USAI tried skipping the squeeze once — 'it'll probably be fine'. It was not fine. The batter fell apart, the oil splattered, and the taste was different. You have to squeeze properly, both hands, like you're trying to wring a cup of water out of a small towel. Because that is exactly what you're doing.
Parmesan is not a garnish here, it is a structural ingredient. It creates the golden crisp crust that is the whole point. Without it the fritters come out pale and soft even if everything else is right.
Zucchini Fritters
By Sergei Martynov
Grated zucchini, squeezed hard, mixed with egg, flour, parmesan, scallions, and garlic, then fried in a hot pan until crisp and golden. Zucchini is mostly water, so the entire recipe is really about getting that water out first. Do that correctly and the rest takes care of itself.
Key Ingredients
What you'll need
Ingredients
- 500 g
See recipes with zucchinizucchini
i - 1 tsp
- 2 piece
- 60 g
See recipes with parmesanparmesan
i - 60 g
See recipes with all-purpose flourall-purpose flour
i - 3 piece
See recipes with scallionsscallions
i - 2 piece
See recipes with garlic clovesgarlic cloves
i - 0.5 tsp
See recipes with lemon zestlemon zest
i - 0.5 tsp
See recipes with black pepperblack pepper
i - 3 tbsp
See recipes with olive oilolive oil
i
How to make it
Instructions
- 1
Grate the zucchini on the large holes of a box grater. Transfer to a colander, toss with the salt, and let sit for 10 to 15 minutes. The salt draws out the moisture.
- 2
Now squeeze — really squeeze. Take handfuls and press over the sink as hard as you can. A clean kitchen towel works even better: pile the zucchini in the centre, wrap it up, and twist both ends in opposite directions over the sink. You should get close to a cup of liquid out of 500g of zucchini. If you don't, squeeze more.
- 3
In a large bowl, beat the eggs. Add the drained zucchini, grated parmesan, flour, sliced scallions, minced garlic, lemon zest, and pepper. Mix until combined. The batter should hold its shape when pressed into a patty — if it looks wet and loose, add another tablespoon of flour.
- 4
Heat the oil in a large skillet (cast iron is best) over medium-high heat. The oil needs to be properly hot before anything goes in — test with a small drop of batter, it should sizzle immediately.
- 5
Scoop about 3 tablespoons of batter per fritter into the pan, spacing them apart. Press down gently with a spatula to flatten to about 1 cm thick. Cook without moving for 3 minutes until the bottom is golden and a crust has formed. Flip and cook the other side for 2 to 3 minutes.
- 6
Transfer to a plate lined with paper towels. Cook in batches — do not crowd the pan. Serve hot with sour cream, Greek yogurt, or tzatziki.
Frequently Asked Questions
Why are zucchini fritters soggy and not crispy — how to properly remove water from zucchini?
Zucchini is about 95% water, and if you do not remove most of it first the fritters steam in the pan instead of frying. Grate on large holes, toss with salt, leave for 10 to 15 minutes. Then squeeze — not gently, but as hard as possible. A kitchen towel works best: pile the zucchini in the centre, gather the ends, and twist in opposite directions over the sink. From 500g of zucchini you should get close to a cup of liquid. Second factor: the pan must be properly hot before the batter goes in. A cold pan means the fritters immediately start releasing moisture and end up steamed.
Why do zucchini fritters fall apart in the pan — what holds them together?
Three things bind the batter: egg, flour, and cheese. Remove any one of them and the fritters will likely fall apart. The other common cause is too much moisture still in the zucchini — even well-squeezed zucchini releases more water into the batter as it sits. If the mixture looks too wet and loose, add another tablespoon of flour. Third: do not touch the fritters for the first 2 to 3 minutes after they go in the pan. They need to form a crust on the bottom before you attempt to flip. Trying to flip them early is the fastest way to break them.
What to add to zucchini fritters to make them taste better — they seem bland with just zucchini and egg?
Parmesan is the most important addition — it gives both flavour and a crisp crust during frying. Scallions or chives are essentially required. Fresh or powdered garlic. Lemon zest sounds unusual but it removes the flat emptiness that zucchini has on its own. Dill is the classic in Eastern European versions. Chili flakes or a pinch of cayenne for heat. Feta instead of parmesan gives a tangy salty version. Zucchini itself is neutral, so do not hold back on seasonings — they mellow significantly once in the batter and cooked.
Can you bake zucchini fritters in the oven instead of frying — will they be as crispy?
Not as crispy, but still good. In the oven at 200°C for 20 to 25 minutes (flip halfway) the fritters are less oily but the crust is noticeably thinner. For better results in the oven, place them on a wire rack set over a baking tray rather than directly on the tray — hot air circulates underneath. An air fryer at 180°C for 10 to 12 minutes gets close to pan-fried. The properly crispy fritter like you get at a restaurant or a Greek taverna only really happens in a hot pan with enough oil.
What sauce goes with zucchini fritters — which dips work best?
Greek yogurt or sour cream — the simplest and most reliable pairing. Tzatziki (yogurt, cucumber, garlic, dill) if you want to put in a bit more work. Avocado sauce with lemon juice and garlic. Spicy mayo with sriracha for contrast. A sharp sour plum sauce works surprisingly well with the neutral flavour of zucchini. The principle: fritters are neutral and slightly fatty, so the best sauce is acidic or spicy — it cuts through and balances.
France
Spain
Georgia
Austria
Join the conversation
Comments (1)
Cook the zucchini until it just barely yields to a knife for zucchini fritters. It continues softening from residual heat for 2-3 minutes. Cooking until fully soft in the pan means mush on the plate.