Easy Zucchini Fritters Recipe for Crispy Bites
Looking for a simple, delicious way to use up extra zucchini? These easy zucchini fritters are crispy on the outside, tender on the inside, and packed with flavor. Perfect as a snack, side dish, or even a light meal, they’re ready in under 30 minutes and loved by kids and adults alike. Zucchini fritters (also called “zucchini pancakes”) have roots in Mediterranean and Middle Eastern cuisines, where fresh, seasonal veggies shine. Plus, they’re a great way to sneak in extra nutrients—zucchini is low in calories but high in fiber, vitamin C, and antioxidants. Let’s get cooking!
Ingredients for Easy Zucchini Fritters
- 2 medium zucchinis (about 1 lb / 450g), grated
- 1 tsp salt (for draining excess moisture)
- 1 large egg, lightly beaten
- ¼ cup all-purpose flour (or almond flour for gluten-free)
- ¼ cup grated Parmesan cheese (optional but recommended)
- 2 garlic cloves, minced
- 2 tbsp fresh parsley or dill, chopped
- ½ tsp black pepper
- 3 tbsp olive oil (for frying)
- Optional: ¼ tsp red pepper flakes for heat
Step-by-Step Instructions
- Prep the zucchini: Grate the zucchini using a box grater or food processor. Place in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels (this ensures crispy fritters!).
- Mix the batter: In a bowl, combine the drained zucchini, egg, flour, Parmesan, garlic, herbs, and black pepper. Stir until well blended.
- Heat the oil: In a large skillet, heat olive oil over medium heat until shimmering.
- Cook the fritters: Drop 2-tbsp portions of batter into the pan, flattening slightly with a spatula. Fry for 3–4 minutes per side until golden brown and crisp.
- Drain and serve: Transfer to a paper towel-lined plate to remove excess oil. Serve warm with yogurt, sour cream, or a squeeze of lemon.
Recipe Details
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 10–12 fritters
Nutrition Facts (per fritter)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 45 kcal | 3g | 3g | 2g |
Tips for Perfect Zucchini Fritters
- Do squeeze the zucchini thoroughly—excess moisture makes soggy fritters.
- Don’t overcrowd the pan; cook in batches for even crispiness.
- Do let the oil get hot before adding batter to prevent sticking.
- Don’t skip the fresh herbs—they add brightness!
FAQ
Can I bake zucchini fritters instead of frying?
Yes! Arrange them on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to maintain crispiness.
Can I freeze zucchini fritters?
Absolutely. Freeze cooked fritters on a tray, then transfer to a freezer bag. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
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