I first made these crispy zucchini fritters on a humid summer evening when the garden was overflowing with zucchini. Thin, golden edges, a tender, flavorful center, and a quick skillet sear made them an instant favorite. They’re ideal for turning a couple of medium zucchinis into a crunchy, herb-scented snack or a light main when paired with a salad.
Why you’ll love this dish
These fritters hit a sweet spot: fast to prepare, budget-friendly, and flexible for dietary tweaks. They use simple pantry staples (flour and cornmeal) to give a crunchy exterior while the grated zucchini keeps the interior moist and fresh. They’re great for weeknight dinners when you want something homemade without hours of prep, and they’re kid-approved because the mild zucchini flavor hides under familiar golden crispness.
“Crunchy outside, soft inside — the whole family asks for seconds. Perfect for summer nights or a quick brunch.” — home cook review
Reasons to try it:
- Quick: about 20–30 minutes total from start to finish.
- Versatile: dairy-free and gluten-free options are easy.
- Resourceful: uses garden zucchinis and basic pantry ingredients.
- Crowd-pleasing: works as an appetizer, side, or light main.
The cooking process explained
Before you start: you’ll grate the zucchini and salt it to draw out moisture. That step is the most important for achieving crisp fritters. Next, you whisk dry ingredients, fold in herbs and green onions, and add just enough milk for a binding but not watery batter. In a hot, lightly oiled skillet, spoon and flatten the batter into small patties. Cook them undisturbed until the edges are golden, then flip and finish. Expect 3–4 minutes per side for a nice brown crust.
What you’ll need
- 2 medium zucchinis, grated
- 1 teaspoon salt (to draw out moisture)
- 1/2 cup all-purpose flour (or use gluten-free 1:1 flour)
- 1/4 cup cornmeal (adds crunch; can use fine polenta)
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (scallions)
- 1/4 cup chopped fresh herbs (parsley, dill, or a mix)
- 1/4 cup almond milk (or any dairy milk)
- Olive oil or cooking spray for frying
Notes and substitutions:
- For extra crispness, swap half the flour for panko when not avoiding gluten.
- Use Greek yogurt or a lightly beaten egg (if not vegan) for extra binding.
- Try different herbs (chives, basil) to change the flavor profile.
Step-by-step instructions
- Grate the zucchinis using the coarse side of a box grater. Put the shredded zucchini in a bowl and sprinkle with 1 teaspoon salt. Toss and let sit 10 minutes to draw out moisture.
- After 10 minutes, gather the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as you can. The drier the zucchini, the crisper the fritters.
- In a mixing bowl, whisk together 1/2 cup flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder, and 1/4 teaspoon black pepper.
- Add the squeezed zucchini, 1/4 cup chopped green onions, 1/4 cup herbs, and 1/4 cup almond milk to the dry mix. Stir until combined; the batter should hold together but not be runny. Add a tablespoon of flour if too wet.
- Heat a large skillet over medium heat and add a thin layer of olive oil or spray with cooking spray. The pan should be hot but not smoking.
- Spoon about 2 tablespoons of batter per fritter into the skillet. Flatten slightly with the back of the spoon to form patties. Don’t overcrowd the pan.
- Cook fritters for 3–4 minutes on the first side until golden brown and set. Flip carefully and cook another 3–4 minutes. They should feel firm and crisp when done.
- Transfer to a paper towel–lined plate to drain briefly and season with a tiny pinch of salt if needed. Serve hot with your favorite dip.
Serving suggestions
- Best ways to enjoy it: Serve these fritters warm with tangy Greek yogurt or a lemon-dill dip.
- Pairings: fresh tomato salad, arugula tossed with lemon, or grilled halloumi. For a hearty meal, stack two fritters with smoked salmon, a smear of yogurt, and herbs.
- Plating tip: arrange fritters slightly overlapping, garnish with chopped herbs and a lemon wedge for color and brightness.
Storage and reheating tips
- Refrigerator: Store cooled fritters in an airtight container for up to 3 days. Put a paper towel between layers to absorb excess moisture.
