Introduction

Zucchini fritters are a simple, delicious way to use fresh zucchini in a crispy, flavorful dish. This recipe is easy to follow and perfect for a quick snack or side. Enjoy them fresh, golden, and packed with taste.

Crispy and Easy Zucchini Fritters Recipe - Recipe Image

Ingredients

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt
1 large egg
¼ cup gluten-free flour (for a gluten-free 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, cut off the ends, and 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.
Step 3: After resting, squeeze the zucchini firmly with your hands, a clean kitchen towel, or a nut milk bag to remove excess liquid.
Step 4: In a large mixing bowl, whisk together the egg, gluten-free flour, Parmesan (if using), minced garlic, black pepper, and paprika until smooth.
Step 5: Add the drained zucchini and chopped parsley to the bowl, stirring until well combined into a thick batter.
Step 6: Scoop about two tablespoons of batter and shape into small patties. Place them on a plate while heating the oil.
Step 7: Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the fritters, leaving space between each.
Step 8: Cook fritters for 3–4 minutes on each side until golden brown and crispy. Remove and drain on paper towels before serving.

Tips & Variations

For extra crispiness, dry the grated zucchini thoroughly before mixing into the batter.
Swap parsley for dill or fresh basil for a different flavor profile.
Add a pinch of cayenne pepper for a spicier fritter.
Use regular flour if gluten-free isn’t needed, adjusting the amount as needed.

Storage

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

How to Serve

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 a few hours before cooking. Cooked fritters store well for a couple of days in the fridge.

How do I prevent the fritters from becoming soggy?

Removing as much moisture as possible from the grated zucchini is key. Letting salted zucchini sit and then squeezing out the liquid will help keep the fritters crispy.

Crispy and Easy Zucchini Fritters Recipe

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★★★★★

4.5 from 52 reviews

These crispy and easy zucchini fritters are a delightful way to enjoy fresh zucchini. Lightly seasoned with garlic, Parmesan, and a hint of paprika, these fritters are pan-fried to golden perfection for a flavorful and satisfying appetizer, snack, or side dish. The recipe uses a simple gluten-free flour option to keep it accessible for those avoiding gluten, while maintaining a delicious texture and taste.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 12 fritters 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Zucchini Base

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt

Batter Mix

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

For Frying

3 tablespoons olive oil

Instructions

Prepare the Zucchini: Wash the zucchinis thoroughly, remove the ends, and grate them using a box grater or food processor. Place the grated zucchini into a colander set over a bowl.
Draw Out Moisture: Sprinkle salt over the grated zucchini and toss gently to combine. Let it sit for 10–15 minutes to allow the salt to draw out excess moisture, which is important for achieving crispy fritters.
Drain Excess Water: After resting, squeeze the zucchini firmly using your hands, a clean kitchen towel, or a nut milk bag to remove as much liquid as possible to prevent soggy fritters.
Make the Batter: In a large mixing bowl, combine the egg, gluten-free flour, grated Parmesan cheese (if using), minced garlic, black pepper, and paprika or chili powder. Whisk thoroughly until smooth.
Combine Ingredients: Add the squeezed zucchini and chopped parsley or dill to the batter. Stir well until the mixture is evenly combined, forming a thick batter that holds together when scooped.
Form Fritters: Scoop approximately two tablespoons of the batter and shape into small, evenly thick patties by hand or with a spoon. Arrange the patties on a plate while preparing to fry.
Heat Oil and Fry: Heat olive oil in a large skillet over medium heat until shimmering. Place the zucchini fritters in the skillet with space between them, and cook for 3–4 minutes on each side until golden brown and crispy.
Serve: Remove fritters from the skillet and drain on paper towels if desired. Serve warm as a snack or side dish.

Notes

Removing excess moisture from the zucchini is essential for crispy fritters; do not skip this step.
Use gluten-free flour to make this recipe suitable for gluten-intolerant individuals.
Parmesan cheese is optional but adds great flavor; omit it for a dairy-free option.
Add paprika or chili powder for a mild spicy kick, or omit for a milder flavor.
These fritters are best served fresh and warm for optimal crispiness.
Leftovers can be reheated in a skillet or oven to restore crispiness.

Keywords: zucchini fritters, gluten-free fritters, vegetable fritters, crispy fritters, zucchini recipe, easy appetizer, pan-fried zucchini