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Crispy Zucchini Fritters

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These crispy zucchini fritters are golden and crunchy on the outside, tender on the inside, and packed with fresh herbs, garlic, and Parmesan cheese. The secret to their incredible texture is properly draining the zucchini first, which ensures they fry up beautifully crisp instead of soggy. Perfect as a side dish, appetizer, or light vegetarian main course!

  • Total Time: 30 minutes
  • Yield: 12-14 fritters (serves 4-6) 1x

Ingredients

Scale
  • 1 pound zucchini (about 2 medium zucchini)
  • 1 teaspoon salt (for draining, plus more for seasoning)
  • 2 large eggs, lightly beaten
  • ⅓ cup all-purpose flour (or almond flour for gluten-free)
  • ⅓ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 3 tablespoons fresh herbs, chopped (parsley, dill, or combination)
  • 1 teaspoon lemon zest
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for slight heat)
  • 2-3 green onions, thinly sliced (optional but recommended)
  • Vegetable or canola oil for frying

For Serving:

  • Sour cream or Greek yogurt
  • Lemon wedges
  • Extra fresh herbs for garnish

Instructions

  1. Grate the Zucchini: Using the large holes of a box grater or the grating attachment on your food processor, shred the zucchini. No need to peel it – the skin adds color, nutrients, and helps hold the fritters together.
  2. Salt and Drain (CRUCIAL STEP): Place the grated zucchini in a large bowl and sprinkle with 1 teaspoon of salt. Toss to combine and let sit for 10 minutes. The salt will draw out excess moisture. After 10 minutes, transfer the zucchini to a clean kitchen towel or several layers of cheesecloth. Gather up the edges and twist, squeezing firmly over the sink to extract as much liquid as possible. You should get at least ¼ cup of liquid out. Keep squeezing until barely any more liquid comes out. This step is essential for crispy fritters!
  3. Mix the Batter: In a large mixing bowl, combine the drained zucchini, beaten eggs, flour, Parmesan cheese, minced garlic, chopped herbs, lemon zest, black pepper, and red pepper flakes (if using). Mix well until everything is evenly distributed. The mixture should hold together when pressed but still be relatively loose. If it seems too wet, add another tablespoon of flour.
  4. Heat Your Pan: Place a large skillet (non-stick or cast-iron works best) over medium-high heat. Add enough oil to generously coat the bottom of the pan – about ¼ inch deep. Let the oil heat for 2-3 minutes until shimmering but not smoking. To test, drop a tiny bit of batter in – it should sizzle immediately.
  5. Form and Cook the Fritters: Using about 2-3 tablespoons of mixture per fritter, scoop the batter into the hot oil. Gently press down with the back of your spatula to flatten each fritter to about ½ inch thick – flatter fritters get crispier. Don’t overcrowd the pan; cook 3-4 fritters at a time depending on pan size.
  6. Fry Until Golden: Cook for 3-4 minutes on the first side without moving them. They should be deep golden brown with crispy edges. Flip carefully and cook another 3-4 minutes on the second side until equally golden and crispy. The fritters should feel firm when touched, not mushy.
  7. Drain and Keep Warm: Transfer cooked fritters to a paper towel-lined plate to drain excess oil, then move to a wire rack or plate. If making multiple batches, keep finished fritters warm in a 200°F oven while you cook the rest.
  8. Serve Immediately: These are best served hot and fresh. Arrange on a serving platter, garnish with extra herbs, and serve with sour cream or Greek yogurt and lemon wedges on the side.

Notes

  • Moisture Removal is Key: Don’t skip the salting and squeezing step. This is the #1 secret to crispy fritters. The drier your zucchini, the crispier your fritters.
  • Oil Temperature: Medium-high heat is perfect. Too hot and they burn before cooking through; too cool and they absorb oil and get greasy.
  • Size Matters: Smaller fritters cook more evenly and get crispier than large ones. Aim for about 3 inches in diameter.
  • Don’t Flip Early: Let them cook undisturbed for the full 3-4 minutes before flipping. Flipping too early causes them to fall apart.
  • Flour Amount: Start with ⅓ cup and add more only if needed. Too much flour makes them dense and cake-y.
  • Make Them Ahead: Shape uncooked fritters and refrigerate on a parchment-lined tray for up to 4 hours before cooking.

  • Author: Samantha Nelson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Pan-Frying
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2-3 fritters
  • Calories: 145
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 75mg

Find it online: https://charmingsnacks.com/crispy-zucchini-fritters/