Description

These Crispy and Easy Zucchini Fritters are a delicious and quick way to turn fresh zucchini into golden, flavorful patties. Perfectly crispy on the outside and tender inside, they’re made with simple ingredients including grated zucchini, egg, gluten-free flour, Parmesan cheese, and fresh herbs. Fried to perfection in olive oil, these fritters make a wonderful appetizer, snack, or side dish, ideal for any occasion.

Ingredients

Scale

Zucchini Mixture

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt
1 large egg
¼ cup gluten-free flour (for a gluten-free option)
2 tablespoons grated Parmesan cheese (optional)
2 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon paprika or chili powder (optional)
2 tablespoons chopped fresh parsley or dill

For Frying

3 tablespoons olive oil

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Instructions

Prepare and Grate Zucchini: Wash the zucchinis, trim off the ends, and grate them using a box grater or food processor. Place the grated zucchini in a colander.
Draw Out Moisture: Sprinkle the grated zucchini with 1 teaspoon of salt and let it sit for 10 to 15 minutes. This process helps to draw out excess water for crispier fritters.
Remove Excess Liquid: After resting, firmly squeeze the zucchini with your hands or wrap it in a clean kitchen towel and wring out as much moisture as possible to prevent soggy fritters.
Mix the Batter: In a mixing bowl, whisk together the egg, gluten-free flour, grated Parmesan (if using), minced garlic, black pepper, and paprika until smooth. Add the well-drained zucchini and chopped parsley, stirring everything until thoroughly combined.
Form Patties: Scoop about 2 tablespoons of the zucchini mixture and shape it into small, evenly thick patties. Arrange the formed fritters on a plate ready for frying.
Fry the Fritters: Heat 3 tablespoons of olive oil in a skillet over medium heat. Place the fritters in the hot oil and cook each side for 3 to 4 minutes until they achieve a golden brown and crispy texture. Remove and drain on a paper towel-lined plate to soak up excess oil.
Serve: Serve the zucchini fritters warm with your favorite dipping sauce like sour cream or tzatziki, and garnish with extra fresh parsley for a vibrant finish.

Notes

To keep fritters crispier longer, avoid stacking them after cooking.
For a vegan version, substitute the egg with a flax egg or other egg replacer.
If not using gluten-free flour, all-purpose flour can be used instead.
Adding Parmesan cheese is optional but adds a nice depth of flavor.
Make sure to squeeze out as much moisture as possible from zucchini to prevent sogginess.
These fritters can be reheated in a skillet or oven to crispen before serving.