Crispy and Easy Zucchini Fritters
Let Me Tell You About My Zucchini Fritters (And That One Disaster)
You ever get one of those weeks where the garden is basically throwing zucchini at you? (I swear, mine multiplies when I’m not looking.) That’s when I drag out this fritter recipe. I’ve been making these since I first moved out and accidentally bought a spiralizer instead of a grater (long story, don’t ask). These little crispy fritters are my go-to for using up veg that’s threatening to take over the fridge, and honestly, they never last more than a hot minute. Oh! Once I tried to bake them thinking I’d be clever and healthy… let’s just say, soggy disappointment city. Pan frying is where the magic happens.
Why They Never Last At My House
I make these when the kids have friends over, or honestly, anytime I want something that feels a little special but is secretly just quick and easy. My family goes mad for these, especially if there’s a little garlic yogurt sauce (or even ketchup, when I give up on being fancy). Sometimes I sneak extra cheese in, sometimes I don’t. Once, I forgot the salt entirely and they still disappeared, so you know, go figure. And if you’re like me and can’t be bothered with wringing out every last drop of water from the zucchini, it’s fine — just fry them a bit longer and pretend you meant them to be extra tender.
Stuff You’ll Need (And What I Sometimes Swap)
- 2 medium zucchini (or a couple handfuls of those little ones that hide under leaves — they all work)
- 1/2 cup plain flour (I’ve done half flour, half chickpea flour when I ran out — worked out just fine)
- 2 eggs (sometimes I use 1 egg and a splash of milk if I’m low, it’s never ruined them)
- 1/4 cup grated parmesan (my gran was a Pecorino loyalist, but I think any hard cheese will do — even some cheddar if you’re feeling wild)
- 2 spring onions, sliced (or a bit of regular onion if that’s what you’ve got)
- 1 clove garlic, minced (okay, I usually do two, but my partner says I have garlic hands)
- Salt and pepper — I don’t measure, but a good pinch of each
- Olive oil for frying (or any oil you’ve got really)
- Optional: handful chopped fresh herbs (dill, parsley, basil — I use whatever’s not wilting)
How I Actually Make Them (And Where I Sneak a Taste)
- Grate your zucchini — I use the box grater (unless I accidentally grab the spiralizer again, ha!). Chuck it in a colander, sprinkle with a little salt, and leave for 10 minutes. Sometimes I forget about it and it sits for half an hour, no disaster yet.
- Squeeze as much liquid out as you can. Honestly, I just use my hands, but if you want to wrap it in a clean tea towel and twist, go for it. (Pro tip: do not use your favourite towel, the green stains are stubborn.)
- Dump the zucchini in a mixing bowl. Add flour, eggs, cheese, spring onions, garlic, herbs (if using), and a good pinch of salt and pepper. Stir with a fork until it looks sort of like a chunky batter. If it’s super runny, toss in another spoonful of flour. If it’s too thick, a splash of milk or water sorts it.
- Heat a couple tablespoons of oil in a big skillet over medium-high. When it’s shimmery, scoop in heaping spoonfuls of the batter. (I use a big serving spoon — about 2 tablespoons per fritter.) Flatten them gently with the back of the spoon — or your spatula, whatever’s handy.
- Let them sizzle for about 3–4 minutes per side, until they’re golden and crispy on both sides. This is where I taste-test the first one (for science, obviously). If they break apart a bit, just push them back together with the spatula — they patch up fine.
- Transfer to a plate lined with paper towel (or a brown paper bag if you’re out of towels — works in a pinch). Repeat with the rest of the batter, adding more oil if the pan looks dry.
Notes I’ve Picked Up (Sometimes The Hard Way)
- The salt on the zucchini really does help, but if you forget, just be extra generous with seasoning later.
- Batter too wet? I’ve stirred in a spoonful of oats once — worked surprisingly well!
- Don’t crowd the pan. I tried once (because impatience is my vice) and ended up steaming them.
- If you use gluten-free flour, you might need an extra egg to help it all stick together.
Some Offbeat Variations (And One That Flopped)
- I’ve swapped half the zucchini for grated carrot — comes out a tad sweeter, which is lovely.
- Once, I threw in some leftover corn kernels. They add a nice little pop.
- Tried with sweet potato once. Um, wouldn’t recommend unless you like mushy pancakes. (Lesson learned!)
- Herby twist: Loads of dill and lemon zest is my current obsession.
What You Need, Or What You Can Improvise
- Box grater or food processor (if you have neither, I’ve used a vegetable peeler in a pinch, but it’s tedious — good luck!)
- Mixing bowl
- Colander (or just a big sieve, or even let the zucchini sit in a bowl and drain the liquid off the top — not perfect, but whatever works)
- Big skillet or frying pan
- Spatula (okay, tongs will do if you’re feeling brave)
How To Store ‘Em (If They Even Last That Long)
Store cooled fritters in an airtight container in the fridge. They’re best fresh, but you can reheat them in a skillet to crisp up again. Or just eat them cold, standing at the fridge, like a proper midnight snacker. In my house, they’re usually gone within 24 hours, so I can’t honestly say how long they’d last — probably 2–3 days if you have more willpower than us.
How I Serve These (Our Table Routine)
We like them with a dollop of Greek yogurt mixed with lemon and a sprinkle of paprika, or with a quick garlic aioli (if I’m feeling extra). My cousin dips hers in sriracha — wild woman. Occasionally, I make a simple tomato salad on the side. If you’re feeling really indulgent, pile them up and top with a perfect fried egg — brunch magic.
Stuff I’ve Learned By Messing Up
- I once tried rushing the pan heating — all I got was pale, limp fritters. Give the oil time!
- Don’t skip squeezing the zucchini. I know it’s annoying, but if you don’t, they’ll be soggy. (Trust me — I tried, more than once.)
- Actually, I find it works better if you let the batter sit five minutes before frying — helps everything stick together.
Questions I Actually Get (And My Unfiltered Answers)
- Can I freeze these? I mean, technically yes, but they lose a lot of crispness. I’d rather just make a fresh batch.
- Can I make these vegan? Yep! Use flax eggs (honestly I had to Google how to do this, but it’s 1 tbsp flaxseed + 2.5 tbsp water per egg), and skip or swap the cheese for a vegan one.
- Will kids eat them? Mine do, though my youngest calls them “green pancakes” and insists on extra ketchup. If yours are picky, try adding a bit more cheese or serve with a favorite dip.
- Why are my fritters falling apart? Usually too much moisture or too little flour. Don’t panic, just toss in a bit more flour or let the batter rest a few minutes. Or, you know, just embrace rustic fritters.
- Where did you get your skillet? Ha! It’s a hand-me-down, but I did love this cast iron review from Serious Eats when I almost splurged on a new one.
- What else can I do with zucchini? Loads! I sometimes browse Bon Appétit’s zucchini ideas when I run out of steam.
Well, at the end of the day, these “Crispy and Easy Zucchini Fritters” are the old reliable for when you want something crunchy, veggie-packed, and downright moreish. And hey, if you come up with a version that doesn’t work, at least you’ll have a good story — like my sweet potato fiasco. Happy frying!
Ingredients
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 1/4 cup finely chopped green onions
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
Instructions
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1Place the grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much moisture as possible using a clean kitchen towel.
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2In a large bowl, combine the drained zucchini, green onions, eggs, flour, Parmesan cheese, garlic powder, and black pepper. Mix until well combined.
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3Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter for each fritter and drop into the skillet, flattening slightly with a spatula.
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4Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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5Serve warm, optionally with a dollop of sour cream or your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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