Simple Zucchini Fritters Delight

Crispy on the outside, tender in the middle, salty-cheesy, and wildly snackable—these zucchini fritters are the kind of weeknight magic you make once and then suddenly you’re buying zucchini by the armful. They’re low-drama, pantry-friendly, and the batter forgives you when you eyeball the flour (we’ve all been there). Also: they’re a fabulous way to use up that slightly suspicious zucchini rolling around in the crisper. Ten minutes of chopping, a little sizzle in the pan, and boom—stack of golden-edged goodness with lemony yogurt on the side.

My little family treats these like edible currency. My husband swears they’re “vegetable pancakes” and somehow always manages to snag the crispiest one from the rack when I turn around to grab the lemon. The kid dunks them in ketchup—don’t come for me, it works—and we’ve done fritter night more times than I can count when dinner feels like a puzzle. They’ve become our emergency back-pocket dinner: if we have eggs, we have fritters. If I’m feeling extra, I toss dill into the batter and pretend it’s fancy. It’s not, but it tastes like it.

How to Make It

Grab two medium zucchini (about 1 pound total). Grate them on the large holes and toss with a teaspoon of salt. Let them slump in a colander while you pull the rest together—10 minutes is enough to make them weepy. Now squeeze the absolute daylights out of them in a clean towel. Like… really squeeze. This is the difference between crispy fritters and zucchini sadness.

In a bowl, whisk 2 eggs with 1/3 cup finely grated Parmesan, 2 chopped green onions, 1 small minced garlic clove, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and a few grinds of black pepper. Add a pinch of chili flakes if you like chaos. Stir in the squeezed zucchini. You want a thick, spoonable batter—if it looks watery, dust in another tablespoon of flour. If it’s too thick to drop from a spoon, splash in a teaspoon of milk or water.

Heat a nonstick or cast-iron skillet over medium with 2 tablespoons oil (I do avocado or light olive). Scoop about 2 tablespoons of batter per fritter, gently flatten to 1/2-inch thick, and let them hang out without fussing for 3–4 minutes until the edges look browned and set. Flip and cook another 2–3 minutes. If they’re getting dark too fast, nudge the heat down.

Set on a wire rack (not paper towels, which make bottoms soggy). Hit with a tiny pinch of salt and a squeeze of lemon while they’re hot. Stir up a quick dip if you’re feeling it: 1/2 cup Greek yogurt + lemon zest + a drizzle of olive oil + a pinch of salt + dill. Makes about 10–12 small fritters, total time around 30 minutes if you’re cruising.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Zucchini: Salt and squeeze like your crispy future depends on it—because it does. Too much moisture equals floppy fritters.
– Flour (all-purpose): The structure. If your batter feels loose, a spoonful more fixes it. Gluten-free works with rice flour or chickpea flour—start with a scant half cup.
– Eggs: The binder. If you only have one egg, add a tablespoon of mayo or yogurt to help hold things together.
– Parmesan: Salty, nutty flavor booster. Skip if you must, but taste and add a pinch more salt. Nutritional yeast is a nice dairy-free vibe.
– Green onion & garlic: The low-effort flavor duo. Don’t burn the garlic—keep heat medium and you’re golden.
– Baking powder: Tiny lift so they don’t feel dense. Optional, but I like the little puff.
– Oil for frying: Use something that likes heat (avocado, canola). Butter alone burns—add a little for flavor only.

✔Recipe Steps

1. Grate 2 medium zucchini (about 1 lb) and toss with 1 tsp salt; rest 10 minutes in a colander.
2. Squeeze zucchini very dry in a clean towel until you’ve got a tight, damp ball.
3. Whisk 2 eggs, 1/3 cup Parmesan, 2 sliced green onions, 1 minced garlic clove, 1/2 cup flour, 1/2 tsp baking powder, pepper, and chili flakes (optional).
4. Fold zucchini into the batter; adjust with 1–2 tbsp flour if wet or a splash of water if too thick.
5. Heat 2 tbsp oil over medium; scoop 2-tbsp mounds, flatten to 1/2-inch, and cook 3–4 minutes per side until deep golden.
6. Drain on a rack; finish with salt and lemon. Serve with lemon-dill yogurt. Makes 10–12 fritters.

