These easy zucchini fritters are the kind of recipe you’ll want to make all summer long! Fresh grated zucchini is mixed with parmesan, garlic, and green onions, then pan fried until crisp and golden. Serve them hot with creamy cajun dipping sauce for the best combo!
Zucchini Fritters
I’m always most excited for easy recipes that can work for dinner, snacking, or entertaining, and these zucchini fritters check every single one of those boxes! I can have a big batch ready to eat about in an hour with a short list of basic ingredients that I typically have on hand already. While you can serve them with tons of different dipping sauces, my absolute favorite is my creamy cajun sauce that’s also in the recipe. It’s a little spicy, a little sweet, and entirely addictive.
Use that summer zucchini in your kitchen to make more easy recipes like grilled zucchini, zucchini bread, and zucchini pasta!
How do I keep zucchini fritters crispy?
Make sure to salt the grated zucchini, let it sit for 10 minutes, then squeeze it very well with a clean kitchen towel before mixing! Also, cook them in a hot skillet, keep them small, and do not overcrowd the pan. Serve them right away for the best crispy bite.
How to Make Zucchini Fritters
- Grate and squeeze the zucchini. Grate the zucchini. Add to a bowl with 1 tsp of salt. Mix together. Set aside for 10 minutes to release all the liquid. With a clean towel or cheesecloth add the zucchini. Wring out the towel to remove all the liquid.
- Mix it all together. Transfer the zucchini to a bowl. Add the flour, parmesan cheese, green onions, eggs, garlic cloves, ground black pepper, and 1 tsp of salt. Mix until combined.
- Cook the fritters. Add 1 teaspoon of oil to a large saute pan over medium heat. Once the oil is hot, spoon 1 to 1 ½ tbsp of batter or a scoop of batter onto the skillet. Immediately press them down with a spatula to flatten them. Cook for 2-3 minutes or until golden brown. Flip the fritters over and cook for 2-3 more minutes or until golden brown.
- Keep cooking! Repeat the process and add 1 teaspoon of oil when the pan becomes dry as you finish making the fritters.
- Let the oil drain. Place the fritters on a paper towel or clean towel if the fritters seem excessively oily.
- Make the dressing. In a small bowl add the mayonnaise, Dijon mustard, honey, and cajun seasoning. Mix until fully combined.
- Enjoy! Top with the sauce and green onions. Serve immediately so they’re crispy!
Storing and Reheating
Store leftover zucchini fritters in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so condensation doesn’t make them extra soft!
For the crispiest texture, reheat the fritters in an air fryer or oven. The air fryer is my favorite, because it’s much quicker than the oven.
Ingredient Notes
Fritter Ingredients:
- Zucchini – No need to peel them. The skin is what helps create the pretty green color that’s signature for zucchini fritters.
- Salt – You must use salt to draw out all of the liquid from the grated zucchini! Otherwise, you’ll end up with mushy, soggy fritters.
- Flour – This is the binding ingredient that helps hold everything together.
- Parmesan Cheese – For the very best texture and flavor, use freshly grated parmesan.
- Green Onions – You can use chopped chives instead, but the flavor and texture will be different.
- Eggs – These work with the flour to provide structure for the fritters.
- Garlic – Fresh garlic is best, but garlic powder can be used instead if needed.
- Black Pepper
- Olive Oil – Avocado oil also works well.
Sauce Ingredients:
- Mayonnaise – Low-fat mayo also works, but the sauce won’t be quite as thick and creamy.
- Dijon Mustard – Don’t try to swap this with plain yellow mustard!
- Honey – Add more or less to control the sweetness.
- Cajun Seasoning – Use whatever your favorite brand is.
Enjoy!
~Nichole
Zucchini Fritters
Ingredients
- 2 Pounds Zucchini grated
- 1 tsp Salt
- 1/2 Cup All-purpose flour
- 1/2 Cup Grated Parmesan cheese
- 3 Green onions finely chopped
- 1 Large egg
- 1 tsp Garlic powder
- 1 tsp Dried dill
- 1/2 tsp Onion powder
- 1 tsp No-salt Cajun seasoning
- 1/2 tsp Black pepper
- 2-4 Tbsp Olive oil for frying
For the sauce:
- 1/3 Cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 1 Tbsp Cajun Seasoning
Instructions
- Line a colander with paper towels, then add the zucchini and toss with the salt.
- Spread it out on the sides and base in an even layer and let it sit for at least 30 minutes or up to 1 hour.
- Place a kitchen towel or a couple of layers of paper towels on a counter and place the zucchini on top.
- Lift the corners and twist the towel to squeeze out all of the excess water.
- Once as dry as you can get it, add it to a bowl with the flour, parmesan, green onions, egg, garlic powder, dill, onion powder, Cajun seasoning, and pepper, and mix until combined.
- Heat olive oil in a skillet over medium heat.
- Using a two-tablespoon cookie scoop or a regular spoon, scoop the mixture into mounds.
- Use the back of the spoon to flatten the tops a bit.
- Cook for 3-4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate kept in the microwave or covered with foil to keep them hot, and repeat with the remaining mixture.
- In a small bowl, mix all the sauce ingredients until smooth.
- Serve the fritters warm with the sauce on the side or drizzle over the top and garnish with sliced green onions if desired.
Notes
These zucchini fritters can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
