Zucchini fritters are the kind of recipe you keep coming back to. They’re fast, comforting, and somehow feel both light and satisfying. With a few smart tricks, you can get a crisp, golden crust and a tender center every single time.
Serve them as a snack, a simple lunch, or a side dish with dinner. Add a squeeze of lemon and a dollop of yogurt sauce, and they’re irresistible.
Why This Recipe Works
Salting and draining the zucchini pulls out excess moisture so the fritters don’t turn soggy. This is the number one secret to keeping them crisp.
A mix of egg and flour binds the shredded zucchini without making the batter heavy.
A touch of baking powder gives a hint of lift.
High enough heat and the right oil ensure the fritters brown quickly while staying tender inside. You want a steady sizzle, not a slow simmer.
Finishing on a wire rack keeps the bottoms from steaming, preserving that shattering crust you’re after.
What You’ll Need
- Zucchini: 1.5 pounds (about 3 medium)
- Salt: For draining and seasoning
- Eggs: 2 large
- All-purpose flour: 1/2 cup
- Baking powder: 1/2 teaspoon
- Garlic: 1–2 cloves, minced (or 1/2 teaspoon garlic powder)
- Green onions or chives: 2 tablespoons, finely sliced (optional but great)
- Black pepper: To taste
- Grated Parmesan or feta: 1/4 cup (optional for extra flavor)
- Fresh herbs: 2 tablespoons chopped dill, parsley, or mint (optional)
- Neutral oil for frying: Avocado, canola, or light olive oil
- Lemon wedges and yogurt or sour cream: For serving
How to Make It
- Prep the zucchini: Trim the ends and grate on the large holes of a box grater or use a food processor. You want shreds, not puree.
- Salt and drain: Toss the zucchini with 1 teaspoon salt in a colander.
Let it sit 10–15 minutes to draw out moisture.
- Squeeze out water: Grab handfuls and squeeze firmly over the sink, or wrap in a clean kitchen towel and wring out. The drier, the better. You should remove at least 1/2 cup of liquid.
- Make the batter: In a bowl, whisk eggs.
Add flour, baking powder, garlic, black pepper, and optional cheese and herbs. Stir to form a thick, scoopable batter.
- Fold in zucchini: Add the squeezed zucchini and green onions. Mix until evenly coated.
If it looks wet, add 1 more tablespoon flour. If too stiff, splash in a teaspoon of water.
- Heat the pan: Set a large skillet over medium to medium-high heat. Add a thin layer of oil to coat the bottom.
You want a lively sizzle when the batter hits.
- Fry in batches: Scoop heaping tablespoons of batter into the pan and gently flatten to about 1/2-inch thick. Don’t crowd the pan.
- Cook to golden: Fry 3–4 minutes per side, until deep golden and crisp. Adjust heat as needed so they brown without burning.
- Drain properly: Transfer to a wire rack set over a sheet pan, or to a paper towel–lined plate.
Sprinkle with a pinch of salt while hot.
- Serve: Add a squeeze of lemon and a dollop of yogurt or sour cream. They’re best hot, but still tasty warm or at room temp.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
- Freeze: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat from frozen.
- Reheat: Use a 400°F (205°C) oven or toaster oven for 8–12 minutes, or an air fryer at 375°F (190°C) for 5–7 minutes. Avoid the microwave if you want them crispy.
Health Benefits
Zucchini is naturally low in calories and high in water, which makes these fritters feel light while still satisfying. It provides vitamin C, potassium, and fiber to support digestion and heart health.
When you use a light hand with oil and add herbs, you get a flavorful dish without going heavy on calories. Serve with protein-rich Greek yogurt for a more balanced meal.
Pitfalls to Watch Out For
- Not squeezing enough water: Excess moisture is the main reason fritters fall apart or turn mushy. Wring the zucchini thoroughly.
- Pan too cool or too hot: Too cool and they soak up oil; too hot and they burn before the center cooks.
Aim for a steady sizzle.
- Overmixing the batter: Stir just until combined. Overmixing can make fritters tough.
- Crowding the pan: It drops the temperature and leads to steaming. Cook in batches for even browning.
- Skipping the rack: Letting fritters sit flat on a plate traps steam.
A wire rack keeps them crisp.
Variations You Can Try
- Corn and zucchini: Fold in 1/2 cup sweet corn kernels for pops of sweetness and texture.
- Spicy kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño. Finish with a drizzle of hot honey.
- Cheesy fritters: Go with 1/2 cup shredded cheddar or mozzarella for a gooey center and extra browning.
- Gluten-free: Substitute an equal amount of fine oat flour or a 1:1 gluten-free blend.
- Herb garden: Swap in basil, dill, or mint to match the season. A little lemon zest brightens the whole batch.
- Baked version: Brush a parchment-lined sheet with oil, scoop and flatten fritters, and bake at 425°F (220°C) for 10–12 minutes per side until golden.
- Protein boost: Stir in 1/2 cup crumbled feta or a few tablespoons of grated Parmesan for savory depth.
FAQ
How do I keep zucchini fritters from getting soggy?
Squeeze out as much liquid as possible after salting the grated zucchini.
Cook over medium-high heat so they brown quickly, and cool on a wire rack to avoid steam buildup.
Can I make the batter ahead of time?
It’s best to cook right after mixing because the zucchini continues to release moisture. If you must prep ahead, keep the dry and wet ingredients separate and combine just before frying.
What oil is best for frying?
Use a neutral, high-heat oil like avocado, canola, or grapeseed. Light olive oil works too.
Avoid extra-virgin olive oil here because it can smoke at higher temps.
Do I need to peel the zucchini?
No. The peel adds color, texture, and nutrients. Just wash the zucchini and trim the ends before grating.
Why are my fritters falling apart?
They’re likely too wet or the pan is too cool.
Squeeze the zucchini thoroughly, make sure the batter holds its shape, and wait for a good sizzle before you start cooking.
Can I air-fry zucchini fritters?
Yes. Lightly oil the basket, arrange patties in a single layer, mist with oil, and cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until crisp and golden.
What can I serve with them?
Try lemony yogurt, tzatziki, herbed sour cream, or a quick garlic aioli. A simple green salad or grilled chicken makes it a full meal.
Can I use yellow squash instead of zucchini?
Absolutely.
Yellow squash works the same way. Just be sure to salt and squeeze it well, as it also holds a lot of water.
Final Thoughts
These zucchini fritters check all the boxes: quick, crispy, and crowd-pleasing. With a few simple techniques—especially draining the zucchini and cooking over the right heat—you’ll get a golden crust every time.
Keep a batch in the fridge or freezer for easy snacks and sides. Serve with something creamy and a little lemon, and you’ve got a winner any night of the week.
