Delightful Zucchini Fritters: Easy & Tasty Veggie Recipe
Golden, crispy, and packed with zucchini, herbs, and cheese — these delightful fritters are the ultimate veggie side dish or light lunch. Quick to make and endlessly customizable!
Equipment
- Box grater
- Colander
- Mixing bowl
- Large skillet
- Paper towels
- Spatula
Ingredients
- 2 medium zucchini (about 1 lb), grated
- 1 tsp salt
- 1 large egg, lightly beaten
- 0.25 cup all-purpose flour (or gluten-free blend)
- 0.25 cup grated Parmesan cheese (or nutritional yeast)
- 2 tbsp chopped fresh herbs (dill, parsley, or chives)
- 1 clove garlic, minced
- 0.25 tsp black pepper
- 2.5 tbsp olive oil, for frying
- optional: sour cream or Greek yogurt for serving
Instructions
- Grate the zucchini using a box grater. Place in a colander, sprinkle with salt, and let sit for 15–20 minutes to draw out moisture.
- After resting, squeeze the zucchini by hand or in a clean towel to remove as much liquid as possible.
- In a bowl, mix squeezed zucchini, egg, flour, cheese, herbs, garlic, and pepper until combined.
- Heat olive oil in a large skillet over medium heat until hot but not smoking.
- Drop spoonfuls of batter into skillet and flatten slightly to form patties. Cook in batches without overcrowding.
- Cook 3–4 minutes per side until golden brown and crispy. Flip carefully and cook through.
- Transfer to paper towel-lined plate to drain excess oil. Repeat with remaining batter.
- Serve hot with optional sour cream or Greek yogurt. Garnish with extra herbs if desired.
Notes
Use a flax egg and nutritional yeast to make these fritters vegan. They also bake well at 400°F if you want a lower-fat option. Leftovers can be frozen and reheated in the oven or skillet.