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–+ servings
Zucchini Fritters
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Zucchini fritters are what I make when my garden is producing too much zucchini. Learn my secret to keep zucchini fritter from getting soggy.
Print Recipe
zucchini fritters
Prep Time10 minutes
Cook Time15 minutes
Prep Time25 minutes
servings4 servings

Ingredients

  • 1 medium (1 medium) Zucchini grated
  • ½ Teaspoon (0.5 Teaspoon) Salt
  • ⅔ Cup (83.33 g) Flour, All Purpose
  • 1 Teaspoon (1 Teaspoon) Baking Powder
  • 1 Tablespoon (1 Tablespoon) Chives
  • ½ Teaspoon (0.5 Teaspoon) Garlic Powder
  • ¼ Teaspoon (0.25 Teaspoon) Black Pepper
  • ½ Cup (122 g) Milk
  • ¼ Cup (25 g) Parmesan Cheese grated
  • 1 (1) Egg
  • Oil for frying

Instructions

  1. Wash and grate the zucchini.
  2. Mix the salt with the grated zucchini placing the two in a colander. Allow the salt to pull out the excess moisture for 10 minutes. Press the zucchini to help extract as much moisture as possible. Discard the excess liquid.
    ½ Teaspoon (0.5 Teaspoon) Salt, 1 medium Zucchini
  3. Combine the dry ingredients to include flour, baking powder, chives, garlic powder and pepper.
    ⅔ Cup (83.33 g) Flour, All Purpose, 1 Teaspoon Baking Powder, 1 Tablespoon Chives, ½ Teaspoon (0.5 Teaspoon) Garlic Powder, ¼ Teaspoon (0.25 Teaspoon) Black Pepper
  4. In a medium sized bowl add the squeezed shredded zucchini, the flour mixture, the egg, cheese and the milk.
    ½ Cup (122 g) Milk, ¼ Cup (25 g) Parmesan Cheese, 1 Egg
  5. Stir to combine.
  6. In a cast iron or heavy bottom pan heat ½ inch of fry oil to 350 degrees.
  7. Using a small scoop or spoon portion out the fritter into the hot oil.Tip: use the back of the scoop or the spoon to press down the center of each fritter for even frying.
  8. Fry for 2 minutes, or until the edges turn golden brown and carefully turn each fritter.
  9. Once flipped fry the fritters for an additional 1-2 minutes.
  10. Remove the crispy fritters to a paper towel lined plate to drain. While the fritters are still hot, season with salt.
  11. Serve with your favorite dipping sauce, if you want!

Nutrition

Serving: 3fritters | Calories: 146kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 425mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 9mg | Calcium: 171mg | Iron: 2mg

Notes

Zucchini fritters variations: 
  • Add 1 cup of corn kernels 
  • Substitute ¼ cup cheddar cheese for the parmesan cheese
  • Add extra spice by adding chili powder, Cayenne Pepper, or even a finely diced jalapeño pepper.
  • Substitute keto-friendly flour for the all purpose flour.
Can the batter be made ahead of time?
Yes! Make the batter up to 4 hours ahead of time but hold out the baking powder until you are ready to make them. Baking powder is double-acting, once when it is made wet and a second time when it is cooked. If you add it ahead of making it, the moisture activation can wear out by the time you cook them.
How do you reheat the fritters?
I like to reheat fritters in the air fryer! Air frying for 3 minutes on the highest setting makes them crispy and warmed through. 
CourseSide Dishes
CuisineAmerican
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