Crispy Zucchini Fritters
Easy Crispy Zucchini Fritters with freshly grated zucchini, parmesan, garlic, and fresh herbs — golden and ready in 25 minutes. Perfect summer appetizer or side dish.
Equipment
- box grater
- colander
- clean kitchen towel
- Large non-stick skillet
- wire rack
- spatula
Ingredients
Ingredients
- 2 medium zucchinis, grated and squeezed dry
- 1 tsp salt for drawing out moisture
- 2 large eggs, beaten
- 0.5 cup parmesan cheese, freshly grated
- 3 tbsp all-purpose flour
- 2 cloves garlic, minced
- 2 tbsp fresh chives or parsley, chopped
- black pepper to taste
- 2 tbsp neutral oil per batch, for frying
Instructions
- Grate the zucchinis using the large holes of a box grater. Place in a colander, toss with salt, and let sit for 10 minutes.
- Transfer the salted zucchini to a clean kitchen towel and wring out as much liquid as possible until nearly dry.
- In a large bowl, combine the squeezed zucchini, beaten eggs, grated parmesan, flour, minced garlic, chopped herbs, and black pepper. Mix until combined.
- Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat until shimmering.
- Scoop about 3 tablespoons of the mixture per fritter and place in the pan. Press each one slightly flat with a spatula.
- Cook for 3 to 4 minutes per side without moving until deeply golden and crispy.
- Transfer to a wire rack. Repeat with the remaining mixture, adding more oil as needed.
- Serve immediately with Greek yogurt dipping sauce, sour cream, or aioli.
Notes
Salt and squeeze zucchini very thoroughly — this is the most important step for crispy fritters. Use a kitchen towel for the best wringing. Don't overcrowd the pan. Keep finished fritters on a wire rack in a 200°F oven while cooking remaining batches.