Crispy Zucchini Fritters Recipe

Why Make This Recipe

Crispy Zucchini Fritters are a delicious way to enjoy fresh zucchini. They are perfect as a snack, side dish, or appetizer. These fritters are not only tasty but also a great way to sneak more vegetables into your diet. Plus, they make a fantastic addition to any meal, bringing a vibrant, crunchy element to the table.

How to Make Crispy Zucchini Fritters

Ingredients

• Zucchini: 2 lbs (about 900g), which is typically 4 medium-sized zucchini. The star of the show. Choose firm zucchini with smooth, unblemished skin. Smaller-to-medium-sized ones tend to have fewer seeds and less water content, making them ideal.
• Kosher Salt: 1 ½ teaspoons, divided. This is arguably the most important ingredient after the zucchini itself. We use it first to draw out the excess moisture from the shredded zucchini, which is the non-negotiable key to achieving a crispy, not soggy, fritter.
• All-Purpose Flour: ½ cup. This acts as the primary binder, holding the shredded zucchini and other ingredients together to form a cohesive patty. It also helps create that desirable golden-brown crust during frying.
• Large Eggs: 2, lightly beaten. The eggs are the glue. They provide moisture (the good kind), richness, and the protein structure necessary to bind the fritter batter.
• Baking Powder: ½ teaspoon. This is a secret weapon for lighter, fluffier fritters. It reacts with the heat to give the fritters a little lift, preventing them from becoming too dense.
• Scallions (Green Onions): 4, finely chopped (both white and green parts). Scallions provide a mild, fresh oniony flavor that complements the zucchini beautifully without overpowering it.
• Fresh Dill: ¼ cup, finely chopped. Dill and zucchini are a classic pairing. Its slightly anise-like, fresh flavor brightens up the entire dish and gives it a distinctly Mediterranean feel.
• Crumbled Feta Cheese: ½ cup. This is optional but highly recommended. Feta adds a salty, briny, and creamy element that takes these fritters from great to unforgettable.
• Garlic Powder or 1 Clove Fresh Garlic, Minced: ½ teaspoon. Adds a foundational savory, aromatic depth. Garlic powder distributes more evenly, but freshly minced garlic offers a more potent punch.
• Freshly Ground Black Pepper: ½ teaspoon. For a touch of warmth and spice.
• Neutral Oil for Frying: About ½ cup (such as avocado, canola, or vegetable oil). You need an oil with a high smoke point that won’t burn during pan-frying and won’t impart a strong flavor of its own.
• Plain Greek Yogurt: 1 cup. Use full-fat or 5% for the richest, creamiest texture. Greek yogurt is thicker than regular yogurt, making it a perfect base for a dip that won’t be runny.
• Lemon Juice: 1 tablespoon, freshly squeezed. The acid from the lemon juice cuts through the richness of the yogurt and the fried fritter, adding a necessary burst of brightness.
• Fresh Dill: 1 tablespoon, finely chopped. More dill! It ties the flavor of the dip directly to the fritters.
• Garlic: 1 small clove, minced or grated (or ¼ tsp garlic powder). Adds a gentle kick to the sauce.
• Salt and Black Pepper: To taste. To season the dip and bring all the flavors into balance.

