Zucchini Fritters

The first time I made zucchini fritters, it was a late summer evening – one of those golden ones where the sun lingers just a little too long and everything smells faintly of herbs and warm earth. I had two tired-looking courgettes sitting in the fridge, forgotten from last week’s market run, and not a clue what to do with them. The idea of beignets de courgettes popped into my head – something I had eaten once at a seaside café near Nice, light and crispy, salted just enough to bring out their subtle sweetness. What came out of my pan that night wasn’t perfect – slightly uneven, a bit rustic around the edges – but something about them made me pause between bites and smile. That slightly crisped-up edge, the tender-green middle… it was good. Really good.

Why You’ll Crave It

• They’re golden and crisp on the outside, but soft and herby inside – that contrast is irresistible.
• One bowl, no fuss – just grate, mix, fry, done. It’s the kind of recipe that feels as easy as scrambled eggs once you’ve done it once or twice.
• They take zucchini – which many of us have too much of come late summer – and turn it into something you actually crave.
• Kids love them. Grownups love them. They’re excellent warm, but just as welcome cold in a lunchbox.
• You can riff off the base endlessly – feta, chili flake, corn, dill – go where your fridge takes you.

My sister and I once stood over the stove eating these straight from the pan, no plates involved, just dipping them in leftover tzatziki and laughing at nothing in particular.

What You’ll Need

• 2 medium zucchini: coarsely grated, skin on for color and a little extra bite
• 100g all-purpose flour: just under a cup, enough to bind everything loosely
• 2 large eggs: beaten lightly, preferably at room temperature
• 50g grated Parmesan: the real Parmigiano if you can, finely grated
• 2 tablespoons chopped fresh herbs: parsley, chives, or even mint work beautifully here
• Salt and freshly ground black pepper: season it like you mean it
• Olive oil: for shallow frying – enough to coat the bottom of your pan generously

Easy How-To

Grate and drain the zucchini

Grate your zucchini and toss it with a generous pinch of salt. Let it sit in a sieve or cheesecloth for about 10 minutes – I usually just leave it while I prep the rest. Then squeeze out as much liquid as you can. Really press it – the drier it is, the better your fritters hold together.

Make your batter

In a large bowl, combine the grated, drained zucchini with the flour, eggs, Parmesan, herbs, and a bit of pepper. Stir until just combined. The mixture will be loose, but it should hold together in a rough spoonful. If it’s too wet, add a little flour. If it’s stiff and dry, a tablespoon of water will help.

Heat the oil and fry

In a wide skillet, heat your olive oil over medium heat – not too high or they’ll brown before cooking through. Drop the batter in using a tablespoon or small ice cream scoop. Don’t overcrowd – give them breathing space. Let them cook about 3 minutes per side, flipping gently when golden and crisp underneath.

Let them drain (briefly)

Transfer the fritters onto a plate lined with paper towel. A quick rest here helps them keep their crisp, and removes the extra oil without drying them.

Serve warm and without delay

These fritters shine when served straight from the pan, warm and just a bit salty. A dollop of yogurt or herbed sour cream is lovely next to them – or something spicy if you’re bold.

Good to Know

• If your batter’s falling apart, it’s probably too wet – squash the zucchini like it owes you money.
• Use a non-stick pan if you’re nervous about sticking – but well-heated oil helps too.
• They freeze decently… but they’ll lose some crunch. I rarely have leftovers anyway.

Serving Ideas

• Serve with lemon wedges, chilled tzatziki, or a herbed yogurt sauce for dipping.
• Pile onto a green salad with goat cheese and olives for a light lunch.
• Next to grilled lamb, roast chicken, or even eggs – they make a beautiful base.

Top Tricks

• Grate the zucchini coarsely – fine grating gives you mush. You want texture here, not purée.
• Let the fritters sit a minute or two on paper towel before serving. A little rest helps them crisp at the edges.
• Add a pinch of baking powder for puffier, slightly lighter fritters – or skip it for a denser, more rustic bite.

Frequently Asked Questions

Can I bake these instead of frying?

Yes, though the texture will change – they won’t get quite the same crisp. Bake them on a well-oiled parchment sheet at 200°C (about 400°F) for 20-25 minutes, flipping once halfway through. Still delicious, just different.

Can I make the batter ahead?

Not really the best idea. Zucchini releases water as it sits, which loosens the batter and makes frying tricky. If needed, prep the veggies and mix the rest just before cooking.

What are the best herbs to use?

I always lean toward parsley or chives, but dill, mint, or even basil can work beautifully, depending on what you’re pairing the fritters with. Something fresh and bright to cut the richness of frying.

How long do they keep?

Up to 2 days in the fridge, sealed tight. Re-crisp in the oven at 180°C (350°F) for 10 minutes or so… or eat them cold if you’re like me and can’t wait.

Can I freeze them?

Yes, layer them between parchment in a freezer-safe container. Bake or pan-fry to reheat. Just know the edges will never quite be the same.