Zucchini Fritters
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My family cannot resist these crispy zucchini fritters. We love them for a savory brunch or a veggie-packed side dish. They cook in under 15 minutes.
I love zucchini season, and I’m fortunate that my family grows them year-round. While they are a popular addition to tons of my sweet recipes (yes, seriously), I love to use them to whip up my family’s favorite zucchini fritter recipe.
The biggest issue with zucchini fritters is that they become soggy after a few minutes. My trick to ensure this never happens is to salt the zucchini and squeeze out as much moisture as possible. Doing this single step prevents the fritters from steaming as they fry, and won’t leave you with soft, wet centers.
I typically pan-fry the fritters, but I’ve tested them in the oven and air fryer, so you have several cooking options.
Table of Contents
Why I love this recipe
- Easy to make. These crisp patties come together with minimal prep and work just as well for a first-time cook as a seasoned one.
- Takes just 15 minutes. And that includes the prep work.
- Versatile. These don’t need to be the star attraction of your meal. Serve them as a pre-dinner appetizer, a savory snack with a dollop of sour cream or Greek yogurt, or as a veggie side dish for my family alongside chicken and salad.
Key Ingredients
Here’s what goes into zucchini fritters, along with my kitchen notes. Full measurements are in the recipe card below.
- Zucchini. Choose firm and tender zucchini. Also, keep the peels intact, as they add texture and color to the final dish.
- Egg. Acts as the binder that holds the fritters together and gives them structure.
- Almond flour. I decided to use almond flour in this recipe because it’s healthier than white flour and makes it gluten-free. The flour bulks up the fritters and helps them form the ideal texture with the zucchini.
- Baking powder. This is a key raising agent that makes these fritters feel light and fluffy.
- Salt and pepper. To taste.
- Flavorings. Garlic powder, onion powder, Parmesan cheese, green onions, and scallions for extra flavor.
- Olive oil. To pan-fry the fritters.
How to make zucchini fritters
Prepare the zucchini. Grate zucchini into a large bowl using a box grater. Sprinkle over half the salt and mix it through. Set aside for 10 minutes.
Squeeze out the liquid. Squeeze as much liquid from the zucchini as possible, either by hand or with a clean kitchen towel (best method).
Make the Batter. Mix the shredded zucchini with the scallions, egg, pepper, almond flour, baking powder, and parmesan cheese. Mix together into a batter.
Fry the fritters. Heat the oil in a cast-iron skillet or frying pan over medium-high heat. Place spoonfuls of the zucchini mixture into the pan and shape into discs. Fry for 2-3 minutes on each side, until golden brown.
Arman’s recipe tips
- Get out all the extra liquid. Salt the grated zucchini and let it sit for the full 10 minutes. Rushing this step is the difference between fritters that hold together and ones that fall apart in the pan. Squeeze using a clean kitchen towel rather than your hands to get significantly more liquid out.
- My tip for maximum crispiness. Leave the fritters undisturbed for the full 2-3 minutes per side before flipping. Moving them too early breaks apart the base before it has a chance to set, and once that happens, no amount of extra cooking will bring the crunch back.
- Use a food processor. If you don’t want to use a grater, add the zucchini to a food processor. Pulse the zucchini several times rather than running it continuously. You want shreds, not puree.
Crispy Zucchini Fritters
Video
Ingredients
- 4 medium zucchini
- 1 tablespoon salt divided
- 4 scallions thinly sliced
- 2 large eggs beaten
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 cup parmesan cheese freshly grated
- 2 tablespoons oil
Instructions
- Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
- Squeeze out all the excess moisture from the zucchini. While you can just use your hands, I find that a clean dish towel removes it much better. The zucchini should now feel dry.
- Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
- Add oil to a non-stick pan and place it over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy. You'll know they're ready to flip when the edges look golden and the underside releases cleanly from the pan.
- Place the zucchini fritters on a wire rack to soak up excess oil.
Notes
Nutrition
More savory zucchini recipes
- Air fryer zucchini– Crispy, flavorful, and ready in 10 minutes.
- Zucchini boats– Stuffing zucchini with cheese and seasoned ground meat keeps all the flavor without the excessive carbs.
- Zucchini lasagna– I tested this recipe multiple times to ensure it never baked up watery.
- Baked zucchini chips– The same crispy result as the fritters, but hands-off in the oven, and my partner can finish the whole batch in one sitting.
Delish! I baked them, and it came out perfectly. Ate with homemade soy milk yogurt I seasoned with fresh parsley, garlic powder, and lemon. Great snack.
Homemade soy milk yogurt sounds so delicious- what a yummy pairing! 🙂