Crispy Zucchini Fritters
These golden-brown zucchini fritters are crispy on the outside and tender within, packed with fresh herbs and savory Parmesan. Pan-fried to perfection, they make an excellent side dish or light meal that showcases summer zucchini at its finest with every delicious, crunchy bite.
Prep Time : 20 min
Cook Time : 15 min
Servings : 4
20 min
15 min
4
Ingredients
For the Zucchini Fritters
• 600g zucchini, grated
• 6g salt (for draining)
• 2 large eggs, beaten
• 80g all-purpose flour
• 50g grated Parmesan cheese — this one on Amazon
• 2 cloves garlic, minced (about 6g)
• 15g fresh dill, chopped
• 10g fresh mint, chopped
• 2g black pepper
• 60ml vegetable oil, or any high-smoke-point cooking oil — this one on Amazon
For Serving
• 120g sour cream
• 1 lemon, cut into wedges
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Directions
- Drain the Zucchini
Grate 600g zucchini on the large holes of a box grater. Place in a colander, sprinkle with 6g salt, and let sit 10 minutes to draw out water. Transfer to a clean kitchen towel/cheesecloth and squeeze firmly until very dry—this is the key control point for crisp edges and non-soggy centers. - Mix the Batter
In a large bowl, mix drained zucchini with 2 beaten eggs, 80g flour, 50g Parmesan, 6g garlic, 15g dill, 10g mint, and 2g black pepper. Stir just until combined into a thick batter—if it looks loose or watery, the zucchini wasn’t squeezed enough; squeeze again or add a small amount of flour until the batter holds on a spoon. - Fry the Fritters
Heat 30ml vegetable oil in a large skillet (28–30cm) over medium-high heat until it shimmers. Drop heaping tablespoons of batter into the pan and flatten slightly; cook 3–4 minutes per side until deep golden and crisp. Don’t overcrowd—crowding drops oil temperature and makes fritters greasy instead of crisp. - Drain and Serve
Transfer to a paper towel-lined plate to drain. Add remaining 30ml oil between batches as needed, letting it heat back up before adding batter. Serve hot with 120g sour cream and lemon wedges for squeezing—lemon cuts richness and brightens zucchini.
*Notes :
- Water removal is the entire success metric here. Zucchini holds a surprising amount of liquid, and any left in the batter turns into steam and sogginess. Squeeze harder than you think you need to.
- Oil temperature controls texture. Too cool and fritters absorb oil and go heavy; too hot and they brown before the center sets. Medium-high with a steady sizzle is correct—adjust slightly if you see smoking or weak bubbling.
- Keep warm the right way when frying in batches. Place finished fritters on a wire rack in a 95°C oven so heat holds without steam softening the bottoms. Paper towels are fine for draining, but a rack is better for holding.
- Storage: refrigerate up to 3 days. Reheat on a dry skillet or in a 200°C oven to restore crispness; microwaving makes them soft.
Nutrition Facts
( per serving )
Calories
~372 kcal
Protein
12 g
Fat
26 g
Carbs
21 g
Calories
~372 kcal
Protein
12 g
Fat
26 g
Carbs
21 g
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Crispy Zucchini Fritters
Ingredients
Method
- Grate 600g zucchini on the large holes of a box grater. Place in a colander, sprinkle with 6g salt, and let sit 10 minutes to draw out water. Transfer to a clean kitchen towel/cheesecloth and squeeze firmly until very dry—this is the key control point for crisp edges and non-soggy centers.
- In a large bowl, mix drained zucchini with 2 beaten eggs, 80g flour, 50g Parmesan, 6g garlic, 15g dill, 10g mint, and 2g black pepper. Stir just until combined into a thick batter—if it looks loose or watery, the zucchini wasn’t squeezed enough; squeeze again or add a small amount of flour until the batter holds on a spoon.
- Heat 30ml vegetable oil in a large skillet (28–30cm) over medium-high heat until it shimmers. Drop heaping tablespoons of batter into the pan and flatten slightly; cook 3–4 minutes per side until deep golden and crisp. Don’t overcrowd—crowding drops oil temperature and makes fritters greasy instead of crisp.
- Transfer to a paper towel-lined plate to drain. Add remaining 30ml oil between batches as needed, letting it heat back up before adding batter. Serve hot with 120g sour cream and lemon wedges for squeezing—lemon cuts richness and brightens zucchini.