Easy to make zucchini fritters that are fried until golden and crispy. These puffy zucchini fritters are delicious with sour cream or on a sandwich! Only 180 calories per serving making them a healthy recipe to try!
Puffy Zucchini Fritters
You need to try these puffy zucchini fritters that are so delicious, made fresh with your Summer harvest zucchini! We love Zucchini Corn Fritters, but I wanted to make fritters where zucchini was the only star – so these were made (and immediately eaten!).
These fritters possess a light and airy texture, thanks to the magic that happens when the zucchini releases its natural moisture during cooking. The grated zucchini blends with the other ingredients, creating a batter that puffs up beautifully as it fries. The fritters develop a golden-brown crust on the outside, providing a satisfying crunch that gives way to a tender and soft interior.
Whether enjoyed as dinner, lunch or a snack, these puffy zucchini fritters are a delightful way to savor the abundance of summer produce.
This recipe calls for 1 and a half pound zucchini which equals about 2 large zucchini. It’s a great recipe to use up your garden zucchini!
- Zucchini is the star ingredient of these fritters. If you’re a gardener, you are probably growing them! If you have a neighbor who is a gardener, they are probably leaving zucchini on your doorstep!
- Salt is used to season the zucchini and help draw out the moisture during the draining process.
- Baking powder is a leavening agent that helps the fritters rise slightly and makes them puffy.
- Flour and egg act as a binding agent, holding the fritters together and preventing them from falling apart during frying.
- Parmesan cheese adds a rich, savory flavor to the fritters. It also helps with binding and adds a slightly crispy texture.
- Garlic adds a fragrant and savory flavor to the fritters. It complements the zucchini and other ingredients, adding depth to the overall taste. Love garlic? Feel free to add an additional clove!
How to Drain Zucchini
Zucchinis contain 95% water so it’s important to drain the water out of shredded zucchini or you will end up with soggy fritters. I suggest draining it with a colander, and then additionally with a cheesecloth or towel.
Place a large colander in the sink and transfer the grated zucchini into it. Sprinkle salt over the zucchini to draw out moisture and mix it well. Allow the zucchini to sit in the colander for about 10 to 15 minutes, giving time for the salt to work and the excess moisture to be released. After the resting time, press down on the zucchini with your hands or a spoon to squeeze out the water.
Transfer the grated zucchini onto the cheesecloth (or clean towel). Gather the corners or edges of the cloth to create a pouch, enclosing the zucchini within it. Holding the gathered edges, squeeze and twist the cloth to apply pressure and extract the excess liquid from the zucchini. Continue squeezing until no more liquid comes out.
How to Make Zucchini Fritters
Place the grated zucchini in a colander and sprinkle it with salt. Allow it to drain in the sink for 10 minutes. Press down on the zucchini to release any excess water, squeezing it to remove as much moisture as possible.
Don’t skip this step: Grating and draining the zucchini helps remove excess moisture, preventing the fritters from becoming soggy.
In a large bowl, combine flour, Parmesan cheese, onion powder, baking powder, egg, and minced garlic. Mix well. Add the drained zucchini to the mixture and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Take spoonfuls of the zucchini mixture and carefully drop them into the hot skillet, working in batches. Fry the fritters until they become golden brown, approximately 2-3 minutes per side.
Serve the fritters warm. They are delicious with a dollop of sour cream, maple syrup drizzled on top or on a sandwich. Enjoy!
Can I bake fritters instead?
Sure you can make baked zucchini fritters if you’d like. Place them on a baking sheet and bake for around 15-20 minutes at 400 degrees F, flipping them half way.
Make Cheesy Fritters
Want to make these zucchini fritters cheesy? Instead of 1/4 cup parmesan cheese, use 1/2 cup shredded cheddar cheese! You will LOVE them!
Can I make these gluten free?
To make gluten-free fritters, you can replace the all-purpose flour with a gluten-free flour, buckwheat flour or chickpea flour.
How to Store
Store zucchini fritters in an airtight container in the refrigerator for 2-3 days. It’s important to let them cool down to room temperature before storing them.
You can reheat them by lightly frying in a skillet over medium heat until heated through, or in the microwave.
Can you freeze?
If you want to store the fritters for a longer duration, freezing is the best option. They can be stored in the freezer for up to 2-3 months. However, keep in mind that freezing might slightly alter the texture of the fritters.
Thaw the fritters in the refrigerator overnight, or defrost in the microwave. Once thawed, you can reheat them in a skillet or oven until warmed and crispy.
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- 1 1/2 pound zucchini, grated (equals 2 large zucchini)
- 1 teaspoon salt
- 1/3 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1 egg
- 2 cloves garlic minced
- salt & pepper to taste
- 2 tablespoons olive oil
- Begin by grating the zucchini and placing it in a large colander. Sprinkle salt over the grated zucchini and position the colander in the sink. Allow it to drain for 10 minutes. To remove excess water, gently press down on the zucchini with your hand and squeeze it to extract as much moisture as possible. You can also put zucchini in a cheesecloth, squeezing it to remove extra water.
- In a large bowl, combine flour, Parmesan cheese, onion powder, baking powder, egg, and minced garlic. Stir the ingredients together until thoroughly mixed. Add the drained zucchini to the mixture, along with salt & pepper and stir.
- Heat olive oil in a large skillet over medium-high heat.
- Working in batches, add tablespoons of zucchini mixture into the preheated skillet. Fry the fritters until they are lightly browned, which typically takes around 2-3 minutes per side.
- Once the fritters are cooked, serve them warm with sour cream, maple syrup or your favorite dipping sauce.