Easy Zucchini Fritters

These easy zucchini fritters are a perfect blend of crispy, golden edges and soft centers. Quick and easy to make, these fritters are packed with flavor and perfect for a light snack or a tasty side dish.

Did your garden give you too much end of summer zucchini? These zucchini fritters are my go-to way to use up extra zucchini, and they are delicious.

If you need even more zucchini recipes, try our pumpkin zucchini bread, chocolate banana zucchini bread, or savory cheddar zucchini bread recipes as well, they all freeze well so your hard-earned zucchini doesn’t go to waste!

Why I love this recipe

• It’s a great way to use up extra zucchini from my garden.
• Fritters are a tasty way to get your veggies in, even the kids will love them.
• They are versatile – I can serve them as an appetizer, side dish, or main course.

Ingredients

• zucchini
• sea salt
• eggs
• garlic
• dried chives
• cayenne
• all-purpose flour
• baking powder
• black pepper

Step by step

1. Wash and trim zucchini. Grate it with the large holes of a box grater into a medium-sized bowl.
2. Sprinkle the grated zucchini with sea salt and let it sit for about 10 minutes to draw out excess moisture.
3. While the zucchini drains, whisk together the flour, baking powder, salt, and black pepper in a separate bowl.
4. After 10 minutes, squeeze out as much water as possible from the zucchini using your hands or a paper towel in a colander or with cheesecloth. Blot the zucchini dry with a paper towel.
5. In a large bowl, whisk the eggs, minced garlic, dried chives, and a pinch of cayenne pepper.

1. Add the drained zucchini and the flour mixture to the egg mixture. Stir until everything is well combined.
2. Heat 3-4 tbsp of olive oil on medium-high heat for 2-3 minutes. Once hot, drop spoonfuls of the zucchini mixture into the hot skillet, being careful not to overcrowd the pan.
3. Cook each fritter for 3 – 5 minutes per side or until they are golden brown and crispy.
4. Serve hot.

Variations

Try to add some grated Parmesan cheese or finely chopped fresh herbs like parsley or dill to the batter.

You can also swap out the flour for a gluten-free alternative or add some shredded carrots for extra color and sweetness. For a spicy twist, toss in some finely diced jalapeños or a dash of hot sauce.

Serving suggestions

I like to serve these fritters with a dollop of tangy sour cream or Greek yogurt and chopped chives or green onions, but you can also try tzatziki sauce, Zax sauce, or remoulade sauce or simply enjoy them on their own.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also store fritters in the freezer for up to 3 months, then thaw overnight in the refrigerator.

Reheat the fritters in a skillet over medium heat until they’re warmed through and crispy. You can also pop them in the oven at 350°F for about 10 minutes to bring back some of that original crunch. Avoid reheating in the microwave when possible to avoid soggy patties.

If you try this recipe please comment and rate it below, I love hearing from you!