Zucchini Fritters

There’s something unmistakably nostalgic about zucchini fritters. I remember lazy summer afternoons at my grandmother’s house when the garden would overflow with zucchini — so much, in fact, that every meal had a bit of it sneaked in. But the one dish that always stole the show was her golden, crisp zucchini fritters. She made them with care, shaping each one by hand, pan-frying them until the edges were perfectly browned and the kitchen smelled like garlic, herbs, and sunshine.

Zucchini fritters are a time-honored staple across many Mediterranean tables, often appearing in Turkish, Greek, and Middle Eastern cuisines. In Greek households, they’re called kolokithokeftedes — try saying that three times fast — and are a beloved mezze or appetizer served with a dollop of tzatziki. These humble patties are proof that a few fresh ingredients can create something unforgettable.

Perfect for late summer when zucchini is in abundance, this zucchini fritters recipe is simple, quick, and wonderfully adaptable. Whether you’re making them for a picnic, as a light dinner, or a party platter, they promise a crispy bite on the outside, a tender inside, and a warm memory in every mouthful.

Why You’ll Love This Recipe

• Crispy Texture with a Tender Center
  Each fritter is golden brown and crispy on the outside while staying soft and flavorful inside.
• Quick to Prepare
  You can have a batch ready in under 30 minutes, making it an easy weeknight favorite.
• Budget-Friendly and Waste-Free
  A great way to use up an abundance of garden zucchini.
• Perfect for Any Occasion
  Serve them as a snack, appetizer, or light vegetarian meal.
• Easy to Customize
  Make it gluten-free, dairy-free, or change up the seasonings — this recipe is highly flexible.

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INGREDIENTS YOU’LL NEED:

• 2 medium zucchinis (about 2 cups, grated)
• 1 teaspoon salt
• 1 large egg
• ¼ cup all-purpose or gluten-free flour
• 2 tablespoons grated Parmesan cheese (optional)
• 2 cloves garlic, minced
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (or chili powder for heat)
• 2 tablespoons chopped fresh parsley or dill
• 3 tablespoons olive oil (for frying)

HOW TO MAKE ZUCCHINI FRITTERS

STEP-BY-STEP INSTRUCTIONS:

Step 1: Grate and Salt the Zucchini

Start by washing your zucchini and grating it using the coarse side of a box grater. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10–15 minutes. This helps draw out the moisture so your fritters won’t be soggy.

Step 2: Squeeze Out Excess Moisture

Now, here’s the secret to crispy zucchini fritters — get that moisture out! Use a clean kitchen towel or cheesecloth to wring out the grated zucchini. You’ll be surprised how much liquid comes out. The drier your zucchini, the crispier the results.

Step 3: Mix the Fritter Batter

In a large bowl, combine the squeezed zucchini with the egg, flour, garlic, pepper, paprika, cheese (if using), and chopped herbs. Stir until everything is well coated and evenly mixed.

Step 4: Shape into Patties

Scoop about two tablespoons of the mixture into your hands and gently shape into small, round patties. Flatten them slightly — they should be about ½ inch thick.

Step 5: Fry Until Golden

Heat olive oil in a nonstick or cast-iron skillet over medium heat. Once hot, carefully add the patties without overcrowding the pan. Fry for 3–4 minutes on each side, or until golden brown and crisp.

Step 6: Drain and Serve

Transfer the cooked fritters to a plate lined with paper towels to soak up excess oil. Serve warm with your favorite dipping sauce — tzatziki, Greek yogurt, or sour cream work wonderfully.

HELPFUL TIPS:

• Dry Zucchini = Crispy Fritters: Don’t skip the squeezing step. Moisture is the enemy of crunch.
• Add Flavor with Herbs: Dill adds a bright, grassy flavor, while parsley keeps things fresh and simple.
• Make It Dairy-Free: Skip the Parmesan if needed — the fritters are still delicious.
• Fry in Batches: Don’t crowd the pan or you’ll steam them instead of crisping them.
• Air Fryer Friendly: You can also cook these in an air fryer at 375°F for 10–12 minutes, flipping halfway.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10–12 fritters
• Category: Appetizer, Side Dish
• Method: Pan-fried
• Cuisine: Mediterranean
• Diet: Vegetarian

NOTES:

• Medium zucchinis work best for balanced moisture and flavor.
• This is a great “fridge clean-out” recipe — you can toss in finely chopped leftover veggies or herbs.

NUTRITIONAL INFORMATION (per fritter):

• Calories: 45
• Protein: 2g
• Fat: 3g
• Carbohydrates: 4g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use a different vegetable instead of zucchini?
Yes! Shredded carrots or sweet potatoes can be used, though you may need to adjust moisture levels and cook time.

Do I need to peel the zucchini?
No peeling necessary. The skin is tender and adds a nice green color to the fritters.

Can I bake these instead of frying?
Absolutely. Bake at 400°F on a parchment-lined tray for 20–25 minutes, flipping halfway through.

STORAGE INSTRUCTIONS:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Rewarm in a skillet or oven to bring back the crispiness.
• Freeze: Place cooled fritters in a single layer on a tray to freeze. Once frozen, store in a zip-top bag for up to 2 months.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Soft Zucchini Taco Shells
• Chicken, Cheese, and Zucchini Muffins
• Zucchini Lasagna with Ground Turkey

CONCLUSION:

Zucchini fritters are one of those heartwarming recipes that bring comfort with every bite. They’re proof that simple ingredients — when treated with care — can deliver incredible results. Whether you’re making them from a garden glut or grabbing zucchini from the market, this recipe is a guaranteed hit. Keep a bowl of dipping sauce nearby and don’t be surprised if these disappear faster than you can fry them.