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!!
These crispy zucchini fritters look fantastic! I love recipes that turn simple vegetables into something flavorful and satisfying. The crispy texture sounds particularly delicious and perfect for sharing.
Crispy Zucchini Fritters are proof that simple ingredients can create something truly irresistible. The combination of fresh zucchini and parmesan delivers the perfect balance of a crunchy golden exterior and a tender, flavorful center. The tip of salting and squeezing out excess moisture makes all the difference, ensuring every fritter stays crisp instead of soggy. A budget-friendly recipe that’s easy to make, incredibly satisfying, and perfect as a snack, side dish, or light meal.
Omg can you tell I was crying while writing this. Sorry Nagi not only did I misspell your name once but twice and I am a writer so I know I am supposed to proofread before submitting. Well hope you get a laugh out of this one.
Here is corrected version:
I just made your recipe tonight for dinner and OMG so good. I did sub shallots for the green onions because that is what I had on hand. Also on top my sour cream I put Chili Crisp and wow was it excellent. That added the spiciness. I was craving.
Nagi you losing Dozer broke my heart, I have cried my eyes out because I understand that loss. Time will help heal the pain but honestly it never fully goes away. So glad you did get Jaffe because having that someone to care for is important.
On another note I own your cookbooks and love making your recipes. Nagi your the best. Thank you.
I just made your recipe tonight for dinner and OMG so good. I did sub shallots for the green onions because that is what I had on hand. Also on top my sour cream I put Chili Crisp and wow was it excellent. That added the spiciness.i was craving.
Magi you losing Dozer broke my heart, I have cried my eyes out because I understand that loss. Time will help heal the pain but honestly it never fully goes away. So glad you did get Jaffe because having that someone to care for is important.
On another note I own your cookbooks and love making your recipes. Navi your the best. Thank you.
Delicious 😋
Love this recipe! This year my garden is giving a lot of patty pan squash. They can be grated and subbed for the zucchini. The green onion, Parmesan and garlic make these so-o-o delicious. This is a favorite recipe! Thank You!
These zucchini fritters look incredibly crispy and delicious. I especially appreciate the helpful tips about removing moisture because that seems like the key to achieving perfect texture.
These are super crispy! Another favourite recipe from you! Thank you
These are the best fritters I’ve ever made, and I made a lot of different recipes. This is now my go-to recipe. Thanks for sharing.
This recipe looks simple, wholesome, and so tempting! Definitely adding it to my must-try list. Thanks for sharing!
I love how crispy and flavorful these zucchini fritters look—such a tasty snack! 🥒 Thanks for sharing!
These crispy zucchini fritters sound like the perfect example of turning simple ingredients into something seriously delicious! I love the tip about salting and squeezing out the excess zucchini moisture—it makes such a difference in getting that golden, crunchy exterior without ending up with soggy centers. The parmesan is also a great touch for extra flavor and crispiness. An easy, budget-friendly recipe like this is definitely one worth keeping on repeat!
Yum! My husband and I really enjoyed these as our side dish. I did use onion powder in place of the green onions, simply because I did not have any on hand. Thank you for a tasty recipe!
As o happy you’ve got your new family addition, congratulations Nagi!
Hi Nagi, whenever I have a craving for ANYTHING, I go to RecipeTinEats first. And I keep my fingers crossed you’ve got something for me. I’ve never been disappointed at all so thank you so much for keeping me company in the kitchen.
I came looking for zucchini fritters today so here I am.
Whenever I’m poking about for a recipe from you, I always check in on Dozer and what he’s been up to.
I am so very very sorry to hear that he has passed away. Faithful companions make all the difference when we go about our days. I have no doubt he is incredibly missed. Wishing you good memories of all of those happy and cherished moments. Thank you for sharing all his stories with us. He has brought so much joy .
Rest well Dozer.
Made these delicious fritters for dinner tonight for hubby and me. Had some zucchini in fridge to use up. Easy to make and Absolutely loved them, I was hoping to have leftovers but we couldn’t resist ate the lot Yummo!
These zucchini fritters sound like the perfect balance of crispy and tender—exactly how fritters should be. I love the emphasis on squeezing out the excess moisture; it’s such a simple step but makes all the difference between soggy and perfectly golden results.
These crispy zucchini fritters sound like the perfect example of simple ingredients turning into something seriously addictive. The idea of squeezing out the zucchini moisture really is the secret weapon—no one wants a soggy fritter situation.
These zucchini fritters sound like the perfect balance of crispy and tender! I love how you emphasized the importance of removing excess moisture — that’s such a game-changer for texture. And adding parmesan for that extra crunch and umami boost? Genius.
These sound absolutely irresistible! I love how you break down the science behind getting that perfect balance—crispy on the outside and tender inside. The tip about wringing out the zucchini is a total game changer, and adding parmesan for that extra crunch and flavor? Genius. It’s amazing how such simple, budget-friendly ingredients can turn into something so crave-worthy. Definitely trying this soon!