Stack of Crispy Zucchini Fritters with a dollop of sour cream on a rustic brown plate with a side of arugula salad,
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4.89 from 18 votes

Crispy Zucchini Fritters

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Keyword: Zucchini Fritters
Servings: 6 -7 fritters
Calories: 162kcal
Author: Nagi



  • 500 g/1 lb zucchini (2 medium ~ 23cm/9" long)
  • 1 tsp salt


  • 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



  • 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.


  • 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).


  • 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.


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*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 30mg 10%
Sodium 472mg 20%
Potassium 271mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 5.3%
Vitamin C 17.5%
Calcium 8.6%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 162kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 472mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5.3% | Vitamin C: 17.5% | Calcium: 8.6% | Iron: 5.9%