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Crispy Cheesy Garlic Zucchini Fritters

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These crispy cheesy garlic zucchini fritters are golden, crunchy on the edges, soft in the middle, and packed with garlic and cheese. Ready in under 20 minutes, they’re perfect as a snack, side dish, or light lunch.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound total)
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • ½ cup all-purpose flour
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley or chives, chopped
  • 3–4 tablespoons olive oil or avocado oil

Instructions

  1. Grate the zucchini: Wash zucchini and trim off ends. Using the large holes of a box grater, grate both zucchini directly into a large bowl. You should have about 3 cups of grated zucchini.
  2. Salt and drain: Sprinkle 1 teaspoon of salt over the grated zucchini and toss to combine. Let it sit for 10 minutes. You’ll see liquid pooling at the bottom of the bowl.
  3. Squeeze out the moisture: Transfer the salted zucchini to a clean kitchen towel. Gather the corners and twist, squeezing firmly over the sink. Keep squeezing until hardly any liquid comes out.
  4. Mix the batter: In a clean bowl, combine the squeezed zucchini, egg, flour, mozzarella cheese, Parmesan cheese, minced garlic, black pepper, red pepper flakes (if using), and fresh herbs. Stir until everything is well combined. The mixture should hold together when pressed—if it’s too wet, add another tablespoon of flour.
  5. Heat the oil: Place your skillet over medium heat and add 2 tablespoons of oil. Let it heat for about 2 minutes. You want the oil shimmering but not smoking. Test by dropping a tiny bit of batter in—it should sizzle immediately.
  6. Form the fritters: Using a spoon or your hands (lightly oiled), scoop about 2 tablespoons of batter and shape it into a patty about ½ inch thick.
  7. Cook the fritters: Carefully place 3-4 fritters in the hot pan, leaving space between them. Cook for 3-4 minutes on the first side until golden brown and crispy. Flip carefully with a spatula and cook another 2-3 minutes on the second side.
  8. Drain and repeat: Transfer cooked fritters to a plate lined with paper towels or a wire rack. Add more oil to the pan as needed and repeat with remaining batter. You should get about 8-10 fritters total.
  9. Serve immediately: These fritters are best hot and fresh. Serve right away with your favorite dipping sauce.

Notes

Squeeze out as much moisture from the zucchini as possible for crispy fritters. Don’t overcrowd the pan—work in batches. Let fritters set before flipping to prevent breaking. For best results, serve immediately. Keep cooked fritters warm in a 200°F oven on a wire rack over a baking sheet to stay crispy.

Nutrition

Keywords: zucchini fritters, cheesy garlic fritters, crispy zucchini fritters, easy zucchini recipe, quick appetizer, vegetarian fritters

Find it online: https://dahliadishes.com/crispy-cheesy-garlic-zucchini-fritters-easy-20-minute-recipe/