Quick & Easy Crispy Zucchini Fritters
Ingredients
- 2 medium zucchinis grated
- 1 teaspoon salt to draw out moisture
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 garlic cloves minced
- ¼ teaspoon black pepper
- ½ teaspoon paprika optional
- 2 green onions chopped
- Oil for frying vegetable or olive oil
Instructions
- Grate the zucchini and place it in a bowl with the salt. Let it sit for 10 minutes.
- Squeeze out as much liquid as possible using a clean towel or your hands.
- In a mixing bowl, combine eggs, flour, Parmesan, garlic, black pepper, paprika, and green onions. Stir in the squeezed zucchini until fully incorporated.
- Heat 2–3 tablespoons of oil in a nonstick skillet over medium heat.
- Scoop 2 tablespoons of batter per fritter into the hot pan, flatten slightly.
- Cook 3–4 minutes per side until deep golden and crispy.
- Transfer fritters to a plate lined with paper towels to drain excess oil. Serve warm.
Notes
Remove as much moisture as possible for maximum crispiness.
Cook in batches to avoid overcrowding.
Medium heat prevents burning while keeping fritters crisp.
Add a little extra flour if the batter seems too wet.