Go Back

Nostalgic Crispy Zucchini Bites

These zucchini fritters are crispy, golden bites that celebrate humble garden vegetables with a modern twist of herbs and a secret crunch ingredient. Made by shredding fresh zucchini, mixing it with eggs, flour, and herbs, then frying until crisp, they develop a tender interior with satisfying edges. Perfect as a snack or light meal, they evoke childhood memories with every crunchy bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini firm and fresh, finely grated
  • 1 large egg beaten
  • 1/4 cup all-purpose flour for binding
  • 2 tablespoons fresh dill or parsley chopped
  • 1 tablespoon hot sauce (optional) adds a spicy kick
  • 2 tablespoons crushed crispbread or panko for extra crunch, optional
  • 2 tablespoons neutral oil vegetable or canola for frying
  • to taste salt and pepper for seasoning

Equipment

  • Large mixing bowl
  • box grater
  • Spatula
  • Non-stick skillet
  • cheesecloth or dish towel

Method
 

  1. Start by grating the zucchinis finely into a large mixing bowl, then sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture.
  2. Using a clean dish towel or cheesecloth, squeeze out as much liquid as possible from the zucchini—this step is key to getting crispy fritters. The zucchini should feel slightly dry and hold together when pressed.
  3. Add the beaten large egg, all-purpose flour, chopped herbs, hot sauce if using, and season with salt and pepper to the grated zucchini. Mix everything until well combined and the batter feels cohesive but not sticky.
  4. If you want an extra satisfying crunch, stir in the crushed crispbread or panko at this stage, evenly distributing it through the batter.
  5. Heat the neutral oil in a non-stick skillet over medium heat until shimmering and you hear a gentle crackle—this indicates the oil is hot enough.
  6. Using a ¼ cup measurement, scoop batter into the hot skillet and gently flatten each into a small patty. Cook for about 3-4 minutes on each side, until golden brown and crispy, flipping carefully with a spatula.
  7. Carefully flip the fritters to cook evenly on both sides, watching for a deep golden hue and crispy edges. Adjust the heat if they brown too quickly or seem undercooked inside.
  8. Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil and let rest for 2 minutes, which helps them crisp up further.
  9. Serve the zucchini fritters warm, garnished with additional herbs or a squeeze of lemon if desired, and enjoy their crispy, tender texture.

Notes

Ensure to squeeze out as much moisture from the zucchini as possible for crispy results. Stir in crushed crispbread or panko for an extra satisfying crunch. Fry in batches to maintain oil temperature and crispiness.