If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) is to add a touch of parmesan.
This is a terrific quick and easy zucchini recipe that’s super economical!
Zucchini Fritters
I have a theory that you can fritter anything. And frittata anything.
And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything.
Today, we’re frittering.
The thrifty side of me revels in the fact that you can take 2 unruly discounted zucchinis and a handful of pantry staples and end up with a stack of these golden crispy fritters that are can’t-stop-eating-them delicious. It’s pretty amazing, isn’t it?
The path to crispy zucchini fritters
That you want crispy outsides goes without saying – there’s nothing sadder than a towering stack of soggy fritters.
But we also need to get the inside right. We want moist insides but not soggy and certainly not dry. Though if I had to choose from the lessor of two evils, I’d take dry over soggy insides – because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable.
However, soggy insides I cannot bear and they can’t be salvaged.
And the only path to avoid soggy insides + achieve those crispy outsides is to wring out the excess liquid from the zucchini. Grate, salt, leave aside for 10 minutes, then wring out the excess liquid.
Parmesan for crisp and flavour!
In addition to removing the excess water from the zucchini, I like to add parmesan into the batter. Not only does it add flavour (umami booster!), it ups the crisp factor. Like in these Crispy Parmesan Crusted Potatoes, Parmesan Crusted Chicken and Parmesan Crusted Cauliflower. ?
These aren’t quite as fully parmesan coated as those, but it’s all in the same spirit: parmesan = crisp ?? – Nagi x
More zucchini recipes
For everyone with zukes taking over their garden / off loaded by family and friends / couldn’t resist a store bargain:
- Cheesy Zucchini Bread (No Yeast)
- Creamy Zucchini Soup
- Greek Zucchini Tots
- Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient!)
- Chinese Zucchini Pancakes
- Zucchini Tian (French Rice Bake)
And more patties and fritters (I love them!)
- Cheesy Ground Chicken Patties with Broccoli
- Broccoli Chicken Fritters – made with chopped chicken
- Broccoli Fritters
- Bill Granger’s Corn Fritters with Avocado Salsa
- Greek Zucchini Tots (Mini Fritters)
- Salmon Patties and Thai Fish Cakes
Zucchini Fritters
WATCH HOW TO MAKE IT
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Crispy Zucchini Fritters
Ingredients
Zucchini:
- 500 g/1 lb zucchini (2 medium ~ 23cm/9" long)
- 1 tsp salt
Batter:
- 1 large egg
- 2 green onions , halved then finely sliced
- 1/4 cup parmesan , grated (fresh or store bought)
- 1 garlic clove , large, minced
- 1/2 cup / 75 g flour
- 1/2 tsp baking powder
- Pinch of pepper
- 4 tbsp olive oil , separated
For Serving:
- Yoghurt or sour cream
- More chopped green onions
Instructions
Zucchini:
- Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
- Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
- Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
Batter:
- Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
- Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
- Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).
Cooking:
- Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
- Flatten lightly with spatula to about 1cm / 4/5" thick.
- Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
- Repeat with remaining batter.
- Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I wanted to share a pic of Dozer bounding around the park but kept missing the shot. Food photos are much easier – they don’t move!!
Made these twice in a fortnight and doubled the mixture tonight. So yum and delicious, thank you Nagi
Wahoo, that’s great to hear Deb!! N x
Can you freeze these as cooked fritters?
OMG these fritters were
tasty-licious!!! This is the best recipe and crispiest zucchini fritters I have ever made. Thanks for a delicious dinner, I teamed them up with a warm chili, tomato & onion salsa I made. Zucchinis and tomatoes were from our garden, yummo! Hoping your day is fabulous. Cheers Donna Z 🙂
Sounds great Donna!!! N x
I love that recipe. i cooked it for my granddaughter and she loved the crispness of these zucchini fritters. Thank you for sharing all your good recipes.
That’s awesome Colette!
Hi nagi! any substitute for egg in this recipe?
Hi Chelsea, a chia egg substitute would work fine 🙂
Is there a reason I can’t print the recipes off
Hi Colleen, click the print button in the recipe card and a printable version of the recipe will pop up for you – N x
You never let me down Nagi. Another keeper. Delicious.
Soooo good!
Wahoo!
Hi nagi. Do these freeze and reheat well? Have 2 zucchinis awaiting ur advice.
Made these tonight for our Thanksgiving dinner appetizer. I could’ve tripled the recipe and they would still have disappeared!
That’s the best April, I’m so happy they were a hit!
I was thinking of making these in an air fryer. Has anyone had any luck with an air fryer version of these?
One word ..Beautiful.. thanks nagi x
Thanks so much Janet ❤️
This was a delicious recipe. I added a bit of kosher salt since most of the salt was drained with the zucchini. Also used almond flour since I’m gluten free and it worked beautifully. (Just mixed it a bit more before adding the baking soda in order to disperse~sometimes it clumps). Easy to add extra herbs if desired as well. My family thanks you-had these for weekend breakfast, so yummy!
That’s so great to know Monica!
Hello Nagi – just wondering about halving the greeen onions – do you mean longitudinally.
PS – the baked spaghetti was yummo!
Hi Marea, yes halved lengthways then chopped – N x
Hi Nagi – love your recipes and the adventures of Dozer!
Aside from leaving it out, any suggestions for substitutions for the parmesan – my daughter is allergic to milk. Thanks
Hi Simone, the parmesan acts like a glue here and helps them get crispy – have you tried a dairy free cheese at all?
I do use a dairy free cream cheese, haven’t found a dairy free block that tastes very good and they don’t melt well. Will keep my eye out for one though.
Used the first few zucchinis from my garden. Loved the flavor and they were crisp! Thanks.
Perfect!
Could you bake this in a mini muffin pan? Thank You.
I haven’t tried Rose, I think they may come out a little thick and not as crispy – N x