# Crispy Zucchini Fritters

Crispy Zucchini Fritters — a easy recipe with 5 main ingredients, ready in about 30 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 30 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** lunch, quick, vegetarian
- **Source:** https://savingrecipes.com/recipes/zucchini-fritters

## 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

1. Grate and salt zucchini; squeeze very dry in a towel.
2. Mix with eggs, flour, parmesan, and scallions.
3. 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.


_Photo: Nicole Bratt from Seattle, WA, USA — CC BY-SA 2.0 (https://commons.wikimedia.org/wiki/File:Zucchini_%26_feta_fritters_(7804257920).jpg)_