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Crispy Zucchini Fritters: A Garden-Fresh Delight

Zucchini Fritters

When I have an abundance of zucchini, one of my favorite things is making zucchini fritters. My children go crazy for them and take no time to prepare.

The fritters in this recipe are packed with flavor, which is why I enjoy it so much. These are not the boring kind of zucchini fritters you might find elsewhere; on the contrary, they are packed with flavor.

Flavorful onions, garlic, and lemon zest complement the cheesiness of the fritters’ gooey interior. How tempting, and what a healthy way to get your vegetables in!

The fritters can be served as a starter, a snack, or a side dish.


  • The recipe’s main attraction is zucchini. Use only medium-sized zucchini at most. Overgrown zucchini are usually too watery and packed with seeds to be of much use.
  • Acceptable sea salt, such as Kosher salt, to season the grated zucchini. The salt will absorb excess humidity.
  • I often use all-purpose flour, although whole wheat and gluten-free options also work well.
  • Panko is a binding agent, and its texture is delicious.
  • Freshly grated Parmesan cheese. Avoid purchasing pre-shredded Parmesan.
  • Thinly cut scallions.
  • Minced garlic.
  • To make an egg, lightly beat one large egg.
  • The zest of a lemon adds a deliciously tart flavor. The zest is essential.
  • Crushed red pepper flakes: I use a pinch, but feel free to use more to your taste.
  • For frying, use olive oil. Be sure to thoroughly coat the bottom of the pan. The standard amount I use is two teaspoons, but you may need more. Before putting the fritters in the pan, ensure the oil is VERY HOT.

How to Shred Zucchini

Zucchini fritters call for fine shredding of the vegetable. A box grater or food processor can be used. You want the zucchini to be grated roughly, not too finely, so use the larger holes on the grater.

The zucchini can be used without being peeled. The skin is worth keeping on for its extra nutrients and texture.

Zucchini Fritters

Drain and Squeeze!

The water content of garden zucchini is high, so it is necessary to drain some of it before cooking fritters. Avoid getting soggy fritters by following this tip.

  • Grate the zucchini and drain it in a colander set over a basin or the sink. Add kosher salt and stir everything together. Wait 10 minutes before touching. The salt will extract the extra moisture.
  • Press the zucchini with a spatula or spoon to extract the liquid.
  • Scoop the zucchini onto a clean dish towel, sheet of paper towels, or cheesecloth and squeeze to remove as much moisture as possible.
  • You don’t want mushy fritters, so drain the zucchini and wring out as much liquid as possible before using it. It will be well worth your time and effort.

How to Make Zucchini Fritters

  • Sift the flour, panko, Parmesan cheese, scallions, garlic, egg, lemon zest, and crushed red pepper flakes into a large basin and stir in the grated zucchini. Season to taste with salt and black pepper.
  • Put some paper towels on a plate or tray and put it aside.
  • Warm the olive oil in a large, heavy-bottomed cast-iron or nonstick pan over moderate heat. After the oil has heated up and is shimmering, add a quarter cup of the fritter batter. Using a spatula, gently press down. You can make three or four fritters simultaneously, but space them apart so they don’t touch.
  • To achieve a golden brown color, cook for three minutes. You can reduce the heat if the fritters are browning too soon. If you cook at too high a temperature, the exterior will be done before the interior is ready.
  • After 3 minutes, flip and continue cooking until the other side is a deep golden brown. As you go along, you may need to add extra oil.
  • Keep warm by placing on a foil-lined platter. Repeat with the remaining batter. The fritters can be kept warm in an oven set to 200 degrees Fahrenheit.

Serving Suggestions

The zucchini fritters are delicious either on their own or with a squeeze of fresh lemon juice. A sauce can be served on the side if desired. You can use marinara sauce, tzatziki sauce, sour cream, whipped feta, whipped cottage cheese, or plain Greek yogurt.

The fritters are delicious but also go well with any of the suggested side dishes.

How to Store, Freeze, & Reheat

How to Keep: Refrigerate any remaining fritters in an airtight container. If you need to stack the fritters, use parchment paper to prevent them from sticking to one another. They can be stored for a week.

To freeze the fritters, wait until they are excellent. Arrange them on a baking sheet covered with parchment paper, leaving some space between them. Please put it in the freezer for a few hours or until it’s completely frozen. Place the fritters in a freezer-safe container or bag and freeze until solid. Put parchment paper in between each layer if you’re stacking them. Chill for as long as two months. Defrost and reheat.

The fritters can be reheated in a skillet over low heat, in an air fryer, or an oven preheated to 375 degrees F. Warm up entirely in the oven. Reheating in the microwave will make the fritters soggy, so I wouldn’t recommend doing it.

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