Easiest Zucchini Fritters

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Fritelle di zucchini also known as zucchini fritters are a staple in my home. If you have an abundance of zucchini, this is the best way to use them up. Zucchini fritters are so easy to make and only take a few minutes of prep time. They are light, cheesy, and you won’t be able to resist. If you live anywhere around the Mediterranean, you know that recipes like this one are in every home. These fritters take 2 minutes to prep, and seconds to devour. I suggest you double or even triple this Easiest Zucchini Fritters recipe because once you try them, you will absolutely regret that you didn’t make more. Feel free to use any yogurt dip, or my tzatziki recipe to dip these in, or simply enjoy them on their own.

Easiest Zucchini Fritters

These fritters take 2 minutes to prep, and seconds to devour. I suggest you double or even triple this recipe because once you try them, you will absolutely regret that you didn’t make more. Feel free to use any yogurt dip, or my tzatziki recipe to dip these in, or simply enjoy them on their own.
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Servings: 2
Author: The Modern Nonna
Prep Time: 2 minutes
Cook Time: 3 minutes

Ingredients 

  • 2 cups of grated zucchini, squeeze out the water
  • 2 medium eggs
  • ½ cup grated good quality parmigiano reggiano cheese, pecorino also works
  • pinch of salt
  • ¼ cup all-purpose flour , or gluten-free flour
  • ¼ cup olive oil for frying

Instructions 

  • Wash, dry the zucchini, and grate it. I used 2 small zucchini’s for this recipe which yielded 2 cups for me. Place the zucchini into a nut milk bag or use your hands and strain out as much water as you can. You can save the zucchini water for smoothies if you wish.
  • In a separate bowl, crack two eggs, add the cheese, salt, grated zucchini, and flour. Stir it really well until fully combined. Head over to the stove and place a skillet with the olive oil on medium-high heat for a few minutes. Once the oil heats up and shimmers, turn the heat down on medium.
  • Scoop 1/4 cup of the zucchini mixture into the pan and make sure there’s space in between each fritter. You can also scoop the mixture into the oil with a spoon as well. I usually fry 4 at a time.
  • Let it cook for a few minutes, once you see the bottom and the edges are getting golden, flip it over and continue to fry it for a few more minutes. Lay each zucchini fritter onto a plate lined with paper towel as you continue fry the rest.
  • If you notice that there’s no oil in the pan, you can always add a touch more before you fry the second batch. I got 7 medium fritters out of this recipe but you can make them as big or as small as you wish. Enjoy with sour cream, yogurt dip, ranch, or on their own.

Video

Notes

For the yogurt dip I mixed 1/4 cup of plain yogurt, added a touch dry or fresh dill, salt to taste, teaspoon of olive oil, and a splash of lemon juice. Feel free to make any you like and measure with your heart.
You can use sour cream or make a ranch dressing too. You are more than welcome to use any 1-1 gluten-free all-purpose flour if you want to make these gluten-free. You can also use pecorino romano cheese instead of parmigiano.
Please fry these on medium heat as you don’t want the olive oil to smoke up and the fritters to burn. Once the oil shimmers and it’s hot, you can start frying the fritters. Be sure to squeeze out any of the zucchini water with your hands, a cheese cloth, nut milk bag, or even in a strainer with something heavy on top and a bowl underneath.
To freeze: once the fritters are at room temperature place them in a single layer on a lined baking sheet. Freeze for a few hours or until firm and transfer into a freezer bag with the date written on them as they are good frozen up to three months. To reheat, place the frozen fritters on a lined baking sheet in a 350F oven until hot all the way through.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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2 Comments

  1. This recipe looks great! I’m planning on making it this week for my family. Quick question, the recipe calls for medium eggs and I can only access large eggs. Should I still use the same amount in the recipe or should I reduce the amount I use? Thanks!

    1. Yes, large eggs should be fine instead of medium. If the mixture seems too runny, add a bit more flour to thicken it up.