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Easy Zucchini Fritters

Name: Easy Zucchini Fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 medium zucchini (coarsely shredded); 1/2 teaspoon salt (for drawing out moisture); 1/2 cup all purpose flour; 2 large eggs (beaten); 1/3 cup shredded cheese (Parmesan, cheddar, or your favorite); 1 tablespoon fresh chives (chopped (plus more for garnish)); Salt and freshly ground black pepper (to taste); Olive oil (for frying)

Rebecca Hopkins

February 14, 2021

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I have a vivid memory from my childhood: my grandmother’s garden in the height of summer, overflowing with zucchini the size of baseball bats. She’d look at that bounty, smile, and say, “Well, I guess we’re making fritters!” Her kitchen would soon fill with the most incredible sizzling sound and the smell of golden, crispy goodness. To this day, that smell takes me right back. These Easy Zucchini Fritters are my tribute to her; a simple, foolproof way to transform the most abundant vegetable of the season into something absolutely irresistible. They’re not just a side dish; they’re a magical way to get everyone at the table, especially the picky eaters, to genuinely love their veggies. Golden, crispy, and packed with flavor, they disappear in minutes every single time.

Let’s talk about what makes these fritters so special. The flavor is a simple, perfect savory harmony. The mild, slightly sweet zucchini is the perfect canvas for nutty Parmesan or sharp cheddar, with a hint of fresh, oniony chives running through every bite. But the real magic is in the texture: each fritter is beautifully crispy and golden brown on the outside, giving way to a tender, soft, and almost creamy interior from the perfectly cooked zucchini. They’re sturdy enough to dip, light enough to eat several, and absolutely crave worthy.

Pro Tips for Perfect, Never Soggy Fritters

These simple tricks are the difference between a good fritter and a great one. Follow them for guaranteed success.

The SALT & SQUEEZE is Non Negotiable: This is the #1 rule of zucchini cooking. After shredding, toss the zucchini with salt and let it sit for 10 minutes. This draws out the excess moisture. Then, transfer it to a clean kitchen towel and squeeze with all your might to get out as much liquid as possible. This is the only way to ensure crispy, not soggy, fritters.
Don’t Overcrowd the Pan: Give your fritters some space! If you crowd them in the skillet, the temperature drops, and they’ll steam instead of fry, leading to pale, greasy patties. Cook them in batches of 4-5, and let them get beautifully golden.
Medium High Heat is Your Friend: The oil needs to be hot enough to sizzle immediately when a drop of batter hits it. This creates that instant crispy crust that seals the fritter. If the heat is too low, they’ll absorb oil and become heavy.
Flatten Them Gently: After dropping the batter by the tablespoonful, use the back of your spoon to gently flatten each fritter into a nice, even disc. This ensures they cook evenly and get maximum surface area for that gorgeous golden crust.

Make Ahead, Storage & Freezing Instructions

These fritters are incredibly versatile and perfect for planning ahead.

Make Ahead Prep: You can shred the zucchini, salt it, and squeeze it dry up to 24 hours in advance. Store the dry, squeezed zucchini in an airtight container in the fridge. You can also mix the dry ingredients (flour, salt, pepper) ahead of time. When you’re ready to cook, just beat the eggs, add the cheese and chives, and combine with the prepped zucchini.
Storing Leftovers: Keep any leftover cooked fritters in an airtight container in the refrigerator for 3-4 days.
Reheating: For best results, reheat them in a skillet over medium heat with a tiny splash of oil, or in a toaster oven or air fryer at 375°F for a few minutes until they’re hot and re crisped. The microwave will work, but they’ll be soft.
Freezing: These fritters freeze like a dream! First, “flash freeze” them: place the cooled fritters in a single layer on a parchment lined baking sheet and freeze for 1-2 hours until solid. Then, transfer them to a freezer safe bag or container. They’ll keep for up to 3 months. To serve, reheat from frozen on a baking sheet in a 325°F oven until piping hot.

Step by Step Instructions

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Follow these simple steps for perfect, crispy fritters every time.

1Shred the Zucchini: Using a box grater, coarsely shred the zucchini. If you’re using large, overgrown zucchini, halve them lengthwise and scoop out the soft, seedy center before shredding.

2Draw Out the Moisture: Place the shredded zucchini in a colander set in the sink. Sprinkle with ½ teaspoon of salt and toss to combine. Let it sit for 10 minutes.

3Squeeze, Squeeze, Squeeze! Transfer the salted zucchini to the center of a clean, thin kitchen towel (or several layers of paper towels). Gather the edges and twist tightly, squeezing over the sink to extract as much liquid as humanly possible. This step is crucial!

