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Golden, crispy zucchini fritters ideal for a quick snack, brunch, or side dish, featuring a simple, no-fail method to keep them tender inside and crispy outside, with flexible options for gluten-free, vegan, and low-carb diets.

  • Total Time: 25 minutes
  • Yield: Makes around 10–12 fritters 1x

Ingredients

Scale
  • 2 medium zucchinis (about 2 cups grated)
  • 1 teaspoon salt
  • 1 large egg
  • 1/4 cup gluten-free flour (or regular flour)
  • 2 tablespoons grated Parmesan cheese (optional)
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika or chili powder (optional)
  • 2 tablespoons fresh parsley or dill, chopped
  • 3 tablespoons olive oil (for frying)

Instructions

  1. Rinse zucchinis, trim ends, and grate using a box grater or food processor.
  2. Toss grated zucchini in a colander set over a bowl, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture.
  3. Wrap zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture thoroughly.
  4. In a large mixing bowl, whisk together egg, flour, Parmesan (if using), minced garlic, black pepper, and paprika until smooth.
  5. Fold in the squeezed zucchini and chopped parsley, mixing gently to combine, forming a thick batter.
  6. Heat olive oil in a large skillet over medium heat until shimmering.
  7. Scoop about 2 tablespoons of batter per fritter and shape into small, even patties.
  8. Fry fritters in the skillet without overcrowding, cooking 3–4 minutes per side until golden brown and crispy.
  9. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.
  10. Serve warm with dips like sour cream, Greek yogurt, tzatziki, or marinara sauce, garnished with fresh parsley if desired.

Notes

Salting and thoroughly squeezing the zucchini removes excess water and prevents soggy fritters., Customize seasoning with spices like cumin, coriander, or curry powder for different flavor profiles., Cheese variations like feta or cheddar add different savory notes., Prepare batter ahead of time and refrigerate; squeeze again if moisture accumulates before cooking., Freeze cooked or shaped uncooked fritters on a tray before storing to prevent sticking; reheat in oven or air fryer to restore crispness., Medium zucchinis are preferred as larger ones may have too many seeds and more moisture.

  • Author: Laura
  • Prep Time: 15 minutes (including salting and draining)
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 fritter
  • Calories: 45 per fritter (without cheese)
  • Fat: 3g per fritter
  • Carbohydrates: 4g per fritter
  • Protein: 2g per fritter