These crispy zucchini fritters transform summer’s abundant squash into golden, savory pancakes that are impossible to resist. Each bite delivers a perfect balance of tender zucchini, fresh herbs, and a satisfying crunch that makes them ideal as an appetizer, side dish, or light meal. With simple ingredients and straightforward technique, these zucchini fritters come together quickly and offer an excellent way to use up garden surplus.
Recipe Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4-6 (makes about 12 fritters)
Difficulty: Easy
Ingredients
For the Fritters:
- 2 pounds medium zucchini (about 4-5 zucchini)
- 2 teaspoons salt, divided
- 3 large eggs, lightly beaten
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 3 green onions, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Pinch of nutmeg
For Cooking:
- ¼ cup olive oil (more as needed)
- 2 tablespoons vegetable oil
For Serving:
- Greek yogurt or sour cream
- Fresh lemon wedges
- Extra fresh herbs for garnish
Instructions
Prepare the Zucchini
- Wash and trim ends from zucchini. Using the large holes of a box grater, grate zucchini into long shreds. Alternatively, use a food processor with the grating disc for quicker preparation.
- Place grated zucchini in a large colander and toss with 1½ teaspoons salt. Let stand for 15 minutes to draw out excess moisture. This step is crucial for crispy fritters.
- After 15 minutes, squeeze handfuls of salted zucchini firmly to remove as much liquid as possible. Transfer squeezed zucchini to a clean kitchen towel and twist into a bundle. Continue squeezing and twisting until no more liquid comes out.
Make the Batter
- Place thoroughly drained zucchini in a large mixing bowl. Add beaten eggs, flour, Parmesan cheese, chopped green onions, dill, mint if using, and minced garlic.
- Season mixture with remaining ½ teaspoon salt, black pepper, paprika, and nutmeg. Stir gently until ingredients are just combined. The batter should hold together when pressed but not be overly wet.
- If mixture seems too wet, add 1-2 tablespoons additional flour. If too dry, add one beaten egg. Let batter rest for 5 minutes to allow flour to hydrate.
Heat the Pan
- Heat olive oil and vegetable oil in a large, heavy-bottomed skillet over medium heat. The oil should be about ⅛-inch deep in the pan. Test readiness by dropping a small amount of batter into oil – it should sizzle immediately.
- Maintain oil temperature at medium heat throughout cooking. Too high and the fritters will burn before cooking through; too low and they’ll absorb excess oil.
Cook the Fritters
- Using a ¼-cup measuring cup or large spoon, scoop batter and gently place in hot oil, flattening slightly with the back of the spoon. Don’t overcrowd the pan – cook 3-4 fritters at a time depending on pan size.
- Cook for 3-4 minutes on the first side until edges are set and bottom is golden brown. The fritters should release easily from the pan when ready to flip.
- Carefully flip fritters using a thin spatula and cook for another 2-3 minutes until second side is golden brown and crispy. Total cooking time should be 5-7 minutes per batch.
- Transfer cooked fritters to a paper towel-lined plate to drain briefly. Serve immediately while hot and crispy, or keep warm in a 200°F oven while cooking remaining batches.
Final Assembly
- Arrange zucchini fritters on a serving platter and garnish with fresh herbs. Serve with dollops of Greek yogurt or sour cream and fresh lemon wedges on the side.
- Encourage guests to squeeze lemon juice over fritters just before eating to enhance the fresh flavors and add brightness to each bite.
Tips for Success
Moisture Removal is Key: The most critical step for crispy zucchini fritters is removing excess water. Don’t skip the salting and squeezing process, as wet zucchini creates soggy, oil-absorbed fritters.
Choose the Right Zucchini: Medium-sized zucchini (6-8 inches long) have the best texture and flavor. Avoid oversized zucchini, which can be seedy and watery.
Oil Temperature Control: Maintain steady medium heat throughout cooking. If oil gets too hot, reduce heat and let it cool slightly before continuing. Proper temperature creates the perfect crispy exterior.
Fresh Herb Flexibility: While dill and mint are classic, parsley, basil, or chives work equally well. Use what you have available or prefer.
Batch Cooking Strategy: Don’t rush by overcrowding the pan. Cooking in smaller batches ensures even browning and maintains oil temperature.
Recipe Variations
Mediterranean Style: Add ½ cup crumbled feta cheese, 2 tablespoons chopped sun-dried tomatoes, and replace mint with fresh oregano.
Spicy Version: Include 1-2 finely minced jalapeños and ½ teaspoon cayenne pepper for heat. Serve with cooling tzatziki sauce.
Herb-Heavy Fritters: Double the fresh herbs and add 2 tablespoons chopped fresh parsley for an intensely herbal flavor profile.
Cheese Variations: Substitute Parmesan with sharp cheddar, Gruyère, or pecorino Romano for different flavor profiles.
Gluten-Free Option: Replace all-purpose flour with chickpea flour or almond flour. The texture will be slightly different but equally delicious.
Baked Alternative: For a lighter version, drop spoonfuls of batter onto a parchment-lined baking sheet, brush with olive oil, and bake at 425°F for 15-18 minutes, flipping once.
Storage Instructions
Fresh zucchini fritters taste best served immediately while the exterior is crispy. However, leftover fritters can be stored in the refrigerator for up to 3 days in airtight containers.
To reheat and restore crispiness, place fritters on a baking sheet and warm in a 375°F oven for 5-8 minutes. Avoid microwaving, which creates a soggy texture.
The uncooked batter can be prepared up to 4 hours ahead and refrigerated. Stir gently before cooking and add a tablespoon of flour if the mixture has released additional liquid.
For longer storage, freeze cooked and cooled fritters for up to 2 months. Reheat directly from frozen in a 400°F oven for 10-12 minutes until heated through and crispy.
Nutritional Highlights
These zucchini fritters provide an excellent source of vitamins A and C, potassium, and fiber from the fresh zucchini. Each serving contains approximately 180-220 calories, making them a relatively light but satisfying option.
The eggs contribute high-quality protein and essential amino acids, while the olive oil provides heart-healthy monounsaturated fats. Fresh herbs add antioxidants and anti-inflammatory compounds.
Compared to traditional potato fritters, zucchini versions are lower in carbohydrates and calories while delivering more vegetables per serving.
Serving and Pairing Suggestions
Serve these versatile zucchini fritters as an appetizer with tzatziki, marinara sauce, or herb-infused olive oil for dipping. They make an excellent vegetarian main course alongside a fresh Greek salad and warm pita bread.
For brunch, pair fritters with poached eggs, crispy bacon, and fresh fruit. The combination creates a satisfying meal that celebrates summer’s best produce.
As a side dish, zucchini fritters complement grilled meats, roasted chicken, or fish beautifully. Their crispy texture and fresh herb flavors provide a perfect contrast to rich main courses.
Wine pairings include crisp Sauvignon Blanc, Pinot Grigio, or a light Provençal rosé. For beer lovers, try them with a wheat beer or light pilsner that won’t overpower the delicate zucchini flavor.
These golden, crispy zucchini fritters prove that simple ingredients can create extraordinary results. Whether you’re dealing with a zucchini harvest or simply want to add more vegetables to your meals, this recipe delivers restaurant-quality results with minimal effort and maximum flavor.
