Zucchini Fritters Made Crispy, Light, and Easy

What Is Zucchini Fritters?

When summer zucchini take over my kitchen counter, I reach for this recipe. My family cannot resist these crispy zucchini fritters, and honestly, neither can I. We love them for a savory brunch or a veggie packed side dish that cooks in under 15 minutes.

this …

I love zucchini season, and I am fortunate that my family grows them year round. While they are a popular addition to tons of my sweet recipes (yes, seriously like chocolate zucchini bread), I swoon over using them to whip up my family’s favorite zucchini fritter recipe.

The biggest issue with zucchini fritters is that they become soggy after a few minutes. My solution changed everything: salt the grated zucchini and then squeeze out every last drop of moisture.

This one step keeps the fritters crisp on the outside and tender inside instead of steaming into a soft mess. Once you try it, you will never look back.

These little golden patties are naturally gluten free and low carb thanks to almond flour. They work equally well as a quick appetizer with a dollop of tzatziki or as a side dish with grilled chicken. No matter how you serve them, they disappear from the table fast.

Why I love this recipe

These crisp patties come together with minimal prep and work just as well for a first time cook as a seasoned one. I taught my teenage niece this recipe, and she nailed it on the first try. The steps are straightforward, and there is no scary technique involved.

The whole process takes just 15 minutes from start to finish, and that includes the prep work. I can have a batch on the table faster than it takes to preheat the oven for zucchini fries. On busy weeknights, that speed is a lifesaver.

These don’t need to be the star attraction of your meal. They are incredibly versatile. I serve them as a pre dinner appetizer with a dollop of sour cream or Greek yogurt, as a savory snack when my kids are hungry after school, or as a veggie side dish alongside roast chicken and a fresh salad.

They even make a surprisingly good breakfast with a poached egg on top.

Key Ingredients

Here is what goes into my zucchini fritters, along with my kitchen notes. Every ingredient pulls its weight, so no fillers or fussy extras.

• Zucchini: Choose firm, tender medium zucchini. I keep the peels intact because they add texture and pretty green flecks to the final dish. You will need about 4 medium zucchini for this batch.
• Salt: I use a full tablespoon divided into two jobs. Half draws out the moisture, and the rest seasons the batter so the fritters never taste bland.
• Scallions: Four scallions, thinly sliced. They bring a mild onion flavor that does not overpower the delicate zucchini.
• Eggs: Two large beaten eggs act as the binder that holds the fritters together and gives them structure. Without them, the patties would crumble in the pan.
• Almond flour: I decided to use almond flour because it is healthier than white flour and makes the recipe naturally gluten free. One cup bulks up the batter and helps the fritters form the ideal texture while keeping the carb count low. This is essential if you want keto friendly zucchini patties.
• Baking powder: Just a teaspoon works as a raising agent for a light and fluffy interior. I never skip it.
• Parmesan cheese: A quarter cup of freshly grated Parmesan adds a salty, umami punch that makes these fritters addictive. Please do not use the powdery shelf stable kind; fresh makes a difference.
• Oil: Two tablespoons of olive oil or avocado oil for pan frying. I keep the amount modest so the fritters are crisp but not greasy.

If you like, add a pinch of garlic powder or onion powder to the batter, but honestly, the scallions and Parmesan do all the heavy lifting. I also crack in some black pepper for a gentle warmth.

How to make zucchini fritters

This method works every time, and I will walk you through my pan fry version first because it delivers the crispiest crust. I also share air fryer and oven instructions below so you can pick what fits your kitchen.

Pan Fry Method (My Go To)

1. Prepare the zucchini. Finely grate 4 medium zucchini into a large bowl using a box grater. Sprinkle over half of the salt (about 1 1/2 teaspoons) and mix it through. Set aside for 10 minutes. This salting step is critical; do not rush it. The salt draws out the water that would otherwise steam your fritters.
2. Squeeze out the liquid. After 10 minutes, you will see a pool of liquid in the bowl. Squeeze as much moisture from the zucchini as possible. I find a clean kitchen towel works much better than my hands; twist and wring it until the shredded zucchini feels almost dry. Place the dry zucchini back into the bowl.
3. Make the batter. Add 4 thinly sliced scallions, 2 beaten eggs, the remaining salt (about 1 1/2 teaspoons), a crack of black pepper, 1 cup almond flour, 1 teaspoon baking powder, and 1/4 cup freshly grated Parmesan cheese. Mix everything together into a thick, cohesive batter.
4. Fry the fritters. Heat 2 tablespoons of oil in a non stick skillet or cast iron pan over medium heat. Once the oil shimmers, drop spoonfuls of the batter into the pan and gently press them into disc shapes about 1/2 inch thick. Fry for 2 to 3 minutes per side until golden and crispy. You will know they are ready to flip when the edges look golden and the underside releases cleanly from the pan. Do not move them around before then, or the crust will tear.
5. Drain and serve. Place the cooked fritters on a wire rack for a minute to drain excess oil. This keeps the bottoms crisp. Serve them hot with your favorite sauce.

