Zucchini fritters are a delicious way to turn fresh summer zucchini into a golden, crispy snack. Lightly pan-fried and full of flavor, these fritters are a quick fix when you need something satisfying. Whether you’re using up your garden surplus or grabbing a few zucchinis from the store, this recipe transforms simple ingredients into something special. If you are looking for more fresh garden recipes, make sure to check out our Roasted Broccoli Salad too!
Why You’ll Love Zucchini Fritters
These zucchini fritters are a hit because they’re versatile, easy to make, and packed with veggies. The key ingredient, zucchini, adds moisture and mild flavor, while eggs and a touch of flour hold everything together. A little garlic or onion boosts the flavor, and a sprinkle of herbs adds a fresh note. Serve them hot with dipping sauce for an appetizer everyone will rave about!
Tip for Crispy Zucchini Fritters
The biggest trick for perfect fritters? Get rid of excess moisture. After grating the zucchini, sprinkle it with salt and let it sit for about 10 minutes. Then squeeze it well, either with a clean kitchen towel or cheesecloth, to remove as much liquid as possible. This helps the fritters hold together and crisp up nicely in the pan.
Make Ahead, Store, or Freeze
You can prep zucchini fritters ahead by making the batter and storing it in the fridge for a few hours. Cooked fritters keep well in the fridge for up to 3 days and reheat best in a skillet to maintain their crispness. For longer storage, freeze them in a single layer, then transfer to a bag or container. Reheat straight from frozen in a 375°F oven for about 10 minutes.
Add-Ons and Variations
Want to mix it up? Try adding:
- Crumbled feta or shredded cheddar for extra flavor
- Shredded carrots or sweet potato for color and texture
- A pinch of chili flakes or paprika for a little kick
Zucchini fritters are flexible, flavorful, and family-friendly. Whether you’re serving them as a snack or the main event, they’re a smart way to enjoy this underrated vegetable.
Zucchini Fritters
Ingredients
Dipping Sauce:
- ½ cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic salt
- ⅛ teaspoon cayenne pepper
Fritters:
- 2 medium zucchinis, about 4 cups, grated
- ½ small yellow onion grated
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon garlic minced
- ½ cup mozzarella cheese, shredded
- 2 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- 2 tablespoons olive oil, for frying (plus more as needed)
Instructions
- In a medium bowl, combine sour cream, kosher salt, black pepper, garlic salt, and cayenne pepper. Stir well, then refrigerate while you prepare the fritters.
- Grate zucchini into a clean kitchen towel or cheesecloth. Sprinkle lightly with a pinch of kosher salt and let sit for 10 minutes to draw out moisture. After resting, squeeze out as much liquid as possible over the sink. Set aside.
- Grate onion into a small bowl and drain thoroughly using another towel or paper towel. You want to avoid adding excess moisture to the batter.
- In a large mixing bowl, combine drained zucchini, drained onion, corn, garlic, mozzarella cheese, eggs, flour, kosher salt, black pepper, and baking powder. Stir until everything is evenly mixed and a thick batter forms.
- Heat olive oil in a large nonstick skillet over medium heat until shimmering.
- Using a 3-tablespoon scoop, portion the batter into the skillet, flattening each one into a round about 3 inches wide. Cook in batches, making sure not to overcrowd the pan.
- Cook each fritter for 4 to 5 minutes per side, or until deeply golden brown and cooked through. Adjust the heat as needed to prevent burning or undercooking.
- Transfer cooked fritters to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil as needed.
- Serve warm with the dipping sauce on the side.
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Looks amazing luv…