These zucchini fritters remind me a lot of the quick and easy Amish zucchini sandwiches my mom fried up for us as kids. This version is a bit more “glorified” and involves a bit more ingredients, but I still found them really simple to make. In the middle of the summer, I am always wondering what to do with my surplus of zucchini. They thrive in my little garden and often reach the size of my forearm if I let them go long enough. I was happy to find that my kids and husband love these fritters, so this will definitely be making it onto my summer zucchini list!
If you are also in need of some fun zucchini recipes, scroll below the recipe card for a list of my zucchini favorites.
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Easy and Crispy Zucchini Fritters
Ingredients
- 2 pounds zucchini (around 8 cups shredded)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated parmesan
- 1 teaspoon salt
- 1/4 teaspoon pepper salt and pepper can be added as desired
- 1/4 cup shredded onion
- 1 tablespoon diced chives optional
- 1 teaspoon garlic powder
Instructions
- Shred the zucchini, then place into a cheesecloth and squeeze really well to remove as much moisture as possible. If time permits, you can toss the shredded zucchini with half of the salt and allow it to sit in the cheese cloth for 10 minutes before squeezing. This will remove some of the excess moisture as well.
- Combine the squeezed zucchini with the remaining ingredients in a medium sized mixing bowl until the mixture resembles a batter.
- In a large non-stick skillet, add enough oil to easily cover the bottom of the pan. Allow the oil to heat for several minutes, then working in batches, drop the zucchini batter by tablespoonful into the hot oil. *See note. Fry for several minutes per side until they are a nice deep brown color and crispy.
- Transfer the fried fritters onto a plate fitted with paper towels to soak up the excess grease and allow to cool slightly. Serve with sour cream, ketchup or dipping sauce of your choice. Enjoy!
Notes
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More of our favorite recipes for using up zucchini:
- Chocolate Zucchini Muffins
- Jalapeno Popper Zucchini Boats
- Chocolate Zucchini Whoopie Pies
- Amish Zucchini Bread
- Zucchini Bread with Pineapple
- Lobster Stuffed Zucchini Boats
- Sausage Fried Rice with Zucchini
- Amish Zucchini and Stuffing Casserole
Ingredients needed for these zucchini fritters: eggs, flour, salt and pepper, chives (optional), shredded zucchini, garlic powder, grated parmesan cheese and shredded or minced onion.
Can I leave out the onion or garlic?
Yes, you can. These zucchini fritters are very versatile, and you can add or omit any ingredients you want, except for the three main ingredients: zucchini, flour and eggs which create the base for the fritters. You can also add your favorite seasonings to the fritters. Occasionally I will add Old Bay seasoning and Season all.
Step 1: Shred the zucchini and place into a cheesecloth. For best results, toss the zucchini with 1/2 of the salt and allow it to set for 10 minutes to loosen up some of the excess moisture. Squeeze water from the shredded zucchini to remove as much moisture as possible. Note* Sadly my cheesecloth tore last week as I was draining the zucchini. Thankfully a clean handkerchief works just as well!
Step 2: Combine the shredded zucchini with the remaining ingredients in a medium sized bowl, stirring just until a moist batter is formed. You can allow the oil to heat in the skillet while doing this step.
Step 3: Working in batches, drop the batter into hot oil by teaspoon or tablespoonfuls, then allow to fry for several minutes per side until they are a deep brown color and crisp on the edges.
How many fritters can be done in a batch?
It depends on the size of your fritters, but I used a 12-inch non-stick skillet and did 4 fritters per batch to allow them plenty of space to crisp up and to also make it easier to flip them. To flip the fritters, I found it worked better to tilt the pan a bit to drain some of the extra hot oil away from the fritter to avoid splattering.
Step 4: Transfer the fried zucchini onto a plate covered with paper towels to soak up the excess oil. Allow to cool slightly, then serve with your favorite dipping sauces and enjoy!
Storage for these zucchini fritters:
We prefer to eat these fritters while fresh, but they can be reheated the next day in an air fryer or in the oven on the warm setting. You can also toss them back into a skillet to crisp them back up if you prefer. I do not recommend freezing the fritters as they will most likely become too soggy.
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