These zucchini fritters are light, crispy, and loaded with garden-fresh flavor.
They’re the perfect way to enjoy summer zucchini—pan-fried until golden and irresistible.
Why You’ll Love This Recipe
A great way to use up extra zucchini
Crispy on the outside, tender inside
Naturally gluten-free with the right flour
Delicious with a variety of dipping sauces
What You’ll Need (Ingredient Highlights)
Zucchini – Fresh and grated, with moisture squeezed out
Salt – Helps extract water and boosts flavor
Egg – Binds everything together
Gluten-free flour – Keeps it GF, but all-purpose works too
Parmesan cheese – Optional but adds depth and flavor
Garlic – Brings bold, savory notes
Pepper + paprika – For seasoning and a subtle kick
Fresh parsley or dill – Adds a fresh, herby finish
Olive oil – For shallow frying
Pro Tips Before You Start
Don’t skip salting and squeezing the zucchini—it makes or breaks the texture.
A nut milk bag works great for removing excess water.
Keep fritters uniform in size for even cooking.
Make a double batch—these disappear fast!
How to Make Crispy Zucchini Fritters
Step 1: Grate and Salt the Zucchini
Grate 2 medium zucchinis and place in a colander.
Sprinkle with 1 tsp salt and let sit for 10–15 minutes.
Step 2: Squeeze Out the Moisture
Use your hands, towel, or nut milk bag to remove as much liquid as possible.
Step 3: Make the Batter
In a mixing bowl, whisk 1 egg, 1/4 cup gluten-free flour, 2 tbsp Parmesan (if using), 2 minced garlic cloves, 1/4 tsp pepper, and a pinch of paprika.
Stir in the squeezed zucchini and chopped herbs.
Step 4: Form the Fritters
Scoop 2 tbsp of mixture and shape into patties. Keep them evenly sized.
Step 5: Pan Fry
Heat 3 tbsp olive oil in a skillet over medium.
Fry fritters for 3–4 minutes per side until golden brown. Don’t overcrowd the pan.
Step 6: Drain and Serve
Transfer to a paper towel-lined plate.
Serve warm with sour cream, yogurt, or tzatziki.
What to Serve It With
Dipping sauces: tzatziki, garlic aioli, sour cream
A side of quinoa or rice salad
As a base for a poached egg for brunch
Variations / Substitutions
Use carrots or sweet potatoes with zucchini
Swap parsley for mint, cilantro, or dill
Make it dairy-free by skipping Parmesan
Bake instead of fry for a lighter version
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days
Reheat in a skillet or oven to restore crispiness
Freeze cooked fritters and reheat in a toaster oven
FAQs
Can I bake instead of fry?
Yes, bake at 400°F for 20–25 minutes, flipping halfway.
How do I keep them from falling apart?
Make sure to squeeze out moisture and don’t skip the egg.
Can I make these ahead of time?
Yes! Prep the batter and refrigerate or freeze the cooked fritters.
Do I need to peel the zucchini?
No, the skin adds texture and color.
What dipping sauces go best?
Tzatziki, garlic yogurt, sour cream, or even spicy mayo.
Final Thoughts
These easy zucchini fritters are a summer must-try—crispy, savory, and perfect with a creamy dip.
Whether you’re gluten-free or just love zucchini, this recipe is a go-to for light lunches, snacks, or sides.
Crispy Zucchini Fritters
Ingredients
- 2 medium zucchinis about 2 cups grated
- 1 tsp salt
- 1 large egg
- 1/4 cup gluten-free flour
- 2 tbsp grated Parmesan optional
- 2 cloves garlic minced
- 1/4 tsp black pepper
- 1/4 tsp paprika or chili powder
- 2 tbsp chopped parsley or dill
- 3 tbsp olive oil for frying
Instructions
- Grate zucchini, salt, and let sit 10–15 min.
- Squeeze out moisture.
- Mix egg, flour, garlic, cheese, spices. Stir in zucchini and herbs.
- Shape into small patties.
- Fry in olive oil 3–4 min per side.
- Drain on paper towels. Serve warm.
- See full steps with tips & photos → https://wimpysdiner.net/crispy-zucchini-fritters/
Notes
- Zucchini Tip: Salting and squeezing are key for texture—don’t skip!
- Cheese-Free Option: Omit Parmesan for a fully dairy-free fritter.
- Herb Swap: Use chives or basil instead of parsley or dill for a different twist.
- Make Ahead: Fritters can be kept warm in a 200°F oven while you finish frying the rest.
