Got a pile of zucchini staring at you from the kitchen counter? You’re not alone. Every summer, gardens explode with them, and we all wonder what to do with them all.
Before you start giving them away to your neighbors, I’ve got a better idea. We’re going to turn that watery vegetable into something crispy, tender, and so good you’ll forget it’s a vegetable. These zucchini fritters are the answer.
What You’ll Need
This recipe uses simple stuff you probably already have. Nothing fancy here, just good old-fashioned ingredients that come together perfectly.
- 2 medium zucchini (about 1 pound)
- 1 teaspoon salt, plus more to taste
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- Black pepper to taste
- 2-3 tablespoons olive oil or vegetable oil for frying
Tools You’ll Use
You don’t need any special gadgets for this. A few basic kitchen tools will get the job done right.
- Box grater
- Large mixing bowl
- A clean kitchen towel or cheesecloth
- Large skillet (cast iron works great)
- Spatula
- Wire rack
How to Make Crispy Zucchini Fritters
Follow these steps carefully. The most important part is getting the water out of the zucchini. Don’t skip that.
Step 1: Grate the zucchini using the large holes of a box grater. Place it in a bowl and toss it with 1 teaspoon of salt.
Step 2: Let the salted zucchini sit for about 10 minutes. The salt will pull a lot of water out.
Step 3: This is the most important step. Dump the zucchini onto a clean kitchen towel or cheesecloth. Gather the ends and twist, squeezing as much liquid out as you can. You’ll be surprised how much water comes out.
Step 4: Put the dry zucchini shreds back into the bowl. Add the flour, beaten egg, green onion, minced garlic, and a pinch of black pepper. Mix it all together until it’s just combined.
Step 5: Heat the oil in a large skillet over medium-high heat. The oil should be hot enough that a drop of batter sizzles.
Step 6: Spoon heaping tablespoons of the mixture into the hot pan. Gently press them down with your spatula to form small patties. Don’t crowd the pan.
Step 7: Cook for 2-3 minutes on each side, until they are golden brown and crispy.
Step 8: Move the cooked fritters to a wire rack to drain. This keeps them from getting soggy. Serve them warm.
Pro Tips
After making thousands of these, I’ve learned a few things. These little tricks make a big difference.
- Squeeze It All: When you think you’ve squeezed all the water out, squeeze again. Watery zucchini leads to soggy fritters, and nobody wants that.
- Don’t Overmix: Mix the batter just until everything is combined. Overmixing can make the fritters tough instead of tender.
- Fry in Batches: Don’t put too many fritters in the pan at once. It lowers the oil temperature and makes them steam instead of fry. Give them space to get crispy.
- Use a Wire Rack: Never drain fried food on paper towels. It traps steam and makes the bottom soggy. A wire rack lets air flow all around, keeping them crisp.
Substitutions and Variations
You can easily change this recipe to fit your taste or what you have in the fridge. It’s hard to mess up.
| Instead Of | Try This | Note |
|---|---|---|
| All-Purpose Flour | Chickpea Flour | For a gluten-free option. |
| Green Onion | Finely Diced Onion | Gives a slightly sharper flavor. |
| Zucchini | Shredded Carrot | Creates a sweeter, denser fritter. |
| Plain | Add Feta Cheese | Crumble in 1/4 cup for a salty bite. |
Meal Pairing Ideas
These fritters are great on their own, but they also play well with others.
| Serving Idea | Why It Works |
|---|---|
| Dill Yogurt Sauce | Cool and creamy, cuts the richness. |
| Spicy Aioli | A kick of heat and garlic flavor. |
| Simple Side Salad | A fresh, light balance to the fried fritter. |
| Poached Egg | Turns it into a great breakfast or brunch. |
Leftovers and Storage
Got leftovers? No problem. Just know they won’t be as crispy the next day, but you can fix that.
Store them in an airtight container in the fridge for up to 3 days. To reheat, don’t use the microwave. Place them on a baking sheet in an oven or air fryer at 375°F for 5-7 minutes to bring back some of the crispiness.
Frequently Asked Questions
Q1. Why are my fritters soggy?
Ans: You probably didn’t squeeze enough water out of the zucchini. That’s the number one cause of soggy fritters. The second reason could be that your oil wasn’t hot enough when you started frying.
Q2. Can I bake these instead of frying?
Ans: You can, but they won’t be as crispy. To bake them, place the patties on a lightly oiled baking sheet. Bake at 400°F for about 15-20 minutes, flipping them halfway through.
Q3. Can I freeze zucchini fritters?
Ans: Yes. Let them cool completely, then place them on a baking sheet in a single layer and freeze. Once solid, move them to a freezer bag. Reheat them in the oven or air fryer straight from the freezer.
Wrapping Up
There you have it. A simple way to use up that zucchini and make something everyone will love. This recipe shows that even the most basic vegetables can be amazing.
Now it’s your turn. Give these a try and see for yourself. Come back and leave a comment to let me know how they turned out. I’d love to hear from you.
