These zucchini fritters are golden outside and tender inside. Squeezing out the water is the key to a crisp result.
Servings: 4 | Prep: 20 minutes | Cook: approximately 15 minutes
Ingredients
- 500 g zucchini, grated
- ½ tsp salt, plus more to taste
- 1 egg
- 60 g plain flour
- 2 scallions, finely sliced
- 2 tbsp chopped parsley
- Black pepper
- 2–3 tbsp olive oil for frying
- 150 g plain yogurt and lemon juice, to serve
Instructions
- Toss grated zucchini with salt and leave for 10 minutes. Squeeze firmly in a clean towel to remove as much liquid as possible.
- Mix zucchini with egg, flour, scallions, parsley and pepper. If too wet, add a little more flour.
- Heat a thin layer of oil in a frying pan over medium heat. Spoon in small mounds, flatten and cook for 3–4 minutes per side until golden and cooked through. Work in batches.
- Mix yogurt with lemon juice and serve alongside the warm fritters.
The secret to crisp fritters
Zucchini holds a lot of water. Salting the grated zucchini and squeezing it firmly in a clean towel prevents the mixture from becoming watery. If it still looks too loose after mixing, add a little extra flour, just enough for the mixture to hold together.
Cooking tips
Use medium heat and flatten each mound so the center cooks through before the outside gets too dark. Leave space between fritters and cook in batches. Add a little more oil between batches if the pan becomes dry, then drain briefly on kitchen paper.
Serving ideas and variations
Serve with the lemon yogurt, a green salad or chopped tomatoes. Dill or mint can replace some of the parsley. If making the fritters ahead, reheat them in a pan or oven until hot throughout; the exterior will soften during storage.
Frequently asked questions
Why are my fritters falling apart?
The mixture may be too wet or the fritters may be too large. Squeeze the zucchini thoroughly, add a little flour if needed and make smaller mounds.
Can I prepare the mixture in advance?
It is best cooked soon after mixing because zucchini continues to release liquid. You can grate and squeeze it ahead, refrigerate it, then mix in the remaining ingredients shortly before cooking.
More recipes to try
Explore our Carrot and Coriander Soup for another simple meal.
Storage and serving tips
Refrigerate cooled leftovers for up to 3 days and reheat thoroughly. Contains egg, wheat and dairy.
Illustrative photo of zucchini fritters by Arne Buss on Unsplash; serving suggestions differ from this recipe.