Classic Zucchini Fritters
These classic zucchini fritters are crispy on the outside and tender on the inside, perfect as a snack or a side dish. The key to their crispiness is thoroughly squeezing out excess moisture from the grated zucchini.
Equipment
- Box Grater or Food Processor
- Large Bowl
- Clean Kitchen Towel or Cheesecloth
- Non-stick Skillet
- Spatula
- Plate
- Paper Towels
Ingredients
Main Ingredients
- 2 medium zucchinis about 1.5 lbs total
- 1/2 cup all-purpose flour or gluten-free blend for GF option
- 1 large egg lightly beaten
- 1/4 cup grated Parmesan cheese optional, but highly recommended for flavor
- 2 tablespoons fresh parsley or 1 tsp dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- red pepper flakes optional, for a little kick
- 2-3 tablespoons olive oil or vegetable oil for frying
Instructions
Preparation
- Grate the zucchinis into a large bowl using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel and twist tightly to squeeze out as much excess liquid as possible.
Mixing and Frying
- Transfer the squeezed zucchini to a bowl, then add flour, egg, Parmesan (if using), parsley, salt, pepper, garlic powder, and red pepper flakes (if desired). Mix everything until just combined, being careful not to overmix.
- Heat 2 tablespoons of oil in a large non-stick skillet over medium heat.
- Form the zucchini mixture into disc shapes (about 2 tablespoons each) and place them in the hot pan to fry in batches.
- Cook for 3-4 minutes per side until golden brown and crispy, then transfer to a plate lined with paper towels to absorb excess oil.
- Serve the fritters immediately with your preferred dipping sauce.
Notes
For extra flavor, consider adding a pinch of onion powder or a squeeze of lemon juice to the mixture. These fritters are best served fresh, but leftovers can be reheated in a toaster oven for crispiness.