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 (something I’ve elaborated on in my Pakora recipe!) 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:
Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient!)
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!!
Made these last night FABULOUS
That’s terrific to hear Bridget! Thanks for letting me know you enjoyed this – N x
Came home tonight and my husband was making these for dinner. DO NOT be tempted to use brown onion, chopped in the Thermomix EVER! DO NOT be tempted to skip the squeezing part EVER! DO NOT be tempted to add to these grave errors grated cheddar EVER! He left for a meeting and the kids and I had to slice them in half the skinny way and fry them again. Apparently you can salvage soggy insides. These have been dubbed DFF : Dad’s failed fritters!! We might try them the proper way next time 🤣🤣🤣
But FULL MARKS for trying??!! 😂😂😂
Hi there I love receiving your recipes in Toronto and then I scroll down to see what Dozer is upto!
I AM DOING A DIABETIC VERSION OF THE FRITTER replacing the flour with chickpea flour will update you on the results👍
Oooh! It’s such a coincidence you mention chickpea flour, I am making falafels this week and I use chickpea flour!! N xx
Made these lastnight… omg delicious.
Perfect consistency. Done it again Nagi
Glad to hear you enjoyed this Nicole!! Thanks for letting me know 🙂 N x ❤️
Hi Ed, thanks for pointing that out, let me double check it 🙂 N x
Not a problem…….if you just look at the flour alone, it is where most the carbs come from. 1/2 cup has around 67 carbs. Divided by 6 you get around 10 carb. Now, once I’ve started these I can’t stop making them. They are so good. I can’t believe the taste of the “crispy” edges. Truly a recipe keeper.
Updated! I get 11g carb per fritter. The calculator picked up something funky on the number of fritters, I just refreshed it. 🙂 Thanks for picking that up! N x
DOZER is Full OF energy. Catch me IF YOU can….oh PLEASE do NOT FORGET YOU SHOULD NOT work with KIDS Or animals. Food is YUMI AS usualy. HAVE good week.
He’s always full of energy!!! 🙂 N x
Another perfect dish!!!
To all readers, make sure you salt and rest grated zucchini.
Then drain into fine sieve, and use rolled paper towel to suck all the rest of moisture out. Then follow recipe.
As Nagi said, those little steps will make a huge difference in final state of your fritters.!!!
Yummy..
YES! You nailed it, that is the most important step!! N xx
Ms Nagi,
I like to add a finely chopped chilli to the mix, it give a nice bite but doesn’t over power the other flavours, of course if you like very spicy then extra chilli will do it but kill any zucchini flavour.
Oooh yes, chilli kick is nice with almost everything!!! N x
These were so good Nagi! I had them with tzatziki, dream combination! Thank you!
YES what a fab combo! I keep meaning to share my tzatziki recipe then I can link it to this recipe! N xx
LOVE a good zucchini fritter – we made these so many times last summer (because someone thought it was a good idea to plant 3 of them at once!) and our recipe is pretty much the same except for the parmesan 🙂 I tend to use whatever cheese we have handy, plus a good kick of chilli. I will definitely try parmesan in them next time!
Great for breakfast with crispy bacon and a poached egg, yum.
Invasion of Zukes!!! SCARY!!!
Hi Nagi, do you think we could use almond or coconut flour?
Hi Julie! I’m sorry to say I’m not sure how they will affect the outcome. Sorry Julie! N x
Do you think this would work with say grated pumpkin, carrots,I love fritters but we are in winter here.
Hi Debra! We are lucky over here in Aus we get them year round 🙂 Carrots would be amazing! Use about 1.5 cups packed grated carrot. No need to salt to remove liquid, but you will need to add salt into the batter. Just add a pinch 🙂 N x
(OK: shush! A doctor and nutritionist does not eat fritters . . . or frittata for that matter . . . guess what !!!) A very good recipe I’ll copy . . . . oh, frittata – there for lunch in ten minutes . . .
Wait – what??!!
Thanks for all of your wonderful recipies. Love to you and Dozer from Idaho.
You’re so welcome Angela! So pleased you are enjoying my recipes – AND Dozer! N x
Yummm! Love these – shall make this weekend. Dozer has such a happy smile in the shots – and I love how the sun caught his beal.ul.tiful tail. Great to see the gorgeous boy bouncing around again. x
His tail is one of his better qualities 😂
A fabulous tail for sweeping food off tables too! 😉
Don’t even joke about it! It’s the reason why I no longer have a coffee table – lost too many champagne glasses, too many cheese platters brushed over with tail hair!!!
You made me snort! I have that problem – but with cockatoos – when I’m sitting on my deck (pesky but gorgeous feathered 2 year olds). 🙂
Thank you, Nagi! Enjoying for lunch right now – delicious!!
Nice to see your pup running around 🙂
Oooh YAY! So glad you enjoyed them Sandra! I even had them for dinner again last night 🙂 N x
Hi Nagi! These look fantastic! As you said, the flavor zucchini is really neutral so the Parmesan and garlic are a must! I think these would be good topped with a poached egg.
What a great idea Dorothy!! Imagine a tower of these with runny yolk dripping down the side…. YUM!!!
Hi Nagi,
My Sis keeps calling and begging me to take zukes from her garden off her hands. I’m going to try this recipe tomorrow. I know it”s going to be great because every recipe from you that we’ve tried has been great. Looking forward to this one!!
It’s so nice to see Dozer bounding again! I think you captured him bounding perfectly! Hugs to you both!
Wish I had a sis who grew zukes…. or anything for that matter!!
What a wonderful recipe right now since my garden has zucchini ready now. I know I will love it I have never tried one of your recipes that I didn’t love. I always get excited when there is an email from your site. Love your recipes and the special notes you always include that are so helpful.
I’m so jealous you have zucchinis! I do hope you get a chance to try this, it’s so delish. Simply Recipes has such great recipes! N xx
I love the fluffy butt shot!
We’re fritter fans at our house and these were great. Less flour than I’ve used in the past and they’re better for it. Another delicious recipe.
You wouldn’t love it so much if that butt loved rolling around on a VERY furry rug that cost a small fortune and used to be my pride and joy and now fills an entire Dyson every time I vacuum it (JUST the rug)….