The BEST Zucchini Fritters Recipe

Crispy zucchini fritters celebrate fresh, grated zucchini with vibrant garlic and savory cheeses. Parmesan and mozzarella mingle perfectly with eggs and flour for a delightful crunch on the outside and tender interior. A simple yet elegant appetizer or side dish, each bite offers irresistible textures and flavors to truly savor.

I love making these BEST Zucchini Fritters cause they are a perfect blend of flavor and crunch. I start off by grating 2 medium zucchini and tossing it with 1/2 teaspoon salt, a pinch more to taste, and 1/4 teaspoon black pepper.

Then I mix in a minced garlic clove, 2 lightly beaten eggs and 1/2 cup all-purpose flour. What really makes these fritters shine is the combination of 1/2 cup grated Parmesan cheese and 1/4 cup shredded Mozzarella cheese that add a savory, cheesy bite.

I pan fry them in about 2-3 tablespoons of olive oil until they get crispy on the outside but remain soft inside. This recipe is ideal for a food day at work, a quick appetizer or even as clean eating finger foods.

It also offers great nutritional value with protein, calcium and vitamins from the zucchini so its a smart and tasty way to fix zucchini cravings.

Why I Like this Recipe

1. I really love how the fritters come out super crispy on the outside but still soft inside which makes every bite fun and satisfying.
2. The mix of Parmesan and Mozzarella gives it a cheesy kick that totally surprises me each time I taste it, even if its not the most fancy recipe.
3. I like that its made with fresh zucchini, so i feel like i’m actually eating something healthy while still indulging in some serious comfort food.
4. Even though the process can get a bit messy and kinda tricky with squeezing out the zucchini water, making these fritters always feels like a cool challenge that ends with a tasty reward.

Ingredients

• Zucchini: high fiber, slightly sweet, keeps fritters moist and adds nutrition.
• Eggs: provide protein, bind the ingredients, and add a rich, fluffy texture.
• Parmesan: offers a salty, sharp flavor plus a hearty protein and calcium punch.
• Olive oil: supplies healthy fats and gives a crisp, golden finish while frying.
• Flour: binds the mixture, giving structure and a subtle carbohydrate boost.
• Mozzarella: a mild, melty cheese that complements sharper Parmesan wonderfully.
• Garlic: infuses a pungent zest, balancing flavors and brightening the dish.
• Black Pepper: adds a hint of heat and sharpness that enlivens every bite.

Ingredient Quantities

• 2 medium zucchini, grated
• 1/2 teaspoon salt, plus a pinch more to taste
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded Mozzarella cheese
• 2-3 tablespoons olive oil for frying

How to Make this

1. Grate the zucchini and put them in a bowl, then add 1/2 teaspoon salt and let it rest about 10 minutes so it can draw out the moisture. Squeeze out the extra water using paper towels.

2. Add the minced garlic, black pepper, and a pinch more salt if you like, then stir them into the zucchini.

3. In a separate bowl, lightly beat the 2 eggs and then mix in the all-purpose flour.

4. Combine the egg mixture with the zucchini, and then fold in the grated Parmesan and shredded Mozzarella cheese.

5. Stir everything thoroughly until its well mixed. The mixture should stick together a bit.

6. Warm 2-3 tablespoons of olive oil in a frying pan over medium heat.

7. Scoop heaping spoonfuls of the mixture into the pan and flatten them slightly with the back of your spoon. Fry them for about 3 minutes on each side until the fritters turn golden brown and crispy on the outside.

8. Once cooked, remove them from the pan and let them rest on paper towels to drain any extra oil before serving. Enjoy!

Equipment Needed

1. Box grater – used for grating the zucchini.
2. Mixing bowls – at least two; one for the zucchini and one for the egg mixture.
3. Measuring spoons and cups – to accurately measure the salt, pepper, flour, and cheeses.
4. Paper towels – for squeezing out the extra water from the zucchini and for draining the fritters after frying.
5. Whisk or fork – to lightly beat the eggs.
6. Spoon – for stirring the ingredients and for scooping the mixture into the frying pan.
7. Frying pan – to fry the fritters over medium heat.
8. Spatula – to flatten the fritters and flip them while frying.
9. Knife – for mincing the garlic before adding it to the bowl.

FAQ

The BEST Zucchini Fritters Recipe Substitutions and Variations

• If you don’t have zucchini around, you could try using grated yellow squash; it might change the color a bit but it’ll still taste great.
• If you’re out of all-purpose flour, whole wheat or oat flour can work pretty well though the texture might be a bit denser.
• If you don’t have Parmesan, Pecorino Romano is a solid swap that gives a similar salty tang to the fritters.
• If you’re low on olive oil, avocado oil or even a light canola oil will do fine for frying.

Pro Tips

1. Make sure you squeeze out all the water from the zucchini really well so the fritters dont end up soggy. Using paper towels or even a clean kitchen towel helps a lot.

2. When you mix everything together, try not to overwork the batter. A little lumps here and there are okay and it helps keep the fritters light and crispy.

3. Dont crowd the pan when frying – give each fritter some space. If they’re too close, they can steam rather than fry and lose that nice golden-brown crispiness.