Zucchini Fritters Recipe

Zucchini Fritters: The Snack You Didn’t Know You Needed

Okay, have you ever had one of those moments where you look in the fridge and just think, “What the heck am I gonna do with all this zucchini?” Like, there’s a mountain of it and you’re just… *staring*. Same. But then I made these zucchini fritters, and OMG! They’re like little crispy clouds of happiness. Seriously.

Okay, Let’s Talk Ingredients

Alright, here’s the scoop! You’re gonna need some basics, but don’t worry, nothing crazy. Grab 3 tbsp of canola oil—whatever you have is fine, really. Then you’ll need 2 cups of shredded zucchini (that’s about 2 large ones, but if you’ve got a small zucchini farm going on, just keep shredding, my friend!).

Next, 1 cup of Panko breadcrumbs—I mean, you can go with regular breadcrumbs but trust me on this, Panko gives them that *extra crunch*. Then you’ll need 2 eggs (the glue, ya know?), 1/3 cup of fresh grated Parmesan cheese (please don’t use the stuff in the green can, like, just don’t), and 1/4 cup of finely shredded Mozzarella—because why not add a little more cheese?

Don’t forget 2 garlic cloves (hello flavor), a sprinkle of salt, and fresh cracked black pepper. That’s it! Easy peasy.

So Here’s Why I Make This Constantly

So, here’s the real tea: I didn’t even *like* zucchini until I tried these fritters. My mom used to make them when I was growing up, and back then, I thought she was trying to torture me with veggies. But fast forward a decade or two, and now they’re my go-to.

I remember the first time I made them for my friends—everyone was skeptical, like, “Zucchini? Really?” But after one bite, they were like *whoa, gimme more!* And now it’s a thing. Every summer, when zucchini’s like all over the place, I’m making these bad boys, and my friends are putting in requests. It’s a whole zucchini fiesta in my kitchen.

The One Trick That Changes Everything

Oh! You need to squeeze the heck outta that zucchini before you mix it up. Like, no joke. Use a mesh bag or cheesecloth (or even a clean kitchen towel), and get all that moisture out. If you skip this step, you’ll end up with soggy fritters and nobody wants that—trust me, I learned the hard way.

Don’t Mess This Up (My Top Tips)

– Squeeze the zucchini (see, I told ya it’s important).
– Don’t overcrowd the pan! Give them space to fry and get golden brown. A crowded pan is a sad pan.
– Flip them only once! Seriously, they break apart if you’re too eager. Patience, my friend.
– If they start to fall apart, just shape them back together in the pan. Like, they can be a little imperfect. It adds character!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so here’s the deal. If you somehow have leftovers (which is rare), pop them in an airtight container and stick them in the fridge. They’re good for a couple of days. You can reheat them in a pan to crisp them back up, or just nuke ‘em if you’re feeling lazy. But honestly, I don’t think they’ll last long enough to worry about storage.

If You Liked This, You’ll Probably Like These Too

Alright, if you’re vibin’ with these fritters, you’ll probably love my Sweet Potato Tots—they’re like a party in your mouth. And don’t even get me started on my Cauliflower Fritters; they’re a whole other level of yum. Seriously, you gotta try them!

So, what’s your go-to summer recipe? Something you turn to when the zucchini overflows? 🥒 Let me know!