Here’s a simple, crispy, and flavorful recipe for Zucchini Fritters — a great way to use up summer zucchini! 🥒✨ They’re golden on the outside, tender inside, and perfect as a snack, side dish, or even a light meal.
🥒 Zucchini Fritters
Ingredients (Makes 8–10 fritters)
-
2 medium zucchini, grated (about 2 cups)
-
1 teaspoon salt
-
1/4 cup grated onion (or 2 tablespoons finely chopped)
-
1/4 cup all-purpose flour
-
1/4 cup grated Parmesan (or crumbled feta for variation)
-
1 egg
-
1/2 teaspoon baking powder
-
1/4 teaspoon black pepper
-
1/4 teaspoon garlic powder (optional)
-
2 tablespoons chopped herbs (parsley, dill, or chives – optional)
-
Oil for frying (vegetable, olive, or avocado oil)
Instructions
-
Salt and drain the zucchini:
-
Place grated zucchini in a bowl and sprinkle with salt.
-
Let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean towel or cheesecloth. This is key for crispy fritters.
-
-
Mix the batter:
-
In a bowl, combine the drained zucchini, onion, egg, flour, Parmesan, baking powder, pepper, and any optional herbs or seasonings.
-
Stir until just combined — it should hold together loosely.
-
-
Fry the fritters:
-
Heat about 2 tablespoons of oil in a skillet over medium heat.
-
Scoop heaping tablespoons of batter into the pan and flatten slightly.
-
Cook for 2–3 minutes per side, or until golden and crispy.
-
-
Drain and serve:
-
Transfer cooked fritters to a paper towel–lined plate.
-
Serve warm with sour cream, Greek yogurt, or a lemony yogurt sauce.
-
📝 Tips & Variations
-
Add corn kernels, shredded carrot, or chopped scallions for extra flavor and texture.
-
For gluten-free, use almond flour, oat flour, or a GF blend.
-
Bake instead of fry: 400°F (200°C) for 15–20 minutes, flipping halfway.