How do I prevent my zucchini fritters from being soggy?

The key is to remove excess moisture from the grated zucchini. After grating, salt the zucchini and let it sit for about 10 minutes. Then, squeeze out as much liquid as possible using a cheesecloth or a clean kitchen towel.

Can I make zucchini fritters ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for a few hours. However, it's best to cook the fritters just before serving for the crispiest texture.

What can I serve with zucchini fritters?

Zucchini fritters are delicious on their own, but you can also serve them with a variety of dips, such as sour cream, tzatziki , or a yogurt tahini sauce . They also make a great side dish for grilled meats or fish.

Zucchini Fritters

Name: Easy Zucchini Fritters
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 4 cups large grated zucchini (1 1/2 pounds; see Notes); 1 egg; 1 small garlic clove, grated (about 1/2 tsp); 3/4 cup all-purpose flour; 1/4 cup grated Parmesan cheese; 1/4 teaspoon dried dill; 1/4 teaspoon onion powder; 1/2 teaspoon baking powder; 1 teaspoon kosher salt plus 1 large pinch, divided; Fresh ground black pepper; Olive oil, for frying; 1 recipe Tzatziki, for serving

Easy Zucchini Fritters

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These crispy zucchini fritters are golden outside and tender inside. My favorite recipe is never soggy and delicious dipped in a sauce as an appetizer or simple dinner!

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 1x
Category: Appetizer or Main Dish
Method: Stovetop
Cuisine: Mediterranean
Diet: Mediterranean Diet, Vegetarian

Ingredients

Scale

4 cups large grated zucchini (1 1/2 pounds; see Notes)
1 egg
1 small garlic clove, grated (about 1/2 tsp)
3/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon dried dill
1/4 teaspoon onion powder
1/2 teaspoon baking powder
1 teaspoon kosher salt plus 1 large pinch, divided
Fresh ground black pepper
Olive oil, for frying
1 recipe Tzatziki, for serving

Instructions

Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with 1/2 teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, Parmesan cheese, dried dill, onion powder, baking powder, and remaining 1/2 teaspoon plus 1 large pinch kosher salt. Season with a few grinds of black pepper. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet, about 2 tablespoons to start. Add the fritters by dropping them from 1/4 cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.

Notes

Note: If you’re working with super large garden zucchini, halve it, scrape out the seedy core, and grate the rest.

Find it online: https://www.acouplecooks.com/zucchini-fritters/