Zucchini Fritters Recipe is the perfect answer when summer zucchini is overflowing and quick, crispy bites are calling your name. These golden fritters boast crunchy edges and soft centers everyone loves.
Each bite is light yet savory, served best with a cool dollop of sour cream. Whether for brunch, lunch, or an easy snack, these fritters never fail to please the crowd.
What You Need for Zucchini Fritters
- Zucchini – The star, lending moisture and delicate green flavor to every crisp bite.
- Eggs – Bind the grated zucchini, giving structure and holding the fritters together beautifully.
- Green Onions – Bring a mild sharpness and fresh pop of flavor to balance the richness.
- All-Purpose Flour – Adds body and ensures the fritters fry up with just the right tenderness.
- Baking Powder – Gives a subtle lift so they’re not dense but light and golden.
- Black Pepper – A gentle heat that perks up the mild zucchini flavor.
- Olive Oil – For that irresistible golden crust.
- Sour Cream – Creamy and cool, it’s the perfect finishing touch for dipping.
How to Make These Zucchini Fritters
Start by grating fresh zucchini and tossing it with salt to draw out excess water. Squeeze it well—this step keeps fritters from turning soggy and helps them crisp up beautifully in the pan.
Whisk in eggs, green onions, and a simple flour mixture with baking powder and black pepper. Stir just until combined, then heat a slick of olive oil in your favorite heavy skillet. Scoop generous spoonfuls, flatten gently, and fry each fritter until deeply golden and crisp on both sides.
Pair these hot fritters with a dollop of sour cream for a cool, creamy contrast that highlights their savory crunch. Serve them right away for the best texture and flavor.
Crispy Zucchini Fritters Tips & Twists
For ultra-crispy fritters, squeeze as much liquid as you can from the grated zucchini—don’t rush this step. If you want a flavor twist, add fresh herbs like dill or parsley, or toss in a bit of grated cheese for richness.
Make mini fritters for bite-sized appetizers or shape larger ones for a light vegetarian lunch. They pair perfectly with yogurt dips, garlic aioli, or even a spicy sriracha drizzle if you like a little heat.
Keeping Zucchini Fritters Fresh
Leftover zucchini fritters keep well if stored correctly. Let them cool completely before placing them in an airtight container in the fridge for up to three days. Reheat them in a dry skillet over medium heat to revive that golden crispness—avoid the microwave to keep them from getting soggy. If you’d like to freeze them, layer parchment between fritters, seal in a freezer bag, and warm them straight from frozen in a hot oven until heated through and crispy.
With this Zucchini Fritters Recipe, you’ll have a quick summer favorite that’s always ready to impress—crunchy, savory, and endlessly versatile.
Zucchini Fritters Recipe
Ingredients
- 1/2 cup chopped green onions
- 2 large eggs lightly beaten
- 1/2 tsp ground black pepper
- 1 1/2 tsp fine sea salt divided
- 2 lb zucchini approximately 2 large or 5 medium
- olive oil for sautéing
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- sour cream for serving
Instructions
- Rinse the zucchini thoroughly and trim off the ends. Grate using the large side of a box grater or the grater attachment of a food processor. Combine the grated zucchini with 1 teaspoon of salt in a large bowl and let stand for 10 minutes. After resting, firmly squeeze the zucchini in handfuls over the sink to expel excess liquid—using a cheesecloth works especially well for this step. You should have about 3 1/2 to 4 cups of drained zucchini. Return the zucchini to a clean bowl and stir in the chopped green onions and beaten eggs. In a separate bowl, whisk together the all-purpose flour, baking powder, remaining 1/2 teaspoon salt, and black pepper. Add this dry mixture to the zucchini blend and mix until thoroughly incorporated. Warm a large heavy-bottomed cast iron or non-stick skillet over medium heat and pour in 2 tablespoons of olive oil. Once the oil shimmers, drop in heaping tablespoons of the batter, gently pressing each mound to form a pancake shape. Cook each fritter for 3–5 minutes on each side until golden brown, adjusting the heat as necessary to prevent over-browning. Serve immediately with a generous spoonful of sour cream.