Crispy Zucchini Fritters That Actually Stay Golden — in 30 Minutes
Salty, golden fritters with crispy edges and tender centers that actually stay together — 30 minutes start to finish.
Equipment
- Box Grater
- Clean Kitchen Towel
- Large Mixing Bowl
- Cast Iron Skillet
- Spatula
- Wire Rack
Ingredients
Fritter Batter
- 2 medium zucchini (about 1 lb)
- 1 tsp salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/3 cup finely grated Parmesan cheese
- 1/2 cup corn kernels (optional)
- 2 green onions, thinly sliced
- oil for frying (avocado or vegetable)
Instructions
- Grate the zucchini using the large holes of your box grater. Don't peel it first. You should have about 4 cups of loosely packed shreds.
- Toss the shreds with salt and let sit for 10 minutes. This draws out the water.
- Transfer the zucchini to a clean kitchen towel, gather the corners, and wring it tight over the sink. Squeeze out as much water as possible.
- In the same bowl, whisk the egg. Add flour, parmesan, corn, and green onion. Stir until just combined. Fold in the squeezed zucchini.
- Heat about 1/8 inch of oil in a skillet over medium heat. Test with a pinch of batter – it should sizzle immediately.
- Scoop 1/4 cup portions of batter into the pan, flatten gently. Cook 3-4 minutes per side, until edges are lacy and deep amber.
- Transfer to a wire rack and sprinkle with flaky salt immediately. Serve hot.
Notes
Do not skip the salting step – it guarantees crispy fritters. Use a wire rack instead of paper towels to keep them crisp. Reheat in a 375°F oven or air fryer. Freeze uncooked patties for a quick meal later.