Zucchini Fritters

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Crispy on the outside, tender on the inside, and bursting with fresh summer flavor—these Zucchini Fritters are the kind of comfort food you never knew you needed. Whether served as a light lunch, a savory snack, or a side dish for dinner, they pack a golden crunch and a subtle zucchini sweetness that pairs beautifully with a dollop of sour cream or Greek yogurt.

Made with just a handful of simple ingredients, these fritters are the perfect way to use up an abundance of summer zucchini. Plus, they’re endlessly versatile—you can serve them hot off the skillet or prep them ahead for a quick reheat during the week.

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What Kind of Zucchini Should I Use?

Any regular green zucchini from the grocery store or farmer’s market works great for this recipe. Medium-sized zucchini tend to have the best texture and moisture balance. Avoid overly large zucchini, which can be watery and have larger, tougher seeds. Fresh, firm zucchini with unblemished skin will yield the crispiest, most flavorful fritters.

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Ingredients for the Zucchini Fritters

• Zucchini – The star of the dish! It’s mild in flavor, shreds easily, and gives the fritters a tender bite and fresh taste.
• Eggs – Act as a binder to help hold the fritters together.
• All-purpose flour – Provides structure and helps the fritters crisp up during cooking.
• Parmesan cheese – Adds a savory, salty depth and boosts the golden brown crust.
• Green onions – Infuse each bite with a gentle sharpness and extra flavor.
• Garlic – Freshly minced garlic enhances the savory aroma and taste.
• Salt and pepper – Season the batter just right for a flavorful finish.
• Oil for frying – A neutral oil like canola or vegetable oil helps achieve that golden, crispy crust.

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How To Make the Zucchini Fritters

Step 1: Grate and Drain the Zucchini

Start by grating the zucchini on a box grater using the coarse side. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential for crispy fritters—too much moisture will make them soggy.

Step 2: Mix the Batter

Transfer the drained zucchini to a large mixing bowl. Add the eggs, flour, grated Parmesan, green onions, minced garlic, salt, and pepper. Stir until everything is fully combined and you have a thick, scoopable batter.

Step 3: Heat the Oil

Heat a thin layer of oil in a large skillet over medium heat. You want the oil hot enough to sizzle when the batter hits it, but not so hot that it burns the fritters. Test with a small spoonful first.

Step 4: Fry the Fritters

Drop spoonfuls of batter into the skillet, flattening them gently with the back of the spoon. Fry 3-4 minutes per side until deeply golden and crispy. Avoid overcrowding the pan—work in batches if necessary.

Step 5: Drain and Serve

Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Serve warm with a dollop of sour cream or a sprinkle of chopped herbs like dill or parsley.

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How to Serve and Store Zucchini Fritters

Zucchini fritters are at their best when served hot and fresh from the skillet. Pair them with sour cream, Greek yogurt, or a herby dipping sauce for added flavor. They make a great light lunch with a crisp salad, or a savory side dish for grilled meats or roasted veggies.

To store leftovers, let the fritters cool completely and then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven to bring back that crispy texture—a quick zap in the microwave works, but softens the crust.

You can also freeze them! Arrange cooled fritters on a baking sheet to flash-freeze for an hour, then transfer to a freezer-safe bag. Reheat straight from frozen in a 375°F oven for about 10-12 minutes.

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Frequently Asked Questions

How do I keep fritters from falling apart?

Make sure to squeeze out as much moisture from the zucchini as possible and don’t skip the egg and flour—these are the binding agents.

Can I bake zucchini fritters instead of frying?

Yes, bake at 400°F on a parchment-lined sheet for 20-25 minutes, flipping halfway through. They won’t be as crispy but still delicious.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free blend or even almond flour.

What can I serve with zucchini fritters?

Try a side of tzatziki, garlic aioli, or a squeeze of lemon over the top. They also pair well with eggs for a hearty breakfast.

Why are my fritters soggy?

Too much moisture is likely the cause. Be thorough with draining the zucchini and avoid overcrowding the skillet while frying.

Can I use yellow squash instead?

Yes! Yellow squash works similarly and offers a slightly sweeter flavor.

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Want More Appetizer Ideas?

If you love these zucchini fritters, you’ll definitely want to check out these other crave-worthy bites:

• Cheesy Baked Tennessee Onions Recipe for a sweet-savory cheesy dish.
• Creamy Garlic Butter Shrimp Scampi Lasagna if you’re in the mood for seafood and comfort.
• Easy Thai Red Curry Dumpling Soup to spice up your appetizer table.
• Classic Cream Cheese Corn Casserole for a creamy, hearty side.
• Garlic Herb Roasted Potatoes and Veggies for a healthy and satisfying veggie pairing.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it when zucchini season hits!

And I’d love to hear how yours turned out. Did you go heavy on the Parmesan? Maybe add a little chili for heat? Or try baking instead of frying?

Let me know in the comments below—sharing tips helps us all get better in the kitchen!

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