Description

These crispy and easy zucchini fritters are a delightful way to enjoy fresh zucchini. Made with simple ingredients including grated zucchini, eggs, gluten-free flour, and fragrant herbs, they are pan-fried to golden perfection. Perfect as an appetizer, side dish, or light meal, these fritters are quick to prepare and naturally gluten-free when using gluten-free flour. Serve warm with your favorite dipping sauce for a deliciously savory treat.

Ingredients

Scale

Main Ingredients

2 medium zucchinis (about 2 cups grated)
1 teaspoon salt
1 large egg
¼ cup gluten-free flour (for a GF option)
2 tablespoons grated Parmesan cheese (optional)
2 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon paprika or chili powder (optional)
2 tablespoons chopped fresh parsley or dill
3 tablespoons olive oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Zucchini: Wash the zucchinis and cut off the ends. Grate them using a box grater or food processor, then place the grated zucchini in a colander.
Drain Moisture: Sprinkle 1 teaspoon of salt over the grated zucchini and let it sit for 10–15 minutes to draw out excess moisture.
Remove Liquid: Using your hands or a clean kitchen towel, squeeze the zucchini firmly to remove as much liquid as possible. This is crucial to achieve crispy fritters.
Mix Batter: In a mixing bowl, whisk together 1 large egg, ¼ cup gluten-free flour, 2 tablespoons grated Parmesan cheese (if using), minced garlic, black pepper, and paprika until smooth. Add the squeezed zucchini and chopped parsley, then stir until well combined.
Form Patties: Scoop about 2 tablespoons of the batter at a time and shape into small patties of even thickness. Place the patties on a plate to prepare for frying.
Cook Fritters: Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the patties in batches, cooking each side for 3–4 minutes until golden brown and crispy. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.
Serve: Serve the zucchini fritters warm with your favorite dipping sauce such as sour cream or tzatziki. Garnish with extra chopped parsley for a fresh finish.

Notes

Be sure to squeeze out as much water as possible from the zucchini to ensure the fritters turn out crispy rather than soggy.
For a dairy-free version, omit the Parmesan cheese.
Use gluten-free flour to make this recipe suitable for gluten intolerant individuals.
The paprika or chili powder adds a subtle kick, but can be omitted or adjusted to taste.
Serve the fritters immediately for best texture; they tend to soften if left to sit.