Zucchini Fritters

Zucchini Fritters deliver crisp, golden edges and soft, tender centers that taste fresh and bright. You get a simple, budget-friendly dish that cooks fast and pleases a crowd. The zucchini browns quickly in a hot skillet, then stays juicy inside thanks to the egg and a light touch of flour. You can serve these as a snack, a light lunch with a salad, or a vegetable side at dinner. Also, if you want another way to enjoy zucchini in a hearty meal, try a complementary recipe like zucchini noodles with ground turkey bolognese for a low-carb main that pairs well with these fritters.

Why Make Zucchini Fritters

You save time and money when you make these fritters because they use one main ingredient and pantry staples. Also, they cook in a single skillet, so cleanup stays easy.

You get great texture contrast. The outside crisps up while the inside stays soft and moist, and scallions add a mild onion flavor.

You can keep them healthy. Zucchini brings fiber and vitamins, and you control the oil and salt. Finally, you can change the topping to suit the meal, so the fritters stay versatile.

How to Make Zucchini Fritters

You grate zucchini, salt it, and let it sweat to remove extra water. Next, you squeeze the zucchini dry so the batter stays thick enough to hold together. Then you combine scallions, egg, pepper, flour, and baking powder to form a loose batter that fries up crisp.

You heat oil until it shimmers, scoop small mounds of batter into the pan, and flatten them slightly so they form thin patties. Meanwhile, keep cooked fritters warm in the oven so they stay crisp. For another zucchini idea that fits a weeknight meal, see zucchini noodles with ground turkey bolognese for a hearty pairing.

Ingredients

For the fritters:

• 1 pound zucchini (about 2 medium)
• 1 teaspoon coarse or Kosher salt, plus extra to taste
• 2 scallions, thinly sliced
• 1 large egg, lightly beaten
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Olive oil or another oil for frying

For the topping (optional):

• 1 cup sour cream or plain, full-fat yogurt (optional)
• 1 to 2 tablespoons lemon juice (optional)
• 1/4 teaspoon lemon zest (optional)
• Pinches of salt (optional)
• 1 small minced or crushed clove of garlic (optional)

Directions

1. Preheat oven to 200°F (95°C) and have a baking sheet ready.
2. Trim ends off zucchini and grate using a box grater or food processor.
3. Toss zucchini with 1 teaspoon salt and set aside for 10 minutes.
4. Wring out excess liquid from zucchini.
5. Return zucchini to a bowl, add extra salt if needed.
6. Stir in scallions, egg, and pepper.
7. In a separate dish, mix together flour and baking powder, then add to the zucchini mixture.
8. Heat oil in a skillet over medium-high heat.
9. Drop small amounts of the mixture into the skillet and flatten slightly.
10. Cook until golden (3-4 minutes), flip and cook the other side (2-3 minutes).
11. Drain on paper towels and transfer to the warm oven.
12. For the optional topping, combine sour cream, lemon juice, zest, salt, and garlic.
13. Serve fritters with the topping if desired.

How to Serve Zucchini Fritters

Serve them warm straight from the oven with a dollop of the tangy yogurt topping. Also, plate them with a crisp green salad and a squeeze of lemon for brightness. For a brunch spread, offer them next to poached eggs and roasted tomatoes. Finally, stack fritters on a platter and sprinkle chopped herbs for an attractive presentation.

How to Store Zucchini Fritters

Refrigerator: Cool fritters completely, then store in an airtight container for up to 3 days.

Freezer: Freeze single layers on a sheet tray until firm, then transfer to a freezer bag for up to 2 months.

Reheating: Reheat in a 375°F (190°C) oven or in a hot skillet until crisp, about 5–8 minutes; avoid the microwave to keep them crunchy.

Tips to Make Zucchini Fritters

• Substitute gluten-free flour or chickpea flour if you need a gluten-free option.
• If the batter feels too wet, add a tablespoon of flour at a time until it holds a mound.
• Use a hot, but not smoking, pan so the fritters brown without burning.
• Press firmly when you flatten the patties to remove excess air and promote even browning.
• Make the topping while the zucchini sweats to save time.

Variations

Herb & Feta: Fold chopped dill and crumbled feta into the batter for a salty, herbal lift.

Spicy Cheddar: Add shredded sharp cheddar and a pinch of chili flakes for heat and richness.

Gluten-Free Chickpea: Replace flour with chickpea flour and add a splash more water to bind.

FAQs

Q: How do I stop fritters from falling apart?

A: Wring zucchini very dry and measure flour accurately; the batter must be thick so the fritters hold when you flip.

Q: Can I make the batter ahead?

A: You can mix the batter and refrigerate for up to 4 hours, but squeeze the zucchini again if it releases extra liquid.

Q: What if I don’t have scallions?

A: Use a small shallot or a pinch of onion powder for similar flavor in a pinch.