4 Ingredient Zucchini Fritters - Go Cook Yummy (2024)

Crafted from shredded zucchini, all-purpose flour, an egg, and a touch of onion, these 4-ingredient Zucchini Fritters are a delightful treat for zucchini season. Simple yet bursting with flavor, they’re ready to enjoy in no time, whether you prefer them warm or chilled. A perfect, effortless snack to savor anytime!

I’ve got a quick, super easy zucchini fritter recipe for you today, using just 4 ingredients. Forget running to the store for a million things—this is all about keeping it simple yet tasty.

Grab shredded zucchini, some flour, an egg, and half an onion—that’s all you need. Honestly, you’re steps away from whipping up some fantastic fritters.

Might sound too simple to impress, but hear me out, they’re incredible. Crispy, packed with flavor, and just perfect.

The best part? They’re super versatile.

Have them hot, cold, anytime. Want to spice things up? Add in your favorite herbs or spices. It’s super easy and a great way to impress, whether you’re a pro in the kitchen or just starting out.

Trust me, these fritters are about to become your go-to snack!

🥰 Why Will You Love This Recipe?

• Whipping up these zucchini fritters is super easy—just four ingredients and you’re good to go. No slaving away in the kitchen for this one; it’s a quick, stress-free snack that hits the spot.
• They’re delicious, too, and you can have them hot or cold. Perfect for any meal, a tasty appetizer, or just a snack whenever you feel like it.
• These fritters are a surefire crowd-pleaser, too. Crispy on the outside, soft on the inside—they always get the thumbs up from my crew, kids and adults alike.
• And they’re easy on the wallet while being packed with good stuff. Zucchini makes them healthy and budget-friendly, so it’s all upside for your taste buds and your budget.

🥘 Ingredients and Substitutes

• Shredded Zucchini it’s what gives the fritters their base and keeps them moist. Sometimes, I switch it up with grated summer squash, cucumber, or carrots just to play around with the flavors and textures.
• All-Purpose Flour is my go-to to keep everything together. If gluten’s not your friend, chickpea or almond flour works just fine and the fritters still turn out great.
• Egg is key for binding everything and adding that nice, light texture. If you’re vegan, a flax or chia seed mix works wonders as a substitute.
• Onion. I also throw in half an onion for that savory kick, but if that’s too strong for you, shallots are a softer option. Or, if onions aren’t your thing at all, chopped scallions do the trick, or you can just leave it out.

👩‍🍳 Step-by-step Directions

First off, zucchini are loaded with water, so we need to draw some of that out to use less flour.

Grate your zucchini with a big-hole grater. Toss it with a teaspoon of salt, mix it up, and let it sit for 20 minutes to sweat out the water.

After that, dump the zucchini in a sieve to drain. Want to get even more water out? Give it a good squeeze with your hands.

Quick Note: That’s the trickiest part of this whole recipe.

Next, chuck all the ingredients into a big bowl. Now’s the time to add any extra spices or seasonings you’re into.

My tip? Try it plain first, then get creative. I’m a fan of adding some chopped dill or a bit of crushed garlic, but go with what you like.

Get a pan with a solid base, and heat a bit of oil in it. Spoon your mix into the pan to form the fritters.

Quick Note: Size is up to you, but it’ll change how long they need to cook.

In my case, from the quantity indicated above, I usually end up with about 8 fritters.

Cover and cook on low until the bottom is golden, about 5-7 minutes. Keep an eye on them so they don’t burn. Flip them and cook the other side without the lid for that crispy finish.

Once they’re golden on both sides, they’re done.

Serve with your favorite sauce. This time, I chose a cheese sauce, but they’re also great with a yogurt-based traditional Greek tzatziki sauce or an authentic marinara sauce.

Dig in!

🍽️ Serving Suggestions

For a Mediterranean twist: warm zucchini fritters, creamy tzatziki on the side, a sprinkle of dill and mint, all next to a bright Greek salad. It’s like a mini vacation to Greece on a plate!

When I’m feeling the Spanish vibe, it’s tapas time. I lay out the fritters with dishes like patatas bravas, olives, and a Spanish tortilla. Add some sangria, and it’s an instant fiesta.

For picnics, I always pack these fritters. They’re great as they are, but dipping them in lemon aioli? Next level delicious. It’s my go-to for enjoying while lounging in my favorite outdoor spot.

And for gatherings, I turn these fritters into slider magic. Soft buns, a fritter, tomato, lettuce, and a honey mustard drizzle—everyone goes crazy for them. It’s a flavor party in every bite!

🏆 Expert Tips. What to Pay Attention To?

• After I grate the zucchini, I always make sure to squeeze out the extra water. Nobody wants a soggy fritter, right? Getting rid of that moisture is key to keeping them crispy and golden.
• The recipe starts simple with just four ingredients, but that doesn’t mean you can’t spice things up. I like to add a bit of cayenne for heat or a dash of garlic powder for some depth. It’s really up to you to explore the flavors.
• When you mix the zucchini with the flour and egg, you’re aiming for a batter that’s just right—not too liquidy, but not overly thick. This is the secret to fritters that are just the right shape and have that perfect fluffy inside.
• Cooking them slowly is the way to go. High heat will just burn the outside before the inside has a chance to cook. Patience is your friend here, and it pays off with each delicious bite.
• And it’s not just about the fritters; the sauces you pair them with can make all the difference. A tangy yogurt-dill sauce or a bright lemon aioli can really elevate the whole dish.

🤔 Answering Your Questions:

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