4Make the Batter: In a medium mixing bowl, combine the flour, beaten eggs, shredded cheese, and chopped chives. Season with a pinch of salt and pepper. Whisk until you have a smooth batter.

5Add the Zucchini: Add the squeezed dry zucchini to the batter. Stir well until everything is thoroughly combined.

6Fry the Fritters: Heat a generous layer of olive oil (about 2-3 tablespoons) in a large skillet over medium high heat. Once the oil is shimmering, drop heaping tablespoons of the batter into the pan, gently flattening each one with the back of the spoon. Don’t overcrowd; cook in batches.

7Cook to Golden Perfection: Fry for about 2-3 minutes per side, until the fritters are deeply golden brown and crisp on the edges. Transfer cooked fritters to a paper towel lined plate to drain briefly.

8Serve Immediately: Serve hot, garnished with extra fresh chives. They’re perfect on their own or with your favorite dipping sauce.

Customize It: Ingredient Substitutions

This recipe is a fantastic canvas for whatever you have on hand.

Gluten Free: Swap the all purpose flour for a 1:1 gluten free flour blend. The texture will be slightly different but still delicious.
Dairy Free/Vegan: For a vegan version, omit the cheese and use a vegan egg substitute (like a “flax egg”: 1 tbsp flaxseed meal + 3 tbsp water per egg, rested for 5 minutes). The texture will be more delicate. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
Egg Free: See the vegan option above for flax eggs. You can also try using a commercial egg replacer.
Common Pantry Swaps:
- Cheese: Almost any shreddable cheese works! Try mozzarella, pepper jack for heat, feta (crumbled, not shredded), or a Mexican blend.
- Herbs: No chives? Use finely chopped green onion tops, fresh parsley, dill, or thyme. Each gives a lovely, slightly different flavor.
- Flavor Boosters: Add a clove of minced garlic, a pinch of red pepper flakes for heat, or a teaspoon of lemon zest for brightness to the batter.
- Dipping Sauces: Serve with sour cream and chives, Greek yogurt with dill, tzatziki, marinara sauce, or a simple garlic aioli.

Serving Suggestions: How to Enjoy Your Fritters

These little gems are incredibly versatile. Here’s how to make them the star of any meal.

As a Side Dish: They’re the perfect companion to grilled chicken, fish, or steak. Serve them alongside a simple green salad for a light and satisfying meal.
As a Light Meal or Lunch: Top a few fritters with a poached or fried egg and a sprinkle of flaky salt for a wonderful brunch or light dinner. They’re also fantastic in a pita or wrap with lettuce, tomato, and tzatziki.
As an Appetizer: Make mini fritters (use a teaspoon of batter) and serve them as a party appetizer with a variety of dipping sauces. They’re always a hit!
Beverage Pairings: Their savory, herbaceous flavor pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. For beer, a light lager or pilsner is perfect. A refreshing sparkling water with lemon is a great non alcoholic choice.

Essential Equipment List

Box Grater: For coarsely shredding the zucchini quickly and easily.
Colander: To let the salted zucchini drain.
Clean Kitchen Towel (or several layers of paper towels): Absolutely essential for squeezing every drop of water out of the zucchini.
Medium Mixing Bowl: For combining the batter ingredients.
Large Skillet (12 inch recommended): Provides ample space for frying without overcrowding.
Spatula (thin metal or slotted): For easily flipping the fritters.
Measuring Cups and Spoons

Frequently Asked Questions (FAQ)

Why are my fritters falling apart?
The most common reason is not squeezing enough moisture out of the zucchini. If the mixture is too wet, it won’t hold together. Be sure to wring it out thoroughly! Another reason could be not letting the batter rest for a minute, allowing the flour to absorb.
Can I bake these instead of frying?
Yes, you can! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and brush generously with oil. Form the fritters on the sheet, brush the tops with more oil, and bake for 10-12 minutes, then flip carefully and bake for another 8-10 minutes until golden and crisp. They won’t be quite as crispy as pan fried, but they’re still delicious and a great hands off option.
Can I use an air fryer?
Absolutely! Preheat your air fryer to 375°F (190°C). Spray the basket with oil, place the fritters in a single layer (don’t overcrowd), and spray the tops with oil. Cook for 8-10 minutes, flipping halfway, until golden and crisp.
My zucchini is huge. Do I need to do anything different?
Yes! If you have those giant garden zucchini, they have a very seedy, spongy center. Cut the zucchini in half lengthwise and use a spoon to scrape out all the seeds and the soft flesh around them before shredding. Then, proceed with the recipe.