Description
These easy Zucchini Fritters are crispy on the outside, tender in the middle, and packed with fresh zucchini, herbs, and savory Parmesan. They come together quickly and make a delicious appetizer, side dish, light lunch, or vegetarian dinner. Serve them with sour cream, Greek yogurt, or a creamy garlic dipping sauce.
Ingredients
For the Fritters
- 2 medium zucchini, about 1 1/2 pounds (680 g)
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2–3 tablespoons olive oil, for frying
For Serving
- Greek yogurt or sour cream
- Fresh parsley or dill
- Lemon wedges
Instructions
- Grate the zucchini: Grate the zucchini using the large holes of a box grater. Place it in a bowl and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
- Remove excess moisture: Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial for achieving crispy fritters.
- Make the batter: In a large bowl, whisk the eggs. Then add the squeezed zucchini, flour, grated Parmesan cheese, finely sliced green onions, minced garlic, chopped fresh parsley, dried oregano, black pepper, and red pepper flakes if using. Stir everything until well combined into a batter.
- Heat the oil: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until hot but not smoking.
- Cook the fritters: Scoop about 2 tablespoons of the batter per fritter and gently flatten in the skillet using the back of a spoon. Cook each side for 3 to 4 minutes until golden brown and crispy.
- Drain: Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Add more olive oil to the skillet as needed to continue cooking the remaining mixture in batches.
- Serve: Serve the fritters warm with a dollop of Greek yogurt or sour cream, fresh herbs like parsley or dill, and lemon wedges for squeezing over the top.
Notes
- The key to crispy fritters is squeezing as much water as possible from the zucchini before mixing the batter.
- Don’t overcrowd the pan; cook in batches so the fritters brown properly instead of steaming.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose flour blend.
- Fresh dill, mint, or crumbled feta cheese can be added to the batter for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the fritters in an air fryer at 375°F (190°C) for 3–5 minutes or in a skillet until crisp again.
- These fritters are delicious served with tzatziki, garlic yogurt sauce, sour cream, or a simple lemon-herb dip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Lunch
- Method: Stovetop
- Cuisine: Mediterranean, American
