These easy zucchini fritters are a delightful way to use up fresh zucchini. They are crispy on the outside and tender on the inside, perfect as a snack, side dish, or light meal.
Author:Chloe Thompson
Prep Time:15 minutes
Cook Time:15-20 minutes
Total Time:30-35 minutes
Yield:10-12 fritters
Category:Appetizer, Side Dish
Method:Pan-frying
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 medium zucchini, grated
1/2 teaspoon salt
1/4 cup all-purpose flour
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese (optional)
1/4 cup chopped fresh chives or green onions
1/4 teaspoon black pepper
2-3 tablespoons olive oil for frying
Instructions
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Let it sit for 10-15 minutes to draw out excess moisture.
Squeeze out as much liquid as possible from the zucchini. You can use a clean kitchen towel or paper towels for this. This step is crucial for crispy fritters.
In a medium bowl, combine the squeezed zucchini, flour, egg, Parmesan cheese (if using), chives or green onions, and black pepper. Mix well until just combined.
Heat olive oil in a large non-stick skillet over medium heat.
Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of a spoon to form small patties. Do not overcrowd the pan.
Cook for 3-5 minutes per side, or until golden brown and cooked through.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Serve warm with a dollop of sour cream, Greek yogurt, or a squeeze of lemon juice.
Notes
For extra flavor, add a pinch of garlic powder or onion powder to the mixture.
If the mixture seems too wet, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency.
You can freeze cooked fritters in a single layer on a baking sheet, then transfer to a freezer bag once solid. Reheat in a toaster oven or air fryer for best results.