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Crispy Zucchini Fritters

Loaded with zucchini, onions and cheese and held together with beer, these light crispy Zucchini Fritters are the perfect summer snack to use up all the zucchini coming from your garden.
Course Appetizer, Brunch, Sides
Cuisine American
Level Intermediate
Main Ingredient Vegetable
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • vegetable oil (for frying)
  • ½ cup all-purpose flour
  • 20 grams Comté cheese (finely grated)
  • ¼ teaspoon kosher salt
  • ground black pepper
  • 1 large egg
  • ½ cup beer cold
  • 2 medium zucchini (shredded with a box grater, about 1 cup packed)
  • ½ small red onion shredded


  • Heat 3-inches of oil in a heavy bottomed pot until it reaches 350 degrees F. Line a rack with 2 layers of paper towels. Combine the flour, cheese, salt and pepper in a large bowl.
  • In a separate bowl, beat the egg until smooth, then add the beer and gently stir together. Pour this mixture into the flour and stir until just combined. It's fine if there are still a few lumps of flour. Add the zucchini and onion and stir to combine.
  • Use two spoons to drop little balls of the zucchini mixture into the hot oil. Fry until golden brown and crisp then use tongs to transfer them to to the paper towel lined rack. Sprinkle with sea salt and serve immediately.