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Crispy zucchini fritters are the answer for anyone craving a satisfying snack or easy side that celebrates the bounty of summer squash. These fritters come together with just a handful of fresh ingredients and deliver a golden salty crunch that disappears fast from the table. They are also excellent for sneaking extra veggies into meals and double as a kid-friendly favorite in my home.
I still remember testing these with my daughter on a Saturday when we found too many zucchinis in the fridge and now we look forward to making them every summer.
Ingredients
- Zucchini: fresh and firm zucchinis work best for shredding and hold less water so the fritters stay crisp
- Salt: helps draw moisture from zucchini keeping the patties from getting soggy
- All purpose flour: binds everything together and helps form crisp edges
- Parmesan cheese: real Parmesan adds a nutty savory punch opt for a wedge and grate it fresh if you can
- Large egg: acts as the glue and gives structure to the fritters
- Garlic: gives a boost of flavor fresh minced makes a difference
- Green onion or yellow onion: adds mild zing and freshness both work but green onion gives a color pop
- Black pepper: just enough for gentle warmth freshly cracked is best
- Baking powder: optional but helps make the fritters lighter
- Vegetable oil: use a neutral high heat oil for frying such as sunflower or canola
- Sour cream or Greek yogurt: classic creamy dip for serving
- Fresh parsley: clean bright herb to add a hint of color at the end
Step-by-Step Instructions
- Prep the Zucchini:
- Shred the zucchini on the large holes of a box grater then toss thoroughly with salt let sit in a colander for at least 10 minutes to release liquid then squeeze handfuls of zucchini over the sink until very dry
- Mix the Batter:
- Whisk the egg in a large bowl then add the squeezed zucchini flour Parmesan garlic onion black pepper and baking powder if using mix until thoroughly combined the mixture will be thick and somewhat sticky
- Shape the Fritters:
- Scoop about two tablespoons of mixture per fritter and gently flatten into small rounds about half an inch thick keep the size modest so they hold together and crisp evenly
- Fry Until Golden:
- Pour oil into a nonstick skillet to about one quarter inch deep and heat over medium till shimmering add fritters without crowding cook on one side until deep golden brown about three to four minutes carefully flip and cook the second side till crisp repeat with remaining batter adding more oil as needed
- Drain and Serve:
- Transfer finished fritters to a plate lined with paper towels sprinkle lightly with more salt while hot serve with dollops of sour cream or Greek yogurt and a shower of fresh parsley
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Whenever I make these I love using garlic straight from my mom s garden because it adds an extra fresh kick. Last summer my kids helped shape the patties and ended up eating more vegetables than I expected.
Storage Tips
Store leftover fritters in an airtight container in the fridge for up to three days. To re-crisp place them in a hot nonstick pan or pop them in a preheated oven at three seventy five degrees until warmed. They also freeze well for a quick snack just layer between pieces of parchment and store in a zip bag.
Ingredient Substitutions
Feel free to swap out the Parmesan with another sharp cheese like Pecorino or even crumbled feta. Gluten free flour blends work well if you need to avoid wheat. You can use shallots instead of green or yellow onion for a subtler flavor. For extra color toss in some grated carrot.
Serving Suggestions
Serve as a starter with lemon wedges or tuck them into pita with fresh veggies for a simple lunch. I sometimes put a few hot fritters over a green salad with a dab of Greek yogurt for a light dinner. Kids love them as a lunchbox treat with salsa or hummus for dipping.
Cultural Context
Zucchini fritters are a beloved dish in many cuisines from Greek kolokithokeftedes to Italian frittelle di zucchine. They offer a clever way to showcase seasonal squash and stretch simple ingredients into something special. These fritters remind me of summer meals shared outdoors with a cool drink in hand.
Recipe FAQs
- → How do you keep the fritters crispy?
Ensure you squeeze out excess moisture from the shredded zucchini before adding the other ingredients and fry in hot oil until each side is golden brown. Place cooked fritters on a wire rack to maintain crispiness.
- → Can you make these ahead of time?
Yes, you can prepare the batter ahead and store it in the refrigerator for up to a day. Fry the fritters just before serving to maintain their texture and warmth.
- → What dipping sauces pair well?
Classic sour cream or Greek yogurt work well. For a twist, try tzatziki, spicy aioli, or a simple yogurt-herb sauce to complement the fritters’ flavors.
- → Can you bake instead of fry?
Yes, arrange spoonfuls of the mixture on a lined baking sheet, brush lightly with oil, and bake at high heat, flipping once, until crisp and browned. The result is a lighter version with less oil.
- → How can you make fritters fluffier?
Baking powder helps add fluffiness. Mixing gently and not overworking the batter also ensures tender fritters with a light bite.