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Zucchini Fritters - the easiest and most delicious zucchini fritters recipe you'll find online. Crispy and loaded with zucchini, so good!
I love zucchini and I have wanted to make zucchini fritters for a while.
I am glad that I finally did as they are so delicious and crispy.
Every bite reveals the perfectly cooked zucchini strips which still retain a nice crunch, and the Thai sweet chili sauce completes the flavor.
My zucchini fritters recipe is different from others.
Firstly, I do not recommend grating the zucchini because grating kills the perfect and crunchy texture of the zucchini, rending them into a mushy, watery mess.
Secondly, there is no need to squeeze the water contents out of the zucchini because that’s the best part of zucchini.
Thirdly, my zucchini fritters come in different shapes and forms, unlike the flattened versions.
Everyone of them is different but they are puffy and crunchy.
All in all though, I absolutely enjoy these fritters.
They are so easy to make and the end results are absolutely delightful and mouthwatering.
They are great as an appetizer.
Trust me, pick up some zucchinis before summer is over and try my recipe.
You will thank me for them!
How To Make Zucchini Fritters
Cut off the top of the zucchini, then slice it into thin matchsticks—kind of like skinny fries. Try not to grate it, though. Grated zucchini makes the fritters too soft and kinda soggy. You want that nice crisp texture, and the matchstick cut really helps with that!
Pour some oil into a big frying pan and get it heating over medium-high. You’ll know it’s ready when it looks nice and shimmery—like it’s got a little sparkle going on.
Grab a big bowl and toss in your zucchini, flour, egg, milk, cheese, baking powder, salt, and pepper. Give it a good stir until everything’s mixed and you’ve got a chunky batter. It shouldn’t be wet or runny—just enough to hold together when you scoop it. If it’s too watery, it won’t fry up nice and crispy.
Take a spoon and scoop up some of that zucchini mixture, then carefully drop it into the hot oil. Fry them in batches, making sure to flip them when they’re golden on one side. You want both sides crispy and golden, with the inside cooked through. Once they’re done, grab a strainer and pull them out, letting the oil drip off. Pop them onto a plate lined with paper towels to soak up any extra oil. Serve them up hot with some Thai sweet chili sauce for dipping—trust me, it’s the perfect combo!
Frequently Asked Questions
This recipe is only 121 calories per serving.
What To Serve With Zucchini Fritters
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Easy Zucchini Fritters
Ingredients
- oil, for frying
- 8 oz (230g) zucchini, cut into matchstick strips
- 5 tablespoons all-purpose flour
- 1 large egg
- 3 tablespoons milk
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 dashes ground black pepper
- Thai sweet chili sauce
Instructions
- Trim the top of the zucchini and cut it into matchstick strips. Avoid grating the zucchini, as this will result in fritters that are not crispy and lack a good texture.
- Heat the oil in a large frying pan over medium-high heat until shimmering.
- In a large bowl, mix the zucchini, flour, egg, milk, cheese, baking powder, salt, and pepper. Stir until well combined. The mixture should barely hold together and should not be wet or watery.
- Using a spoon, scoop up the zucchini mixture and gently drop it into the hot oil. Fry in batches until both sides are golden brown and the insides are cooked through. Remove the fritters from the oil using a strainer and transfer them to a plate lined with paper towels. Serve hot with Thai sweet chili sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these zucchini fritters. Mine didn’t look as good as yours, (they came out flat, maybe because I didn’t use enough oil) but they still tasted great. Thanks for the great recipe, Bee.
Thanks Toe, I love it that you like my recipe. Please try more recipes on my site!
Made these tonight! They were delicious.
Awesome, I am so glad you like my recipe and thanks for the 5 stars ratings.
I first made these a number of years ago, and have done them several times a year ever since. Cutting the zucchini into matchsticks makes all of the difference. I have a cutting disk for my food processor that does this, and I’ve seen a mandolin blade that will do it, too. In any case, any mandolin will make the first slices, pretty much halving the prep work. I do squeeze out the moisture with a towel after cutting. You can make potato fritters the same way. My family loves these crispy little bites!!!
Janet, thanks for your recommendation, I will have to try matchsticks. :)
Just made these and they are so good! Definitely making these more often! So easy too!
Awesome! :)
Hi – can you use an air fryer for these fritters?
You can try.
I have a question about this recipe. I don’t want to use cheese in this recipe as you have mentioned because I don’t like cheese. is there any alternative ingredient that can be used in place of cheese.
Well, you can skip it.
I have a question about this recipe. I don’t want to use cheese in this recipe as you have mentioned because I don’t like cheese. is there any alternative ingredient that can be used in place of cheese.
Can I sub cheddar cheese for the Parmesan?
Yes you can!
I can’t stop making these. Highly addictive, so easy to make and incredible tasting.
Hi Debra, thanks for trying my recipe. Please try more recipes on my site.
Ben malzeme ne koydunuz anlamadim.
How much oil do you put in the pan?
To fry you need at least 2 inches of oil.
Try these tonight with a trazliki sauce I think… thanks