Make the most of a late summer zucchini harvest with this easy fritter recipe. This version is made with parmesan cheese and fresh basil, but it’s very easy to change the flavor profile by using different herbs, cheeses, and dipping sauces.
Tips for making zucchini fritters
This recipe is essentially easy to make, but we have a few guidelines you can follow to be sure that your fritters turn out right every time.
Start with dry zucchini
Zucchini has a very high moisture content, which is why the key to making crispy fritters is to make sure you remove as much of it as possible before mixing the batter. Here’s how:
- Shred the zucchini on the largest holes of a box grater or use the shredding disk of a food processor.
- Spread the shredded zucchini on a clean kitchen towel, sprinkle with salt and let sit for 10 minutes (this helps to draw the moisture out).
- Pull up the sides of the towel, twist, and squeeze the zucchini until no more liquid comes out.
Make a test fritter
Zucchini fritters are similar to pancakes in that they may need a little more flour added to the batter to hold their shape and have the right consistency.
- Start with the minimum amount of flour called for in the recipe and mix the batter.
- Heat some oil in a pan and add about 2 tablespoons of batter. If the fritter spreads to more than three inches in diameter, add another tablespoon of flour to the batter and try again.
Here are a few ways to switch up the flavors in this recipe. Try replacing the parmesan cheese, basil, and marinara dipping sauce with one of the following combinations.
- Crumbled feta cheese, fresh dill, and cucumber-yogurt sauce.
- Crumbled goat cheese, chopped chives, sour cream-garlic sauce.
- Crumbled queso fresco, fresh cilantro, lime crema (sour cream, lime juice, and zest).
More popular zucchini recipes
- Hungarian Summer Squash With Dill
- Savory Pesto Zucchini Bread
- Spicy Tortellini with Zucchini and Tomatoes
- Zucchini Noodles with Shrimp and Dill
Parmesan Zucchini Fritters
- 1-1/4 lbs zucchini, about 3 medium, coarsely shredded
- 1 cup finely grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1/3 to 1/2 cup flour, see recipe notes
- 1 teaspoon salt
- Freshly ground black pepper
- 4 to 6 tablespoons vegetable oil
- 2 tablespoons minced fresh parsley or basil leaves
- Shred the zucchini using the largest holes of a box grater or a shredding disk of a food processor.
- Spread the shredded zucchini on a clean kitchen towel, sprinkle with salt and let sit for 10 minutes to draw some of the moisture out.
- Gather the sides of the towel together, twist, and squeeze until all the liquid has been pressed from the zucchini. Transfer to a mixing bowl.
- Add the Parmesan cheese, eggs, 1/3 cup of the flour, salt and a few grinds of black pepper and combine thoroughly.
- Heat 3 tablespoons of oil in a large pan over medium-high heat and make a test fritter by adding about 2 tablespoons of batter to the hot oil. If the fritter spreads to more than three inches in diameter, add another tablespoon of flour to the batter and try again.
- Once the batter consistency is right, fry the fritters in batches, using about 2 tablespoons of the zucchini mixture for each one. Be sure to leave plenty of room between them for easy turning.
- Fry until golden brown and the edges of the fritters hold together fairly well when you try to flip them over, 2 to 3 minutes per side. You may need to add more oil to the pan after a couple of batches.
- Place finished fritters on several thicknesses of paper towels and gently blot the excess oil.
- Transfer to a baking sheet in a single layer and keep warm in 250°F oven until ready to serve.