Zucchini Fritters That Steal the Show at Next Breakfast

What makes these fritters different?

Most zucchini recipes drown the squash in cheese or dough. Not these. They start with a weird trick—grating the zucchini straight into cold water. It weirds out the first timers, but then you squeeze out the excess, and suddenly, the rice-like grains are just looking for salt and oil. I stumbled onto this when I was avoiding the usual sogginess. Also, they smell on point—like slightly grassy, barely toasted. The texture? Crispy outside, almost fluffy inside, like a cloud you can eat. That burst of slightly bitter zucchini flavor with a hint of nutty oil—who knew such a simple idea could taste like that? These are the kind of fritters I want in the fridge after a long night or with a cold beer. They’re not fancy. Just honest, pick-me-up food.

Crispy Zucchini Fritters

These zucchini fritters are made by grating zucchini directly into cold water to prevent sogginess, then squeezing out excess moisture. The mixture is pan-fried until crispy on the outside and tender inside, resulting in a cloud-like texture with a mildly bitter zucchini flavor and nutty oil aroma.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 medium zucchini about 200 grams
• 1 teaspoon salt for salting zucchini
• 2 tablespoons vegetable oil for frying
• 1/4 cup all-purpose flour helps bind the mixture
• 1 large egg for binding
• 1 clove garlic minced
• to taste black pepper optional

Equipment

• Grater
• Mixing bowl
• Clean Cloth or Cheesecloth
• Frying pan
• Spatula

Method

 

1. Grate the zucchini using a box grater, then immediately transfer the grated zucchini into a bowl of cold water. Stir gently to loosen the grains before draining through a fine mesh or cheesecloth. Squeeze out as much excess moisture as possible using your hands or a clean cloth.
   1 teaspoon salt
2. In a mixing bowl, combine the squeezed zucchini with the minced garlic, beaten egg, flour, salt, and black pepper. Mix well until a cohesive batter forms that holds shape when scooped.
   1 teaspoon salt
3. Heat a tablespoon of vegetable oil in a frying pan over medium heat until shimmering and just starting to smoke. Use a spoon or measuring cup to portion out the batter and gently flatten into a thin circle.
   1 teaspoon salt
4. Cook the fritters for about 3-4 minutes on each side, until golden brown and crispy. Flip carefully with a spatula and ensure they are cooked through and have a crispy exterior.
5. Transfer the cooked fritters onto a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, garnished as desired.

Honestly, I don’t even care that they’re supposed to be a summer thing. The only thing better than biting into one fresh off the pan is knowing I probably won’t burn my tongue. That’s a win, right?

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.