![- 2 medium zucchinis, grated - 1 teaspoon salt - 1 cup all-purpose flour - 1/2 cup grated Parmesan cheese - 2 large eggs - 1/4 cup chopped fresh parsley - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper - Olive oil for frying - Optional: Sour cream or yogurt for serving I love using fresh zucchini for these fritters. Choose firm zucchinis with smooth skin. Look for ones that feel heavy for their size. Fresh zucchinis have a bright color and should not have blemishes. The salt will help draw out excess moisture. This step is key to crisp fritters. The ingredients blend together to create a tasty mix. The grated Parmesan adds a savory kick. Fresh parsley brings a pop of color and flavor. Garlic powder gives a warm, aromatic touch. Feel free to swap in your favorite herbs for a fun twist. For a healthier option, consider using whole wheat flour. This will change the flavor and texture a bit. You can also mix in grated carrots or corn for added sweetness. You can find the full recipe above for more details on how to prepare and cook these delightful fritters. Start by grating the zucchinis using a box grater. Place the grated zucchinis in a bowl and sprinkle them with salt. This step is vital. The salt draws out excess water, which helps keep the fritters crispy. Let them sit for about 10 minutes. After that, take a clean kitchen towel or cheesecloth. Squeeze the zucchini to remove as much moisture as you can. In a large mixing bowl, combine the drained zucchini with the flour, grated Parmesan cheese, eggs, chopped parsley, garlic powder, and black pepper. Mix the ingredients until they are just combined. Do not overmix, as this can make the fritters tough. You want a cohesive mixture that holds together well. Heat about 1/4 inch of olive oil in a large skillet over medium heat until it is hot. Use a tablespoon to scoop out the zucchini mixture. Form small patties by flattening it slightly in your hands. Carefully place the patties in the hot oil. Fry in batches to avoid overcrowding. Cook for 3-4 minutes on each side until they are golden brown and crispy. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any extra oil. Enjoy them warm, and feel free to serve with sour cream or yogurt for added flavor. For the full recipe, refer to the earlier section. To make your zucchini fritters crispy, start by salting the grated zucchini. This helps draw out extra water. Let it sit for about 10 minutes. Once time is up, squeeze the zucchini with a clean towel to get rid of excess moisture. This step is key for crispy fritters. Use enough oil in the pan. A 1/4 inch layer works well. Let the oil heat up before adding the fritters. If the oil is not hot enough, they will absorb too much oil and become soggy. Fry them in small batches to keep the heat steady. You can boost the taste of your fritters easily. Add fresh herbs like chives or dill for a bright flavor. A bit of red pepper flakes can add a nice kick. For a twist, try adding a dash of lemon zest. This will give your fritters a fresh zing. Experiment with different cheeses too. Feta cheese can offer a tangy flavor, while cheddar adds richness. Mix and match to find your favorite combo. If your fritters fall apart, it might be due to too much moisture. Ensure you squeeze all the water from the zucchini. If they are too dry, add a little more egg or a splash of water to the mix. For uneven cooking, ensure your fritters are the same size. Use a spoon to measure and form them. If they are browning too fast, lower the heat a bit. Following these tips will help you create perfect zucchini fritters every time. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can change the flavor by using different herbs and spices. Fresh dill or chives work great. You might also try adding cumin or paprika for a warm kick. Feel free to mix and match until you find what you love. Adding fresh herbs makes your zucchini fritters unique and fresh! While Parmesan is my go-to, other cheeses can add tasty twists. Feta cheese gives a salty bite. Cheddar can bring a rich and creamy flavor. You can even use goat cheese for a tangy touch. Each cheese adds its own character, so experiment to find your favorite. If you need a gluten-free choice, replace all-purpose flour with almond flour or oat flour. Both options work well and keep the fritters light. Ensure that your chosen flour has a fine texture for best results. These swaps make your zucchini fritters easy for everyone to enjoy. For the full recipe, check out the [Full Recipe]. You can store leftover zucchini fritters in an airtight container. Make sure they are cool before sealing. They will stay fresh for about 2-3 days in the fridge. If you notice any moisture, place a paper towel in the container to absorb it. This will help keep your fritters crispy. To reheat, I recommend using an oven or skillet. Preheat your oven to 350°F (175°C). Place the fritters on a baking sheet. Heat them for about 10-15 minutes until warm and crispy again. If using a skillet, add a little olive oil and heat over medium. Cook each side for 2-3 minutes until they are hot. Yes, you can freeze zucchini fritters! After they cool, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the fritters to a freezer bag. They can last for up to 2 months. When ready to eat, thaw in the fridge and reheat as mentioned above. Enjoy your crispy and flavorful delight anytime! For the full recipe, refer to the earlier section. You can pair zucchini fritters with many tasty items. They go well with sour cream. You can also use yogurt as a dip. A fresh salad adds a nice crunch. Try a simple tomato salad or a green salad. These sides balance the fritters' flavor and texture. You can serve them as a snack or a main dish. Yes, you can make these fritters ahead of time. After frying, let them cool completely. Then, store them in an airtight container in the fridge. They will stay fresh for about three days. You can also freeze them for longer storage. Just place them in a freezer bag. When you are ready to eat, reheat them in the oven or a skillet. This keeps them crispy and delicious. You can tell the fritters are done by their color. They should be golden brown on both sides. Use a fork to check the center. It should feel firm and cooked through. If the outside is brown but the inside feels soft, cook them a bit longer. Aim for about 3-4 minutes on each side. Enjoy your crispy zucchini fritters! For the full recipe, check out Zucchini Fritters Delight. You now know how to make tasty zucchini fritters. We covered all the key steps, from choosing fresh zucchinis to frying methods. You can customize your fritters with herbs or different cheeses. Remember to store leftovers well and reheat them to keep them crispy. Enjoy them with sour cream or yogurt for dipping. With these tips and tricks, you’re ready to impress everyone with your cooking skills!](https://foodishtalk.com/wp-content/uploads/2025/06/9fa2d67e-43a4-4442-8998-510ea540c13a.webp)
Ingredients
Method
Prepare Zucchini: Place the grated zucchinis in a bowl and sprinkle with salt. Let them sit for about 10 minutes to release excess moisture.
Remove Water: After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the moisture from the zucchinis. This will help the fritters stay crispy.
Mix Ingredients: In a large mixing bowl, combine the drained zucchini, flour, Parmesan cheese, eggs, chopped parsley, garlic powder, and black pepper. Mix until just combined.
Heat Oil: In a large skillet, heat about 1/4 inch of olive oil over medium heat until hot.
Form Fritters: Using a tablespoon, scoop out the zucchini mixture and flatten it slightly in your hands to form patties. Carefully place them in the hot oil, frying in batches to avoid overcrowding.
Fry Until Golden: Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer cooked fritters to a plate lined with paper towels to absorb any excess oil.
Serve: Serve warm with a dollop of sour cream or yogurt on the side, if desired.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6 fritters