How to make zucchini fritters crunchy?

Remove all excess moisture from grated zucchini and use a hot skillet with enough oil to crisp the edges.

Why are my fritters not crispy?

It’s likely due to wet batter or overcrowding the pan. Squeeze zucchini dry and fry in small batches.

Zucchini, egg, flour, Parmesan (or breadcrumbs), and seasoning.

Use a binding agent like eggs or flax eggs, and chill the batter if it feels too loose.

Golden and crispy on the outside, tender on the inside—these zucchini fritters are perfect as an appetizer or side dish.

Scale

Grate the zucchini and place in a colander. Sprinkle with 1 tsp salt and let sit for 10 minutes.
After 10 minutes, squeeze out as much liquid as possible from the zucchini using a clean kitchen towel.
Transfer the zucchini to a large bowl. Add eggs, green onions, flour, baking powder, remaining 1/2 tsp salt, and pepper. Stir until combined.
Heat olive oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture per fritter into the skillet, flattening slightly with a spatula.
Cook for 3–4 minutes on each side, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with sour cream.

Be sure to remove as much moisture from the zucchini as possible for crispy fritters.

Keywords: zucchini, fritters, appetizer, crispy, vegetarian