Zucchini Fritters Recipe
Crispy on the outside, tender in the middle, and ready in under 30 minutes — these easy zucchini fritters are made with whole wheat and chickpea flour, fresh herbs, and simple pantry staples. A perfect way to use up a summer zucchini haul.
Ingredients
- 2 medium Zucchini about 300g, grated
- ½ heaped cup Whole Wheat Flour all-purpose works too
- ¼ cup Chickpea Flour / Besan / Gram Flour or cornstarch, rice flour
- ⅓ cup Onion finely chopped
- ½ tsp Garlic finely minced
- 2 tsp Celery finely chopped
- 2 tbsp Fresh Parsley or Cilantro chopped
- ¼- ½ tsp Black Pepper freshly cracked
- ½ tsp Salt or to taste
- ⅛ tsp Black Salt optional
- ½ tsp Baking Powder
- 2-3 tbsp Olive Oil for frying (per batch)
Instructions
Group 1 — Preparation
- Finely chop the onion, celery, garlic, and parsley. Set aside.
- Rinse the zucchinis and pat dry. Grate on the larger holes of your grater. Do not grate too finely. Peeling is optional.
Group 2 — Make the Batter
- Add the grated zucchini into a large mixing bowl.
- Add the chopped onion, garlic, celery, and parsley.
- Add the whole wheat flour and chickpea flour.
- Season with black pepper, salt, black salt (if using), and baking powder. Mix well.
- Check the batter consistency. If too thick, add a splash of water. If too thin, add a little more flour.
Group 3 — Fry the Fritters
- Heat 2–3 tablespoons of olive oil in a cast-iron skillet over medium heat. Scoop batter using a serving spoon or ¼ cup measure.
- Gently place batter rounds into the pan and lightly press with the back of the spoon to shape. Do not spread too thin.
- Fry on medium-low heat until the bottom is golden and crisp, about 3–4 minutes.
- Flip carefully and fry the second side until equally golden. Flip once or twice for even color.
- Remove and drain briefly on paper towels. Repeat with remaining batter.
Notes
- For the crispiest results, use a well-seasoned cast-iron skillet and don't rush the heat — medium-low is your friend here.
- Zucchini releases a lot of water, so the batter consistency may vary. Adjust flour or water as needed until it holds its shape on the spoon.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or air fryer to bring the crispiness back — avoid the microwave.
- To freeze, lay cooled fritters in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Keeps for up to 2 months.
- Batter can be prepped a few hours ahead and stored covered in the fridge.