These zucchini fritters are crispy on the outside and soft in the middle to create the perfect savory breakfast or brunch. Prepared in just 15 minutes, they use pantry staple ingredients.
Like my cauliflower fritters, these zucchini ones are crispy on the outside yet are super soft and fluffy in the middle. My top trick to avoid soggy fritters is to always let them cool on a wire rack. This extra step guarantees maximum crispiness.
Table of Contents
Why this recipe works
- Easy to make- These fritters are super easy to make and perfect for a first-time cook or a seasoned chef.
- Takes just 15 minutes– On the rare occasion, I’ve made these for my family as a weeknight dinner. They never complain!
- Versatile. These don’t need to be the star attraction of your meal. Make them a fun pre-dinner appetizer, or a fun savory snack. Add a dollop of sour cream or Greek yogurt and it’s divine. I sometimes serve them as a veggie side dish for my family with some chicken and salad.
Besides the vegetable and some binding agents, there really isn’t much that goes into making this dish. Here is what you’ll need:
- Zucchini- Choose firm and tender zucchini. Also, keep the peels intact because they add to the overall texture and color of 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 it makes this recipe gluten-free. The flour bulks up the fritters and helps them form the ideal texture with the zucchini.
- Baking powder- This is a raising agent that is key to making 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
This zucchini fritter recipe only takes a few simple steps: prep, mix, and fry! Once you get a rhythm going, they will be super quick to make, so you can enjoy them as soon as possible.
Step 1- Prepare the zucchini. Start by washing your zucchini, then top and tail them. Leave the skin on and finely grate the zucchini into a large bowl using a box grater. Sprinkle over half the salt and mix it through. Set aside for 10 minutes.
Step 2- Squeeze out the liquid. After 10 minutes, squeeze out as much liquid out of the zucchini as possible either using your hands or a clean kitchen towel.
Step 3- Make the Batter. Mix the shredded zucchini with the scallions, egg, pepper, almond flour, baking powder, and parmesan cheese. Mix together into a batter.
Step 4- 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 they are golden brown. Repeat until all the batter is finished. Drain on a wire rack before serving.
Alternative cooking methods
If you want your fritters to be a little healthier, I’ve also tested this exact recipe successfully using both the air fryer and the oven. Here is how you’d use those:
Air fryer: Prep the fritters as instructed then add a single layer to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through. Repeat the process until all the fritters are cooked.
Oven: Once your shaped the fritters, place them on a greased baking sheet. Bake for 20-25 minutes at 180C/350F, flipping halfway through.
Recipe tips and variations
- Get out all the extra liquid. Never skip the first step for this recipe! Getting the liquid out is very important, or your fritters will end up soggy and may even fall apart.
- Make them crispy. Make sure you fry them for long enough on each side so they are golden and crispy. It’s very hard to overcook these fritters, so don’t be shy to get that crunch!
- Use a food processor. If you don’t want to use a grater, add the zucchini to a food processor and pulse several times.
- Serve with a dipping sauce. These can be great on their own, but they’re even more delicious paired with some tzatziki sauce, spicy mayo, big mac sauce (seriously!), or even a sweet potato fry dipping sauce.
- Add fresh herbs. Amp up the flavor of these fritters with some fresh basil, parsley, or sage.
To store: These fritters are best served fresh, but you can store any extras to eat later. Place them in an airtight container and store them in the fridge for up to three days.
To reheat: Place in a skillet on medium heat with a little oil. Heat for a few minutes on each side. You can also pop them in the microwave, but they will lose some of their crunch.
You may not get the same crunch, but if you don’t mind that, then these leftover fritters are great for lunch. Pop them in the kids’ lunch boxes or pack some for work for a delicious and nutritious treat.
More vegetarian favorites to try
- Cabbage steaks– Oven roasted to perfection.
- Stuffed tomatoes– This makes a fabulous weeknight dinner.
- Italian stuffed peppers– Cheesy, hearty, and perfect to make ahead.
- Eggplant rollatini– My family’s favorite veggie-packed comfort meal.
Frequently Asked Questions
A lot of fritter recipes use wheat flour, but in this recipe, I have swapped in almond flour to make them gluten-free.
A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking.
To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.
These fritters are very healthy as long as you don’t go overboard on the oil for frying. Zucchini also has a lot of vital vitamins and minerals and plenty of fiber.
Crispy Zucchini Fritters
- 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.
- Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
- Add oil to a non-stick pan and place 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.
- Place the zucchini fritters on a paper towel to soak up excess oil.
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