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Crispy Zucchini Fritters

By:Nagi
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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!

Stack of Crispy Zucchini Fritters with a dollop of sour cream on a rustic brown plate with a side of arugula salad,

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?

Crispy Zucchini Fritters in a black skillet, fresh off the stove, and also showing the inside of the fritters

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.

Preparing Zucchini for Crispy Fritters

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

Dolloping sour cream on a stack of Crispy Zucchini Fritters

More zucchini recipes

For everyone with zukes taking over their garden / off loaded by family and friends / couldn’t resist a store bargain:

And more patties and fritters (I love them!)

Zucchini Fritters
WATCH HOW TO MAKE IT

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Stack of Crispy Zucchini Fritters with a dollop of sour cream on a rustic brown plate with a side of arugula salad,

Crispy Zucchini Fritters

Author: Nagi
Prep: 15 mins
Cook: 12 mins
Total: 27 mins
4.97 from 31 votes
Servings6 -7 fritters
Tap or hover to scale
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Recipe video above. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. Love how these are light on batter - just enough to hold it together. Serves 2 as a light-ish meal.

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:

1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don't squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.
2. Adapted from this recipe by Simply Recipes via Smitten Kitchen. I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world.
3. What it tastes like: Zucchini has a pretty neutral flavour so it's not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe - the golden crust is where much of the flavour is. The batter doesn't need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.
4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!
5. Nutrition per fritter (6 large ones), assuming 3 of the 4 tbsp of oil ends up in the fritters.
Nutrition Facts
Crispy Zucchini Fritters
Amount Per Serving
Calories 162 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 472mg21%
Potassium 271mg8%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 265IU5%
Vitamin C 14.4mg17%
Calcium 86mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 162kcal (8%)Carbohydrates: 11g (4%)Protein: 4g (8%)Fat: 11g (17%)Saturated Fat: 2g (13%)Cholesterol: 30mg (10%)Sodium: 472mg (21%)Potassium: 271mg (8%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 265IU (5%)Vitamin C: 14.4mg (17%)Calcium: 86mg (9%)Iron: 1.1mg (6%)
Keywords: Zucchini Fritters
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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140 Comments

  3. Sam(ara) says

    Oh, Nagi, you are so inspiring! Since I am following a keto diet, I used almond flour (not nearly as good a wheat would have been) and I cooked them in my waffle maker! They weren’t as crispy but still tasty. I really wanted to add a small scrape of nutmeg and I will next time. For zucchini, they were quite tasty and very different. Thanks!

    Reply

  5. Anna says

    5 stars
    I’ve made these a couple of times for a light lunch during work-at-home and they are just so tasty! The second time I sprinkled some cooked bacon pieces on the top raw side of the batter and then flipped them to cook into the batter. Similar to Okonomiyaki techniques. Delicious! I topped with a fried egg just for kicks and it all came together beautifully. These fritters are tasty with the base recipe or with extras, either way you should give them a try! Thanks Nagi!

    Reply

  6. Lisa Sink says

    5 stars
    Tried these tonight as my garden is going into overdrive. Very good, and simple to make. I did tweek the recipe a little to give a little more of a greek twist with a little added grated lemon peel, some fresh chopped parsley, and a dash of cayenne. Then garnished with sour cream, and a little more lemon peel, parsley and green onion, and served with warm garlic pita. Will definitely make these again!

    Reply

  7. Darleen says

    5 stars
    OMG food coma! Made these on a lark and they are totally brilliant! Added a smidge of lemon zest to them, and added zest & lemon juice to the sour cream. YUM!

    Reply
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