Save
Crispy zucchini fritters have been a go-to snack and quick lunch in my kitchen every summer. With just a few simple staples and fresh shredded zucchini, these little patties turn basic ingredients into something golden and snackable. I make these to use up garden zucchini, and they always disappear at the table faster than I expect.
Every time I make these, someone asks for the recipe. My family especially loves these fritters on weekends when we want something light and fresh for lunch.
Ingredients
- Shredded zucchini: Provides moisture and gentle flavor—look for small to medium zucchini for fewer seeds and sweeter taste.
- Panko breadcrumbs: Helps the fritters hold together and gives a subtle crunch; choose ones that are light and airy for best texture.
- Eggs: Bind everything so the patties do not fall apart when you flip them.
- Freshly grated Parmesan cheese: Delivers nutty savoriness; grate from a wedge for best flavor.
- Mozzarella cheese: Melts for gooey bite—always shred yourself for creaminess.
- Minced garlic: Brightens the fritters with robust punch.
- Vegetable oil: Needed for even pan-frying without overpowering the other flavors.
- Salt and cracked black pepper: Enhances the zucchini and cheese blend.
Instructions
- Prep the Zucchini:
- Grate zucchini using the largest side of your box grater. Wrap the shreds in cheesecloth or a clean lint-free towel. Squeeze with both hands until almost all the water comes out. This prevents soggy fritters and helps everything stick together.
- Mix the Ingredients:
- Add the squeezed zucchini to a large bowl. Toss in breadcrumbs, cracked eggs, both cheeses, garlic, salt, and pepper. Stir until the mixture is thoroughly combined and you see flecks of cheese and green in every scoop.
- Shape the Patties:
- Spoon out a portion, about two tablespoons for each fritter. Gently press and shape between your hands to form flattened rounds. The mixture should feel slightly damp but not sticky or soupy.
- Pan Fry Until Golden:
- Warm your pan over medium heat. Pour in half the oil and let it shimmer. Place the fritters into the pan with a little space between each. Cook about five minutes on the first side so a crust forms, then flip carefully and let the other side crisp and turn golden. Repeat with the remaining mixture, adding more oil as needed.
- Serve and Garnish:
- Lay out the hot fritters on a plate. Spoon a dollop of thick Greek yogurt or a touch of sour cream over each one. Sprinkle with fresh herbs and extra black pepper for a pop of flavor.
Parmesan cheese is my secret ingredient here. I love how it creates crispy, savory edges as the fritters fry and gives off a nutty aroma that fills the kitchen. My little one always steals the first fritter right out of the pan when she catches that smell.
Storage and Leftover Tips
Keep extra fritters in an airtight container in the fridge and they will stay fresh for a couple days. Reheat them in a dry skillet over medium-low heat until warmed through. They even hold up well in a lunchbox, staying tasty and tender for several hours. If you want to freeze them, arrange in a single layer, freeze until solid, then stack in a freezer bag. Warm directly from frozen in a skillet for best results.
Easy Ingredient Swaps
No Panko You can use regular breadcrumbs or even crushed rice crackers for more crunch. Instead of mozzarella, a handful of shredded cheddar or fontina works well and boosts flavor. Switch out garlic for thinly sliced green onions or even shallots if you want a milder taste.
Perfect Ways to Serve This
Pile these fritters next to a big salad for a balanced lunch. Top them with poached eggs for a brunch-worthy dish. Serve as a snack alongside fresh tomato slices for a tasty summer appetizer. Try sprinkling on chili flakes for a little heat or drizzle with a spoonful of herby pesto for extra freshness.
If you try these fritters, get creative and share your own favorite flavor twist. You might find they become as much a staple in your kitchen as they have in mine.
Recipe Q&A
- → How do I keep zucchini fritters from becoming soggy?
Ensure the shredded zucchini is thoroughly squeezed to remove as much moisture as possible. Excess water leads to mushy cakes.
- → Can I use regular breadcrumbs instead of Panko?
Yes, regular breadcrumbs can be used, though Panko provides a crispier texture for the fritters.
- → What is the best way to serve these fritters?
Serve them warm, topped with Greek yogurt or sour cream, and garnish with chopped herbs and cracked pepper.
- → Can I make these fritters ahead of time?
Yes, prepare and refrigerate cooked fritters, then reheat in the oven or skillet before serving for optimal crispiness.
- → Is it possible to bake instead of pan-frying?
You can bake on a lined sheet at 400°F, turning once for even browning, though they may be a bit less crispy.