Zucchini Fritters
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These zucchini fritters mix up in a heartbeat & they fry up so light & crisp! A delicious way to use up this seasonal vegetable.
It’s that time of year where we are all looking for the most delicious ways to eat up the seasonal summer zucchini!
And I’ve got the answer: Zucchini Fritters!
These are so quick and easy to make and you won’t believe how airy and crisp they are! I like to top them with a drizzle of flavorful lemon caper sauce, but really they’re amazing with just a little sprinkling of salt!
For more great zucchini recipes be sure to check out my double chocolate zucchini muffins, my zucchini bread, and my zucchini cake with cream cheese frosting.
Table of Contents
- What are zucchini fritters?
- Why this is the best zucchini fritters recipe
- What do zucchini fritters taste like?
- Ingredients
- Special equipment
- How to make zucchini fritters
- How to serve zucchini fritters
- Expert tips
- Frequently asked questions
- A few more of my best side dish recipes
What are zucchini fritters?
Fritters are basically any kind of fruit or vegetable that’s mixed into a batter or dough and then fried in oil.
In this case, we are mixing shredded zucchini into an airy batter, then scooping it into a hot skillet to crisp up, almost like a pancake.
Why this is the best zucchini fritters recipe
- Tastes amazing: This are so light and crisp!
- Few ingredients: You’ll only need a handful of basics.
- Easy to make: Mix them up in around 10 minutes.
- Seasonal: A seriously delicious way to enjoy one of summer’s best foods!
What do zucchini fritters taste like?
Zucchini has a very mild flavor.
These fritters come out savory and light as can be. The edges are delightfully crispy, while the centers are almost custard-like.
I like to top them with a drizzle of lemony caper sauce, just to punch them up a little! The flavors of black pepper, citrus, and briny capers compliment the zucchini in the most beautiful way.
Ingredients
Flour: All-purpose flour provides the structure. You could also use a gluten-free flour blend if you prefer, or a whole grain flour. As long as it swaps 1:1 it should work just fine.
Leavening: Baking powder helps these fritters to puff up and gives them a lighter-than-air quality. Make sure you’re using baking powder, not baking soda.
Salt: Seasons the fritters and helps carry the flavors. I prefer kosher salt because it’s cheap, easy to find, and has no bitter-tasting additives like iodine.
Sugar: A small amount of granulated sugar balances the flavors. Use another type of sweetener if you like. Look for anything that swaps 1:1.
Egg: A large chicken egg or plant-based substitute adds richness and helps the fritters to hold together.
Sparkling water: Thins the batter to the right consistency and the bubbles keep things light!
Zucchini: The star ingredient! Yellow squash will also work. Shred it finely with a food processor or box grater.
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Bowl: You’ll be mixing up the batter in a large mixing bowl.
- Silicone spatula: For stirring all the ingredients together and for getting every last bit out of the bowl.
- Scoop: Portion out the batter with a 1/4-cup trigger scoop.
- Skillet: The bigger your skillet, the more fritters you can fry at once!
- Oil: The zucchini fritters should fry in a neutral-flavored oil with a high smoke point, such as vegetable oil or peanut oil.
How to make zucchini fritters
This easy recipe comes together in 2 simple steps.
Step 1: Mix the batter
Stir the flour, baking powder, salt, and sugar together in a large bowl.
Then make a well in the center and crack in your egg.
Beat the egg, gradually drawing flour into it from the outside edges of the well.
When it starts to become stiff, dribble in the sparkling water while continuing to stir.
Once you have a smooth batter, fold in the shredded zucchini.
Step 2: Fry
The oil should be preheated in a large skillet over medium-low heat. As soon as it starts to shimmer you can start scooping your fritters.
Allow them to brown and crisp up on the bottom, then gently flip them over to finish cooking on the other side.
How to serve zucchini fritters
These are at their absolute best when they’re fresh from the skillet!
You can enjoy them as is, with a sprinkling of salt, or with a drizzle of my creamy lemon caper sauce. It’s just mayo, lemon juice, black pepper, capers, and a little garlic powder.
