Crispy Zucchini Fritters are the kind of recipe I find myself craving the moment summer squash hits the market. Golden on the outside, tender on the inside, and full of savory parmesan flavor, these fritters are a go-to whether you’re prepping an easy lunch, a light dinner, or a crowd-pleasing appetizer. They’re everything you want in a quick-fix recipe: simple, satisfying, and endlessly versatile.
If you love unfussy, flavor-forward dishes like this, come join me over on Pinterest—where I share fresh recipes every week straight from my kitchen to yours.
The Story Behind These Crispy Zucchini Fritters
Why Zucchini Fritters Always Remind Me of Summer
Every summer growing up, our family garden seemed to overflow with zucchini—fat, green, and absolutely everywhere. My mom would grate it into casseroles and breads, but my favorite? These crispy zucchini fritters sizzling in olive oil, sending waves of garlic and parmesan into the kitchen. I’d wait by the stove with a dollop of sour cream at the ready.
Whether you’ve pulled a couple of late-season squash from your garden or grabbed a few from the farmer’s market, these fritters offer an easy way to celebrate seasonal produce. And they’ve grown up with me: I now make them a bit more refined, but just as comforting, with nutty parmesan and a touch of green onion for sharpness.
I’ve made them countless times, often pairing them with something bright and herby like the Greek Orzo Salad or using leftovers for brunch alongside Spinach Zucchini Chickpea Bake.
What Makes This Fritter Recipe Truly Special
Most fritters lean heavily on flour. These don’t. The light batter lets the zucchini sing. What holds them together is a single egg, just enough flour, and that salty parmesan magic. The result? A crispy bite that doesn’t taste doughy or greasy. These are:
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Light yet satisfying
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Crispy without deep frying
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Packed with fresh flavor
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Naturally vegetarian
Plus, they’re incredibly adaptable—swap herbs, add chili flakes, or even sneak in a little spinach or corn. That’s why I keep coming back to them, season after season.
Ingredients & Preparation: Everything You’ll Need
Ingredient Breakdown
Let’s dive into the short list of ingredients that makes these zucchini fritters shine. You’ll find many already in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 500g / 1 lb | About 2 medium, grated |
| Salt | 1 tsp | Draws out excess water |
| Egg | 1 large | Binds the batter |
| Green onions | 2 | Sliced thin |
| Parmesan cheese | ¼ cup | Fresh or store-bought |
| Garlic | 1 large clove | Minced |
| All-purpose flour | ½ cup | For structure |
| Baking powder | ½ tsp | Adds lightness |
| Pepper | Pinch | Optional seasoning |
| Olive oil | 4 tbsp | For frying |
After salting and draining the zucchini, you’ll mix the batter and pan-fry until beautifully golden. Keep reading for the exact technique.
We often serve these with a spoonful of yogurt or sour cream and a sprinkle of extra green onion. If you love simple savory appetizers, you’ll also adore these Cheesy Stuffed Artichoke Bottoms and Tricolore Dip Platter.
Tools and Optional Swaps
To get started, grab:
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A box grater
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A mixing bowl
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A skillet (non-stick works best)
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Paper towels or a clean tea towel
Optional swaps:
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Replace parmesan with pecorino for sharper flavor.
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Add chopped parsley or dill for herby notes.
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Want gluten-free? Try chickpea flour or almond flour—just adjust consistency slightly.
Cooking Instructions & Pro Tips
Step-by-Step: How to Make Crispy Zucchini Fritters
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Grate the zucchini – Use a box grater and grate on the diagonal for long shreds.
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Salt & rest – Toss with salt and let sit 10 minutes.
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Squeeze well – Use hands or a clean towel to press out the water.
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Mix batter – Combine zucchini, egg, green onions, garlic, and parmesan.
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Add flour & baking powder – Sprinkle evenly; stir until just mixed. Batter should be thick but soft.
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Heat oil – Add 2 tbsp to a pan on medium-high heat.
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Scoop and shape – Use ¼ cup per fritter, flatten lightly with a spatula.
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Fry – Cook 3 minutes per side until deep golden.
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Keep warm – Place on a rack in a warm oven while you finish the batch.
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Serve – With yogurt or sour cream and extra green onions.
Fritter-Making Tips from My Kitchen
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Consistency is everything. Too wet, and they fall apart. Too dry, and they taste doughy. After salting the zucchini, squeeze—but not too much.
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Don’t crowd the pan. Cook in small batches for best results.
