Go Back
To make your zucchini and squash fritters, you will need the following ingredients: - 2 medium zucchinis, grated - 2 medium yellow squashes, grated - 1/2 cup all-purpose flour - 1/4 cup cornmeal - 1/4 cup grated Parmesan cheese - 2 large eggs - 2 green onions, finely chopped - 1 clove garlic, minced - 1 teaspoon baking powder - 1/2 teaspoon cumin powder - Salt and pepper to taste - Olive oil for frying - Optional: Fresh herbs like dill or parsley, for added flavor These ingredients come together to create a tasty dish. The zucchinis and squashes add moisture and flavor. The flour and cornmeal help bind everything, while the cheese adds a nice, salty kick. Eggs work to hold the fritters together. Green onions and garlic bring freshness and depth. Cumin adds warmth, and seasoning is key for taste. Don't forget the olive oil for frying, which gives the fritters their golden, crispy finish. For the full recipe, check out the details on how to perfectly mix and cook these delicious fritters. First, start by grating the zucchinis and yellow squashes. I find using a box grater works best. Grate them until you have a good pile. Next, place the grated veggies in a clean kitchen towel or cheesecloth. This step is key! Squeeze out the extra moisture. Too much water will make your fritters soggy. You want them nice and crispy. Now, grab a large mixing bowl. Combine the grated zucchini and squash with the flour, cornmeal, Parmesan cheese, chopped green onions, minced garlic, baking powder, cumin, salt, and pepper. Mix these dry ingredients well. In a separate bowl, beat the eggs. Then, add the eggs to the veggie mixture. Stir everything together. The mix should feel thick but easy to scoop. Heat a non-stick skillet over medium heat. Add a tablespoon of olive oil. Wait until the oil is hot. Take a spoonful of the fritter mix and drop it into the skillet. Flatten it slightly with a spatula. Cook each fritter for about 3-4 minutes on each side. Look for a golden brown color. If needed, add more oil while cooking. Once done, transfer the fritters to a paper towel-lined plate. This helps soak up any extra oil. Enjoy them warm with a dollop of Greek yogurt or sour cream. You can even sprinkle some fresh herbs on top for extra flavor. For the full recipe, check out the details above. To make crispy fritters, start by removing moisture. Grated zucchini and squash hold a lot of water. After grating, place them in a clean towel. Squeeze them tightly to get rid of excess liquid. This step is key to achieving that perfect crunch. Next, pay attention to cooking heat. If the skillet is too hot, the outside may burn while the inside stays raw. If it's too cool, the fritters will soak up oil and become soggy. A medium heat is best. Adjust as you cook, flipping the fritters when they turn golden brown. To elevate the taste, add herbs and spices. Dill and parsley work well with zucchini and squash. You can also try oregano or thyme for a different twist. For a kick, a pinch of red pepper flakes adds heat. Mix these into your batter before cooking. Dipping sauces can elevate your dish. Greek yogurt or sour cream pairs nicely with these fritters. You can add lemon juice or garlic to the yogurt for extra flavor. A simple homemade ranch dressing is also a great choice. When serving these fritters, think about accompaniments. A fresh salad with lemon vinaigrette complements the fritters well. You might also serve them with grilled vegetables for a colorful plate. For presentation, stack the fritters on a plate. Garnish with fresh herbs for a pop of color. Drizzle some sauce on top or serve it on the side for dipping. These small touches make your dish look as good as it tastes. For more details, check out the Full Recipe. {{image_2}} You can make easy swaps in this fritter recipe. If you want a gluten-free option, use almond flour or chickpea flour instead of all-purpose flour. Both work well and keep the fritters tasty. For a cheesy twist, try using feta or goat cheese instead of Parmesan. You can also mix in other veggies like grated carrots or bell peppers. This adds color and flavor to your fritters. Want to spice things up? Add chili flakes to your batter for a little kick. This gives the fritters a warm, zesty taste. You can also create Mediterranean flavors by adding olives or sun-dried tomatoes. Fresh herbs like basil or oregano can make your fritters even more fragrant and delicious. Kids love fun shapes! Make mini fritters for a perfect bite-sized snack. They are easier for little hands to hold. You can sneak in extra vegetables like finely chopped spinach or grated sweet potato. This not only boosts nutrition but also adds a fun twist to the classic recipe. To keep your zucchini and squash fritters fresh, store them in the fridge. Place the fritters in an airtight container. This helps to lock in flavor and moisture. They last about 3 to 4 days in the fridge. If you want to save them longer, freezing is a great option. To freeze, let the fritters cool completely. Then place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. This method helps prevent them from sticking together. They can last up to 3 months in the freezer. When you're ready to enjoy your fritters again, reheating them right is key to keeping them crispy. The best way is to use an oven or air fryer. Preheat your oven to 375°F (190°C). Spread the fritters on a baking sheet in a single layer. Heat them for about 10 to 15 minutes. If using an air fryer, set it to 350°F (175°C) and cook for about 5 to 8 minutes. Avoid microwaving, as it can make the fritters soggy. Check them a few minutes before the time is up to ensure they are warm and crisp. Enjoy your delicious leftovers! To make zucchini and squash fritters, follow these steps: 1. Grate the Vegetables: Start with two medium zucchinis and two medium yellow squashes. Grate them using a box grater. 2. Remove Excess Moisture: Place the grated veggies in a clean kitchen towel. Squeeze out the water until they are dry. 3. Mix Ingredients: In a large bowl, mix the grated vegetables with 1/2 cup flour, 1/4 cup cornmeal, and 1/4 cup grated Parmesan cheese. Add 2 chopped green onions, 1 minced garlic clove, 1 teaspoon baking powder, 1/2 teaspoon cumin, and salt and pepper to taste. 4. Add Eggs: Beat 2 large eggs in a separate bowl, then mix them into the veggie mixture until well combined. 5. Heat and Cook: Heat olive oil in a skillet. Spoon the mixture into the hot oil, flattening each fritter slightly. Cook for 3-4 minutes on each side until golden brown. 6. Serve: Place the fritters on a paper towel to drain excess oil. Enjoy them warm. These steps create tasty fritters, perfect for any meal. Yes, you can make these fritters ahead of time. Here are some tips: - Prep Ahead: You can grate the zucchini and squash a few hours early. Just squeeze out the moisture and store them in the fridge. - Cook and Store: After cooking, let the fritters cool completely. Then, place them in an airtight container. - Refrigerate: Keep them in the fridge for up to three days. - Freeze for Later: You can also freeze the fritters. Use parchment paper between layers to prevent sticking. They’ll last for about three months in the freezer. Zucchini and squash fritters go well with many sides and dips. Here are some ideas: - Dips: Serve with Greek yogurt or sour cream for a creamy touch. You can also use tzatziki for a fresh taste. - Salads: Pair with a light salad, like a simple green salad or a cucumber salad. - Sauces: A drizzle of balsamic glaze or a squeeze of lemon adds brightness to the dish. - Vegetables: Enjoy with roasted or grilled vegetables for a healthy meal. These options will enhance your fritters and make your meal even more enjoyable! We explored how to make tasty zucchini and squash fritters. You learned about the key ingredients and step-by-step cooking instructions. I shared tips for achieving crispiness and ideas for serving. You also saw variations to keep meals exciting and how to store leftovers. In summary, these fritters are simple, fun, and flexible. You can customize them to fit your taste. With practice, they'll become a family favorite. Enjoy making this dish and sharing it with others!