What to Serve It With

– Lemon-dill yogurt or tzatziki
– A runny fried egg and hot sauce (breakfast for dinner!)
– Simple side salad with tomatoes and feta
– Smoked salmon and capers for brunch energy
– Hot honey or chili crisp if you like sweet heat

✔Tips & Mistakes

– Squeeze more than you think. If your arm isn’t a little tired, keep going.
– Don’t crowd the pan. Steam = soggy edges.
– Keep heat at medium. Too hot burns the outside, leaves the inside raw.
– Batter too loose? Add a spoon of flour. Too thick? Teaspoon of water.
– Flip once. Early flipping = tear city.
– Rest cooked fritters on a wire rack, not paper towels.

✔Storage Tips

Fridge: Pop leftovers in an airtight container with parchment between layers for up to 4 days. Reheat in a 375°F oven or air fryer (350–375°F) for 5–8 minutes until re-crisped.
Freezer: Freeze on a sheet tray, then bag for up to 2 months. Reheat straight from frozen—add a couple extra minutes.
Cold snack confession: They’re shockingly good straight from the fridge with a swipe of mustard or hummus. Also excellent for breakfast with a jammy egg. No shame.

✔Variations and Substitutions

– Gluten-free: Use chickpea flour or a 1:1 GF blend; you may need an extra tablespoon to tighten the batter.
– Dairy-free: Skip Parmesan; add 1 tbsp nutritional yeast and a pinch more salt. Use dairy-free yogurt for the dip.
– Herby: Dill, parsley, or mint—one big handful chopped. Don’t overdo it with basil; it can blacken.
– Cheesy: Swap Parmesan for feta crumbles (reduce added salt) or sharp cheddar for melty vibes.
– Veg mix-ins: A handful of corn kernels, grated carrot, or chopped spinach (squeezed dry) all play nice.
– Spice it: Paprika, cumin, or a pinch of curry powder = big personality.
– Bake or air fry: Bake at 425°F on a greased sheet 10–12 minutes per side. Air fry at 390°F for 8–10 minutes, flipping halfway. Not as shatter-crisp as pan-fry, but still so good.

Frequently Asked Questions

Simple Zucchini Fritters Delight

Crispy, golden zucchini fritters with Parmesan and scallions—simple, savory, and perfect as a snack, side, or light dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 cups zucchini, grated packed; squeeze out excess moisture
• ▢ 2 large eggs
• ▢ 0.5 cups all-purpose flour
• ▢ 0.25 cups grated Parmesan cheese
• ▢ 0.25 cups chopped green onions
• ▢ 1 clove garlic, minced
• ▢ 0.5 teaspoons baking powder
• ▢ 0.5 teaspoons kosher salt
• ▢ 0.25 teaspoons black pepper
• ▢ 2 tablespoons olive oil for pan-frying

Instructions

Preparation Steps

• Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
• In a large bowl, whisk the eggs. Add the squeezed zucchini and stir to coat.
• Add flour, Parmesan, green onions, garlic, baking powder, salt, and black pepper. Fold until a thick, spoonable batter forms.
• Heat olive oil in a large nonstick skillet over medium heat. Scoop about 0.25 cup of batter per fritter and gently flatten to 0.5-inch thickness.
• Cook until deep golden and crisp, about 3 to 4 minutes per side. Transfer to a paper towel–lined plate and repeat with remaining batter.
• Serve warm with lemon wedges or a dollop of sour cream or yogurt, if desired.

Notes

For extra crispiness, make sure the zucchini is very dry before mixing. Keep cooked fritters warm in a 200°F oven while finishing the batch. Add a pinch of red pepper flakes for heat or a little lemon zest for brightness.