Zucchini Fritters

Recipe adapted from The Forked Spoon

Golden-brown zucchini fritters with visible shredded zucchini and herbs, served on a white plate alongside a bowl of creamy dipping sauce and garnished with fresh dill.

— View original

Illustrated recipe tips for zucchini fritters, featuring guidance for shredding and draining fresh zucchini, removing excess moisture, choosing fresh herbs, ingredient substitutions, and tips for making crisp, flavorful fritters.

— View original

Zucchini Fritters

These crispy zucchini fritters are made with fresh shredded zucchini, herbs, and a light batter, then pan-fried until golden brown. Served with a creamy herb dipping sauce, they're a delicious appetizer, side dish, or light meal and a great way to enjoy an abundance of summer zucchini.

-

Ingredients

  • 4 medium zucchini, shredded
  • ½ cup red onion, minced
  • 2 teaspoons salt
  • 2 eggs
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon baking powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 4 tablespoon oil, for frying, use more if needed

Directions

  1. Combine shredded zucchini, onion, and salt in a colander. Let sit for 15–30 minutes.
  2. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.
  3. Place the zucchini mixture in a bowl. Add the remaining ingredients (except oil) and stir until combined.
  4. Heat oil in a large skillet over medium-high heat.
  5. Scoop about 2–3 tablespoons of batter into the skillet and gently flatten. Cook 3–4 fritters at a time.
  6. Cook for 4–5 minutes per side, until golden brown.
  7. Transfer to a paper towel-lined plate or wire rack to drain.
  8. Repeat with remaining batter and serve warm.

*The key to crispy fritters is to remove as much liquid from the zucchini as possible before combining it with the other ingredients.

Make the Most Out of Your Zucchini

Tips for Perfect Fritters

  • Squeeze out the moisture: Removing excess water from the zucchini is the secret to crispy, not soggy, fritters. Use a clean kitchen towel or cheesecloth.
  • Don’t overmix: Stir just until everything is combined. Overmixing can lead to dense, tough fritters.
  • Get the pan hot: A hot pan helps create a golden crust and keeps fritters from absorbing too much oil.
  • Give them space: Don’t overcrowd the pan. Cook in batches so the fritters have room to brown and crisp up.
  • Keep warm & crispy: Place cooked fritters on a wire rack in a 200°F oven while you finish the rest. This keeps them warm without getting soggy.

Make It Yours

  • Add fresh herbs: Try adding parsley, dill, chives, or basil for fresh flavor.
  • Boost the flavor: Add minced garlic, green onions, or a pinch of red pepper flakes.
  • Cheesy goodness: Swap in your favorite cheese, such as Parmesan, feta, or mozzarella.
  • Make it lighter: Bake on a parchment-lined sheet pan at 425°, flipping halfway, for a lighter option.
  • Add more veggies: Mix in shredded carrots, sweet corn, or finely chopped bell pepper.

Serving and Storage

  • Enjoy as a main or side: Serve with a fried egg for a quick meal or alongside grilled chicken, fish, or your favorite salad.
  • Delicious dips: Try with sour cream, Greek yogurt, tzatziki, marinara, or applesauce.
  • Great for meal prep: Store in the fridge for up to 3 days. Reheat in a skillet, oven, or air fryer to keep them crisp.