Zucchini Fritters Recipe
Crispy, golden, and bursting with fresh summer flavor, this zucchini fritters recipe transforms humble ingredients into a savory snack or light meal that’s impossible to resist.
Perfectly seasoned and pan-fried to crunchy-edged perfection, these fritters are light on prep, big on taste, and always a hit—especially with a generous dollop of sour cream on the side.
What You’ll Need to Make These Crispy Zucchini Fritters
- Zucchini – The star of the dish; its moisture and mild flavor form the perfect base for tender, golden fritters.
- Eggs – Bind everything together and lend richness without overpowering the fresh veggie flavor.
- Green onions – Add brightness and a subtle bite that balances the fritters beautifully.
- All-purpose flour – Provides structure, keeping the fritters from falling apart while helping them crisp up.
- Baking powder – Gives a touch of lift, keeping the fritters from feeling too dense.
- Black pepper – Brings warmth and gentle spice that enhances every bite.
- Fine sea salt – Essential for seasoning and drawing out moisture from the zucchini.
- Olive oil – Used for pan-frying, creating irresistibly crispy edges and a golden crust.
How to Make Zucchini Fritters (Without the Fuss)
Start by grating the zucchini and salting it—this step is crucial to draw out excess moisture and avoid soggy fritters. After 10 minutes, squeeze the zucchini dry until you’re left with a light, shredded base ready for mixing.
Combine it with chopped green onions and eggs, then stir in a quick flour mixture spiked with baking powder, salt, and pepper. It should come together into a thick, veggie-packed batter.
Heat olive oil in a skillet, then drop spoonfuls of the mixture onto the hot surface. Flatten slightly and cook each fritter for a few minutes per side until they’re golden brown and crispy.
Serve warm with a spoonful of sour cream or your favorite dipping sauce.
Fritter Fixes & Flavor Swaps
For even crispier fritters, be meticulous with squeezing the zucchini—you’ll be shocked how much water is hiding in those green shreds. Cast iron skillets are great for an even golden crust, but nonstick works well too.
Want to add more layers of flavor? Fold in crumbled feta or shredded parmesan. For a spicy twist, try a pinch of chili flakes or smoked paprika. These fritters are also a great way to sneak in extra vegetables—grated carrot or corn work wonderfully.
For gluten-free versions, swap the flour for your favorite gluten-free blend or chickpea flour for an earthy, protein-rich alternative.
How to Store and Reheat Leftover Zucchini Fritters
Keep leftover fritters in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave and warm them in a skillet over medium heat or in the oven at 375°F for about 10 minutes to bring back that satisfying crisp.
If you’d like to freeze them, place cooked fritters on a baking sheet in a single layer and freeze until solid. Then, transfer to a freezer-safe bag. Reheat straight from frozen in the oven or air fryer for best results.
Warm, savory, and oh-so-crispy, these zucchini fritters are a summertime classic you’ll find yourself making again and again.
Zucchini Fritters
Ingredients
- 1/2 cup finely chopped green onions
- Olive oil for pan-frying
- 1 1/2 teaspoons fine sea salt divided
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 2 large eggs gently whisked
- 2 pounds zucchini roughly 2 large or 5 medium
- 1 teaspoon baking powder
- Sour cream for serving
Instructions
- Rinse the zucchini thoroughly and remove both ends. Shred the zucchini using a box grater’s large holes or a food processor’s grating attachment. Transfer to a mixing bowl and blend in 1 teaspoon of salt. Let it rest for 10 minutes to draw out moisture.
- After the resting period, squeeze out excess liquid from the zucchini over the sink using your hands or, preferably, a cheesecloth. You should be left with 3 1/2 to 4 cups of dry, grated zucchini. Return the zucchini to a clean mixing bowl.
- Fold in the chopped green onions and the lightly beaten eggs.
- In a separate small bowl, combine the flour, baking powder, remaining 1/2 teaspoon of salt, and black pepper. Incorporate this dry mixture into the zucchini mixture, stirring until fully integrated.
- Warm a large, heavy-bottomed non-stick or cast-iron skillet over medium heat and drizzle in about 2 tablespoons of olive oil. Once the oil is hot, spoon heaping tablespoons of the batter into the pan, flattening slightly to form fritters.
- Sauté each side for 3 to 5 minutes until deeply golden. Adjust the heat if they brown too quickly.
- Serve the fritters warm, garnished with a spoonful of sour cream.