Zucchini fritters are crispy on the outside, tender inside, and loaded with zucchini. These healthy bites are one of my favorite ways to use up summer zucchini from the garden. So if you are looking for fun new recipes to try with your abundance of zucchini this season, I've got you.
The best part? These zucchini fritters are quick and easy to make, ready in under 30 minutes! Serve these vegetable fritters for breakfast, as a snack, appetizer, or a side at dinner. It's delicious on it's own with Tzatziki Sauce or over a salad.
Why You'll Love These Zucchini Fritters
- They are pan-fried to perfection. There’s something about fried foods that just can’t be replicated. They are crispy, crunchy, slightly salty, and oh so good. These zucchini fritters are pan-fried (not deep fried) which makes them healthier and not overly greasy. They're light and delicious.
- Crispy outside, soft and tender inside. While the exterior of these vegetarian fritters is golden brown perfection, the interior is delicate, soft, and juicy. The moisture from the zucchini ensures the perfect texture every time.
- Zucchini is nutritious. Zucchini is rich in nutrients and antioxidants. It aids in digestion, heart health, vision, weight loss, and healthy blood sugar levels. Basically, it’s a powerhouse vegetable. Since it's the main ingredient in these fritters, you know they're going to be good for you.
Ingredients and Substitutions
To make these delicious Zucchini Fritters, you will need the following ingredients (full quantities in recipe card below):
- zucchini - this recipe needs shredded zucchini. Shred it easily using a box grater or food processor.
- chives - you can also substitute with green onions.
- garlic powder
- paprika
- salt and pepper
- all-purpose flour - helps to thicken it up.
- egg - helps to hold the fritters together.
- vegetable oil - for cooking.
You will also need measuring cups and spoons, a box grater or food processor (to shred the zucchini), mixing bowl, and skillet.
How to Make the Best Zucchini Fritters
- Shred the zucchini. Use a box grater or food processor to shred the zucchini.
- Drain zucchini. Place the shredded zucchini in a colander over a large bowl or the kitchen sink. Sprinkle the shredded zucchini evenly with a little bit of salt. Toss well to combine and let it sit for 10 minutes (Salt will draw out excess moisture inside the zucchini). Then, use your hands to squeeze out as much liquid as possible from the zucchini. Set aside in a large mixing bowl.
- Make fritter batter. Add flour, egg, chives, garlic powder, paprika, salt, and pepper. Mix well until evenly combined.
- Cook fritters. Heat oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Place a tablespoon of the zucchini mixture in the skillet and gently flatten with the back of a spoon or spatula. You can probably fit 4-5 fritters in one skillet, depending on the size of your skillet. Cook until golden brown on the bottom, about 2 minutes, and flip over. Cook the other side until golden brown, another 2 minutes. Repeat in batches until the zucchini mixture is used up.
How to Serve
Serve zucchini fritters as an appetizer warm with a side of dipping sauce. Try it with:
- Tzatziki Sauce
- Whipped Feta
- Mayonnaise
- Sour Cream
- Ketchup
You can also serve these vegetable fritters over salad, or as a side with salmon or chicken.
Recipe Tips and Tricks
- Pan-frying tips: When frying foods, it’s essential to make sure your pan is at the right temperature. Too hot, and the fritters will burn before the inside is cooked. Too cold, and the fritters will absorb the oil and become a greasy mess. Adjust the temperature if needed while you cook, keeping in mind that adding fritters will cool the pan slightly, and an empty pan will heat quickly.
- How to store: Store zucchini fritters in an airtight container in the fridge for up to four days. Lining the container with a paper towel can help to absorb any excess moisture and prevent the fritters from becoming soggy.
- How to freeze: Allow the fritters to cool to room temperature, then store in an airtight container or freezer bag and freeze for up to 3 months. To serve, allow it to thaw overnight in the refrigerator and then reheat.
- How to reheat: I recommend reheating these zucchini fritters in an air fryer if you have one. Heat at 375F for 4-5 minutes. You can also reheat zucchini fritters in a 375F oven for 10-15 minutes until warm, or on in a pan over the stove on medium heat until warm.
More Zucchini Recipes Recipes
- Zucchini Muffins
- Baked Zucchini with Marinara
- Air Fryer Vegetables
- Shrimp Scampi with Zucchini Noodles
- Chocolate Zucchini Cake
- Chocolate Chip Zucchini Muffins
Recipe
Zucchini Fritters
- Total Time: 30 minutes
- Yield: 12 fritters (4 servings)
- Diet: Vegetarian
Description
Zucchini fritters are crispy outside, tender inside, and loaded with zucchini. These healthy bites are one of my favorite ways to use up summer zucchini.
Ingredients
- 3 cups shredded zucchini
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 tablespoon chives or green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil (for cooking)
Instructions
- Use a box grater or food processor to shred the zucchini.
- Place the shredded zucchini in a colander over a large bowl or the kitchen sink. Sprinkle the shredded zucchini evenly with a little bit of salt. Toss well to combine and let it sit for 10 minutes (Salt will draw out excess moisture inside the zucchini). Then, use your hands to squeeze out as much liquid as possible from the zucchini. Set aside in a large mixing bowl.
- Add flour, egg, chives, garlic powder, paprika, salt, and pepper. Mix well until evenly combined.
- Heat oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Place a tablespoon of the zucchini mixture in the skillet and gently flatten with the back of a spoon or spatula. You can probably fit 4-5 fritters in one skillet, depending on the size of your skillet. Cook until golden brown on the bottom, about 2 minutes, and flip over. Cook the other side until golden brown, another 2 minutes. Repeat in batches until the zucchini mixture is used up.
- Serve warm with Tzatziki Sauce, mayonnaise, or sour cream, if desired.
Notes
Pan-frying tips: When frying foods, it’s essential to make sure your pan is at the right temperature. Too hot, and the fritters will burn before the inside is cooked. Too cold, and the fritters will absorb the oil and become a greasy mess. Adjust the temperature if needed while you cook, keeping in mind that adding fritters will cool the pan slightly, and an empty pan will heat quickly.
How to store: Store zucchini fritters in an airtight container in the fridge for up to four days. Lining the container with a paper towel can help to absorb any excess moisture and prevent the fritters from becoming soggy.
How to freeze: Allow the fritters to cool to room temperature, then store in an airtight container or freezer bag and freeze for up to 3 months. To serve, allow it to thaw overnight in the refrigerator and then reheat.
How to reheat: I recommend reheating these zucchini fritters in an air fryer if you have one. Heat at 375F for 4-5 minutes. You can also reheat zucchini fritters in a 375F oven for 10-15 minutes until warm, or on in a pan over the stove on medium heat until warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Leave a Comment