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Crispy Zucchini Fritters Recipe (Easy & Delicious)

Crispy Zucchini Fritters Recipe

Small zucchini fritters made with Parmesan, scallions, eggs, and flour, then shallow-fried until deeply golden and crisp. Serve them hot with sour cream, Greek yogurt, or tzatziki.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Zucchini, coarsely grated
  • 1 teaspoon Kosher salt, divided
  • 2 Large eggs
  • 1/2 cup All-purpose flour
  • 1/2 cup Finely grated Parmesan cheese
  • 2 Scallions, thinly sliced
  • 1/4 teaspoon Freshly ground black pepper
For Frying
  • 2-4 tablespoons, plus more as needed Olive oil or another neutral frying oil
Optional Additions
  • 1 small clove Garlic, finely grated or minced
  • 2 tablespoons Fresh basil, dill, or parsley, chopped

Method
 

Step-by-Step
  1. Coarsely grate 1 pound of zucchini and toss it with about 3/4 teaspoon of the kosher salt. Let it stand in a colander for 10–15 minutes so the salt can draw out excess moisture.
  2. Squeeze the salted zucchini very thoroughly in a clean kitchen towel, working in batches if needed, or press it firmly in the colander. The zucchini should feel noticeably drier before it is added to the batter.
  3. Whisk the eggs in a bowl. Add the drained zucchini, flour, Parmesan, scallions, remaining salt, pepper, and any optional garlic or herbs, then stir just until combined.
  4. Heat 1–2 tablespoons of oil in a large skillet over medium to medium-high heat. Drop about 2 tablespoons of batter per fritter into the skillet and flatten each mound slightly.
  5. Fry the fritters for approximately 3–4 minutes per side, turning once, until deeply golden brown and crisp. Cook in batches without overcrowding the pan, adding more oil if the skillet becomes dry.
  6. Transfer each finished fritter to a paper-towel-lined plate or, preferably, a wire rack. Serve hot with sour cream, Greek yogurt, or tzatziki.

Notes

Aggressively squeeze the zucchini because excess water makes the batter loose and causes the fritters to steam instead of crisp. Keep fritters small, use medium heat, avoid stacking them, and cook in batches for the best texture.