Crispy Zucchini Fritters are a quick and delicious way to turn fresh zucchini into a golden, irresistible snack or side dish. With a crisp exterior and tender inside, these fritters are bursting with garlic, Parmesan, and fresh chives, making them the perfect blend of savory and fresh flavors.
Because zucchini has such a high water content, squeezing out the liquid ensures that each fritter fries up beautifully crisp instead of soggy. This step transforms a humble vegetable into a dish that feels both rustic and elevated, ideal for casual weeknight dinners or entertaining.
Interestingly, vegetable fritters have been enjoyed for centuries across cultures—from Mediterranean zucchini patties to Korean-style jeon—each recipe highlighting local ingredients and traditions. These zucchini fritters bring that global comfort to your kitchen in just minutes.
Whether served with sour cream, a dollop of Greek yogurt, or even tucked into a wrap, these fritters are versatile, easy, and absolutely addictive. They’re proof that simple ingredients can create something truly special.
Recipe Yield: 12 fritters (about 4 servings)
INGREDIENTS
2 medium zucchini, grated
2 large eggs, lightly beaten
½ cup all-purpose flour
¼ cup grated Parmesan cheese
2 tbsp chopped fresh chives
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp olive oil (plus more if needed)
INSTRUCTIONS
1. Prepare the zucchini:
Grate the zucchini using a box grater. Place it in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean towel or paper towels.
2. Mix the batter:
In a large bowl, combine the zucchini, eggs, flour, Parmesan, chives, garlic, pepper, and smoked paprika. Stir until a thick batter forms.
3. Heat the skillet:
Warm 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
4. Cook the fritters:
Scoop about 2 tablespoons of batter for each fritter and gently flatten in the skillet. Cook 3–4 minutes per side until golden and crisp. Work in batches, adding more oil if necessary.
5. Drain and serve:
Transfer fritters to a paper towel-lined plate to drain. Serve hot with sour cream or Greek yogurt.
Helpful Tips to Perfect This Recipe
- Drain Well: The key to crispy fritters is squeezing out as much liquid as possible from the zucchini before mixing.
- Batch Frying: Avoid overcrowding the pan—cook fritters in batches so they crisp evenly.
- Cheese Upgrade: Swap Parmesan with pecorino or sharp cheddar for a different flavor twist.
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