Zucchini Fritters (Crispy, Easy Pan-Fried)

What Makes This Recipe Work

Salting and squeezing the zucchini removes the water that would otherwise make the fritters fall apart. A little baking powder lightens the batter, and a hot pan sets the crust fast so each fritter stays crisp.

Ingredients for Zucchini Fritters (Crispy, Easy Pan

• 2 lb (900 g) zucchini (about 3 medium), coarsely grated
• 1 tsp kosher salt, plus more for draining
• 2 large eggs, lightly beaten
• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (30 g) grated Parmesan or pecorino
• 2 scallions, thinly sliced
• 1 small garlic clove, grated
• 1/2 tsp freshly ground black pepper
• 1/4 tsp baking powder
• 1/4 cup (60 ml) olive oil, for frying
• For the dip: 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp chopped fresh dill or mint

How to Make Zucchini Fritters (Crispy, Easy Pan

1. Grate the zucchini on the large holes of a box grater, toss with a generous pinch of salt in a colander, and let it drain for 10 minutes.
2. Wrap the drained zucchini in a clean towel and squeeze firmly until it is as dry as you can get it. You should end up with about 2 cups of packed shreds.
3. In a large bowl, whisk the eggs, flour, parmesan, scallions, garlic, 1 tsp salt, pepper, and baking powder into a thick batter.
4. Fold in the squeezed zucchini until evenly coated. The mixture should hold together when pressed, not run.
5. Stir together the yogurt, lemon juice, and herbs for the dip in a small bowl and refrigerate until serving.
6. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until it shimmers. Drop 2-tablespoon mounds of batter into the pan and flatten each into a 3-inch patty.
7. Fry for 3 to 4 minutes per side, until deep golden and crisp, working in batches and adding more oil as needed. Do not crowd the pan or the fritters will steam.
8. Drain the fritters on a rack or paper towels and sprinkle with a little salt. Serve warm with the yogurt dip.

Tips for the Best Zucchini Fritters (Crispy, Easy Pan

• Squeeze the zucchini twice if it still feels wet; dry shreds are the key to crisp fritters.
• Keep the pan at a steady medium-high so the fritters brown outside before the center overcooks.
• A wire rack drains better than paper towels and keeps the bottoms crisp.
• Keep finished fritters warm in a 200 degree F (95 C) oven while you fry the rest.

Variations and Substitutions

• Add 1/2 cup crumbled feta or 1/4 cup chopped herbs to the batter for a brighter flavor.
• Serve the fritters as a side for the stuffed zucchini boats recipe, or pair them with a bowl of soup.
• For a lighter version, swap the flour for the same coating used on the roasted zucchini recipe and bake at 425 degrees F (220 C).
• Use the same squeezing method in the zucchini recipes collection for other savory dishes.

How to Store and Reheat

• Store leftovers in the fridge for up to 3 days and reheat in a skillet or air fryer so they crisp back up.
• Freeze cooled fritters in a single layer for up to 2 months and reheat from frozen in the oven or air fryer.

Zucchini Fritters (Crispy, Easy Pan FAQ