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Want ultra crisp? Place the cooked fritters on a wire rack in the oven to keep them warm and crisp between batches.
For another crispy, satisfying vegetable dish, check out Crispy Baked Eggplant Parmesan or Oven-Roasted Zucchini Squash.
Serving, Storing, and Delicious Pairings
What to Serve With Crispy Zucchini Fritters
These are so versatile, you’ll love pairing them with:
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Tzatziki or Greek yogurt – Adds tangy creaminess.
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Salads – Try this bright Mediterranean Cucumber and Olive Salad or Caprese Bruschetta Dip.
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Eggs – Serve with poached or scrambled eggs for brunch.
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Grilled proteins – Especially lemony grilled chicken or salmon.
They also make an easy vegetarian dinner when paired with a light soup or tossed greens.
Storage & Reheating
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To store: Cool completely, then store in an airtight container for up to 3 days.
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To reheat: Pop into a very hot oven (480°F) for 5 minutes, or quickly pan-fry in a touch of oil.
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Avoid microwaving: It softens the crisp texture.
FAQ – Crispy Zucchini Fritters
Can I make these gluten-free?
Yes! Use almond or chickpea flour, but monitor moisture for consistency.
Can I prep the batter ahead?
It’s best fresh, but you can grate and salt zucchini ahead of time. Store squeezed zucchini separately, then mix and cook when ready.
Are these freezer-friendly?
Not ideal. The zucchini holds moisture, and freezing can make the texture soggy when thawed.
Can I bake instead of frying?
Yes, but you’ll sacrifice some crispiness. Bake at 400°F on a parchment-lined sheet with a light oil spray.
Conclusion: From Garden to Table in Under 30 Minutes
Zucchini fritters are one of those timeless dishes that feel equally at home on a brunch plate or a dinner table. They’re easy, flavorful, and deeply satisfying. And best of all, they celebrate a vegetable we often overlook.
If you loved this recipe, you might also enjoy Lemon Zucchini Bread Delight or these cozy Stuffed Zucchini with Spinach and Ricotta.
I’d love to hear how your fritters turned out!
Please leave a comment below, rate the recipe, and share your creation on Pinterest: https://www.pinterest.com/recipesbysylvia/
Crispy Zucchini Fritters
- Total Time: 27
- Yield: 6-7 fritters
- Diet: Vegetarian
Description
Crispy Zucchini Fritters are golden on the outside, tender on the inside, and loaded with savory parmesan and fresh zucchini. These easy vegetarian fritters are perfect as a light meal, snack, or summer side dish.
Ingredients
• 500g / 1 lb zucchini (2 medium, about 9” long)
• 1 tsp salt
• 1 large egg
• 2 green onions, finely sliced
• 1/4 cup grated parmesan (fresh or store-bought)
• 1 garlic clove, minced
• 1/2 cup (75g) all-purpose flour
• 1/2 tsp baking powder
• Pinch of pepper
• 4 tbsp olive oil (divided)
• Yogurt or sour cream (for serving)
• Extra chopped green onions (for garnish)
Instructions
1. Grate zucchini on the diagonal for long strands. Place in a bowl and sprinkle with salt. Let sit 10 minutes.
2. Squeeze out excess liquid using hands or tea towel. Return to clean bowl.
3. Preheat oven to 200°F (100°C). Place rack on a tray to keep fritters warm.
4. Add egg, green onions, parmesan, and garlic to zucchini. Mix to combine.
5. Scatter flour and baking powder over the mix, add pepper. Mix until just combined—batter should be thick but soft.
6. Heat 2 tbsp oil in a nonstick pan over medium-high heat. Scoop 1/4 cup batter per fritter into pan. Flatten slightly.
7. Cook for 3 minutes per side until golden and crisp. Adjust heat if browning too fast. Transfer to tray and keep warm in oven.
8. Repeat with remaining batter and oil. Serve hot with yogurt or sour cream and garnish with green onions.
Notes
– If batter is too wet, add a bit more flour. If too dry, a splash of water will help.
– You don’t need to squeeze zucchini bone dry—some moisture keeps the inside soft.
– Best served fresh, but leftovers can be reheated in a hot oven or lightly pan-fried.
– Optional: Add a pinch of chili flakes for a kick or swap green onions with chives.
– For extra crispy edges, don’t overcrowd the pan and flatten the fritters slightly.
- Prep Time: 15
- Cook Time: 12
- Method: Pan-Fried
- Cuisine: Vegetarian