Easy Zucchini Fritters
The BEST crispy zucchini fritters! Made with simple ingredients, they're golden on the outside, tender on the inside, and packed with flavor. A foolproof way to use up summer zucchini.
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
Instructions
- Prepare Zucchini: Place shredded zucchini in a colander and toss with 1/2 teaspoon salt. Let stand for 10 minutes to draw out moisture.
- Squeeze Dry: Transfer the zucchini to a clean kitchen towel. Gather the edges and twist tightly to squeeze out every drop of excess liquid. This step is crucial for crispy fritters.
- Make Batter: In a medium bowl, combine flour, beaten eggs, shredded cheese, and chives. Season with a pinch of salt and pepper. Whisk until smooth. Add the squeezed dry zucchini and stir until well combined.
- Fry Fritters: Heat a generous layer of olive oil (about 2-3 tbsp) in a large skillet over medium high heat. Drop heaping tablespoons of batter into the hot pan, gently flattening each with the back of the spoon. Do not overcrowd the pan.
- Cook Until Golden: Fry for 2-3 minutes per side, until deeply golden brown and crisp. Transfer to a paper towel lined plate to drain.
- Serve: Serve immediately, garnished with extra fresh chives. Enjoy warm with your favorite dipping sauce.
Notes
- Draining is Key: Don't skip salting and squeezing the zucchini; it's the secret to non soggy fritters.
- Cheese: Almost any shreddable cheese works. Try mozzarella, pepper jack, or a Mexican blend.
- Herbs: Substitute chives with fresh parsley, dill, or thyme.
- Freezing: Flash freeze cooked, cooled fritters on a baking sheet, then transfer to a freezer bag. Freeze for up to 3 months. Reheat from frozen in a 325°F oven until hot and crisp.