They’re great as an appetizer or snack, or as a side dish.
Expert tips
Work quickly: The baking powder starts working as soon as the liquids hit it, and it’s spent after around 30 minutes. Plus, the zucchini starts to wilt and give its juices off into the batter, thinning it out. So make sure you have everything ready to go, and fry up all the batter right away!
No soggy bottoms: Remove the fritters from the skillet and let them drain on paper towels for a minute or two. Then move them to a wire rack so air can get all around them. This way they’ll stay crunchier on the bottom!
Frequently asked questions
They are really at their best when fresh out of the hot oil, but there are some things you can do to help them last a little longer!
Arrange your zucchini fritters in a single layer on a wire rack set over a baking sheet. Then stash them in a 170-degree oven for around an hour or so.
The gentle warmth of the air circulating all around them will keep them hot and crisp.
Slip them into a zip-top bag and pop them into the fridge or freezer. They should last a few days in the fridge; a month or so in the freezer.
Thaw them in the fridge, wrap them loosely in foil, and reheat them in a 275-degree oven until warmed through.
One fritter is equal to a serving. The nutritional info below reflects a serving of one fritter, and it includes the lemon caper sauce!
A few more of my best side dish recipes
As an amazon associate I earn from qualifying purchases.
Zucchini Fritters
Ingredients
For the Zucchini Fritters
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1/4 teaspoon (1 g) granulated sugar
- 1 (44 g) egg, large
- 1/3 cup (78.86 g) sparkling water
- 2 (392 g) zucchini, (medium) finely shredded
- oil, for frying
For the Lemon Caper Sauce
- 1/2 cup (112 g) mayonnaise
- 1 tablespoon (15 g) lemon juice
- 1.75 ounces (49.61 g) capers, drained
- 1/4 teaspoon (0.75 g) garlic powder
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
To Make the Zucchini Fritters
- Heat about 1/4-inch of oil over medium-low in a large skillet.
- Place the flour, baking powder, salt, and sugar together in a large bowl and whisk to combine.
- Make a well in the center and add the egg.
- Working from the center outwards, beat the egg, drawing some of the flour mixture into it gradually.
- Slowly drizzle in the sparkling water, while continuing to whisk.
- Whisk the batter until smooth, then fold in the shredded zucchini.
- Once the oil has heated to around 325 to 375 degrees F, fry 1/4-cup spoonfuls of the zucchini fritter mixture until golden and crisp on the bottom, then flip to brown the other side.
- Remove the fritters from the hot oil and drain on paper towels.
- Drizzle with lemon caper sauce, if desired.
To Make the Lemon Caper Sauce
- Place the mayonnaise, lemon juice, capers, garlic powder, and black pepper in a small bowl and stir together until combined.
Hi, can these be air fryed? Thank you.
Hi Kris! I haven’t tried that so I can’t say for sure, but if you choose to give it a go I’d love to hear about the results! Thanks!
I didn’t have sparkling water, so I just used tap, and the fritters were delicious. My family loved them and is looking forward to having them again soon. I got nine from the recipe.
That’s so great to hear Ellen! Thanks so much for the feedback!
Love this recipe! I used ginger beer as it was the only sparkling liquid I had and it really didn’t need much and did not influence the taste that I can tell. Fried up 15 fritters with 2 squashes – enough for a few meals. Really hit the spot, thanks!
My pleasure Joanne! So happy it worked for you!
Just wonderful, I tried adding some shredded cheese to these anwas also really good …thanks for such a nice recipe, just love them
I’m so happy to hear that Carol! Can’t thank you enough for the positive feedback!
What if you don’t use sparkling water? Like, at all. I hate bubbling beverages and do not buy them for any reason. Will water work? Not sure what bubbly water will do except for maybe put air into it, but you can do that with the way you whisk your egg.
Absolutely Andrea! You can use regular water if you like. You’ve got the right idea! Good luck!