Yield: 8–10 fritters
Prep: 20 minutes
Cook: 15–20 minutes
Total: about 40 minutes
Ingredients
3 medium zucchini — about 600–700 g
1 large egg
½ cup grated Parmesan cheese
½ cup shredded mozzarella or cheddar
⅓ cup all-purpose flour
2 tbsp finely chopped onion or spring onion
2 tbsp fresh parsley, chopped
1 small garlic clove, finely minced
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt, plus extra for draining
½ tsp baking powder
2–3 tbsp olive oil or neutral cooking oil, for frying
Optional for extra flavor: a pinch of chili flakes, lemon zest, or 1–2 tbsp chopped fresh dill.
Method
1. Grate the zucchini
Coarsely grate the zucchini. Sprinkle with about ½ tsp salt and leave it for 10 minutes. Salt draws out excess water, which is important for preventing soggy fritters.
2. Squeeze very thoroughly
Put the zucchini into a clean kitchen towel, cheesecloth, or several layers of paper towel. Twist and squeeze firmly until very little liquid comes out.
This is the most important step. Wet zucchini produces loose, soft fritters rather than the golden crust shown in the photo.
3. Make the mixture
Place the squeezed zucchini in a bowl. Add egg, Parmesan, mozzarella, onion, parsley, garlic, oregano, pepper, baking powder and flour.
Mix until everything is evenly combined. The mixture should be moist but firm enough to hold its shape. If it seems very wet, add another tablespoon of flour.
4. Shape
Take roughly 2–3 tablespoons of mixture per fritter. Form into patties about 1 cm thick.
Don’t make them too thick—the thinner shape gives you the deeply browned surface while allowing the center to cook through.
5. Fry
Heat a thin layer of oil in a nonstick or heavy skillet over medium heat.
Place the patties in without overcrowding the pan. Cook for about 3–4 minutes on the first side, until deeply golden.
Flip carefully and cook another 3–4 minutes until the second side is golden and the center is cooked. Similar zucchini-fritter recipes use roughly 3–4 minutes per side.
6. Drain and serve
Transfer to a paper-towel-lined plate or, even better, a wire rack. Serve immediately while crisp.
Quick garlic-yogurt dip
Mix:
½ cup plain Greek yogurt
1 small garlic clove, grated
1 tbsp lemon juice
1 tbsp chopped parsley or dill
Pinch of salt
Black pepper to taste
For a richer dip, add 1 tbsp mayonnaise.
Nut information
This recipe is naturally nut-free if you use the ingredients listed above.
However, if this is being prepared for someone with a nut allergy, check packaged ingredients carefully—particularly:
Parmesan/cheese
flour
baking powder
mayonnaise
yogurt or flavored dips
cooking oils
Look for manufacturer allergen statements because formulations and cross-contact warnings can vary. Food-allergy guidance recommends checking labels and preventing cross-contact during preparation and serving.
Do not add almond flour if you need the recipe to remain nut-free. Chickpea flour is a useful nut-free alternative if you need a gluten-free version.
Allergen summary
Allergen Recipe
Tree nuts No intentional nuts
Peanuts No intentional peanuts
Egg Yes
Milk/dairy Yes — Parmesan & mozzarella
Wheat/gluten Yes — all-purpose flour
Soy Usually no, but check packaged cheese
Fish/shellfish No
Oven/air-fryer option
For a less oily version:
Oven: Place patties on a parchment-lined, lightly oiled baking sheet. Brush/spray the tops with oil and bake at 200°C / 400°F for about 15–20 minutes, turning halfway.
Air fryer: Cook at approximately 190°C / 375°F for 10–14 minutes, turning halfway and lightly spraying with oil.
Baking zucchini fritters around 200°C/392°F for 15–20 minutes is also used in established zucchini-fritter recipes.
Recipe Q&A
Q: Why are my fritters falling apart?
A: Usually there is too much water in the zucchini. Squeeze it extremely well. If necessary, add another 1–2 tbsp flour.
Q: Why aren’t they crispy?
A: The pan may not be hot enough, the fritters may be too thick, or the zucchini may still contain too much water. Cook in a single layer and avoid overcrowding.
Q: Can I make them without cheese?
A: Yes. Replace the cheese with about 2–3 tbsp additional flour or chickpea flour and increase the herbs/seasoning. The texture will be less rich.
Q: Can I make them gluten-free?
A: Yes. Use chickpea flour instead of wheat flour. Chickpea flour is a particularly good option for zucchini fritters.
Q: Can I make them egg-free?
A: Yes. A flax egg can work as a binder, although the texture may be somewhat drier.
Q: Can I prepare the mixture ahead?
A: Yes, but zucchini mixture can become watery as it sits. If necessary, mix in a little additional flour immediately before cooking.
Q: How should leftovers be stored?
A: Refrigerate them in an airtight container and reheat in a toaster oven, oven, or air fryer to restore some crispness. Similar zucchini fritters are recommended for refrigerated storage and reheating.
Q: What should I serve with them?
A: Garlic yogurt, tzatziki, sour cream, lemon wedges, herbed yogurt, or a simple green salad all work very well.
Q: How do I get the fritters to look like the photograph?
A: Make them relatively thick but not bulky, squeeze the zucchini exceptionally well, use a moderately hot pan, don’t overcrowd it, and allow the first side to become deep golden brown before flipping.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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