Zucchini Fritters Recipe

Crispy zucchini fritters are made with fresh grated zucchini, green onions, and simple pantry ingredients, pan-fried until golden brown. This easy recipe is perfect as an appetizer, side dish, or light vegetarian meal, and pairs well with sour cream, yogurt dip, or marinara sauce. Great for summer cooking or using up garden zucchini.

Ingredients

• 2 lbs zucchini (about 2 large or 5 medium)
• 1 ½ teaspoons fine sea salt, divided
• 2 large eggs, lightly beaten
• ½ cup chopped green onions
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground black pepper
• Olive oil, for sautéing
• Sour cream, for serving

---

Instructions

1. Prepare the Zucchini – Wash the zucchini and trim off the ends. Grate using the large holes of a box grater or the grater attachment of a food processor. Place in a large bowl, sprinkle with 1 teaspoon of salt, and let sit for 10 minutes.
2. Remove Excess Water – After 10 minutes, squeeze the zucchini in small handfuls over the sink to release excess moisture. For best results, wring it out using a cheesecloth or clean kitchen towel. You should have about 3 ½ to 4 cups of squeezed, dry zucchini. Transfer to a large mixing bowl.
3. Add Flavor and Eggs – Add chopped green onions and beaten eggs to the zucchini.
4. Mix the Dry Ingredients – In a separate bowl, combine flour, baking powder, remaining ½ teaspoon salt, and black pepper. Add this mixture to the zucchini mixture and stir until well combined.
5. Cook the Fritters – Heat 2 tablespoons of olive oil in a large cast iron or non-stick skillet over medium heat. Scoop the zucchini mixture by heaping tablespoons into the skillet, flattening slightly to form small patties. Cook for 3–5 minutes per side, until golden brown. If they brown too quickly, reduce the heat.
6. Serve – Serve warm with a dollop of sour cream or your favorite dipping sauce.

---

Why You’ll Love This Recipe

• Crispy on the outside, soft and flavorful on the inside.
• A great way to use up fresh zucchini from the garden.
• Simple ingredients and minimal prep.
• Works as an appetizer, side dish, or light main course.

Tips

• Squeezing out excess moisture is key for crisp fritters.
• Don’t overcrowd the skillet—cook in batches if necessary.
• Keep cooked fritters warm in a 200°F oven while finishing the rest.
• Use medium heat to avoid burning before the centers cook through.

Variations and Substitutions

• Cheesy Twist: Add ½ cup grated Parmesan or cheddar to the batter.
• Herb Boost: Mix in chopped parsley, dill, or basil.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes.

FAQs

Q: Can I make these ahead of time?
A: Yes—reheat in a skillet or oven to bring back crispiness.

Q: How do I prevent soggy fritters?
A: Be sure to drain and squeeze zucchini thoroughly before mixing.

Q: Can I freeze zucchini fritters?
A: Yes—freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat in the oven or air fryer.

Serving Suggestions

• Serve as a side with grilled meats, fish, or roasted chicken.
• Pair with tzatziki, garlic yogurt, or marinara sauce for dipping.
• Top with smoked salmon and sour cream for a brunch twist.
• Serve over a fresh salad for a light lunch.