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zucchini fritters

Easy Zucchini Fritters

These easy zucchini fritters are crispy on the outside, soft inside—perfect as a summer snack or appetizer when zucchini is at its peak. This versatile recipe turns humble zucchini into golden-brown savory discs that disappear from plates within minutes of serving.
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Course: Appetizer, Side Dish
Cuisine: Mediterranean
Keyword: Zucchini Fritters, Vegetable Fritters, Summer Recipe, Zucchini Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Draining Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 165kcal

Equipment

  • Box Grater or Food Processor
  • Large Skillet
  • Kitchen towel

Ingredients

Base Ingredients

  • 4 medium zucchini about 2 pounds, grated
  • 1 teaspoon salt for drawing out moisture
  • 2 large eggs lightly beaten
  • 1/2 cup all-purpose flour substitute with almond flour for gluten-free option
  • 1/4 cup Parmesan cheese grated (nutritional yeast works for dairy-free)
  • 2 cloves garlic minced
  • 2 tablespoons fresh dill chopped (or 1 tablespoon dried)
  • 1 teaspoon lemon zest adds brightness to the savory zucchini flavors
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil for frying
  • 1/4 cup feta cheese crumbled, optional for extra tanginess

Instructions

  • Grate the zucchini using the large holes of a box grater or food processor attachment. Place the grated zucchini in a colander set over a bowl and sprinkle with 1 teaspoon salt. Toss well and let sit for 15 minutes to draw out moisture.
  • After 15 minutes, use your hands to squeeze as much liquid as possible from the zucchini. For best results, place the zucchini in a clean kitchen towel and wring it out thoroughly.
  • Transfer the squeezed zucchini to a large bowl. Add the eggs, flour, Parmesan, garlic, dill, lemon zest, and pepper. If using the optional feta, add it now. Mix until just combined.
  • Heat olive oil in a large skillet over medium heat until shimmering. Scoop about 2 tablespoons of the zucchini mixture per fritter into the pan. Flatten slightly with the back of a spatula to form discs about 3 inches in diameter.
  • Cook the fritters for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil while you cook the remaining batches.

Notes

For crispier fritters, make sure to squeeze out as much moisture as possible from the zucchini. The mixture should be slightly sticky but hold together when shaped. Avoid overcrowding the pan when cooking to ensure proper crisping. These fritters can be made ahead and reheated in a 350°F oven for 5-7 minutes to restore crispiness.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 440mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 1.2mg
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