This is a simple yet flavorful zucchini fritters recipe with an easy prep and quick cooking time. These fried zucchini fritters are best enjoyed warm with a dip!
This post contains useful tips and FAQ’s as well as serving suggestions and more easy zucchini recipes for you to try.
How to make zucchini fritters with parmesan
You could divide the prep into 3 main steps. First, peel (optional) and shred the zucchini, and get rid of the excess liquid.
Next, mix it with egg, flour, seasoning and herbs. You can do this in a bowl/pot/saucepan ...
Finally, shallow-fry in oil until golden brown.
The whole process is very easy and does take only a few minutes. If you double the batch, then you might need to add some extra time, but when using a griddle instead of a skillet/pan you should save time as you will be able to fit quite a lot on.
How to make zucchini fritters crispy?
Shallow-frying will make them crispy, but please note that they will quickly soften when sitting on a plate for a few minutes.
Also note that the water content in zucchinis can vary. Fresh ones contain more water while the old ones can be pretty dry. If you feel, your zucchini batter is too runny, add a little bit more flour.
Serving suggestions
As an appetizer or snack – serve them with sour cream or a dip of your choice or try my garlic dip – it’s my go-to dip for anything really.
As a main – you could serve them with mashed potatoes (that’s what my mom would do when we were kids).
I would occasionally eat these zucchini patties with artisan bread and a generous dollop of my favorite dip as a snack.
How many calories in zucchini fritters?
There are about 45 calories in one zucchini fritter. Please take this number as a guide only. In reality, the calorie count per fritter should be lower as you will be using the oil for frying only which means you will have at least a third of it as a leftover.
More appetizer recipes with zucchini:
And, if you have a ton of zucchini on hand, you might like to try zucchini lasagna!
Zucchini Fritters
Ingredients
- 1 zucchini (peeled and shredded, see note 1)
- 1 egg (large)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- ⅛ cup parmesan (20 grams)
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon dry onion flakes
- ¼ cup oil (for frying)
Instructions
- With your hands, squeeze out as much liquid as you can from the shredded zucchini. Transfer it to a mixing bowl. Add egg, flour, garlic powder, thyme, parmesan, pepper, salt and onion flakes. Mix until everything is well combined.
- In a skillet/frying pan, heat the oil. Use a small cookie dough scoop to scoop out the batter and put it in the oil. Flatten it with the back of the scoop (or spoon/spatula).
- Cook until the bottom is golden brown, about 2 minutes. Flip over and cook for a further 1-2 minutes or until the bottom is nice golden brown.
- Transfer onto a plate lined with a paper kitchen towel to get rid of the excess oil.
Notes
- You don’t have to peel the zucchini, if you don’t want to. You will need 1 pound of zucchini (450 grams) or slightly less. If you use more, your batter may turn out too liquidy.
- Not good for the oven – dried out after 15 minutes. A crust formed. I turned them halfway through.
- Perfect for frying with little oil.
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