🥒 Crispy Zucchini Fritters
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Ingredients
- 3 zucchini
- 2 eggs
- 1/2 cup parmesan
- Green onions
- Sour cream for serving
- 1/2 cup flour (pantry staple)
- 2 tbsp olive oil (pantry staple)
- Salt & pepper (pantry staple)
Instructions
- Grate and salt zucchini; squeeze very dry in a towel.
- Mix with eggs, flour, parmesan, and scallions.
- Pan-fry spoonfuls until deeply golden; serve with sour cream.
Tips
- Squeeze the grated courgette far harder and longer than feels reasonable. It holds an astonishing amount of water, and this one step decides between crisp fritters and soggy pancakes.
- Salt the courgette and let it sit 10 minutes before squeezing. The salt draws the water out so there's more to remove.
- Don't crowd the pan and don't flip early. Let a proper crust form — 3 to 4 minutes — before turning.
Substitutions
- Zucchini
- Grated carrot, potato (rinse the starch off first), or corn. Potato fritters need more binding.
- Parmesan
- Pecorino, feta (crumbled, and cut the salt elsewhere), or nutritional yeast for dairy-free.
- Flour
- Chickpea flour is excellent here and gluten-free. Cornstarch or a gluten-free blend also work.
- Sour cream
- Tzatziki is the natural partner, or Greek yoghurt with lemon and dill.
Storage & reheating
Keep 3 days refrigerated. Reheat in a hot dry pan or air fryer to bring the crisp back — the microwave makes them limp. Freeze cooked and cooled for 2 months, reheating from frozen at 400°F for 10 minutes.
Common questions
Why are my fritters falling apart?
Too wet, or not enough binder. Squeeze harder and add another spoonful of flour — the mixture should hold its shape on the spoon.
Do I need to peel the courgette?
No. The skin is thin, adds colour, and helps hold the fritters together.
Can I bake them instead?
Yes, 425°F for about 20 minutes on an oiled tray, flipping halfway. Less crisp than frying but far less oil and hands-off.