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Zucchini Fritters

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Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 8-10 fritters 1x
  • Category: Side
  • Diet: Vegetarian

Zucchini fritters are always a crowd-pleaser, whether you serve them as an appetizer, a side or even as a main. Prepared with grated zucchini, they’re vegetarian, with a texture that is irresistibly crispy on the outside and tender on the inside.

Ingredients

Scale
  • 2 cups (400g) grated zucchini*
  • 2 cloves garlic, minced
  • 3 Tablespoons grated parmesan
  • ¼ teaspoon paprika (optional)
  • Salt and freshly ground pepper
  • 1 medium egg
  • ¼ cup (60g) all-purpose flour
  • 3 Tablespoons olive oil, for frying

Instructions

  1. Grate the zucchini using a box grater or the shredder attachment from a food processor. Lightly squeeze the zucchini with paper towels to drain the excess of water (this step is crucial for achieving crispy fritters).
  2. In a large mixing bowl, combine the grated zucchini with garlic, parmesan cheese, the egg, lemon zest, salt, paprika if using, and black pepper. Add flour and stir until the batter is thick and well-combined. If the mixture seems too wet, add a bit more flour.
  3. Heat olive oil to large skillet placed over medium heat. Once the oil is hot, scoop about 2 to 3 Tablespoons of batter for each fritter into the pan, spacing them apart. Cook the zucchini fritters for 2-3 minutes on each side or until they are golden brown and crispy.
  4. Transfer to a paper towel-lined plate while cooking the other fritters. Repeat the scooping and cooking process with the remaining zucchini mixture. Serve the zucchini fritters with sour cream, sliced scallions and lemon zest. Serve immediately!

Notes

* 2 cups (400g) grated zucchini is about 2 medium zucchini.

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