There are certain vegetables that seem to multiply overnight in the summer garden, and zucchini is definitely one of them. Whether you pick it fresh from your backyard, find it at the local farmers market, or simply can't resist bringing home a few extra from the grocery store, zucchini always inspires me to create something comforting, delicious, and easy to share.
These crispy zucchini fritters are one of my favorite ways to turn this humble vegetable into something truly special. Golden and crunchy on the outside, soft and flavorful on the inside, they're the kind of recipe that disappears almost as quickly as they're made. Even those who usually pass on vegetables find themselves reaching for seconds.
What I love most about this recipe is its simplicity. With just a handful of everyday ingredients, you can transform fresh zucchini into a versatile dish that's perfect for lunch, a light dinner, an appetizer, or even a savory brunch. Pair them with a cool garlic yogurt sauce, a squeeze of fresh lemon, or a crisp summer salad, and you have a meal that feels both wholesome and satisfying.
One of the secrets to perfectly crispy fritters is taking a few extra minutes to remove as much moisture as possible from the grated zucchini. It may seem like a small step, but it makes all the difference, giving each fritter its irresistible golden crust.
Cooking has always been about making the most of seasonal ingredients, and this recipe is a wonderful reminder that the simplest foods often create the best memories. Whether you're cooking for family, entertaining friends, or enjoying a quiet meal at home, I hope these zucchini fritters bring a little extra warmth and joy to your table.
-Didem Ornek Ertan, Head Chef at Formaggio Kitchen
Zucchini Fritters
Makes 8-10 fritters
Ingredients
2 medium zucchini (about 1 pound / 450 g)
1 teaspoon salt (for drawing out moisture)
3-4 eggs
1/2 cup coarsely chopped mint
1/2 cup coarsely chopped dill
1/2 cup coarsely chopped parsley
1/2 cup scallions
1/2 cup flour
¼ teaspoon maras pepper (optional)
1 cup olive oil for frying
Instructions
- Grate the zucchini on a box grater and toss with the salt. Let sit for 10–15 minutes.
- Wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is the key to crispy fritters.
- In a large bowl, combine the squeezed zucchini, eggs, flour, Parmesan, green onions, herbs, and maras pepper (optional). Mix until just combined.
- Heat 1 cup of olive oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of batter per fritter into the pan and flatten slightly.
- Cook for 3–4 minutes per side, until golden brown and crisp. Add more oil as needed for additional batches.
- Transfer to a paper towel-lined plate or a wire rack.
- Serve with garlic yogurt sauce, lemon wedges, and/or a salad.