Ingredients
Method
- Grate and salt the zucchini. Wash the zucchinis, trim the ends, and grate them on the large holes of a box grater. Place the grated zucchini in a colander set over a bowl, sprinkle with salt, and toss to coat. Let sit for 10–15 minutes so the salt can draw out moisture.
- Remove excess moisture. After resting, grab handfuls of the zucchini and squeeze firmly over the sink, or wrap the shreds in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. The zucchini should feel slightly dry and clump together when pressed.
- Mix the batter. In a mixing bowl, whisk together the egg, flour, Parmesan (if using), minced garlic, black pepper, and paprika until smooth. Add the squeezed zucchini and chopped parsley or dill, then stir until everything is evenly combined and the batter is thick enough to hold its shape when scooped.
- Shape the fritters. Scoop about 2 tablespoons of batter at a time and gently shape it into small patties in your hands or with a spoon, aiming for an even thickness so they cook uniformly.
- Fry the fritters. Heat the olive oil in a large skillet over medium heat until it shimmers. Place the fritters in the pan, leaving space between them. Cook for 3–4 minutes per side, or until the Zucchini Fritters are golden brown and crisp on both sides.
- Drain and serve. Transfer the cooked fritters to a plate lined with paper towels or a cooling rack to drain excess oil. Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce.
Notes
For the crispiest Zucchini Fritters, do not rush the draining step—squeeze out as much water as you can from the grated zucchini. If the batter looks too wet, add a spoonful of flour; if it seems too dry, mix in a teaspoon or two of water. You can make the batter a few hours ahead and chill it until ready to fry. Leftover fritters reheat well in a hot oven or air fryer to restore their crunch.