Zucchini fritters are an incredibly easy appetizer or snack that's loaded with savory flavors and perfect for any occasion! These crispy cakes are a wonderful way to use up any extra zucchini you have in your kitchen or from your garden! Plus, they're a super delicious way to sneak in veggies for the kids!
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Instructions
Place your washed and grated zucchini in a colander with salt and toss them together. Let the zucchini sit and drain for 10 minutes.
After the 10 minutes are up, use your hands to squeeze any excess water out of the zucchini. Then transfer it to the middle of a piece of cheesecloth. Wrap the cheesecloth around your zucchini and drain as much water as possible. Set aside. *You can repeat the salting and draining step to wick as much moisture out of the shredded zucchini as possible.
In a large mixing bowl, mix together the all-purpose flour, Parmesan cheese, beaten egg, and minced garlic. Stir in the zucchini and add salt and pepper (to taste).
Heat olive oil in a large cast iron skillet (or heavy-bottomed frying pan) over medium-high heat on the stove top.
Once the oil is heated and shimmering in appearance, drop in the zucchini mixture a heaping tablespoon at a time. *Be sure to work in batches and not overcrowd your pan. Flatten out the tops of the fritters slightly to make a pancake shape. Cook the fritters for 2 minutes on each side or until the fritters become golden brown.
Serve immediately with your favorite dipping sauce or a dollop of sour cream.
Notes
You can use a trigger-release ice cream scoop to drop in the zucchini fritter batter and create equal portions if you have one.
These fritters are versatile so feel free to add in cumin, smoked paprika, chili powder, or a dash of cayenne if you'd like.
Serve your fritters with a dollop of sour cream or Greek yogurt. I also like to pair them with tzatziki sauce, ranch dressing, or warm marinara sauce!
Note that homegrown zucchini tend to hold in even extra moisture. It's imperative that you drain as much water as you can by using a colander and cheesecloth so that you won't end up with a mushy texture.
To store: Transfer any leftover fritters into an airtight container and store them in the refrigerator for up to 5 days. Alternatively, you can use parchment paper between each fritter and place them in a plastic storage bag. The zucchini can be grated the day before if you'd like to prepare it in advance and save time.
To freeze: Wrap each fritter in plastic wrap and store them in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months.
To reheat: Heat oil in a skillet over medium heat and place your fritters in to cook until they are warmed through to your liking. You can also reheat them on a microwave-safe plate in 30-second increments.