80% would make this again

Crispy Zucchini Fritters

Q: How to make zucchini fritters crunchy?

The trick is to squeeze out as much water from the zucchini as you can. Grate it, sprinkle with salt, let it sit for 10 minutes, then wring it out in a clean towel. Starting with dry zucchini means the fritters cook up golden and crunchy instead of soggy.

Q: Why are my zucchini fritters not crispy?

Most of the time, it’s because the zucchini held too much water or the pan wasn’t hot enough. Make sure you’ve drained the zucchini well, and always cook in a hot pan with enough oil so the fritters can crisp up on the edges.

Q: Do I use plain or self-rising flour for fritters?

Plain flour works best because you don’t need the extra lift that self-rising flour gives. The fritters should be light but also hold together nicely, and plain flour keeps the texture just right.

Q: How do I stop my fritters from falling apart?

A good binder is key. Use an egg (or flax egg if keeping it vegan) to hold everything together, and don’t skimp on the flour. Also, avoid flipping them too soon—let one side get golden before you turn them over.

Q: Can I bake or air-fry zucchini fritters instead of pan-frying?

Yes! For baking, spread them on a lined tray and bake at 400°F (200°C) until golden, flipping halfway. For the air fryer, cook at the same temperature for about 10–12 minutes, also flipping halfway. They won’t be quite as rich as pan-fried, but still come out crisp and tasty.

Q: What makes a fritter crispy?

Two things: moisture control and heat. Make sure the zucchini is drained really well, and use a hot pan or oven so the outside can brown quickly. A little oil also helps create that crunchy edge everyone loves.

Q: What are the best dips and sides to serve with zucchini fritters?

They go perfectly with garlic aioli, sour cream, or a simple yogurt dip. For sides, think fresh salads, roasted veggies, or even grains like couscous or quinoa to make it a fuller meal. If you want extra flavour, a spicy tomato chutney or tzatziki is a great match too.

Vish G

August 16, 2025

Crispy zucchini fritters are the kind of snack that disappear faster than you can fry them up. They’re golden, crunchy on the outside, and soft on the inside, paired with a spicy garlic aioli that makes every bite addictive. Perfect for a quick lunch, side dish, or even as a party snack.

PREP TIME

15 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

For The Fritters
2 medium zucchinis, grated
1 whole egg
½ cup (60 g) plain flour
⅓ cup (90 ml) tonic water or club soda
1 small red onion, finely chopped
2 cloves garlic, minced
2 tbsp chopped fresh parsley
Pinch of sea salt
Pinch of black pepper
About 100–120 ml olive oil (or cooking oil of choice) for frying
Spicy Garlic Aioli Dip
½ cup (120 g) light mayonnaise
1 clove garlic, minced or grated
1 tsp smoked paprika
1 tbsp extra virgin olive oil
1 tsp (5 ml) lemon juice
Pinch of sea salt
Pinch of black pepper

Instructions

Grate the zucchinis, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels so the fritters turn out crispy.
In a bowl, mix the grated zucchini, flour, egg, tonic water, onion, garlic, parsley, salt, and pepper until combined into a light batter.
Heat oil in a large non-stick pan over medium-high heat until hot.
Drop spoonfuls of the zucchini batter into the pan, flattening them slightly with the back of the spoon.
Fry each fritter for about 2–3 minutes per side until golden and crisp. Cook in batches to avoid overcrowding the pan.
Transfer cooked fritters onto a plate lined with paper towels to drain excess oil.
In a small bowl, mix together the mayonnaise, garlic, smoked paprika, olive oil, lemon juice, salt, and pepper until smooth.
Serve the fritters hot with the spicy garlic aioli on the side for dipping.