Crispy Zucchini Fritters

I’ve put together this article on crispy zucchini fritters, a simple yet irresistible recipe. These fritters come out beautifully golden and crunchy on the outside, while staying tender and moist inside, with just the right touch of Parmesan to elevate the flavor.

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Why I’ll Love This Recipe

I love how these fritters are so easy to make and incredibly satisfying. The zucchini stays light and fresh, while the Parmesan gives them a savory depth. I can serve them as a snack, side dish, or even a light meal, and they never fail to impress.

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Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini:

• 500 g (1 lb) zucchini (about 2 medium ~ 23 cm/9″ long)

• 1 tsp salt

Batter:

• 1 large egg

• 2 green onions, halved then finely sliced

• 1/4 cup Parmesan, grated (fresh or store-bought)

• 1 garlic clove, minced

• 1/2 cup (75 g) flour

• 1/2 tsp baking powder

• Pinch of pepper

• 4 Tbsp olive oil, divided

For Serving:

• Yogurt or sour cream

• Extra chopped green onions

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Directions

1. Grate the zucchini diagonally for longer strands and place them in a bowl. Sprinkle with salt and let sit for at least 10 minutes.

2. Squeeze out excess water using your hands or a clean towel, then transfer the zucchini to a bowl.

3. Combine the egg, green onions, Parmesan, garlic, flour, baking powder, and pepper. Add the zucchini and stir to form a batter-like mixture.

4. Heat 2 Tbsp olive oil in a frying pan over medium-high heat. Scoop spoonfuls of the mixture and flatten into fritters (~1 cm thick).

5. Fry until golden and crispy on both sides, adding more oil as needed, until all fritters are cooked.

6. Serve immediately with yogurt or sour cream and extra green onions.

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Servings And Timing

• Servings: Makes about 6–7 fritters—enough for 2 as a light meal.

• Prep time: ~15 minutes

• Cook time: ~12 minutes

• Total time: ~27 minutes

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Variations

• I sometimes add fresh herbs like dill or parsley for extra freshness.

• Replacing some of the flour with cornmeal makes them even crispier.

• A sprinkle of chili flakes or paprika gives them a nice little kick.

• Using chickpea flour instead of regular flour makes them suitable for different diets and gives a nutty flavor.

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Storage/Reheating

I keep leftover fritters in an airtight container in the fridge for up to 4–5 days. To reheat, I prefer using the oven or a toaster oven so they crisp back up. Microwaving makes them softer, so I avoid that when possible. They also freeze well if I want to keep them for longer.

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FAQs

1. What if the batter seems too wet or too dry?

If it’s too wet, I add a bit more flour (a tablespoon at a time) until it holds its shape. If it’s too dry, I add a splash of milk or water to loosen it.

2. Can I make these gluten-free?

Yes, I replace the flour with a gluten-free blend or chickpea flour. The texture changes slightly, but they’re still delicious.

3. How can I keep fritters from falling apart?

The key is squeezing out as much liquid from the zucchini as possible before mixing. Also, making sure the pan and oil are hot helps the fritters hold together.

4. Can I bake instead of fry?

I can bake them at about 200 °C (390 °F) on a lined tray brushed with oil. They don’t get quite as crispy as frying, but it still works well.

5. Can I freeze extra fritters?

Yes, I freeze them on a tray first, then transfer them to a bag or container. To reheat, I pop them straight into a hot oven so they stay crisp.

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Conclusion

I love how these crispy zucchini fritters are so versatile, quick, and full of flavor. They make a great snack, side, or light meal, and I can adjust them easily to suit my taste. With their crispy outside and tender inside, they’re always a hit whenever I make them.