Melt-In-Your-Mouth Crispy Zucchini Fritters Recipe (Snack, Appetizer, Side Dish) by Jan Mostrom

If you’re not “zucchini-ed” out, I have another zucchini recipe that is very popular at our house. These herb and zucchini fritters may not be as good as fellow 30Second contributor Meredith Schneider's latkes, but they are similar if not as crunchy. Crunchy on the inside and melt-in-your-mouth on the outside, this is one zucchini recipe you probably want to put into that recipe binder.

To make this easy zucchini recipe you will need fresh zucchini (check out the health benefits of zucchini), eggs, Parmesan cheese, fresh basil and/or dill, green onions, lemons for zesting, garlic powder, flour, baking powder and cooking oil to fry them up in. These pan-fried zucchini cakes are crispy on the outside and tender and fluffy on the inside, thanks to the addition of baking powder.

The zucchini fritters are delicious on their own or dipped in ranch or tzatziki. Serve the fritters as an appetizer, snack or side dish with dinner. 

Cuisine: American
Pep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

• 4 medium zucchini, washed and ends trimmed
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil or dill, or a combination, chopped and packed, plus more for serving
• 2 large green onions, finely chopped
• 1 large lemon, zested and cut into wedges
• 1 teaspoon garlic powder
• 1/2 cup all-purpose flour (you can use gluten-free flour)
• 1/2 teaspoon baking powder
• cooking oil. for frying
• tzatziki or ranch dressing, for dipping (optional)

Recipe Notes

• Try this recipe with yellow crookneck squash instead of zucchini.

• For gluten-free fritters, use gluten-free flour.

• I recommended frying these fritters in olive oil or grapeseed oil.

• Store any leftover fritters in an airtight container in the fridge. Reheat in the microwave or in a dry skillet.

Here's how to make it: 

1. Use the large hole side of a box grater to grate the zucchini into a colander or on a plate. Sprinkle zucchini with salt and toss a bit with clean hands and set to the side for 10 minutes to remove excess moisture. Then, press out as much liquid as you can through the colander. Place the zucchini in a few paper towels or in a clean kitchen towel. Squeeze over the sink to remove as much liquid as possible. The more liquid you remove, the more crispy the fritters will be.
   
2. Put the two eggs into a mixing bowl and blend with a fork or whisk.
   
3. Add the zucchini, Parmesan, herbs, green onions, lemon zest, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix with a fork or spoon.
   
   
4. Blend in the flour and baking soda and mix well.
   
   
5. Place a thin layer of cooking oil in a skillet on medium (you’ll want it to cover the bottom of your fritters). While the oil heats, line a large baking sheet with paper towels and set it next to your stovetop. (You can also keep the tray in an oven set on 200 degrees F to keep the batches warm as you continue to the end of the batter.) Use a spoon or 1/4-cup measuring cup to scoop the batter and place it into the oil.
   
6. Cook the fritters for 2 to 3 minutes per side, flipping over when they are brown and crispy. Adjust heat from medium-high to medium as needed to get the desired brownness on your fritters.
   
7. Remove to paper towels, sprinkle with a bit of salt. Continue to cook until all the batter is gone, adding more oil as needed.
   
8. Serve on a platter with dipping sauce and lemon wedges, if desired. Enjoy!
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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