The Zucchini Fritters are crispy on the outside and tender on the inside! They are the perfect way to use up that summer bounty of zucchini. Serve them as a snack, appetizer, or even a simple side dish with a dollop of sour cream or your favorite dipping sauce.
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Kelley’s Tips
Before You Get Started
- Squeeze out all that moisture. Zucchini naturally holds a lot of water. After grating it, sprinkle it with salt and let it sit for 10–15 minutes. Then use a clean kitchen towel or cheesecloth to squeeze out as much of the liquid as possible. This keeps the fritters nice and crispy, instead of soggy!
- Keep an eye on the oil temperature! The ideal temperature for frying these fritters is 350 degrees. Check the temperature after frying your first batch so they stay consistent. Too low of an oil temperature will make these too greasy and soggy.
Ingredients
- Zucchini: Zucchini is mild and tender and it adds moisture and a subtle sweetness to the fritters. If you don’t have enough zucchini you can add in some grated carrot to bulk it up.
- Salt: Helps draw out excess water from the zucchini.
- All-Purpose Flour: Gives the fritters structure and helps bind everything together.
- Baking Powder: Keeps the fritters light and fluffy inside.
- Garlic Powder: Adds bold, savory flavor.
- Onion Powder: Adds a sweet, oniony flavor.
- Chili Flakes: A pinch of heat to give the fritters just the right amount of kick.
- Egg Whites: Lightens the texture and acts as a binder. It also doesn’t add that “eggy” taste that a whole egg would.
- Sharp Cheddar Cheese: Melts into the fritters for a bit of extra rich flavor in every bite. I really recommend using extra sharp cheddar!
- Cornstarch: Helps create those crisp, golden edges.
- Green Onions: Adds a pop of freshness and mild onion flavor.
How to Make Zucchini Fritters
- Drain excess moisture from zucchini: Shred zucchini and add to a bowl. Add salt and toss gently. Allow to sit for about 10 minutes. Strain through cheese cloth and squeeze out any excess liquid. You should end up with about 2 cups of shredded zucchini.
- Whip egg whites / Make batter: To a clean bowl, add egg whites and whip until frothy. Add in zucchini, flour, cornstarch, garlic powder, onion powder, crushed red pepper, baking powder, shredded cheese, and green onion to the whipped egg whites. Mix just until combined.
- Fry fritters: Add oil to a large pan with sides. Heat oil to 350°F. Using a 2 oz. scoop, portion into fritters flattening slightly. Carefully dish batter into oil and fry for 2 minutes per side.
- Combine sauce ingredients and set aside.
- Serve with basil aioli for dipping and enjoy!
Serving Ideas
- Top with sour cream or Greek yogurt – A dollop of sour cream or tangy Greek yogurt adds the perfect amount of refreshing creaminess.
- Pair with a salad – Serve alongside a fresh garden salad like my Chicken Cobb Salad, a tomato cucumber salad, or even a simple arugula salad.
- Make it a brunch plate – Add a fried or poached egg on top and serve with fresh fruit or toast for a savory, veggie-packed brunch.
- Tuck into wraps or sandwiches – Use the fritters as a filling for pita wraps or sandwiches—just add lettuce, tomato, and a smear of sauce.
- Serve as a side dish – These fritters are great served with Grilled Chicken, Grilled Maple Dijon Salmon, or even Greek Turkey Burgers. They’re an easy, fun way to add veggies to your meal.
More Zucchini Recipes to Try
- The Best Zucchini Muffins
- Zucchini Pizza Bites
- Chocolate Zucchini Bread
- Buffalo Chicken Zucchini Boats
- Air Fryer Zucchini Fries
- Chocolate Chip Zucchini Bread
Recipe
Zucchini Fritters
The Zucchini Fritters are crispy on the outside and tender on the inside! They are the perfect way to use up that summer bounty of zucchini. Serve them as a snack, appetizer, or even a simple side dish with a dollop of sour cream or your favorite dipping sauce. They’re quick and easy, and always a crowd-pleaser!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 4 small zucchini
- 1 tsp salt
- 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 2 egg whites
- 1/2 cup sharp cheddar cheese. grated
- 2 tbsp cornstarch
- 2 tbsp green onions, diced
- 2 cups peanut oil for frying
Basil Aioli
- 1 cup mayonnaise
- 2 garlic cloves
- 2 tbsp fresh basil chopped
- 1/2 lemon
- salt and pepper to taste
Instructions
- Shred zucchini and add to a bowl. Add salt and toss gently. Allow to sit for about 10 minutes. Strain through cheese cloth and squeeze out any excess liquid. You should end up with about 2 cups of shredded zucchini.
- To a clean bowl, add egg whites and whip until frothy. Add in zucchini, flour, cornstarch, garlic powder, onion powder, crushed red pepper, baking powder, shredded cheese, and green onion to the whipped egg whites. Mix just until combined.
- Add oil to a large pan with sides. Heat oil to 350°F. Using a 2 oz. scoop, portion into fritters flattening slightly. Carefully dish batter into oil and fry for 2 minutes per side.
- Serve with basil aioli for dipping and enjoy!
Basil Aioli
- Combine sauce ingredients and set aside.
Nutrition Information
Calories: 65kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 6mgSodium: 285mgPotassium: 171mgFiber: 1gSugar: 1gVitamin A: 178IUVitamin C: 9mgCalcium: 59mgIron: 1mg
Did You Make This?
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