- Freezing: Flash-freeze fritters on a baking sheet, then transfer to a freezer bag. Freeze up to 2 months. Reheat directly from frozen (see below).
- Reheating: Re-crisp in a 375°F (190°C) oven for 8–12 minutes or in an air fryer at 350°F (175°C) for 6–8 minutes. For best texture, avoid microwaving; it makes them soggy.
- Food safety: Refrigerate within two hours of cooking and reheat to an internal temperature of 165°F (74°C) before eating.
Helpful cooking tips
- Squeeze thoroughly: The single biggest trick for crisp fritters is removing zucchini water. Squeeze until mostly dry.
- Heat control: Medium heat gives a golden crust without burning. If the pan smokes, lower the heat.
- Test fritter size: Make a small test fritter first to check seasoning and cooking time.
- Don’t crowd the pan: Overcrowding lowers pan temperature and makes fritters steam rather than crisp.
- Oil choice: Use an oil with a medium-high smoke point like avocado or light olive oil for best browning.
Recipe variations
- Cheesy: Fold in 1/4 cup grated Parmesan or cheddar into the batter for a rich twist.
- Spicy: Add 1/4 teaspoon cayenne or a tablespoon finely chopped jalapeño.
- Gluten-free: Use a gluten-free 1:1 flour or increase cornmeal slightly and bind with an egg or flax egg.
- Vegan: Keep almond milk and use a small amount of chickpea flour as a binder if you want extra structure.
- Mediterranean: Add 1/4 cup crumbled feta and chopped sun-dried tomatoes for a bold flavor.
Your questions answered
Q: How long do these take from start to table?
A: Plan on 20–30 minutes: 10 minutes for salting/squeezing, 10–15 minutes to mix and fry.
Q: Can I make the batter ahead of time?
A: You can prepare the dry mix and shredded zucchini separately, but combine and squeeze the zucchini right before mixing to avoid a watery batter. Mixed batter can be held for up to 30 minutes in the fridge.
Q: Why are my fritters soggy?
A: Sogginess usually comes from not squeezing enough liquid or overcrowding the pan (steaming). Squeeze more moisture out and give each fritter space.
Q: Can I bake them instead of frying?
A: Yes. Brush or spray with oil and bake at 425°F (220°C) on a lined baking sheet for 12–15 minutes, flipping halfway. They won’t be quite as crisp as skillet-fried ones but still tasty.
Conclusion
If you want more inspiration or slightly different takes on zucchini fritters, check out this flavorful version from RecipeTin Eats Crispy Zucchini Fritters and a crunchy panko approach at Panko Parmesan Zucchini Fritters Recipe | The Kitchn. Both are great references for texture and technique variations.
Crispy Zucchini Fritters
Ingredients
Main Ingredients
- 2 medium zucchinis, grated Fresh from the garden
- 1 teaspoon salt To draw out moisture
- 1/2 cup all-purpose flour Can substitute with gluten-free 1:1 flour
- 1/4 cup cornmeal Adds crunch; can use fine polenta
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (scallions)
- 1/4 cup chopped fresh herbs (parsley, dill, or a mix)
- 1/4 cup almond milk Any dairy milk can be used
- Olive oil or cooking spray For frying
Instructions
Preparation
- Grate the zucchinis using the coarse side of a box grater. In a bowl, sprinkle with salt and let sit for 10 minutes to draw out moisture.
- After 10 minutes, gather the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
- In a mixing bowl, whisk together flour, cornmeal, baking powder, and black pepper.
- Add the squeezed zucchini, green onions, herbs, and almond milk to the dry mix. Stir until combined; add more flour if the batter is too wet.
Cooking
- Heat a large skillet over medium heat and add a thin layer of olive oil or spray with cooking spray.
- Spoon about 2 tablespoons of batter per fritter into the skillet, flatten slightly, and do not overcrowd the pan.
- Cook for 3–4 minutes on the first side until golden brown, then flip and cook another 3–4 minutes.
- Transfer to a paper towel-lined plate to drain and season lightly with salt if needed. Serve hot.
