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Crispy Zucchini Fritters

These zucchini fritters are made by shredding fresh zucchini, squeezing out all excess moisture, and mixing it with eggs, flour, and seasonings. The mixture is fried until golden and crispy, resulting in tender insides with a satisfying crackle on the outside. Perfect as a snack or light meal, they showcase a beautiful balance of crunch and tenderness.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini young, firm zucchinis with bright green skin
  • 1 tsp salt for drawing out moisture
  • 1/3 cup all-purpose flour can substitute gluten-free options
  • 1 large egg beaten, acts as binder
  • 1 small onion finely chopped or grated
  • 2 tbsp neutral oil for frying, like sunflower or canola
  • Salt to taste for seasoning
  • Pepper to taste black pepper for seasoning

Equipment

  • Grater
  • Cheesecloth or towel
  • Large mixing bowl
  • Frying pan
  • Spatula
  • Measuring spoons

Method
 

  1. Start by shredding the zucchinis using a grater directly into a large mixing bowl. Sprinkle the salt over the grated zucchini and let sit for 10 minutes to help draw out excess water.
  2. Gather the grated zucchini in a cheesecloth or clean kitchen towel. Squeeze firmly to extract as much moisture as possible—this step is key to crispy fritters. Keep squeezing until the zucchini feels almost dry and no more water drips out.
  3. Transfer the well-drained zucchini back into the bowl. Add the beaten egg, flour, finely chopped onion, a pinch of salt, and pepper. Mix everything together until the batter is evenly combined and holds together when pressed—if it feels too loose, stir in a little more flour.
  4. Heat a frying pan over medium heat and add about 2 tablespoons of neutral oil. When the oil shimmers and a tiny bit of batter sizzles upon contact, you're ready to fry.
  5. Scoop about 2 tablespoons of batter for each fritter and gently flatten it in the pan with the back of a spatula. Fry for 3-4 minutes on each side, until they turn a deep golden brown and develop a crispy exterior. Adjust the heat if they brown too quickly or slowly.
  6. Once golden and crispy, transfer the fritters to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to enhance their crunch.
  7. Serve the zucchini fritters warm, optionally garnished with fresh herbs or a squeeze of lemon for added brightness. Enjoy the crackly exterior with tender, flavorful insides.

Notes

Ensure to squeeze out as much moisture as possible for maximum crispness. You can customize seasonings with herbs or spices to suit your taste.