Crispy Golden Zucchini Fritters
Pan-fried zucchini patties served crisp with garlic herb sour cream dipping sauce.
In a nutshell: This authentic american crispy golden zucchini fritters comes together in just 30 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Pan-seared to golden perfection! These savory zucchini fritters make an irresistible summer appetizer or light lunch.
Key Equipment
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Chef's Pro-Tips
- Wring It Twice: Shredded zucchini keeps releasing water as it sits, so squeeze it in the towel, wait a minute, and squeeze again. A second wring is what keeps the batter from turning soupy.
- Don't Crowd the Pan: Fry the patties in batches with space between them. Crowding drops the oil temperature and the fritters steam instead of developing a crisp, golden crust.
Ingredients
4
servings
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4 cups shredded zucchini, squeezed completely dry
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2 large eggs, beaten
-
½ cup all-purpose flour
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¼ cup grated Parmesan cheese
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2 scallions green onions, finely sliced
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1 clove garlic, minced
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3 tbsp olive oil, for frying
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Step-by-Step Instructions
Squeeze Moisture
Place shredded zucchini in a clean kitchen towel and wring out as much liquid as humanly possible.
Mix Patties
In a bowl, combine dried zucchini, beaten eggs, flour, Parmesan, green onions, minced garlic, salt, and pepper.
Fry
Heat olive oil in a skillet over medium heat. Drop 2-tbsp scoops of batter into hot pan, flatten into patties, and fry 3-4 minutes per side until crisp and golden brown.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Excess water makes fritters fall apart in the pan and steam instead of crisping. Wring out as much liquid as you possibly can.
Too much moisture is the usual cause, or not enough binder. Squeeze the zucchini thoroughly and don't skip the eggs.
Yes. Bake at 425 degrees on an oiled sheet for 20 to 25 minutes, flipping once. They won't be quite as crisp as the fried version.
Refrigerate for up to 3 days. Reheat in a hot skillet or air fryer to bring back the crispiness.
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