Crispy Zucchini Fritters (Use Up a Summer Glut)
To make crispy zucchini fritters, grate about 500 g of zucchini, toss it with 1 teaspoon of salt, and let it sit 10 minutes. Then squeeze out as much liquid as you can in a clean tea towel — this is the step that decides crispy versus mushy. Mix the dry zucchini with 1 egg, about 60 g flour, green onion, garlic, and herbs, then pan-fry heaped spoonfuls in oil over medium-high heat until golden, about 3 minutes a side. Serve hot with sour cream or tzatziki.
When the zucchini plants hit their stride in late July, one plant can hand you more squash than any household can eat. Fritters are the answer — they turn a pile of grated zucchini into a crisp, savoury plate in half an hour, and everyone eats them.
The one trick: get the water out
Zucchini is roughly 95% water. Skip the draining and you get pale, soggy pancakes that fall apart in the pan. So do this every time:
- Grate the zucchini coarsely.
- Salt it and let it sit 10 minutes — the salt pulls the water to the surface.
- Wring it dry in a clean tea towel, hard. You’ll pull out a shocking amount of liquid. Dry zucchini is what makes fritters crisp and hold together.
Making the fritters
Keep the batter minimal — just enough egg and flour to bind. Too much flour makes them heavy; too little and they won’t hold. The mix should look like wet zucchini that clumps when you press it, not a pourable batter.
Fry in a thin layer of hot oil over medium-high heat. Heaped tablespoons, flattened gently, about 3 minutes a side until deep golden. The biggest mistake after skipping the squeeze is crowding the pan — too many at once cools the oil and they steam. Work in batches and keep the finished ones warm in a low oven.
Ways to change it up
- Cheesy: stir in ½ cup grated cheddar, feta, or parmesan.
- Corn fritters: swap half the zucchini for fresh corn kernels — peak-season perfect.
- Herby: dill and green onion is classic; mint and feta leans Greek; cilantro and cumin leans spiced.
- Gluten-free: chickpea flour works and adds a nutty note.
Serving
Hot, with a cool dip — sour cream, tzatziki, or plain Greek yogurt with lemon and garlic. They also make a great base for a poached or fried egg at brunch, or a light supper with a tomato salad on the side.
Grew more than you can cook this week? These freeze beautifully (see the FAQ) — make a double batch and bank some for a January morning when a taste of summer is exactly what you want.
Frequently asked questions
Why are my zucchini fritters soggy?
Zucchini is about 95% water, so the fritters go mushy if you skip the draining step. Salt the grated zucchini, wait 10 minutes, then wring it hard in a clean tea towel — you'll be surprised how much liquid comes out. Also don't crowd the pan; too many fritters at once drops the oil temperature and they steam instead of crisping.
Can I bake or air-fry them instead of pan-frying?
Yes. To bake, brush both sides with oil and bake at 220 °C on parchment for about 20 minutes, flipping once. To air-fry, cook at 200 °C for about 10 minutes, flipping halfway. Pan-frying gives the crispiest edge, but both work and use less oil.
Can I freeze zucchini fritters?
Yes. Cook them fully, cool, then freeze in a single layer on a tray before bagging so they don't stick together. Reheat straight from frozen in a 200 °C oven or a toaster oven for 8–10 minutes — they crisp back up far better than in the microwave.