What kind of flour should I use for zucchini fritters?

I usually keep it simple and go with all-purpose flour. It holds everything together without messing with the flavor. If you’re gluten-free, you can use a baking blend, just know you might need to add a little extra if your batter feels too wet. I’ve had good luck with the same approach in my gluten-free zucchini bread .

Why do my zucchini cakes keep falling apart?

I’ve had this happen, and it’s almost always because the zucchini wasn’t squeezed dry enough. It holds a ton of water. After you salt and grate it, wrap it in a dish towel and really twist, you want to get as much moisture out as you can. Then make sure you’ve got enough egg and flour in the mix. If it still feels loose, add a spoonful of breadcrumbs and try again.

How do I keep fried zucchini from getting soggy?

This one’s all about timing and heat. First, prep your zucchini right, salt it, let it sit, then squeeze out the water. Then get your skillet hot. If the oil’s not hot enough, they’ll soak it up and go soft. And don’t crowd the pan. Give each cake a little room so it crisps up instead of steaming.

Do I need to peel the zucchini?

Not at all. I never do. The skin’s soft, adds a little color, and helps hold the cakes together. The only time I’d peel one is if it’s oversized and the skin feels tough. Otherwise, just give it a rinse and you’re good to go.

Fried Zucchini Cakes – Crispy, Easy Recipe with a Big Flavor Win

Description

Fried zucchini cakes that are crisp on the outside, tender inside, and packed with fresh zucchini and herbs. A simple, delicious way to enjoy summer squash—perfect as a snack, appetizer, or light meal.

Ingredients

Scale

2 medium zucchinis, grated
1/2 teaspoon salt
1/2 cup all-purpose flour (or GF blend)
1/3 cup grated Parmesan cheese
1 large egg
1/4 cup chopped fresh parsley (or dill)
1 garlic clove, minced
1/4 teaspoon black pepper
1/4 cup breadcrumbs (panko or regular)
Oil for frying (canola or olive)

Instructions

1. Grate the zucchini and toss with salt. Let sit for 10 minutes.

2. Wring out excess moisture using a clean kitchen towel.

3. In a large bowl, mix zucchini, flour, cheese, egg, herbs, garlic, and pepper.

4. Add breadcrumbs and mix until combined.

5. Heat oil in a skillet over medium heat until shimmering.

6. Scoop 2–3 tablespoons of the mixture and form into patties.

7. Place patties in the skillet, leaving space between each.

8. Fry for 3–4 minutes per side until golden brown.

9. Transfer to paper towels or wire rack to drain.

10. Serve hot with dip, yogurt sauce, or a fresh salad.

Notes

To make these gluten-free, use a rice and tapioca flour blend.

If batter is too wet, add more breadcrumbs 1 tablespoon at a time.

Store leftovers in an airtight container up to 4 days. Reheat in air fryer for crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Side Dish
Method: Pan-fried
Cuisine: American, Southern

Nutrition

Serving Size: 2–3 cakes
Calories: 110
Sugar: 1g
Sodium: 230mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: fried zucchini cakes, zucchini fritters, crispy zucchini cakes, summer recipes