Crispy Zucchini Fritters

You know that moment when you open the fridge, find a couple of sad zucchinis, and suddenly decide to turn them into something crunchy, golden, and suspiciously addictive? Yeah, me too. I make these fritters so often that my friends expect them at every casual get-together. They never complain. Want the secret? You’ll get that and more here, plus a fun link to one of my favorite crunchy treats for dessert when you’re feeling extra indulgent: brown butter marshmallow crispy cookies.

 

Why You’ll Love This Recipe

• Fast to make — ready in about 30 minutes from zucchini to plate.
• Versatile — bake or fry depending on your mood or kitchen situation.
• Crowd-pleaser — crunchy edge, soft middle; people fight for the last one every time.
• Healthy(ish) — zucchini adds moisture and nutrients, and you control the oil.
• Customizable — swap cheese, herbs, or spices and never get bored.

Ingredients You’ll Need

• 2 medium zucchinis
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• 2 eggs (or flax eggs for vegan option)
• 1/4 cup green onions, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for frying or cooking spray for baking

I bolded the essentials so you can glance and go. Seriously, keep the zucchini ratio and binder amounts consistent and you’ll avoid runny pancake disasters.

How to Make (Step-by-Step)

1. Grate and drain the zucchinis

Grate the zucchinis and place them in a clean kitchen towel, squeezing out excess moisture. Squeeze until they stop weeping like a rom-com protagonist. Removing moisture keeps the fritters crisp instead of soggy.

2. Mix the base

In a bowl, combine the grated zucchini, flour, Parmesan cheese, eggs, green onions, garlic, salt, and pepper. Use a fork or your hands and make sure everything plays nicely together. If it looks too wet, add a tablespoon of flour at a time.

3. Combine thoroughly

Mix until well combined. You want a cohesive mixture that holds together when scooped. If your batter falls apart, add a little more flour or an extra egg, depending on how bonus-y you feel.

4. Frying method

For frying, heat a skillet with olive oil over medium heat. Drop spoonfuls of the mixture into the skillet and cook until golden brown, about 3–4 minutes on each side. Don’t crowd the pan. Flip gently. Crowd the pan and you’ll steam them; steam = sad fritters.

5. Baking method

For baking, preheat the oven to 400°F (200°C) and place the fritters on a baking sheet lined with parchment paper. Spray with cooking spray and bake for 20–25 minutes, flipping halfway through. Baking gives a lighter, less oily version that still satisfies.

6. Serve

Serve warm with your favorite dip. I’ll list topping ideas in a sec, because yes, dips matter. Ever had a fritter with tzatziki? Life-changer.

Pro Tips for the Best Results

• Dry the zucchini well. Squeeze until your arm hurts or until no more liquid comes out. Liquid ruins crispiness.
• Use a hot pan. Medium heat keeps them golden without burning.
• Don’t overwork the batter. Mix just until combined to avoid rubbery fritters.
• Test one first. Make a single fritter to check seasoning and texture before committing to the rest.
• Adjust consistency. Add a teaspoon of flour at a time for thicker batter, or an extra egg for more binding.
• Leftovers crisp easily. Reheat in a skillet or air fryer for best texture.
• Make them gluten-free by swapping for a cup-for-cup GF flour blend.

Fun Variations & Topping Ideas

Variations:

• Cheesy herb: Add 1/2 cup shredded cheddar and a tablespoon of chopped dill.
• Spicy kick: Mix in 1/2 teaspoon cayenne or a spoonful of Sriracha.
• Sweetcorn and zucchini: Fold in 1/3 cup fresh or canned corn for texture contrast.
• Vegan: Use 1/4 cup nutritional yeast, flax eggs (2 tbsp flaxseed meal + 6 tbsp water), and GF flour.

Toppings:

• Tzatziki or Greek yogurt with lemon zest for brightness.
• Spicy mayo (mayo + Sriracha) for that creamy, naughty vibe.
• Avocado smash with lime and sea salt.
• Fresh herbs like parsley, dill, or chives to finish.

Storing and Reheating

Store leftover fritters in the fridge in an airtight container for up to 3 days. If you want them to last longer, freeze them flat on a tray first, then move to a freezer bag for up to 1 month.

To reheat:

• Skillet: Heat a non-stick pan with a tiny bit of oil and crisp both sides for 2–3 minutes.
• Oven: Preheat to 375°F (190°C), place on a baking sheet, and heat for 8–10 minutes.
• Air fryer: 350°F (175°C) for 4–6 minutes does wonders.

Do not microwave unless you enjoy soggy disappointment. Trust me, I learned the hard way.

Frequently Asked Questions (FAQ)

Can I make these gluten-free?

Yes. Use a cup-for-cup gluten-free flour blend and watch the moisture. Sometimes GF flour absorbs differently, so add it gradually.

Can I prep the mixture ahead of time?

Absolutely. You can mix everything, store it in the fridge for up to 24 hours, then fry or bake when ready. Give the batter a quick stir before shaping.

How do I make them vegan?

Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water = 2 eggs) and use nutritional yeast instead of Parmesan. Use olive oil for frying and you’re golden.

What dips work best?

Tzatziki, lemony yogurt, spicy mayo, or a simple dollop of sour cream work perfectly. Pick one that balances the fritter’s saltiness.

Can I use other vegetables?

Yes. Add grated carrots, corn, or minced zucchini’s cousin, summer squash. Keep proportions similar to maintain texture.

Conclusion

These Crispy Zucchini Fritters give you crunchy edges, a tender center, and endless ways to customize. They work as an appetizer, a side, or a main when you add a salad or protein. I recommend testing both frying and baking methods to see which one fits your vibe—frying gives maximum crunch and joy, baking gives cleaner hands and fewer dishes. If you want an extra crunch-to-sweet pairing, I sometimes end the meal with a crunchy cookie from Crispy Zucchini Fritters – RecipeTin Eats, because who doesn’t want dessert after veggies? FYI, people always ask for the recipe, so leave a comment and a rating if you make these — I live for the little victories and the bragging rights that come with a perfect golden edge. 😉