Crispy Zucchini Fritters With Parmesan

Name: Crispy Zucchini Fritters With Parmesan
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Ingredients: 500 g/1 lb zucchini ((2 medium ~ 23cm/9" long)); 1 tsp salt; 1 large egg; 2 green onions (, halved then finely sliced); 1/4 cup parmesan (, grated (fresh or store bought)); 1 garlic clove (, large, minced); 1/2 cup / 75 g flour; 1/2 tsp baking powder; Pinch of pepper; 4 tbsp olive oil (, separated); Yoghurt or sour cream; More chopped green onions

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Crispy zucchini fritters made with grated zucchini, egg, parmesan, and just enough flour to bind—golden and crunchy outside, moist inside. Salting and squeezing the zucchini removes excess moisture to prevent sogginess.

12 Ingredients

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Instructions

1
Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
2
Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
3
Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.
4
Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
5
Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
6
Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).
7
Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
8
Flatten lightly with spatula to about 1cm / 4/5" thick.
9
Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
10
Repeat with remaining batter.
11
Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.

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Tips & Notes

Pro tips

Grate zucchini on the diagonal to get long strands, which hold together better and create a more appealing texture.
Do not overmix the batter after adding flour; stop when flour is just incorporated—overworking develops gluten and makes fritters dense.
Keep cooked fritters warm in a 200°F oven on a wire rack set over a tray; the rack prevents steam from making the bottom soggy.
Adjust heat to medium if your stovetop is strong; the goal is deep golden brown in exactly 3 minutes per side, not dark or burnt.

Substitutions

All-purpose flour → cornstarch or chickpea flour (use same amount; adds different texture or suits dietary needs)
Fresh parmesan → pecorino romano (use same amount; adds sharper, saltier flavor)
Green onions → fresh dill or chives (use same amount; changes flavor profile but maintains freshness)
Olive oil → vegetable or canola oil (use same amount; changes taste but works for frying)

Storage & make-ahead

Store cooked fritters in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–10 minutes to restore crispness. Unbaked batter keeps refrigerated for up to 24 hours.

Equipment

box grater · non-stick pan · ice cream scoop (optional but recommended for consistent sizing) · wire rack

Common Questions

How do you keep zucchini fritters from being soggy?

Salt the grated zucchini and let it sit 10+ minutes, then squeeze out as much water as possible using your hands or a tea towel. This removes excess moisture before mixing in the batter.

Can you make zucchini fritters ahead of time?

Yes. Form the fritters and refrigerate the batter for up to 24 hours, or freeze cooked fritters and reheat in a 350°F oven for 5–10 minutes to restore crispness.

Why do my zucchini fritters fall apart when flipping?

Ensure the underside is deep golden (3 minutes) before flipping; a spatula with edges helps flip them in one motion. If batter still feels loose, cook 1–2 minutes longer before flipping.