Summer is here, and my garden (or the farmer’s market!) is bursting with the freshest vegetables. What better way to enjoy them than in a quick, easy fritter? I love how these simple patties turn humble veggies into something truly special.
Today, I’m sharing three of my favorite crispy fritter recipes. They are perfect for a light lunch, a side dish, or even a fun appetizer. You’ll find recipes using yellow squash, zucchini with carrots, and zucchini with corn. They all come out wonderfully crispy and full of flavor.
Jump to Recipe:
- 1. Crispy Parmesan Yellow Squash Fritters: A Summer Favorite
- 2. Crispy Zucchini Carrot Fritters: Easy Vegetable Patties
- 3. Crispy Zucchini Corn Fritters: Quick Summer Snack
Crispy Parmesan Yellow Squash Fritters: A Summer Favorite
These yellow squash fritters are light, golden, and packed with cheese flavor. They are quick to make and disappear even faster from the plate.
Key Ingredients & Tips
- Squeeze the Squash: Yellow squash holds a lot of water. Make sure to squeeze out as much liquid as you can after grating to keep your fritters from getting soggy.
- Parmesan Power: The Parmesan cheese not only adds a salty, cheesy taste but also helps create that incredible crispy edge when fried.
What You Need
- 2 cups grated yellow squash
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil for frying
⏱️ Time: 25 mins🍽️ Yields: 4 servings
How to Make It
Step 1: Prep Squash
Grate the yellow squash finely. Place the grated squash in a clean kitchen towel and squeeze out as much excess water as you possibly can. This step is super important for crispy fritters.
Step 2: Make Batter
In a medium bowl, combine the well-drained squash with the grated Parmesan cheese, all-purpose flour, egg, garlic powder, salt, and black pepper. Mix everything together gently until it’s just combined. Don’t overmix.
Step 3: Fry Fritters
Heat about 1/4 inch of olive oil in a large non-stick pan over medium heat. Once hot, drop spoonfuls of the squash mixture into the pan, flattening each one slightly into a round patty. Cook for 3-4 minutes per side, until they are golden brown and crispy.
📝 Final Note
Serve these fritters immediately with a dollop of Greek yogurt or sour cream for a refreshing touch. A sprinkle of fresh chives is also lovely!
Crispy Zucchini Carrot Fritters: Easy Vegetable Patties
These vibrant fritters combine the freshness of zucchini with the sweetness of carrots. They are wonderfully crispy on the outside and tender inside, making them a great meal addition.
Key Ingredients & Tips
- Grating Fine: Grate your zucchini and carrots finely for the best texture. This helps them cook quickly and blend well into the fritter.
- Draining is Key: Just like with squash, zucchini holds a lot of water. Always drain and squeeze your grated zucchini well to ensure super crispy fritters.
What You Need
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1/4 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Vegetable oil for frying
⏱️ Time: 30 mins🍽️ Yields: 5 servings
How to Make It
Step 1: Prepare Veggies
Grate both the zucchini and the carrot. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much water as you possibly can. This step is crucial for crispy fritters.
Step 2: Mix Everything
In a large bowl, combine the well-drained zucchini, grated carrots, all-purpose flour, egg, onion powder, salt, and black pepper. Mix gently until just combined.
Step 3: Cook Fritters
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Drop small mounds of the fritter mixture into the hot oil, flattening each one into a patty. Cook for 3-5 minutes per side until golden brown and cooked through.
📝 Final Note
These fritters are delicious warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a pan.
Crispy Zucchini Corn Fritters: Quick Summer Snack
Enjoy the taste of summer with these delicious zucchini and corn fritters. They are quick to prepare and fry up golden brown, offering a delightful pop of sweetness with every bite.
Key Ingredients & Tips
- Fresh or Frozen Corn: You can use fresh corn cut from the cob or thawed frozen corn kernels. Both work well, just make sure frozen corn is fully drained before adding.
- Light Hand with Flour: Don’t add too much flour; you want just enough to bind the fritters. Too much flour can make them dense instead of light and crispy.
What You Need
- 1 medium zucchini, grated
- 1 cup corn kernels (fresh or frozen and thawed)
- 1/4 cup all-purpose flour
- 1 large egg
- 2 tablespoons chopped fresh chives (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
⏱️ Time: 28 mins🍽️ Yields: 4-5 servings
How to Make It
Step 1: Prep Zucchini
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess liquid as you can. This is essential for preventing soggy fritters and ensuring they get crispy.
Step 2: Combine Mix
In a medium bowl, combine the well-drained zucchini with the corn kernels, all-purpose flour, egg, chopped chives (if using), salt, and black pepper. Mix gently until all ingredients are just incorporated.
Step 3: Fry Until Golden
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Carefully drop spoonfuls of the mixture into the hot oil, flattening them slightly into round patties. Fry for about 3 minutes per side, until they are golden brown and cooked through.
📝 Final Note
For an extra pop of flavor, sprinkle with a little fresh lime juice right before serving. A cooling dip like cilantro-lime sour cream would also be wonderful.