Easy Zucchini Fritters Recipe

There’s something about zucchini fritters that makes them impossible to resist. Maybe it’s the crispy golden edges, the tender middle, or the way they pair perfectly with just about any dipping sauce. I first fell in love with them during a summer trip to my grandmother’s house, where she’d whip up a batch using zucchinis fresh from her garden. The scent of sizzling fritters in olive oil would fill the kitchen, making it nearly impossible to wait until they cooled down.

this RECIPE

Fast forward to today, and these zucchini fritters have become one of my go-to quick and easy appetizers. They come together with just a handful of ingredients, and they’re a great way to sneak in some extra veggies without even trying. Whether you serve them as a snack, a side dish, or even as a base for poached eggs at brunch, they always disappear fast.

A little history on zucchini fritters

Zucchini fritters are a variation of vegetable pancakes that have been enjoyed in different cultures for centuries. In Greece, they have kolokithokeftedes, a herby zucchini and feta fritter. The Italians make frittelle di zucchine, often incorporating ricotta for extra creaminess. Even in Korean cuisine, hobakjeon (zucchini pancakes) are popular, usually dipped in soy sauce. The version we’re making today is simple, quick, and packed with flavor, but it still gives a nod to those traditional variations with its crispy texture and cheesy goodness.

Let’s talk ingredients (and a few swaps)

• Zucchini: The star of the show. Choose firm, fresh zucchinis without too many seeds. If you’re out of zucchini, shredded carrots or even sweet potatoes work surprisingly well.
• Flour: Helps bind the batter together. You can swap it for almond flour for a low-carb version or a gluten-free blend if needed.
• Eggs: Act as the glue to hold everything together. If you’re looking for an egg-free option, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) does the trick.
• Cheese: Adds richness and a little saltiness. I love using sharp cheddar or Parmesan, but crumbled feta works beautifully too.
• Chives: Bring a mild oniony kick. Green onions or parsley are great substitutes if you don’t have chives on hand.
• Salt & Pepper: Enhances all the flavors. Adjust to taste, especially if your cheese is already salty.
• Olive Oil: For frying. You can also use avocado oil for a neutral taste or butter for extra crispiness.

The must-have kitchen tools

You don’t need much to make these fritters, but a few tools will make the process easier:

• A box grater: The easiest way to shred zucchini quickly. A food processor with a shredding attachment also works.
• A colander: Essential for draining the zucchini. If you skip this step, your fritters might end up soggy.
• A clean tea towel: For squeezing out excess moisture. Cheesecloth or even a few paper towels will work in a pinch.
• A large skillet: Nonstick or cast iron works best for even browning.
• A spatula: To flip the fritters without breaking them apart.

Step-by-step: How to make zucchini fritters

1. Prep the zucchini

Start by shredding the zucchini using a box grater. Toss it with ½ teaspoon of salt and let it sit in a colander for about 10 minutes. This helps draw out excess moisture. Afterward, transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible. (Trust me, the drier the zucchini, the crispier the fritters.)

2. Make the batter

In a medium mixing bowl, whisk together the flour, eggs, cheese, chives, salt, and pepper until smooth. Add the drained zucchini and stir well to combine. The mixture should be thick but still scoopable. If it feels too wet, add a tablespoon of flour.

3. Fry the fritters

Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the batter into the pan, flattening each one slightly with the back of a spoon. Cook for about 2 minutes on each side until golden and crispy. Work in batches, adding more oil as needed.

4. Drain and serve

Transfer the cooked fritters to a plate lined with paper towels to absorb any extra oil. Sprinkle with a pinch of salt and some extra chopped chives. Serve warm with your favorite dipping sauce.

Variations and fun twists

One of the best things about zucchini fritters is how customizable they are. Here are a few ways to change things up:

• Make them gluten-free: Swap the flour for a gluten-free all-purpose blend or almond flour.
• Go dairy-free: Skip the cheese or use a dairy-free alternative like nutritional yeast for a cheesy flavor.
• Add more veggies: Try mixing in shredded carrots, corn, or even finely chopped spinach.
• Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for extra flavor.
• Try different cheeses: Feta, ricotta, or even gouda can give these fritters a unique twist.
• Turn them into breakfast: Top with a poached egg and a drizzle of hot sauce for a hearty morning meal.

Serving ideas that impress

Zucchini fritters are incredibly versatile. Serve them as an appetizer with sour cream or Greek yogurt for dipping, or pile them on a plate with a fresh green salad for a light lunch. For a fancier touch, stack them and top with smoked salmon and a dollop of crème fraîche.

What to drink with zucchini fritters?

If you’re serving these as an appetizer, a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully. For something non-alcoholic, a chilled cucumber-mint lemonade is a refreshing match. And if you’re feeling fancy, a light, citrusy cocktail (think gin and tonic with a splash of lime) complements the flavors perfectly.

Storing and reheating tips

Zucchini fritters are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes or crisp them up in a skillet over medium heat. Avoid microwaving, as it can make them soggy.

Adjusting for different serving sizes

This recipe makes about 10 fritters, but it’s easy to double or halve depending on how many you need. Just keep in mind that if you’re making a larger batch, you might need to fry in multiple rounds to avoid overcrowding the pan.

Troubleshooting common issues

• Fritters are too wet: Make sure to squeeze out as much liquid as possible from the zucchini.
• They fall apart while cooking: The batter might be too dry or too wet. Add a little more flour if it’s runny, or another egg if it’s crumbly.
• Not crispy enough: The oil might not be hot enough. Let it heat up properly before adding the batter.

Give these zucchini fritters a try!

These crispy zucchini fritters are the perfect balance of crunchy and tender, making them a crowd-pleaser every time. Whether you serve them as a snack, a side, or even a light meal, they’re guaranteed to disappear fast. Give them a try, experiment with different flavors, and make them your own!

Frequently asked questions

Can I bake these instead of frying?
Yes! Bake them at 400°F for about 20 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll still be delicious.

Can I freeze zucchini fritters?
Absolutely. Let them cool completely, then freeze in a single layer. Reheat in the oven for best results.

Why are my fritters soggy?
You probably didn’t remove enough moisture from the zucchini. Be sure to squeeze out as much liquid as possible.

Can I make these ahead of time?
Yes! You can prepare the batter a few hours in advance and store it in the fridge until ready to cook.

What dips go well with these?
Sour cream, tzatziki, garlic aioli, or even a simple squeeze of lemon work beautifully.

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