Thai Green Curry
- Easy Lentil Curry
- Thai Red Curry
- Vegetable Paella
- Chickpea Chicken Salad
Zucchini Fritters
Ingredients
- 3 and ½ cups Grated Zucchini Packed cups, (490g), Measured/Weighed before squeezing out excess water
- 1 tsp Salt
- 1 cup All Purpose Flour
- ¼ cup Parmesan Cheese Grated
- 1 and ½ tsp Baking Powder
- ½ tsp Crushed Garlic
- 2 Green Onions Chopped*
- ¼ cup Butter Melted
- 1 Large Egg
For Frying:
- 2 Tbsp Olive Oil Extra Virgin
For Serving:
- Sour Cream or Greek Yogurt
- Green Onions Chopped
Instructions
- Grate the zucchini and add it to a mixing bowl along with the teaspoon of salt and mix together.
- Leave it to sit for 10 minutes. Then squeeze the zucchini with your hands to release all the excess moisture.
- Place the squeezed zucchini into another mixing bowl, leaving all the water behind.
- Add the flour, parmesan cheese, baking powder, crushed garlic and chopped green onions to the mixing bowl with the zucchini and mix into a crumbly mixture.
- Add the melted butter and egg and mix into a batter.
- Heat up a frying pan on medium to high heat with 1 Tbsp olive oil and when hot, use a cookie scoop to scoop out even sized amounts of batter and place into the hot frying pan. You can usually fit 4 fritters at a time, depending on the size of your pan.
- Use your spatula to press down from the top to flatten them from the top. Cook for around 3 minutes on one side and then flip them over and cook for another 3 minutes on the other side until golden brown and crispy.
- Add the second Tbsp of olive oil to the frying pan and repeat for the second batch of fritters.
- Serve with a dollop of Greek yogurt or sour cream and some chopped green onions.
Video
Notes
- Remove excess moisture from the shredded zucchini. It’s crucial to squeeze the excess moisture from the grated zucchini otherwise your fritters will be too wet inside. Measure the grated zucchini first before you add the salt and squeeze out excess moisture. It’s 3 and ½ packed cups of grated zucchini, or weigh the grated zucchini on a food scale (490g). It can take a bit of hand strength to get all the excess water out of the zucchini. Fairly strong hands are needed. If no strong hands are around then use a tea towel to wring the excess moisture out.
- Green onions are also known as spring onions or scallions.
- Keep the first batch warm while the second batch cooks. You can usually cook these 4 at a time (depending on the size of your pan), but if you want the first 4 to still be piping hot by the time the second 4 are ready, then line a baking pan with parchment paper, preheat the oven to 210°F (100°C) and place the first batch of cooked fritters on the tray and keep them warm in the oven while the second batch cooks. When the second batch comes out the frying pan, the warm tray will be ready for them and you can serve all 8 fritters piping hot.
- Storing: These fritters are at their best when they are fresh, hot and crispy. But if you do have leftovers, place them into a covered container and keep them in the fridge for 3-4 days. You can reheat them in the microwave or in a hot pan.
- Nutritional information is for fritters only and excludes sour cream or Greek yogurt.
Great recipe! Quick and easy to make and it’s truly delicious! The flavor of the Zucchini comes through perfectly! 👏
So glad you enjoyed it! thanks for the great review!