These easy zucchini fritters are crispy on the edges and oh-so-tasty! Mixed with cheese and herbs, they make a great side dish or snack for everyone!
Making these fritters is a breeze! I love how they turn out golden and crunchy—and let’s be real, who doesn’t love sneaking a few straight from the pan? 😋
They’re perfect for using up extra zucchini, and you can pair them with a yummy dip. I often serve them with sour cream, and it just feels like summer on a plate!
Key Ingredients & Substitutions
Zucchini: About 3 medium zucchinis are needed for this recipe. If zucchini isn’t available, you can use yellow squash or even grated carrots for a different flavor.
Flour: All-purpose flour is standard here, but you could substitute with whole wheat flour or gluten-free flour if needed. Each option will alter texture slightly, but they’ll still be tasty!
Parmesan Cheese: Grated Parmesan adds a nice flavor. If you want a dairy-free option, nutritional yeast can give a cheesy taste without the milk.
Eggs: Two large eggs help bind everything together. For a vegan alternative, use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or applesauce.
Fresh Parsley: The parsley adds a burst of freshness. If you’re not a fan, you can skip it or substitute with fresh basil or cilantro for a twist.
What’s the Best Way to Remove Zucchini Moisture?
Getting the right texture for your fritters is all about removing excess moisture from the zucchini. This step is crucial for crispiness! Here’s how to do it:
- Grate the zucchinis using a box grater.
- Sprinkle the grated zucchini with salt and let it sit in a colander for about 10 minutes. The salt helps draw out moisture.
- After 10 minutes, take the zucchini in a clean kitchen towel or cheesecloth and squeeze it hard to get rid of as much water as you can. It’s okay if it feels dry—this is what you want!
Following these steps will ensure your fritters don’t turn out soggy, and they’ll have those perfectly crispy edges you’re looking for!
Easy Zucchini Fritters with Crispy Edges
Ingredients You’ll Need:
For the Fritters:
- 3 medium zucchinis (about 3 cups grated)
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley (optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- Olive oil or vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 15-20 minutes to cook. You’ll spend a few moments grating and mixing the ingredients, then about 3-4 minutes frying each batch of fritters. In under an hour, you can have a delicious side dish or snack ready!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Start by washing and trimming the zucchinis to remove the ends. Use a box grater to grate them coarsely. Once grated, place the zucchini in a colander, sprinkle with salt, and let it sit for about 10 minutes. This helps to draw out excess moisture.
2. Squeeze Out the Moisture:
After letting the zucchini sit, take a clean kitchen towel or cheesecloth and gather the grated zucchini in it. Squeeze tightly to remove as much water as possible. Once you’ve done this, transfer the dry zucchini to a large mixing bowl.
3. Combine Ingredients:
In the bowl with the zucchini, add flour, grated Parmesan cheese, eggs, minced garlic, chopped parsley (if using), black pepper, and baking powder. Mix everything together until you have a well-combined batter.
4. Heat the Oil:
In a large skillet, heat about 2 tablespoons of oil over medium-high heat. You want it hot enough that the fritters will sizzle when they hit the pan.
5. Cook the Fritters:
Using a spoon, drop heaping tablespoons of the zucchini mixture into the hot oil. Flatten them gently with the back of the spoon to form small patties. Cook for about 3-4 minutes on one side, or until they turn a golden brown.
6. Flip and Finish Cooking:
Carefully flip the fritters over to cook the other side for another 3-4 minutes, until both sides are crispy. Once cooked, transfer the fritters to a plate lined with paper towels to drain off excess oil.
7. Serve and Enjoy:
Serve your crispy zucchini fritters warm, garnished with extra parsley if desired. They are delicious on their own or with sour cream, yogurt, or your favorite dipping sauce!
Enjoy your crispy, tender zucchini fritters!
FAQ for Easy Zucchini Fritters
Can I Use Frozen Zucchini for This Recipe?
It’s best to use fresh zucchini for the best texture and flavor, but if you only have frozen zucchini, make sure to thaw it completely and squeeze out as much moisture as possible before using it in the recipe.
Is There a Gluten-Free Option for the Flour?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend or almond flour. Just keep in mind that the texture may vary slightly, but they will still taste great!
How Can I Make These Fritters Dairy-Free?
If you’d like to make the fritters dairy-free, simply omit the Parmesan cheese or replace it with nutritional yeast for a cheese-like flavor without the dairy. They will be just as tasty!
How to Store Leftover Zucchini Fritters?
Store any leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet with a little oil over medium heat to get them crispy again!
