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 (something I’ve elaborated on in my Pakora recipe!) 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!)
-
Broccoli Chicken Fritters – made with chopped chicken
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!!
Are the calories based on a single fritter or serving of 6-7 fritters?
The recipe serves six, Matthew so the nutrition is for a single serve/1 fritter! N x
I’m trying to collect some vegetarian recipes. And these recipes that I’ve looked at on this page
hi can you freeze these
These were champion! I seem to have waaaay too many zucchini growing in my garden, so I’m glad I’ve found this great recipe for lunches/light summer dinners. BTW I used gluten-free plain flour (home-blend).
You didn’t actually say if it was plain flour or self-raising flour. I know there is baking powder for the raising agent but mine weren’t very thick and wondering if by using the plain flour it may have explained the reason mine were rather flat-looking
So easy and yummy to make, I added a small can of corn.
Hi Nagi. Just made these and they were delicious! Quick question, can you save the batter and cook the next day?
I have been making these for awhile, they are a staple in our house. Hubby sometimes asks that I add corn. I cook ours in our waffle maker! Makes the task so easy. You then have lovely pockets to catch sauces or runny egg.
These were easy to prepare and a good way to use up zuchinni. I squeezed roughly two cups of liquid out of my zuchinni and found that the end result was crisp on the outside but still too moist in the inside. If I make these again I will try squeezing the zuchinni in a tea towel as mentioned. The family was split on these but they are also not huge fans of zuchinni unless it’s used in baking.
Best fritter recipe I’ve made. I used half corn flour in the flour mix, as per the latest corn fritter recipe you posted. They were crispy and so tasty. As always Nagi you make me look like a Wizz in the kitchen 🙂
I’ve tried many recipes for zucchini fritters but this one is the keeper….I think the garlic and the Parmesan together make a big difference – I’ve added just Parmesan before – and cooking them in olive oil give them the crispness I love! Thank you!
I was really surprised at how good these turned out with such a simple ingredient list! Great way to use the garden zucchini bounty.