🥒 Crispy Zucchini Fritters
Makes ~10–12 fritters
🛒 Ingredients
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2 medium zucchinis, grated
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1 tsp salt (for draining the zucchini)
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2 eggs
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½ cup all-purpose flour
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¼ cup grated Parmesan (optional but delicious)
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2 green onions, finely sliced (or 2 tbsp diced onion)
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1 clove garlic, minced (optional)
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¼ tsp black pepper
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½ tsp dried oregano or dill
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Oil for frying (olive oil or neutral oil)
Optional dips: sour cream, tzatziki, yogurt sauce, ranch
🔧 Instructions
1. Prep the zucchini
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Grate the zucchinis on the large holes of a grater.
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Toss with 1 tsp salt and let sit 10 minutes.
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Squeeze out as much liquid as possible (use hands, a towel, or cheesecloth).
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Less moisture = crispier fritters.
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2. Make the batter
In a bowl, combine:
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drained zucchini
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eggs
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flour
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Parmesan
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green onions
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garlic
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pepper
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oregano/dill
Mix until well combined. Batter should be thick; add 1–2 tbsp more flour if too loose.
3. Fry the fritters
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Heat a thin layer of oil in a skillet over medium heat.
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Add small spoonfuls of batter, flattening lightly.
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Cook 3–4 minutes per side, until golden brown and crispy.
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Transfer to a paper towel–lined plate.
4. Serve
Serve warm with:
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sour cream
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lemon wedges
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yogurt + herbs
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tzatziki
✨ Variations
Healthier (no-fry) version
Bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
Cheesy fritters
Add ½ cup shredded cheddar or mozzarella.
Spicy
Add red pepper flakes or a little minced jalapeño.
Gluten-free
Use almond flour, chickpea flour, or gluten-free all-purpose.
Want a Greek-style version, air fryer version, or a low-carb keto twist?
