Easy Zucchini Fritters are a quick and delicious way to turn fresh zucchini into a savory snack or light meal.
Lightly seasoned and pan-fried to golden perfection, these fritters are crispy on the outside and tender on the inside. They make a great appetizer, side dish, or even a simple vegetarian main when paired with a salad.
Kitchen Equipment Needed
- Box grater or food processor (for shredding zucchini)
- Mixing bowls
- Strainer or colander
- Wooden spoon or spatula
- Non-stick skillet
- Measuring cups and spoons
Ingredients Overview
- Zucchini: Fresh zucchini yields a mild flavor and moist texture in the fritters.
- Egg: Helps bind the fritter mixture together.
- Flour: Adds structure; you can use all-purpose or a gluten-free alternative.
- Seasonings: A little salt, pepper, and optional herbs enhance the zucchini’s flavor.
- Oil: For pan-frying; a neutral oil like vegetable or canola works well.
Ingredients
- 2 medium zucchini (about 2 cups shredded)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 large egg, beaten
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons vegetable oil (or enough to coat the skillet)
Directions
- Shred and drain zucchini
- Use a box grater or food processor to shred the zucchini.
- Place the shredded zucchini in a strainer or colander. Sprinkle with 1/2 teaspoon salt and let it sit for about 10 minutes to draw out moisture.
- Press or squeeze the zucchini with paper towels or a clean kitchen towel to remove excess water.
- Mix the batter
- In a mixing bowl, combine the drained zucchini, pepper, garlic powder (if using), beaten egg, flour, and optional Parmesan cheese.
- Stir until the mixture is well combined. It should be moist but still hold together when formed into a patty.
- Preheat the skillet
- Heat the vegetable oil in a non-stick skillet over medium-high heat.
- Form and fry
- Scoop about 2 tablespoons of the zucchini mixture per fritter and gently flatten into a patty.
- Place the fritters in the hot oil, leaving space between them. Cook for 2–3 minutes per side, or until golden brown and crisp.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- Serve
- Season with additional salt or pepper if needed.
- Serve hot with your favorite dipping sauce (like sour cream, Greek yogurt, or a tangy aioli).
Prep Time
15 minutes
Cook Time
10–12 minutes
Total Time
25–30 minutes
Nutrition (per fritter, ~8 fritters)
- Calories: ~70
- Protein: ~3g
- Fat: ~3g
- Carbohydrates: ~8g
- Fiber: ~1g
- Sugar: ~1g
Expert Tips
- Extra crispy fritters: Ensure you remove as much moisture as possible from the shredded zucchini.
- Flavor boost: Add chopped fresh herbs (like parsley or dill) or a pinch of chili flakes for a spicy kick.
- Baking option: Lightly brush each fritter with oil and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway.
FAQs
Can I use yellow squash instead of zucchini?
Yes! Yellow squash works similarly; just remove excess moisture as you would with zucchini.
How do I store leftovers?
Refrigerate fritters in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
Can I freeze them?
Yes, freeze cooked fritters in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw and reheat as desired.
Storing & Reheating
- Refrigerating: Place leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet with a tiny bit of oil or in the oven at 350°F (175°C) until hot.
Substitutions & Variations
- Gluten-free: Use a gluten-free flour blend.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) or another egg substitute.
- Cheese-free: Omit the Parmesan and increase seasonings to taste.
Easy Zucchini Fritters
Easy Zucchini Fritters are a quick and delicious way to turn fresh zucchini into a savory snack or light meal. Lightly seasoned and pan-fried to golden perfection, these fritters are crispy on the outside and tender on the inside. They make a great appetizer, side dish, or even a simple vegetarian main when paired with a salad.
Ingredients
Equipment
Method
- **Shred and drain zucchini**
- - Use a box grater or food processor to shred the zucchini.
- - Place the shredded zucchini in a strainer or colander. Sprinkle with 1/2 teaspoon salt and let it sit for about 10 minutes to draw out moisture.
- - Press or squeeze the zucchini with paper towels or a clean kitchen towel to remove excess water.
- **Mix the batter**
- - In a mixing bowl, combine the drained zucchini, pepper, garlic powder (if using), beaten egg, flour, and optional Parmesan cheese.
- - Stir until the mixture is well combined. It should be moist but still hold together when formed into a patty.
- **Preheat the skillet**
- - Heat the vegetable oil in a non-stick skillet over medium-high heat.
- **Form and fry**
- - Scoop about 2 tablespoons of the zucchini mixture per fritter and gently flatten into a patty.
- - Place the fritters in the hot oil, leaving space between them. Cook for 2–3 minutes per side, or until golden brown and crisp.
- - Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- **Serve**
- - Season with additional salt or pepper if needed.
- - Serve hot with your favorite dipping sauce (like sour cream, Greek yogurt, or a tangy aioli).
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