Zucchini Fritters
These Zucchini Fritters are a savory and crispy delight. Quick and easy to prepare, they’re perfect for weeknight dinners or as a fun appetizer for your next gathering!
Zucchini Fritters
These easy-to-make zucchini fritters are packed with flavor.
Grated zucchini, garlic, and chives create a crispy treat, customizable with spices.
Quickly cooked in a skillet, they are best served with sour cream.
Ingredients
Zucchini: Fresh, firm zucchinis work best for fritters. Look for ones that are not too large, as they tend to be more watery. I prefer using smaller zucchinis for a firmer texture in the fritters.
Sea salt: Adjust the amount to your taste.
Eggs: Large eggs are perfect for binding the ingredients together. Make sure they are well-beaten before mixing to help everything hold together in the fritter.
Garlic: Fresh minced garlic adds the best flavor.
Dried chives: Dried chives bring a subtle oniony flavor, but fresh chives would work just as well if you prefer them. Just chop them finely before adding.
Cayenne pepper: This is optional, but I love adding a pinch for a bit of heat. You can always skip it or use less if you’re not a fan of spice.
All-purpose flour: This is the main binding agent for the fritters. If you want a gluten-free version, you can substitute with a gluten-free flour blend, but I recommend sticking with all-purpose flour for the best texture.
Baking powder: This helps the fritters rise slightly and stay light and fluffy. If you skip it, the fritters might be too dense.
Ground black pepper: Feel free to adjust the amount depending on how peppery you like your fritters.
Olive oil: I recommend using olive oil for frying because it adds a rich, mild flavor. If you don’t have olive oil, vegetable oil works fine too.
Sour cream: A dollop of sour cream on top adds creaminess and balances the savory, crispy fritters. You can also use Greek yogurt for a tangier option.
How to Make
Preheat the skillet over medium-high heat for 2-3 minutes.
While it’s heating up, wash and trim the zucchini, then grate it into a medium-sized bowl.
Sprinkle 1 teaspoon of salt over the zucchini and let it sit for 10 minutes to draw out excess moisture.
Afterward, squeeze out the water by pressing the zucchini between your hands or wringing it out with a towel.
In a separate bowl, whisk together the flour, baking powder, remaining ½ teaspoon of salt, and black pepper.
In a large bowl, beat the eggs and stir in the minced garlic, dried chives, and cayenne pepper if you’re using it.
Add the drained zucchini to the egg mixture and stir to combine.
Then, gently fold in the flour mixture until everything is well mixed.
Once the skillet is hot, add 3-4 tablespoons of olive oil.
Scoop out the zucchini mixture and form it into small mounds, about the size of a golf ball.
Carefully place them into the skillet, making sure not to overcrowd the pan.
Flatten each mound slightly with the back of a spoon.
Cook the fritters for 3-5 minutes per side, or until golden brown and crispy.
Flip them carefully, reduce the heat to medium, and cook for another 4-5 minutes on the other side.
Continue cooking the remaining fritters, adding more oil to the skillet as needed.
Once all the fritters are cooked, serve them hot with a dollop of sour cream.
Leftovers/Storage
Store leftovers in an airtight container for up to 3 days.
Reheat in a skillet or oven.
Freeze for up to 2 months.
Tips & Tricks
- Squeeze out excess water: After grating the zucchini, let it sit with salt to release moisture, then squeeze it out well. This prevents soggy fritters and helps them crisp up nicely.
- Season generously: Don’t be afraid to taste the batter and adjust seasoning as needed—more salt or pepper can make a big difference.
- Make mini fritters: For quicker cooking, make smaller fritters, which cook faster and get crispier.
- Try different herbs: Fresh dill, parsley, or basil can add a unique twist to the flavor of your fritters.
- Use non-stick or cast iron skillet: These types of pans allow for even cooking and a crispier texture without sticking.
- Serve with dips: Try sour cream, tzatziki, or a simple yogurt dip to complement the fritters.
- Batch cook and freeze: Make a double batch and freeze half for a quick meal later. Freeze cooked fritters on a baking sheet first, then store in a freezer bag for up to 2 months.
What to Serve with Zucchini Fritters
Here are some of our favorites to serve with Zucchini Fritters:
- Sour cream: A classic dip that adds creaminess and balances the fritter’s savory crunch.
- Tzatziki: A refreshing cucumber-yogurt dip that complements the zucchini flavor.
- Salad: A light, fresh salad with a tangy vinaigrette adds a nice contrast.
- Grilled chicken: For a protein-packed meal, pair with grilled chicken breast or thighs.
- Tomato salsa: A fresh salsa pairs perfectly with crispy fritters.
- Roasted vegetables: Roasted sweet potatoes or carrots add a savory side that complements the fritters.
Zucchini Fritters
Ingredients
- 2 pounds zucchini grated
- 1 ½ teaspoon sea salt divided
- 2 eggs beaten
- 1 Tablespoons garlic minced
- 2 Tablespoons dried chives
- pinch cayenne optional
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspooon ground black pepper
Instructions
- Wash and trim the zucchini. Grate into a medium size bowl. Combine with 1 tsp of salt and set aside for 10 minutes.2 pounds zucchini, 1 ½ teaspoon sea salt
- Drain the excess water by squeezing in between your hands or wringing out with a towel.
- While the zucchini is removing water, in a small bowl, combine the flour, baking powder, remaining 1/2 teaspoon salt and black pepper. Whisk and set aside.¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspooon ground black pepper
- In a large bowl, whisk the eggs, garlic, dried chives and cayenne pepper together.2 eggs, 1 Tablespoons garlic, 2 Tablespoons dried chives, pinch cayenne
- To the bowl, add the drained zucchini and the flour mixture. Combine thoroughly.
- To a large skillet add 3-4 tbsp of olive oil. Heat oven medium-high heat for 2-3 minutes. Separate the dough in half and then into thirds to divide evenly. Once the skillet is hot, add the zucchini fritter mixture, ensuring not to overcrowd the skillet. Allow to cook on each side for 3-5 minutes until golden brown. Flip and reduce the heat until the other side has browned, another 4-5 minutes. Repeat this process until all the batter has been used.
- Serve with a dollop of sour cream!
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
