Simple Crispy Italian Zucchini Fritters
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When zucchini is at its peak, there’s nothing better than turning it into these simple Italian zucchini fritters. Made with just a handful of ingredients, they’re flavored with freshly grated Parmesan and use breadcrumbs instead of flour for a lighter crispier texture. Pan-fried until golden brown, they’re soft in the middle, crisp around the edges, and delicious straight from the skillet.
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Unlike fritters made with flour, breadcrumbs give these a delicate crispness while helping the zucchini hold together without being heavy. Parmesan brings that unmistakable salty, nutty flavor that pairs perfectly with tender zucchini, so you don’t need a long list of extras.
Serve this zucchini recipe warm as a side dish with dinner, as an appetizer for a summer gathering, or even tucked into a sandwich with a squeeze of lemon. However you enjoy them, these easy fritters are a great way to let fresh zucchini shine with classic Italian simplicity.
If you love zucchini or have a bunch you need to use up, I also recommend trying the recipe for my zucchini pizza boats or Italian Involtini (fancy word for roll-ups).
A Quick Look At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Choosing The Best Zucchini
Look for zucchini that are firm and stiff. When zucchinis are older, they get sof,t and when you hold each end, I feel like you can bend them a little. I also avoid zucchinis that have scratches or have started to become soft in certain places. This tells me they are old and will be rotten in a day or two.
Step-By-Step Made Simple
These zucchini fritters can be tough to get into the oil, so once I have flattened the batter into a disk, I place it on a spatula and gently let it slide off into the oil. Then use the same spatula to flip them. Usually, 3 minutes per side will do.
When the fritters are done frying I transfer them to a paper towel to drain off some of the excess fat while the other batches cook.
Serve them hot as that is when they are at thier crispiest. I don’t think they need any dip but I know some of you out there are dip people so I recommend a simple marinara sauce, mint yogurt dip or sour cream.
Leftovers? No Problem
If you have leftovers, just store them in the fridge in a tightly sealed container for 2-3 days, but know they will lose their crispy texture.
If you want to crisp them up again, I toss them in my air fryer for 5 minutes at 400°F. Alternatively, you could reheat the pan of oil and re-fry them, but that takes significantly more time and is messier.
Simple Crispy Italian Zucchini Fritters
Ingredients
- 2 lb zucchini
- 2 tsp salt
- 3 large eggs
- ⅓ cup grated Parmesan cheese
- ¾ cup bread crumbs
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 cup vegetable oil
Instructions
- Use a box grater or food processor to grate the zucchini.
- Add the grated zucchini to a colander and place over a bowl. Add the salt and mix into the zucchini. Set the colander over a large bowl for 30 minutes to allow the water to drain from the zucchini. Use a clean towel or cheese cloth to wrap the zucchini in and then press to remove as much excess liquid as possible from the zucchini.
- Discard the liquid and add the dried zucchini to a large bowl. The zucchini will still have some water and feel wet, but it has much less than before. Add the eggs, bread crumbs, cheese, garlic powder and black pepper and mix well to combine.
- Add the vegetable oil to a large sautee pan and heat to medium.
- Scoop out a 1/4 cup of batter for each fritter. Use your hands to first form the batter into a ball and then press it flat into a round disk that is bout a 1/2" thick. Add the fritter to the hot oil.
- Let cook for about 3 minutes per side or until each side is deep golden brown. Continue in batches, making sure not to crowd the fritters when cooking. Transfer the cooked fritters to a paper towel to help remove any excess oil. Serve hot.
Nutrition
Notes
- Yellow or Green zucchini can be used.
- Look for firm zucchini free of any dark spots or scatches.
- Batter will still be wet but should be firm enough to hold a ball and can easily be flattened to a disk.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
