Super Easy Zucchini Fritters

These Super Easy Zucchini Fritters are crispy on the outside, tender on the inside, and packed with fresh zucchini flavor. Made with simple pantry ingredients, they're perfect as a quick lunch, appetizer, side dish, or savory snack.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings 8 flitters

Calories 100 kcal

Equipment

Box grater
Large mixing bowl
Colander
Clean kitchen towel or paper towels
* Measuring cups and spoons
Large non-stick skillet
spatula
Paper towel-lined plate

Ingredients

2 medium zucchini grated
1 teaspoon salt
1 large egg
⅓ cup all-purpose flour
2 green onions finely sliced
¼ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons olive oil for frying

Optional Add-Ins

¼ cup grated Parmesan cheese
1 tablespoon chopped fresh dill
1 tablespoon chopped parsley
1 tablespoon chopped chives
Pinch of red pepper flakes

Instructions

Grate the zucchini using the large holes of a box grater.
Toss the grated zucchini with the salt and let it rest in a colander for 10 minutes.
Transfer the zucchini to a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the zucchini, egg, flour, green onions, garlic powder, and black pepper. Stir until just combined. Fold in Parmesan cheese if using.
Heat the olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of batter for each fritter into the skillet and gently flatten with the back of a spoon.
Cook for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate and serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.

Notes

Squeezing out the zucchini is the key to crispy fritters.
Don't overcrowd the skillet; cook in batches if necessary.
Keep the heat at medium to ensure the fritters cook through without burning.
Parmesan cheese adds extra flavor and crispiness but is optional.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.