Zucchini fritters are what I make when my garden is producing too much zucchini. Learn my secret to keep zucchini fritter from getting soggy.
Jump to:
🤩 Here is why this recipe is amazing:
- Uses up zucchini that is taking over your garden!
- Kids love them because they don't know they are eating vegetables.
- Switch out the flour for keto friendly flour to make the zucchini fritters keto or low carb.
- Add extra ingredients to make delicicous variations of zucchini fritters. See below.
🥫 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Notes on the ingredients
- Zucchini - medium to large
- Salt - read how I use this early in the recipe
- Flour - all purpose but substitute in a keto friendly flour if you want these to be low carb.
- Baking powder - make sure it is not expired
- Chives - optional but adds a great flavor profile to the fritters.
- Garlic powder -
- Pepper - black cracked pepper
- Milk - I like whole milk but use what you have
- Cheese - parmesan cheese is what is shown here but I have other options below.
- Egg- just one. The egg helps in binding the batter together.
🍳 Instructions to make zucchini fritters
- Wash and grate the zucchini.
- 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. 1200
- Discard the excess liquid.
- Combine the dry ingredients to include flour, baking powder, chives, garlic powder and pepper.
- In a medium sized bowl add the squeezed shredded zucchini, the flour mixture, the egg and the milk.
- Stir to combine.
- In a cast iron or heavy bottom pan heat ½ inch of fry oil to 350 degrees.
- 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.
- Fry for 2 minutes, or until the edges turn golden brown and carefully turn each fritter.
- Once flipped fry the fritters for an additional 1-2 minutes.
- Remove the crispy fritters to a paper towel lined plate to drain. While the zucchini fritters are still hot, season with salt.
- Serve with your favorite dipping sauce, if you want!
📝 Frequently asked questions, answers and tips:
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 jalapeno pepper.
Substitute keto-friendly flour for the all-purpose flour.
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.
I like to reheat fritters in the air fryer! Air frying for 3 minutes on the highest setting makes them crispy and warmed through.
1. Fried Goat Cheese
Zucchini Fritters
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 1 medium Zucchini (grated)
- ½ teaspoon Salt
- ⅔ cup Flour
- 1 teaspoon Baking powder
- 1 Tablespoon Chives
- ½ teaspoon Garlic powder
- ¼ teaspoon Pepper
- ½ cup Milk
- ¼ cup parmesan cheese (grated)
- 1 Egg
- Oil for frying
Instructions
- Wash and grate the zucchini.
- 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 Salt, 1 medium Zucchini
- Combine the dry ingredients to include flour, baking powder, chives, garlic powder and pepper.⅔ cup Flour, 1 teaspoon Baking powder, 1 Tablespoon Chives, ½ teaspoon Garlic powder, ¼ teaspoon Pepper
- In a medium sized bowl add the squeezed shredded zucchini, the flour mixture, the egg, cheese and the milk.½ cup Milk, ¼ cup parmesan cheese, 1 Egg
- Stir to combine.
- In a cast iron or heavy bottom pan heat ½ inch of fry oil to 350 degrees.
- 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.
- Fry for 2 minutes, or until the edges turn golden brown and carefully turn each fritter.
- Once flipped fry the fritters for an additional 1-2 minutes.
- Remove the crispy fritters to a paper towel lined plate to drain. While the fritters are still hot, season with salt.
- Serve with your favorite dipping sauce, if you want!
Notes
- 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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
Natalie
This is such a nice summer side. I bet my kids will love this. I'm excited to make this and give it a try. Thanks!