Zucchini and Squash Fritters

Savor the flavors of summer with these Zesty Zucchini & Squash Fritters! Perfectly crispy and packed with fresh ingredients, this easy recipe combines grated zucchini, yellow squash, and Parmesan for a delightful dish. Get step-by-step instructions to create a delicious and healthy snack or appetizer that everyone will love. Click through to explore the full recipe and elevate your cooking game with these tasty fritters!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated

2 medium yellow squashes, grated

1/2 cup all-purpose flour

1/4 cup cornmeal

1/4 cup grated Parmesan cheese

2 large eggs

2 green onions, finely chopped

1 clove garlic, minced

1 teaspoon baking powder

1/2 teaspoon cumin powder

Salt and pepper to taste

Olive oil for frying

Optional: Fresh herbs like dill or parsley, for added flavor

Instructions
 

Start by grating the zucchinis and yellow squashes. Place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture to prevent the fritters from being soggy.

    In a large mixing bowl, combine the grated zucchini and squash with flour, cornmeal, Parmesan cheese, chopped green onions, minced garlic, baking powder, cumin, salt, and pepper.

      Beat the eggs in a separate bowl and then add them to the vegetable mixture. Mix everything together until well combined. The mixture should be thick but pliable.

        Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, spoon generous dollops of the fritter mixture into the skillet, flattening them slightly with a spatula.

          Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy. You can add more oil as needed for frying the batches.

            Once cooked, transfer the fritters to a paper towel-lined plate to absorb excess oil.

              Serve warm with a dollop of Greek yogurt or sour cream, and garnish with fresh herbs if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6