Air Fryer Option

Prep the fritter batter exactly as above. Grease your air fryer basket and add a single layer of shaped patties. Air fry at 400°F for 12 minutes, flipping halfway through. The hot circulating air gives you a crunchy exterior without any extra oil, and they stay mess free. Repeat until all the batter is used.

Oven Baked Method

Preheat your oven to 350°F. Shape the batter into rounds and place them on a greased baking sheet. Bake for 20 to 25 minutes, flipping each fritter halfway through. This hands off method is wonderful when you are cooking a big batch and do not want to stand over the stove.

My favorite dipping sauces: cool tzatziki, spicy mayo, or a tangy Big Mac sauce. A dollop of sour cream with fresh dill never fails either.

Arman’s recipe tips

I picked up these game changing tricks after years of making (and sometimes losing) zucchini fritters. They make all the difference between a soggy patch and a crispy, restaurant worthy plate.

Get out every last drop of liquid. Salt the grated zucchini and let it sit for the full 10 minutes. Rushing this step is the difference between fritters that hold together and ones that fall apart in the pan.

Squeeze using a clean kitchen towel rather than your hands to get significantly more moisture out. I wring the towel until my knuckles ache, and the zucchini feels almost fluffy.

For maximum crispiness, leave the fritters undisturbed for the full 2 to 3 minutes per side before flipping. Moving them too early breaks apart the base before it has a chance to set, and once that happens, no amount of extra cooking will bring the crunch back.

Wait until the edges look deeply golden and the spatula slides underneath without resistance.

If you do not want to use a box grater, toss the zucchini into a food processor. Pulse several times rather than running it continuously. You want shreds, not puree. Over processing turns the zucchini into mush that will never crisp properly.

Always grate your own Parmesan. The pre shredded bags contain anti caking agents that prevent it from melting into the batter as nicely. It takes thirty seconds and the flavor is worth it.

Frequently Asked Questions

More savory zucchini recipes

Once zucchini season hits, I never run out of ways to use them up. If you love these fritters as much as we do, try these other family favorites:

• Air fryer zucchini, Super quick and ready in 10 minutes with almost no oil.
• Zucchini boats, Stuffing halved zucchini with cheese and seasoned ground meat keeps all the flavor without the excessive carbs. My kids call them zucchini pizzas!
• Zucchini lasagna, I tested this recipe multiple times to make sure it never baked up watery. The secret is pre roasting the zucchini slices.
• Baked zucchini chips, The same crispy result as the fritters, but hands off in the oven, and my partner can finish the whole batch in one sitting.
• Zucchini Onion Stir Fry, A lightning fast side dish that goes with everything.
• Low Carb Zucchini Au Gratin Casserole, Creamy, cheesy, and a total crowd pleaser for holiday tables.

These golden fritters disappear fast from the table, so make a double batch while you have zucchini on hand. Happy cooking!

Crispy Zucchini Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

What Is Zucchini Fritters? When summer zucchini take over my kitchen counter, I reach for this recipe.

• Total Time: 15 min
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

Main Ingredients
4 medium zucchini
1 tablespoon salt, divided
4 scallions, thinly sliced
2 large eggs, beaten
1 cup almond flour
1 teaspoon baking powder
1/4 cup parmesan cheese, freshly grated
2 tablespoons oil

Cook Mode Prevent your screen from going dark

Instructions

Pan-fry method
1-Finely grate the zucchini into a mixing: Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
2-Squeeze out all the excess moisture from: Squeeze out all the excess moisture from the zucchini. While you can just use your hands, I find that a clean dish towel removes it much better. The zucchini should now feel dry.
3-Add the scallions, eggs, almond flour, baking: Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
4-Add oil to a non-stick pan and: Add oil to a non-stick pan and place it over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy. You’ll know they’re ready to flip when the edges look golden and the underside releases cleanly from the pan.
5-Place the zucchini fritters on a wire: Place the zucchini fritters on a wire rack to soak up excess oil.

Air fryer method
6-Prep the fritters as instructed then add: Prep the fritters as instructed then add a single layer to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through. Repeat the process until all the fritters are cooked.

Oven method
7-Once your shaped the fritters, place them: Once your shaped the fritters, place them on a greased baking sheet. Bake for 20-25 minutes at 180C/350F, flipping halfway through.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Author: Ruby Bennett
• Prep Time: 5 min
• Cook Time: 10 min
• Method: stovetop

Nutrition

• Calories: 159kcal
• Sodium: 1002mg
• Fat: 13g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 7g