Go Back

Crispy Zucchini Fritters Zucchini Recipes

I grate fresh zucchini and I smile because this is easy and calm. I warm a pan and I watch the oil ripple. I drop small scoops and the edges sizzle. The kitchen smells nutty and clean. Each fritter turns crisp and light. We snack while the next batch cooks and we talk about plans for dinner. This fits Zucchini Recipes and it belongs with easy zucchini recipes and healthy zucchini recipes. I use pantry flour and one egg and a handful of herbs. The batter stays thick. The center stays tender. You hear a soft crunch and you get a mild sweet bite. It works when the market overflows and when the fridge looks bare. You asked for a recipe for zucchini and I wrote this so you can cook fast and relax. If you collect recipes for zucchini you will pin this and keep it close. I call it one of my best zucchini recipes and a keeper for weeknights. Bookmark it as your go to recipe zucchini and serve it with yogurt or lemon. Simple food. Good mood.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keywords: best zucchini recipes, crispy zucchini fritters, easy zucchini recipes, healthy zucchini recipes, quick snack, recipe for zucchini, recipe zucchini, recipes for zucchini, zucchini fritters, Zucchini Recipes
Servings: 8 fritters
Author: Linda

Ingredients

  • 2 medium zucchini grated about 2 packed cups
  • 1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons water
  • 1 third cup all purpose flour or almond flour
  • 1 quarter cup grated parmesan or nutritional yeast
  • One half teaspoon fine salt
  • One quarter teaspoon black pepper
  • One half teaspoon garlic powder optional
  • 2 tablespoons chopped scallions or parsley optional
  • Olive oil for pan frying
  • Sour cream Greek yogurt or tzatziki for serving optional

Instructions

  1. Wash and grate the zucchini. Wrap in a clean towel and squeeze out extra moisture. Set aside.
  2. Whisk the egg in a bowl. Add zucchini flour parmesan salt pepper garlic powder and herbs. Stir to make a thick batter. Rest for a few minutes if it looks loose.
  3. Heat a film of olive oil in a skillet over medium heat. Spoon about two tablespoons of batter per fritter and flatten gently.
  4. Cook three to four minutes per side until deep golden and crisp. Work in batches so the pan stays hot.
  5. Move fritters to a wire rack. Serve hot with your favorite dip.