If you’ve ever grown zucchini, you know the struggle: suddenly you have more zucchini than you know what to do with. Enter zucchini fritters—the crispy, golden, utterly delicious solution to your garden bounty problem.
These fritters are everything you want: crispy on the outside, tender on the inside, and packed with fresh zucchini, herbs, and a hint of garlic. They come together in minutes, disappear even faster, and are perfect as an appetizer, side dish, or light meal.
Serve them with a dollop of tzatziki or sour cream, a squeeze of lemon, and watch them vanish. Summer never tasted so good.
Instructions
Shred the Zucchini
Using a box grater or food processor with a grating disc, shred the zucchini. Place the shreds in a colander or large bowl .
Salt and Drain
Toss the shredded zucchini with 1 teaspoon of salt. Let it sit for 10-15 minutes. This draws out excess moisture .
Squeeze Out Liquid
Transfer the zucchini to a clean kitchen towel, cheesecloth, or several layers of paper towels. Gather the edges and squeeze firmly over the sink to remove as much liquid as possible. You’ll be shocked at how much water comes out. This step is essential for crispy fritters .
Combine Ingredients
In a large bowl, combine the squeezed zucchini, flour, Parmesan (if using), green onions, fresh dill, minced garlic, beaten egg, black pepper, and red pepper flakes (if using). Mix until well combined. The mixture should hold together when pressed .
Form the Fritters
Using your hands, form the mixture into patties about 2-3 inches in diameter and ½ inch thick. Place them on a plate or baking sheet .
Heat the Oil
In a large non-stick skillet, heat about 2 tablespoons of olive oil over medium-high heat until shimmering .
Fry the Fritters
Carefully place the fritters in the hot skillet, working in batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crispy. Adjust heat as needed to prevent burning .
Drain
Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle lightly with additional salt while hot .
Repeat
Add more oil to the pan as needed and repeat with remaining fritters .
Serve
Serve warm with tzatziki, sour cream, or Greek yogurt, a squeeze of fresh lemon, and a sprinkle of extra dill .
Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness .
Pro-Tips for Zucchini Fritter Greatness
- Squeeze, Squeeze, Squeeze: This step is non-negotiable. Removing as much moisture as possible is the secret to crispy, not soggy, fritters .
- Don’t Skip the Salt: It draws out the water and seasons the zucchini at the same time .
- Use a Hot Pan: The oil should be shimmering before you add the fritters. This ensures a crispy exterior .
- Don’t Overcrowd: Give each fritter room to breathe. Overcrowding lowers the oil temperature and leads to greasy fritters .
- Customize Your Herbs: Try mint, cilantro, or chives instead of dill. Add feta cheese for a tangy twist .