Directions

1. Wash and trim the ends of your zucchini. Using the large holes of a box grater, grate all the zucchini into a large colander placed over a bowl or in the sink.
2. Sprinkle 1 teaspoon of the kosher salt over the grated zucchini. Toss it gently with your hands to distribute the salt evenly. Let the colander sit for 15-20 minutes. You will be amazed at how much water begins to drip out. The salt is working its magic, pulling the excess moisture from the vegetable cells through osmosis. This step is the number one defense against soggy fritters.
3. Now for the main event. Grab a large handful of the salted zucchini and squeeze it as hard as you can over the sink. A surprising amount of green liquid will pour out. Place the squeezed zucchini in a separate large, dry bowl. Repeat with the remaining zucchini until it’s all been squeezed. For maximum efficiency, you can place the zucchini in the center of a clean kitchen towel (cheesecloth or a nut milk bag works wonders here), gather the corners, and twist and squeeze until no more liquid comes out. Your goal is to get the zucchini as dry as humanly possible. The squeezed zucchini should look significantly reduced in volume.
4. In a small bowl, whisk together the ½ cup of all-purpose flour, ½ teaspoon of baking powder, the remaining ½ teaspoon of kosher salt, and the ½ teaspoon of black pepper. This ensures the leavening agent and seasonings are distributed evenly throughout the batter.
5. To the large bowl of dry, squeezed zucchini, add the 2 lightly beaten eggs, the finely chopped scallions, the ¼ cup of fresh dill, the crumbled feta cheese (if using), and the garlic. Mix everything together with a fork or spatula until well combined.
6. Sprinkle the flour mixture over the zucchini mixture. Gently fold it all together until just combined. Be careful not to overmix. The batter should be thick and chunky, not smooth.
7. Pour enough neutral oil into a large, heavy-bottomed skillet (a cast-iron or non-stick pan works well) to create a layer about ¼-inch deep. Heat the oil over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into the pan. If it sizzles vigorously and immediately, the oil is at the perfect temperature. If it sputters violently and smokes, it’s too hot. If it just sinks and bubbles lazily, it’s too cold.
8. Scoop heaping tablespoons of the batter and carefully drop them into the hot oil, leaving at least an inch of space between each one to prevent them from steaming. Use the back of the spoon to gently flatten each mound into a patty about ½-inch thick. Do not overcrowd the pan; work in batches of 3-4 fritters at a time.
9. Fry the fritters for 3-4 minutes per side, until they are a deep golden brown and crispy on the edges. The exact time will depend on your stove and pan. Use a thin spatula to carefully flip them once.
10. As the fritters finish cooking, use a slotted spoon or spatula to transfer them to a wire cooling rack set over a baking sheet. Draining on a wire rack allows air to circulate underneath, keeping the bottom of the fritters just as crispy as the top. Sprinkling them with a tiny pinch of extra salt right out of the fryer enhances their flavor.
11. Repeat the frying process with the remaining batter, adding a little more oil to the pan between batches if needed and allowing it to come back up to temperature.
12. In a small bowl, combine the 1 cup of Greek yogurt, 1 tablespoon of fresh lemon juice, 1 tablespoon of chopped dill, and the minced garlic.
13. Stir everything together until smooth. Season with salt and pepper to your liking. For the best flavor, cover and refrigerate the dip for at least 15 minutes to allow the flavors to meld.

How to Serve Crispy Zucchini Fritters

Serve your crispy zucchini fritters warm with the Greek yogurt dip on the side. These fritters also pair well with fresh salads or can be used as a topping on pita bread. They make a delightful addition to any party or gathering.

How to Store Crispy Zucchini Fritters

If you have leftovers, store the fritters in an airtight container in the refrigerator. They can last for about 3 days. When you are ready to eat them again, reheat them in a skillet or air fryer to restore their crispiness.

Tips to Make Crispy Zucchini Fritters

• Make sure to remove as much moisture from the zucchini as possible. This helps keep the fritters crispy.
• Don’t overcrowd the pan when frying, as this can lower the oil temperature and cause sogginess.
• Adjust the seasoning according to your taste. Feel free to add more herbs or spices!

Variation

You can change up the flavor by adding different herbs, such as parsley or cilantro. For a spicier kick, consider incorporating chopped jalapeños or red pepper flakes.

FAQs

1. Can I bake zucchini fritters instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F (200°C). Place the fritters on a greased baking tray and bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.

2. Are zucchini fritters gluten-free?
You can make gluten-free zucchini fritters by using gluten-free flour or almond flour in place of all-purpose flour.

3. How do I know when zucchini fritters are done frying?
The fritters are done when they are golden brown and crispy on the edges. They should take about 3-4 minutes per side. Use a thin spatula to check before removing them from the oil.