Zucchini Fritters Recipe
Crispy zucchini fritters made with fresh zucchini, eggs, and breadcrumbs. Includes stovetop, oven, and air fryer methods with tips for perfect texture.
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Servings: 12 Fritters
Calories: 85kcal
Cost: $6
Equipment
- 1 — Frying pan — For stovetop cooking
- 1 — Mixing bowl — To combine ingredients
- 1 — Kitchen towel — To squeeze moisture from zucchini
- 1 — Baking sheet — For oven-baked fritters
- 1 — Air fryer (optional) — For low-oil cooking
Ingredients
- 2 medium zucchini — grated
- 1 large egg
- 1/2 cup breadcrumbs — panko preferred
- 1/4 cup Parmesan cheese — grated
- 1/2 tsp salt — plus extra for draining
- 1/4 tsp black pepper
- 2 tbsp olive oil — for frying
Instructions
- Grate zucchini and place in a colander. Sprinkle with 1/2 tsp salt and let sit for 10 minutes.
- Wrap zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a mixing bowl, combine zucchini, egg, breadcrumbs, Parmesan, black pepper, and a pinch more salt if desired. Mix well.
- Shape mixture into 12 small patties.
- For stovetop: Heat olive oil in a frying pan over medium-high heat. Cook fritters 3–4 minutes per side until golden brown.
- For oven: Preheat to 425°F. Arrange fritters on a parchment-lined baking sheet, brush with oil, and bake 15–20 minutes, flipping halfway.
- For air fryer: Preheat to 400°F. Arrange fritters in a single layer, spray lightly with oil, and cook 8–10 minutes, flipping once.
Notes
For extra crispiness, add 1 tablespoon of cornstarch to the mixture. Drain zucchini thoroughly to avoid soggy centers. Pair with tzatziki, marinara, or a poached egg for serving.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g