Crispy and Easy Zucchini Fritters Recipe
Introduction
Crispy and easy zucchini fritters make a delightful snack or side dish that’s perfect for any occasion. With simple ingredients and a quick method, these fritters come out golden and flavorful every time.
Ingredients
- 2 medium zucchinis (about 2 cups grated)
- 1 teaspoon salt
- 1 large egg
- ¼ cup gluten-free flour (optional, 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, 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 water and avoid soggy fritters.
- Step 4: In a large mixing bowl, whisk together the egg, flour, Parmesan (if using), minced garlic, black pepper, and paprika until smooth.
- Step 5: Add the squeezed zucchini and chopped parsley to the bowl, stirring until the batter is well combined and thick enough to hold shape.
- Step 6: Scoop about two tablespoons of the batter at a time, shaping into small patties of even thickness, then place them on a plate.
- Step 7: Heat olive oil in a large skillet over medium heat until shimmering. Place the fritters in the skillet, leaving space between each.
- Step 8: Cook the fritters for 3–4 minutes per side, or until they are golden brown and crispy. Remove and drain on paper towels before serving.
Tips & Variations
- Use a nut milk bag for squeezing zucchini to get extra dry shreds, which helps achieve maximum crispiness.
- Substitute parsley with dill or chives for a fresh herbal twist.
- Add a pinch of smoked paprika instead of regular paprika for a smoky flavor.
- For a vegan version, replace the egg with a flax or chia egg, and use a plant-based cheese or omit it entirely.
Storage
Store leftover zucchini fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain crispiness, or warm in an oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it 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 store it in the fridge for a few hours before cooking. Cook just before serving for the best texture and flavor.
What can I serve with zucchini fritters?
Zucchini fritters pair well with a dollop of sour cream, Greek yogurt, or a fresh herb dip. They also make a great side for grilled meats or a light salad.
Print
Crispy and Easy Zucchini Fritters Recipe
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
These Crispy and Easy Zucchini Fritters are a delicious, quick-to-make appetizer or side dish featuring grated zucchini combined with savory ingredients and lightly fried to golden perfection. Perfect for a light snack or to complement any meal, they offer a delightful crispy texture balanced with fresh herbs and optional cheese for extra flavor, while using simple pantry staples.
Ingredients
Zucchini Mixture
- 2 medium zucchinis (about 2 cups grated)
- 1 teaspoon salt
- 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
Batter
- 1 large egg
- ¼ cup gluten-free flour (for a gluten-free option)
- 2 tablespoons grated Parmesan cheese (optional, for added flavor)
Cooking
- 3 tablespoons olive oil (for frying)
Instructions
- Prepare Zucchini: Wash the zucchinis thoroughly and trim off the ends. Grate them using a box grater or food processor, then transfer the grated zucchini to a colander set over a bowl.
- Salt to Draw Moisture: Sprinkle the salt evenly over the zucchini and toss gently to combine. Let the zucchini sit for 10 to 15 minutes to allow the salt to draw out excess moisture, which helps ensure crispy fritters.
- Remove Excess Moisture: After resting, firmly squeeze the zucchini using your hands, a clean kitchen towel, or a nut milk bag to extract as much liquid as possible and avoid sogginess in the fritters.
- Mix Batter Ingredients: 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.
- Combine Zucchini and Herbs: Add the squeezed zucchini and chopped parsley or dill to the batter. Stir thoroughly until the mixture forms a thick batter that can hold its shape when scooped.
- Form Patties: Using two tablespoons of the batter at a time, shape into small, evenly thick patties with your hands or a spoon. Set the patties aside on a plate while you preheat your pan.
- Heat Oil: Warm the olive oil in a large skillet over medium heat until shimmering but not smoking.
- Fry Fritters: Place the zucchini patties carefully into the skillet, leaving space between each to ensure even cooking. Fry for 3 to 4 minutes per side until golden brown and crispy. Remove and drain on paper towels before serving.
Notes
- Removing excess moisture from the zucchini is key to getting crispy fritters.
- Parmesan cheese adds delicious flavor but can be omitted for a dairy-free version.
- Adjust seasoning and spices to your preference, such as adding more paprika for heat.
- Use gluten-free flour to make the fritters suitable for gluten intolerance.
- Serve fritters warm with a dipping sauce like sour cream or tzatziki for added enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: zucchini fritters, crispy zucchini fritters, gluten-free zucchini fritters, easy zucchini recipe, vegetarian fritters, healthy snack
