These Zucchini Fritters are quick and easy to make and a perfect way to enjoy this summer vegetable. You only need 7 ingredients to make crispy fritters in just 30 minutes!
Zucchini Fritters
I have yet to make a fritter I didn’t like. My popular corn fritters are always a hit! This time, the zucchini is the star. If I don’t turn it into fries or baked it with cheddar, I make these fritters and serve them with sour cream and herbs. It’s a delicious appetizer, lunch, or even a light dinner for the summer.
This recipe is perfect if you have so much zucchini, you don’t know what to do with it! You can double the recipe and freeze the fritters for later. It’s an easy yet delicious dish to make for lunch, even if you don’t have much time.
Ingredients:
- zucchini: medium size
- cheese: I used Parmesan but cheddar is great too
- flour: to bind all of the ingredients together and prevent the fritters from falling apart
- egg: another binder agent
- onions: I used green, red works great too
- garlic
- seasoning: Italian seasoning, salt, and pepper
How to make Zucchini Fritters?
- Start by washing the zucchini. Shredd and place on a paper towel and form a pouch with zucchini inside. Squeeze as much moisture as possible. I do this over the sink.
- Place shredded zucchini in a bowl.
- Add remaining ingredients. Stir well.
- Heat up oil in a pan.
- Using a spring ice cream scoop (or two tablespoons), form fritters in a pan and fry for 3 to 4 minutes on each side or until golden brown. Fry 3 to 4 fritters at a time, depending on the size of your skillet.
- Remove from pan. Cool slightly, then serve.
Expert tips for the best zucchini fritters:
- Shred the zucchini on a large hole side of the box grater.
- Squeeze the water out! Otherwise, the vegetable will release it into the fritter mixture and the final result won’t be the best. It will also splatter during frying.
- For the best crispy fritters, keep the fritters about 1/4″ thick.
- Use breadcrumbs in place of flour for extra crispy fritters!
What to serve with zucchini fritters?
My go-to topping for zucchini fritters is sour cream with chopped fresh herbs and paprika. Greek yogurt, garlic aioli or even salsa are delicious too!
How to freeze zucchini fritters?
Vegetable fritters can be frozen after cooking. Cool them completely, then place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw out in the fridge, then reheat in the oven at 375 degrees F for about 15 minutes.
More appetizer recipes:
For more recipes like this one, feel free to browse our Appetizer Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
These Zucchini Fritters are quick and easy to make and a perfect way to enjoy this summer vegetable. You only need 7 ingredients to make crispy fritters in just 30 minutes!
- 2 cups shredded zucchini
- 2 green onions chopped
- 1 teaspoon minced garlic
- â…“ cup grated Parmesan cheese
- 1 large egg
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil divided
-
Shred zucchini (I keep the skin on) and place on a paper towel. Form a pouch with zucchini inside. Squeeze as much moisture as possible. I do this over the sink.
-
Place shredded zucchini in a large mixing bowl. Add remaining ingredients and stir well.
-
Heat up oil in a skillet.
-
Using a spring ice cream scoop (or two tablespoons), form fritters in a pan and fry for 3 to 4 minutes on each side or until golden brown. Fry 3 to 4 fritters at a time, depending on the size of your skillet.
-
Remove from pan. Cool slightly, then serve.
- For the best crispy fritters, keep the fritters about 1/4″ thick.
- Use breadcrumbs in place of flour for extra crispy fritters!
- Vegetable fritters can be frozen after cooking. Cool them completely, then place them in a freezer-safe container or bag and freeze for up to 2 months.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Leave a Reply