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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!
Wow N! Did you read my mind? Lol. I have 5 zukes in my refrigerator and was about to look for a fritter recipe. Always look at your site 1st and there it was, staring me right in the face! I’m going to have to use ex sharp wte cheddar or colby jack though. I’m not running to the store for 1 thing and coming out with a zillion other things. I’ve learnt that lesson! 😂 If Dozer could talk, he would say, “Why are you taking a picture of me, I’m not food?” 😂 So glad he can run around again!
I love it when I can read people’s minds! 😂
Wow, is that The Doze post-surgery!!? Good on ‘im!
Great tip about the Parm. Will try when my zucchini fatten up. Only blossoms now…but good for stuffing (male flowers only), battering and deep frying.
*Gasp* SO JEALOUS. Zuke flowers are so expensive… 😩
Yep! That’s how I like my fritters! I love zucchini season. I have some zucc plants growing in the garden but they are not doing as well as they usually do. I can ALWAYS rely on zuccini to flourish in the garden but for some reason they are a bit sparce this year… First time to ever complain about not having enough zucchini in the garden.
Is it colder than it usually is this summer?? Because it’s certainly a lot warmer than it usually is over here!!
Hi Nagi
Happy Tuesday! Lovely recipe! Looks easy and delish.
What a happy happy Dozer😂
Enjoy the day! Hugs …
Thanks Gail!! Hope you’re having a great week! N x
Hi Nagi
i like fritters but am not a fan of courgettes (zucchini), what could I
replace them with?
Hugs for Dozer. xx
Wait – maybe 2 cups 🙂 N x
Hi Jayne! Carrot are terrific 🙂 I use out 1.5 cups jam packed with grated carrots 🙂 N x
Could I make these using gluten free flour?
Hi Lynda, I’m sorry to say I am not sure how that will affect the fritter. Sorry 🙁 N x
Fritters, who doesn’t like a fritter. What a great idea to add the Parmesan. I’m wanting a big stack of these right now. It always amazes me how much water you can wring out of Zukes and cukes when you salt and set for 10 minutes.
I once had a food shot move, boy was that a mess.
Ba ha ha! Try a food shot that moves because a furry devil bumps the table mid pour-shot!
Please take a video of Dozer bouncing around
I will, I will!!! 🙂 N xx
I am a MASSIVE fan of all fritters. I always make them small so they are bite size. That way I can serve them at parties and no one has to put their drink down 😉
I’ll be giving these a go soon as I have 4 zucchini in my crisper drawer…they were on special!
YES! They are such great party finger food! I use my little cookie scoop and sometimes I bake them, that works so well! N x
Pls add in how you do this Nagi 😉