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!)
-
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!!
Delicious!!
Very easy to make vegan by replacing the egg and Parmesan (with biocheese parmesan). Crispy and delicious.
I made these with gluten free flour and you will need at least 3 times the amount of flour. I wish I had discovered this earlier.
Hi Leisa, yes unfortunately gluten free flour doesn’t work the same way as regular flour so changes the recipe – N x
Just tried this recipe this morning Nagi following to a T and it turned out to perfection so thank you!
Perfect and quick to make after along day on your feet at work 😋
Hi, do you think you could pre-make this batter and then fridge it to make it at a later date? I am thinking of pre-making the batter and then taking it camping. Thanks
I need to practice my crisping technique, but these are phenomenal. The garlic and Parmesan make it one heck of a flavor party!
These fritters are the best … Will make them for us on a regular basis… Thank for sharing..
These fritters were very very tasty Nagi thank you for all your inspiration.
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!
Very tasty brunch. Added small tin of corn kernels and served them with home made tomato relish. Delish!
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!
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!
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!
Sounds great Darleen! N x
Absolutely delicious
Hey is this freezable and microwaveable?
Hi Abby, you could definitely freeze after you cook them and then microwave to reheat! N x
L❤️VE these!!! As always, straight forward, minimal faff. Changed parmesan for veggie alternative. Delicious, i ate 4!!
Five