Easy Zucchini Fritters Recipe

If you’re looking for a recipe that’s equal parts simple and delicious, these zucchini fritters are about to become your new favorite. They’re crispy on the outside, tender on the inside, and packed with flavor from fresh zucchini, a touch of cheese, and aromatic chives. Plus, they come together in no time, making them perfect for a busy weeknight dinner or an impressive brunch side dish.

this RECIPE

I remember the first time I made zucchini fritters—it was one of those “what can I make with what’s left in the fridge?” situations. I had a couple of zucchini, a lone egg, and some cheese that was on its last leg. What came out of that impromptu experiment was nothing short of magic. The fritters were crispy, savory, and so satisfying. From that day on, they’ve become my go-to recipe whenever I want something easy yet impressive. And honestly, who doesn’t love sneaking in some extra veggies?

A bit about zucchini fritters

Zucchini fritters have roots in many culinary traditions, from Mediterranean-style fritters to Korean zucchini pancakes. What I love about them is how adaptable they are. The zucchini acts as a neutral base, soaking up whatever flavors you throw in. Over time, variations have popped up featuring herbs, spices, or even different veggies like carrots or corn. Despite their versatility, the basic recipe has remained wonderfully simple: shredded zucchini, a binder (like eggs and flour), and some seasonings.

Let’s talk ingredients: what makes these fritters great

• Zucchini: The star of the show! Zucchini adds moisture and a mild flavor that pairs beautifully with savory additions. Be sure to squeeze out as much liquid as possible so your fritters hold their shape. If you’re out of zucchini, yellow squash works just as well.
• Salt: Used not only for seasoning but also to draw out moisture from the zucchini. Don’t skip this step!
• All-purpose flour: Helps bind everything together. If you’re gluten-free, almond flour or a 1:1 gluten-free blend will work.
• Eggs: These act as a binder to hold the fritters together.
• Shredded cheese: Cheddar gives a sharp, melty richness, while Parmesan adds a salty, nutty flavor. Both work beautifully, so choose your favorite.
• Chives: They add a fresh, oniony kick that complements the zucchini. If you don’t have chives, green onions or parsley are great substitutes.
• Olive oil: For frying, it adds a light, fruity flavor. If you prefer a higher smoke point oil, try avocado or canola oil.

Kitchen gear: what you’ll need

Don’t worry—you won’t need any fancy equipment for this recipe. Here’s what I recommend:

• Colander: To drain the zucchini after salting it.
• Clean tea towel: Essential for squeezing out all that excess moisture. Trust me, this step makes or breaks the fritters!
• Mixing bowl: A medium-sized bowl is perfect for combining your batter.
• Large skillet: Non-stick or cast iron both work great for achieving that golden, crispy crust.
• Spatula: For flipping the fritters without breaking them.

If you don’t have a colander, you can simply place the shredded zucchini in a large bowl and let it sit before squeezing out the moisture. And if you don’t own a skillet, you can bake these on a parchment-lined baking sheet at 400°F (about 200°C) for 15-20 minutes, flipping halfway through.

Step-by-step: making zucchini fritters

1. Prep the zucchini
   Start by coarsely shredding your zucchini. You can use a box grater or the shredding attachment on your food processor. Toss the shredded zucchini with about ½ teaspoon of salt and let it sit in a colander over the sink for 10 minutes. This step draws out the water, which keeps the fritters from turning soggy. After 10 minutes, transfer the zucchini to a clean tea towel and squeeze out as much liquid as you can. Don’t be shy—really get in there!
2. Make the batter
   In a medium mixing bowl, whisk together the flour, eggs, cheese, chives, and a pinch of salt and pepper. Once combined, fold in the drained zucchini. The batter will be thick but still spoonable.
3. Fry the fritters
   Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), drop the batter by heaping tablespoonfuls into the pan. Use the back of a spoon to flatten each fritter slightly. Fry for about 2 minutes on each side, or until they’re golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Serve and enjoy
   Sprinkle the fritters with extra chives before serving. They’re best enjoyed warm, with a dollop of sour cream or Greek yogurt on the side.

Variations and twists you’ll love

• Gluten-free: Swap the all-purpose flour for almond flour or a gluten-free 1:1 blend.
• Dairy-free: Skip the cheese and add a tablespoon of nutritional yeast for a cheesy flavor.
• Spicy kick: Stir in a pinch of red pepper flakes or a finely chopped chili for some heat.
• Seasonal spin: Add grated carrots or corn kernels to the batter for a colorful twist.
• Herby upgrade: Toss in some fresh dill, parsley, or basil for added flavor.
• International flair: Mix in a dash of curry powder, smoked paprika, or za’atar to give these fritters a global twist.

How to serve your fritters

These fritters are versatile and pair well with just about anything. I love serving them as an appetizer with a side of garlic aioli for dipping. For a light lunch, serve them over a bed of mixed greens with a lemon vinaigrette. They’re also amazing with a poached egg on top for brunch—trust me, the yolk makes a dreamy sauce!

For garnishes, stick to fresh chives, a sprinkle of Parmesan, or even a dollop of sour cream. Want to get fancy? A few microgreens on top will instantly elevate the dish.

Drink pairings to elevate your meal

If you’re serving these fritters as part of brunch, a mimosa or a crisp glass of Prosecco would be perfect. For dinner, pair them with a chilled Sauvignon Blanc or a light beer like a pilsner. If you prefer non-alcoholic options, a glass of sparkling water with a squeeze of lemon or lime works beautifully to cut through the richness of the fritters.

Storing and reheating tips

Got leftovers? (Lucky you!) Store your fritters in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through and crispy again. You can also reheat them in the oven at 350°F (about 175°C) for 10 minutes. Avoid microwaving if possible—it can make them soggy.

Scaling the recipe

This recipe makes about 12 fritters, which is great for 4 servings. If you’re cooking for a crowd, simply double or triple the ingredients. One thing to keep in mind when scaling up is to fry in batches—overcrowding the pan can make the fritters lose their crispiness.

Encouragement to try these out

These zucchini fritters are a little bit of magic in every bite. They’re quick, easy, and endlessly customizable—perfect for both beginners and seasoned cooks. So grab some zucchini and give this recipe a try. You might just find yourself making them on repeat (like I do!).

FAQs

1. Can I bake zucchini fritters instead of frying them?
Yes! Just bake them at 400°F (200°C) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through.

2. How do I know when the fritters are done?
They should be golden brown on both sides and slightly firm to the touch.

3. What can I use instead of cheese?
You can skip the cheese altogether or use nutritional yeast for a dairy-free option.

4. Can I freeze zucchini fritters?
Absolutely! Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. Reheat them in the oven for best results.

5. Why are my fritters soggy?
Chances are the zucchini wasn’t drained well enough. Make sure to squeeze out as much water as possible before adding it to the batter.

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