These crispy zucchini fritters are ready in 20 minutes! A great healthy kid-friendly snack or zucchini side dish. Read the notes below for recipe tips and dipping sauce ideas.
Grate the zucchini and transfer to a colander. Use your hands to squeeze out as much liquid as you can from the grated zucchini. Discard the liquid. The more you squeeze out, the easier it will be to make the fritters.
In a medium-sized bowl, stir together the grated zucchini and egg until the zucchini is well-coated.
Stir in the garlic powder, salt, pepper, flour, and grated parmesan cheese until completely combined.
Place the breadcrumbs in a shallow dish—you'll use these for coating the fritters.
Take approximately 2 tablespoons of the zucchini mixture and press gently into the breadcrumbs, making a flat patty and coating the zucchini in the breadcrumbs. Carefully flip it (use a fork or spoon) and coat the other side in breadcrumbs. It's OK if the zucchini patties are more like misshapen balls instead of flat patties, they'll firm up and flatten out while cooking.
Add enough oil to your skillet to coat it thinly on the bottom so the fritters get nice and crispy. Heat the oil. Carefully place a breadcrumb-coated zucchini patty in the pan with a fork or spoon, press down on it gently to flatten it, and fry 5-6 zucchini fritters at a time for about 2-3 minutes per side over medium low heat, or until golden brown and cooked through. Set aside on a paper towel to absorb extra oil.If needed, use a paper towel to carefully remove the browned breadcrumbs between batches. Add more oil to the pan and cook the rest of the zucchini fritters.Serve warm with a dollop of sour cream, or see notes below for dip ideas.
Notes
You can use a combination of grated zucchini and/or yellow squash.
If your zucchini patties are falling apart while you're coating them in breadcrumbs, that's OK!! Do your best to roll them around in the breadcrumbs with a fork, even if it's a misshapen ball. When you transfer them to the pan for cooking, just press down gently to form a flat patty.
If your fritters are falling apart completely after cooking, stir in a little bit more flour to help bind them together. Also make sure you cook them through completely so the egg whites and flour batter set and help the fritters stay together.
I usually get 2 pan going at the same time to cook these faster. I can cook 5-6 fritters at a time in an 8 or 9-inch pan, and 7-8 fritters in a 12-inch pan.
These zucchini fritters reheat best in the oven or air fryer to make them crispy again. I love my Instant Pot Vortex because it has a large tray for reheating.
Dipping sauce ideas:
Sour cream
Mayo + ketchup (optional: add a squeeze of lemon/lime juice and pickle relish)