Crispy on the outside and tender on the inside, zucchini fritters are a true delight!
Seasoned with dill, garlic, and Parmesan, they’re bursting with flavor and veggies. They satisfy your fried food cravings with real, wholesome ingredients.
Ready in 25 minutes, they’re a surefire hit for the whole family!
Why You’ll Love These Zucchini Fritters
With every bite, these fritters deliver the most satisfying, addicting crunch. And that’s just the start!
Here are the top reasons you’ll fall in love with these fritters:
- Crispy & Delicious – These fritters are delightfully crispy, perfectly tender, and flavor-packed! They’re the best combination of flavor and texture.
- Easy to Make – Just prep the zucchini, make the batter, and it’s time to fry. These fritters are beginner-friendly and ready in less than 30 minutes.
- Kid-Friendly – Kids go crazy for this fun finger food! It’s an easy way to sneak in some veggies. Plus, even picky eaters love snacking on these.
Ingredients
You can make this zucchini fritter recipe with just 10 ingredients. Aside from the summer squash, all are pretty common kitchen staples.
Here’s what you need:
- Zucchini – Use freshly grated zucchini. The size can vary as long as you have about a pound.
- Salt – For seasoning the fritters. Also, salting the zucchini before cooking helps remove extra moisture. It makes the fritters get nice and crispy.
- Onion – Yellow onion has the best flavor. You can also use sweet or white onions. Just be sure to finely chop them.
- Garlic – Fresh, minced garlic is best. You can substitute garlic powder in a pinch.
- Dill – Fresh dill adds such a lovely flavor. Dried works, too.
- Flour – All-purpose flour helps with binding. You can also use gluten-free flour.
- Parmesan Cheese – Fritters are so much better with Parmesan! Use freshly grated cheese, so it melts more readily.
- Eggs – I use two large eggs for binding. If you use a smaller size, you may need an additional egg.
- Black Pepper – Add just a pinch to taste.
- Oil – Canola oil is great for frying because of its high smoke point. You can also use olive oil.
How to Make Zucchini Fritters
Homemade zucchini fritters are easier than you think! They entail a bit of prep, but you can have them on the table in just 25 minutes.
Here are the general instructions:
1. Prep the zucchini. Grate the zucchini, place it in a colander, and sprinkle it with 1 teaspoon of salt. Let it sit for about 10 minutes. Squeeze the zucchini to remove the water.
2. Make the batter. Combine the drained zucchini, green onions, garlic, dill, flour, and Parmesan cheese. Stir in the beaten eggs. Season it with salt and pepper. Mix.
3. Fry the fritters. Heat the oil in a large skillet over medium-high heat. Drop 1/4 cup of the zucchini mixture for each fritter into the skillet. Flatten them to form a pancake shape. Fry them for 2-3 minutes on each side. Transfer them to a paper towel-lined plate.
4. Serve. Serve them warm with a dip or topping of choice. Enjoy!
Tips for Success
Frying fritters come with a little bit of a learning curve. I’ve included some of my top tips to ensure success. That way, you get the best homemade fritters.
- Batch bliss is best. Avoid overcrowding the pan by frying the fritters in batches. Too many fritters can lower the temperature of the oil, resulting in soggy fritters
- The thicker, the better. When grating the zucchini, use a large-hole boxed grater. The larger pieces work better for forming and frying fritters.
- Go for heavy-duty action. I prefer to fry fritters in a cast iron skillet. It retains a hot temperature well once heated and browns the fritters nicely.
- Don’t hesitate! As soon as the batter is ready, fry the fritters. The longer the batter sits, the more likely they’ll turn out soggy.
- Flavor them up. There are so many different ways to flavor these fritters. Try other spices or herbs. You can also mix up the cheese with Gruyere, feta, or cream cheese.
- Toss in more veggies. Zucchini is tasty by itself. But I like adding other veggies like yellow squash, potato, or corn for even more flavor.
How to Make Ahead and Store
Leftover zucchini fritters are great for a quick snack, appetizer, lunch, or dinner. You can even do some prep in advance for a party.
Just follow these tips on how to store and reheat:
To Make Ahead: Prep and grate the zucchini up to 1 day in advance. When you’re ready to serve, assemble and cook the fritters according to the directions.
To Store: Place the leftover fritters in an air-tight container. Refrigerate them for up to 5 days.
To Freeze: Place the fritters in a freezer-friendly air-tight container or bag. Freeze them for up to 3 months.
To Reheat: For the oven or air fryer, reheat them at 350 degrees Fahrenheit until warm. Likewise, you can reheat them in the microwave or on the stove until warm.
What to Serve with Zucchini Fritters
Do you know what would take these fritters up a notch? A dipping sauce! There are so many ways to elevate these fritters. But I love noshing on them with a creamy dip or a savory sauce.
Here are some of my favorite fritter pairings:
More Zucchini Recipes
Zucchini Chocolate Chip Muffins
Zucchini Fritters (Easy Recipe)
4
servings15
minutes10
minutes25
minutesTry these zucchini fritters for a side dish you can feel good about! They’re packed with delicious Parmesan cheese flavor and come together in a snap.
Ingredients
2 medium zucchinis, about 1 pound total
1 teaspoon salt, for drawing water out of zucchini
2 green onions, finely chopped
1 clove garlic, minced
1/4 cup fresh dill, chopped, or 1 teaspoon dried dill
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 large eggs, beaten
Salt and pepper to taste
Olive oil or canola oil, for frying
Instructions
- Grate the zucchini using a box grater or a food processor with a grating attachment.
- Place the grated zucchini in a colander, sprinkle it with 1 teaspoon of salt, and let it sit for about 10 minutes. This process helps draw out excess moisture.
- After 10 minutes, squeeze out as much water as possible from the zucchini. Wrap it in a clean kitchen towel or cheesecloth and wring it out.
- In a large mixing bowl, combine the drained zucchini, green onions, garlic, dill, flour, and Parmesan cheese. Stir in the beaten eggs and season it with salt and pepper to taste. Mix it until well incorporated.
- Heat a large skillet over medium-high heat. Add enough olive oil to lightly coat the bottom.
- Once the oil is hot, scoop about 1/4 cup of the zucchini mixture for each fritter. Drop the mixture into the skillet. Flatten it slightly with the back of a spoon or spatula to form a pancake shape.
- Fry the fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. Cook them in batches.
- Transfer the completed fritters to a paper towel-lined plate to drain any excess oil.
- Serve the zucchini fritters warm, garnished with extra chopped dill or green onions if desired. Pair them with an optional dipping sauce such as tzatziki, sour cream, or a light yogurt sauce.
Notes
- Cook in batches to avoid overcrowding the pan. This can lower the temperature of the oil and result in soggy fritters.
- Serve them with a yummy sauce like tzatziki, ranch, dill cream sauce, etc.
- This is a versatile recipe. You can change herbs, cheeses, seasonings, lemon zest, and more.
- Add extra veggies like yellow squash, corn, or bell peppers.
