These zucchini fritters are grated zucchini, flour, egg and Parmesan, seasoned with garlic powder, onion powder, green onions and parsley, then fried in spoonfuls until golden. The batter is thin on binder, so the fritters depend on one step: squeezing the moisture out of the zucchini. Do that well and the outside crisps while the inside stays tender.
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The recipe makes 4 servings of 2 fritters each and takes 30 minutes in total. They work as an appetizer, a snack or a side dish.
What Goes Into the Batter
Amounts are in the recipe card at the bottom. Here is what each ingredient does.
- Zucchini (2 medium): the base. Grate it, then squeeze it in a clean cloth until it is as dry as you can get it.
- Salt (1 teaspoon): seasons the zucchini and helps draw out moisture, which matters for crispness.
- All-purpose flour (1/2 cup): binds the batter, absorbs moisture and builds the golden crust.
- Parmesan (1/4 cup, grated): adds a savory, salty flavor and helps the fritters brown.
- Egg (1 large): holds the mixture together.
- Black pepper, garlic powder and onion powder (1/4 teaspoon each): pepper adds a little spice, garlic powder gives depth and aroma, and onion powder adds a mild sweetness.
- Green onions and fresh parsley (1/4 cup each): they add fresh flavor, crunch and color.
- Oil for frying: choose a neutral oil with a high smoke point so the fritters cook evenly.
Getting the Crust Right
Squeeze the zucchini hard. After grating, wrap it in a clean cloth and squeeze out as much liquid as you can. Wet zucchini makes soggy fritters.
Use enough oil, and fry in batches. The oil should come high enough that the fritters float slightly, which gives even cooking and browning. Do not crowd the skillet, because too many fritters at once lowers the oil temperature. If they brown too quickly, turn the heat down so the centers cook through without burning.
Drain on paper towels. Each side takes about 3 to 4 minutes over medium heat.
Baking instead of frying
To use less oil, bake the fritters at 400°F. Coat them lightly with oil, set them on a parchment-lined baking sheet and bake for about 20 minutes, flipping halfway through, until golden and crisp.
If you have more zucchini to use up, these crispy Parmesan zucchini slices bake on a sheet pan with a seasoned panko coating.
For another way to use up zucchini, these crispy baked zucchini fries come with a cool garlic yogurt dip.
Another way to turn a zucchini haul into a meal is the zucchini sandwich stacks , which use no bread at all.
Ways to Change Them
- Cheese: use feta in place of Parmesan for a tangy version, or cheddar for a sharper one.
- Herbs: dill, basil or cilantro can join or replace the parsley and green onions.
- Heat: add crushed red pepper flakes or a pinch of cayenne pepper.
- Gluten-free: swap the all-purpose flour for a gluten-free flour blend or almond flour.
What to Serve With Them
A dip suits these fritters. A tangy yogurt dip or a zesty marinara sauce both work, as do garlic aioli and sriracha mayo. For a full meal, serve them with a crisp arugula salad dressed in lemon vinaigrette, or next to roasted vegetables or a light pasta dish.
Leftover fritters can be eaten cold or reheated, so they travel well in a lunchbox.
How Long It Takes
Prep takes about 15 minutes, which covers grating the zucchini and mixing the batter. Frying takes about 15 minutes, working in batches at 3 to 4 minutes per side. The total is about 30 minutes.
Nutrition per Serving
One serving of 2 fritters has approximately:
- Calories: 150
- Total fat: 8g
- Saturated fat: 2g
- Cholesterol: 45mg
- Sodium: 220mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 2g
- Protein: 6g
The fritters are vegetarian. The protein comes from the egg and cheese.
FAQs
Can the batter be made in advance?
Yes. Store the mixture in the refrigerator for up to 24 hours. Stir it well before frying, because some moisture may collect.
How should leftovers be stored?
Keep them in an airtight container in the fridge for up to three days. Reheat them in a skillet to bring back the crispness.
Can the fritters be baked instead of fried?
Yes. Bake at 400°F for about 20 minutes, flipping them halfway through. This uses less oil.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Crispy Zucchini Fritters
Ingredients
Instructions
Grate the zucchinis and place in a clean cloth. Squeeze out excess moisture.
In a mixing bowl, combine grated zucchini, salt, flour, Parmesan, egg, pepper, garlic powder, onion powder, green onions, and parsley.
Heat oil in a skillet over medium heat.
Drop spoonfuls of the mixture into the hot skillet and flatten them slightly.
Fry until golden brown, about 3-4 minutes per side.
Remove and place on a paper towel to drain excess oil.
Serve warm with your favorite dipping sauce.
Notes
Make sure to remove as much moisture from the zucchini as possible for crispier fritters.
These fritters can be baked at 400°F for a healthier option.
Customize with different herbs or cheese as desired.
Nutrition
| Serving Size | 2 fritters |
|---|---|
| Calories | 150 calories |
| Sugar Content | 2g |
| Sodium Content | 220mg |
| Fat Content | 8g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 5g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 16g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 45mg |