These scrumptious Zucchini Fritters are delightfully crunchy on the outside and deliciously soft and savory on the inside. They’re super easy to make and can be enjoyed as a tasty snack, appetizer, or side dish.
Easy Zucchini Fritters Recipe
Zucchini is a versatile vegetable that can be used in various dishes, including crispy fritters! These zucchini fritters are an absolutely delicious and easy-to-make appetizer or side dish that will win over even your pickiest of eaters. They’re crispy on the outside, tender and flavorful on the inside, and packed with nutrients from fresh summer zucchini.
If you have a hard time getting your little ones to eat their veggies, these fritters will come to the rescue. They’re topped with a simple herby sour cream sauce that adds a wonderful balance to the other flavors and textures. But you can also serve them with any of their favorite dipping sauces, like this Copycat Chick-fil-A Sauce or this easy homemade Marinara Sauce. You can even serve them with a little Ranch dressing or some ketchup … I won’t tell!
Be sure to try our zucchini pasta!
Why We Love This Recipe
- Easy recipe that only take minutes to prepare- This great recipe for veggie fritters only takes a handful of basic ingredients and a few easy steps.
- Delicious recipe that everyone loves- These fritters are such a tasty side dish or appetizer that even have your kids asking for seconds.
- Great way to use up summer harvest- If you grow zucchini, this recipe is just another wonderful way to put them to good use.
Recommended Tools
- Cheese grater or vegetable grater
- Large mixing bowl
- Zester or microplane
- Large skillet
- Spatula
- Paper towels or wire rack
- Serving plate
Ingredients
- Zucchini- For best result pick medium-sized fresh zucchini that are firm. Huge zucchini has more seeds and less flesh, which can make the fritters mushy.
- Spring onions– Also known as scallions, green onions or chives. They add a nice flavor and color to the fritters.
- Eggs– Help create a moist and tender center.
- Lemon- This really brightens up the flavors of the fritters and adds a pop of tangy freshness.
- Rice flour- Acts as a binding agent to hold the fritters together.
- Salt and black pepper-Used to season the fritters.
- Vegetable oil-We used canola, but you can use mild flavored, high smoke point oil.
- Sour cream: Adds a wonderful tangy and creamy topping to the fritters. You can use vegan sour cream if you prefer.
How to Make Fried Zucchini Fritters Crispy
Step One: Prepare Zucchini
- Grate the zucchini using the larger holes of a box grater. Place the grated zucchini in a colander over a bowl, and sprinkle with a pinch of salt.
- Toss the zucchini to evenly coat with salt, and let it sit for 10 minutes to allow excess moisture to drain.
- Then, using a clean kitchen tea towel or a colander and fork, squeeze out as much water as possible from the zucchini.
Step Two: Whisk Eggs
- In a large bowl, whisk the eggs with salt and black pepper until well beaten.
Step Three: Combine Egg and Zucchini
- Add the shredded zucchini and sliced green onion to the egg mixture. Stir to combine.
Step Four: Add the Flour
- Add the rice flour to the mixture and stir until the mixture is well combined.
Step Five: Fry the Fritters
- Heat a non-stick pan over medium-high heat. Add a teaspoon of vegetable oil to the pan and let it heat up.
- Use a spoon to scoop the mixture and drop it onto the pan. Use the back of the spoon to flatten the mixture into a round shape.
- Pan fry until golden brown on the bottom, about 2-3 minutes. Use a spatula to flip the fritters and cook until golden brown on the other side, about 2-3 minutes more.
- Repeat with the remaining mixture, adding more oil to the pan as needed.
- Transfer the cooked fritters to a paper towel-lined plate or a wire rack to drain excess oil.
Step Six: Make the Sour Cream Sauce and Serve
- In a small bowl, mix together the sour cream, chopped chives, and lemon zest.
- Serve you crispy zucchini fritters hot with a dollop of sour cream mixture on top.
Pan Fried Fritter Variations:
- Flour: This gluten-free flour we used but feel free to use all purpose flour, almond flour or chickpea flour.
- Zucchini: You can make these fritters with just zucchini or for a fun twist you can use half yellow summer squash and half zucchini.
- Topping: Instead of sour cream you can use vegan sour cream. Or you can make the dipping sauce with plain Greek yogurt or simply drizzle them with a little ranch dressing. You can also skip the sauce all together and sprinkle the tops of the fritters with feta cheese crumbles.
- Fresh herbs: Experiment with different herbs and spices to customize the flavor of the fritters and the sauce. Fresh dill, fresh basil or parsley are great choices. Add extra flavor with spices, such as cumin or paprika or a pinch of cayenne pepper.
How Long do Zucchini Fritters Last in the Refrigerator
Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days. When you get ready to reheat them, place the fritters on a lined baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through and crispy. You can also reheat the fritters in a toaster oven or in a frying pan over medium heat with a little bit of oil.
Can You Freeze Zucchini Fritters?
The fritters can also be frozen for up to 2 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. To reheat, place the frozen fritters on a baking sheet and bake in a preheated 375°F oven for 15-20 minutes, or until heated through and crispy.
How Do I Make Zucchini Fritters Crispy?
Frying the fritters will make them crispy, but here are a few other tips that will help:
- Make sure you squeeze out as much liquid as possible using a clean kitchen towel. This will help prevent the fritters from being too wet and soggy.
- To get a crispy crust, you want to place them in hot oil. So, use a neutral-flavored oil with a high smoke point, such as canola. Olive oil is not recommended. This will help prevent the oil from burning.
- Don’t overcrowd the pan when frying the fritters. Fry them in small batches if you need to. This helps the fritters to fry evenly and get crispy.
- After frying the fritters, transfer them to a wire rack to cool and drain any excess oil. This will help keep them crispy and prevent greasy or soggy fritters.
More Easy Sides
Zucchini Fritters
Ingredients
- 2 cups zucchini grated
- 1/2 cup spring onions thinly sliced
- 2 eggs
- 1 lemon zested
- 1/2 cup rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons chives chopped
- 1-2 Tablespoons vegetable oil
- sour cream garnish
Instructions
- Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander over a bowl, and sprinkle with a pinch of salt. Toss the zucchini to evenly coat with salt, and let it sit for 10 minutes to allow excess moisture to drain. Then, using a clean kitchen towel or a colander and fork, squeeze out as much liquid as possible from the zucchini.
- In a mixing bowl, whisk the eggs with salt and black pepper until well beaten.
- Add the grated zucchini and sliced spring onions to the egg mixture. Stir to combine.
- Add the rice flour to the mixture and stir until the mixture is well combined.
- Heat a non-stick pan over medium-high heat. Add a teaspoon of vegetable oil to the pan and let it heat up.
- Use a spoon to scoop the mixture and drop it onto the pan. Use the back of the spoon to flatten the mixture into a round shape.
- Cook until golden brown on the bottom, about 2-3 minutes. Use a spatula to flip the fritters and cook until golden brown on the other side, about 2-3 minutes more.
- Repeat with the remaining mixture, adding more oil to the pan as needed. You should be able to make about 8-10 fritters with this recipe.
- Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
- In a small bowl, mix together the vegan sour cream, chopped chives, and lemon zest.
- Serve the zucchini fritters hot with a dollop of the vegan sour cream mixture on top
Nutrition
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