Zucchini Fritters Recipe

Overview

These zucchini fritters have golden, crisp edges and a tender center filled with grated zucchini, Parmesan, scallions, and fresh herbs. A small amount of flour and beaten egg holds the mixture together without making it heavy.

The most important step is draining the zucchini thoroughly. Salt draws out excess water, while a firm squeeze prevents loose, soggy fritters. Serve them hot with sour cream, Greek yogurt, lemon, or a simple herbed dip.

Ingredients

• 1 pound zucchini, about 2 medium
• 1 teaspoon kosher salt, divided
• 2 large eggs
• 1/3 cup finely grated Parmesan cheese
• 1/3 cup all-purpose flour
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley or dill
• 1 garlic clove, finely grated or minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 3 tablespoons olive oil or another neutral cooking oil, plus more as needed
• Lemon wedges, sour cream, or plain Greek yogurt, for serving

How to make it

1. Grate and salt the zucchini. Coarsely grate the zucchini using a box grater. Toss it with 3/4 teaspoon of the salt and place it in a colander over a bowl or in the sink. Let it stand for 10 minutes. The zucchini will look wet, and liquid will collect underneath.

2. Squeeze out the moisture. Transfer the zucchini to a clean kitchen towel or several layers of cheesecloth. Gather the towel around the zucchini and twist firmly over the sink until very little liquid drips out. You should have about 2 packed cups of squeezed zucchini. This step determines whether the fritters turn crisp or remain soft and wet.

3. Mix the batter. In a large bowl, whisk the eggs. Add the squeezed zucchini, Parmesan, flour, scallions, parsley or dill, garlic, remaining 1/4 teaspoon salt, black pepper, and baking powder. Stir until everything is evenly combined. The mixture should be moist but thick enough to mound briefly on a spoon. If it looks runny, stir in 1 tablespoon more flour.

4. Heat the oil. Pour the oil into a large nonstick or well-seasoned cast-iron skillet. Heat it over medium heat until a small dab of batter sizzles immediately when added. The oil should shimmer but should not smoke.

5. Shape the fritters. Scoop about 1/4 cup of batter for each fritter into the skillet, leaving space between them. Press each mound into a round about 3 inches wide and 1/2 inch thick. Cook in batches rather than crowding the pan.

6. Fry until golden. Cook the fritters for 3 to 4 minutes on the first side, without moving them much, until the bottoms are deep golden brown and the edges look set. Turn them with a thin spatula and cook for another 2 to 3 minutes. They are done when both sides are crisp and the center feels firm rather than wet when lightly pressed.

7. Drain and repeat. Transfer the cooked fritters to a plate lined with paper towels or, for better crispness, a wire rack set over a baking sheet. Add another splash of oil between batches if the pan looks dry. Adjust the heat if the fritters brown before the centers cook.

8. Serve. Serve the fritters hot with lemon wedges, sour cream, or Greek yogurt. A pinch of extra herbs or a little grated Parmesan makes a simple finishing garnish.

Expert tips

• Do not skip the squeeze. If the zucchini remains watery, the batter spreads and the fritters steam instead of frying. For especially large or watery zucchini, squeeze it a second time after a short rest.
• Test one fritter first. Fry a single small fritter before cooking the whole batch. Taste it for salt and check whether it holds together. Add 1 tablespoon flour if it spreads or breaks apart.
• Keep the fritters fairly thin. A thick fritter may brown on the outside before the middle sets. About 1/2 inch thick gives the best balance of crisp edges and a tender center.
• Use medium heat. High heat can burn the Parmesan and exterior while leaving the inside soft. If the first side darkens in less than 3 minutes, lower the heat.
• Substitute carefully. Whole-wheat flour works in place of all-purpose flour, though the texture will be slightly denser. Gluten-free all-purpose flour can also be used if it is a 1-to-1 baking blend. Dried herbs may replace fresh herbs; use 2 teaspoons instead of 2 tablespoons.
• For a dairy-free version, replace the Parmesan with 2 tablespoons nutritional yeast or omit it and add an extra pinch of salt. The fritters will still hold together because the egg and flour provide the structure.
• If the batter waits, liquid may collect in the bowl. Stir it before scooping, and add another teaspoon or two of flour only if it has become noticeably loose.

Serving and storage

Serve zucchini fritters immediately for the crispest texture. They work as a light lunch, a vegetable side dish, or a brunch plate with eggs and a cool yogurt sauce.

Cool leftovers completely, then refrigerate them in a covered container for up to 3 days. Reheat them in a 400°F oven or toaster oven for 8 to 10 minutes, turning once, until hot and crisp again. An air fryer also works well at 375°F for about 4 to 6 minutes. Avoid microwaving if possible because it softens the edges. Do not leave cooked fritters at room temperature for more than 2 hours.

Frequently asked questions

Why are my zucchini fritters soggy?

The zucchini likely retained too much water, or the pan was not hot enough. Salt the grated zucchini for 10 minutes, squeeze it firmly in a towel, and fry the fritters over medium heat until both sides are deeply golden.

How do I keep zucchini fritters from falling apart?

Make sure the zucchini is well squeezed and the batter is thick enough to mound on a spoon. Fry one test fritter first; if it spreads or breaks, mix in 1 tablespoon flour and try again.

Can I make zucchini fritters ahead of time?

Yes. Fry them up to 3 days ahead, refrigerate them in a covered container, and reheat them in a 400°F oven or toaster oven until hot and crisp.

Can I freeze zucchini fritters?

Yes. Cool the cooked fritters, freeze them in a single layer, then transfer them to a freezer-safe container for up to 2 months. Reheat from frozen in a 400°F oven until hot, usually 15 to 20 minutes.