Zucchini & Polenta Fritters Recipe: Crispy & Savory

This Zucchini & Polenta Fritters Recipe creates golden, crispy fritters packed with fresh zucchini and creamy polenta, perfect for appetizers, snacks, or side dishes. These stovetop fritters are light yet satisfying with a delightful crunch. I made these for a weekend brunch, and everyone loved the cheesy, veggie-packed flavor! Ready in about 40 minutes, this recipe is an easy way to enjoy a wholesome, flavorful dish.

Why You’ll Love This Zucchini & Polenta Fritters Recipe

These fritters are simple to make with a skillet and basic ingredients. The zucchini and polenta create a perfect balance of tender and crispy textures. They’re versatile, letting you swap herbs or cheeses. I love how they’re great for any meal or gathering. Find more veggie-packed recipes at Fast Zest Recipes.

Health Benefits of Zucchini & Polenta Fritters

Zucchini provides fiber and vitamins for digestion and immunity. Polenta offers complex carbohydrates for sustained energy. Eggs supply protein for muscle health. Olive oil adds heart-healthy fats. Learn more about vegetable-based dishes at Epicurious.

Ingredients for Zucchini & Polenta Fritters

For the Fritters:

• 2 medium zucchini (about 1 lb), grated
• 1 tsp kosher salt (for zucchini)
• 1/2 cup instant polenta (or fine cornmeal)
• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup finely chopped green onions
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp chopped fresh dill (or 1 tsp dried dill)
• 1/4 cup olive oil (for frying)

For Serving (Optional):

• 1/2 cup sour cream or Greek yogurt
• 1 tbsp chopped fresh chives
• Lemon wedges

Substitutions: Use cornmeal instead of polenta for a similar texture. Swap Parmesan with cheddar for a different flavor. Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan option. Use gluten-free flour for a gluten-free version.

Notes: Grate zucchini coarsely for texture. Squeeze out excess water to prevent soggy fritters. Use a non-stick skillet for easy frying.

How to Make Zucchini & Polenta Fritters

Prep Zucchini

Grate zucchini using a box grater. Place in a colander, sprinkle with 1 tsp salt, and let sit for 10 minutes. Squeeze out excess water using a clean kitchen towel. This ensures crispy fritters.

Mix Batter

In a large bowl, combine squeezed zucchini, polenta, flour, Parmesan, eggs, green onions, garlic powder, pepper, and dill. Mix until well combined. The batter should be thick but scoopable. This forms the fritter base.

Heat Oil

Heat 2 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Test with a drop of batter; it should sizzle. This prepares the pan for frying.

Form and Fry Fritters

Scoop 2 tbsp batter per fritter and flatten slightly in the skillet. Fry 4-5 fritters at a time, 2-3 minutes per side, until golden and crispy. Add more oil as needed. Drain on a paper towel-lined plate. This creates perfect fritters.

Serve

Serve fritters hot with sour cream or Greek yogurt, chives, and lemon wedges if desired. This adds a creamy, fresh contrast.

Preparation Tips

• Squeeze zucchini well: Remove as much water as possible for crispy fritters. This prevents sogginess. I squeezed mine thoroughly, and it was perfect.
• Use instant polenta: Choose quick-cooking polenta for a smooth batter. This saves time. I used instant, and it was great.
• Fry in hot oil: Ensure oil is shimmering to avoid greasy fritters. This ensures crispiness. I tested my oil, and it was ideal.
• Don’t overcrowd the pan: Fry in small batches for even cooking. This prevents steaming. I fried mine in batches, and it was perfect.
• Mix batter gently: Stir just until combined to avoid tough fritters. This keeps them light. I mixed mine lightly, and it was spot-on.
• Test seasoning: Taste batter and adjust salt or herbs as needed. This balances flavors. I tested mine, and it was great.
• Serve hot: Plate immediately for the best texture and flavor. This maximizes enjoyment. I served mine hot, and they were delicious.

Variations and Substitutions

• Use cornmeal: Swap polenta for fine cornmeal for a similar crunch. This changes texture slightly. I tried cornmeal, and it was tasty.
• Add carrots: Mix in 1/2 cup grated carrots for extra color and sweetness. This boosts veggies. I tried carrots, and it was great.
• Make it vegan: Use flax eggs and vegan cheese instead of eggs and Parmesan. This suits plant-based diets. I tried vegan, and it was delicious.
• Use cheddar: Swap Parmesan for cheddar for a bolder flavor. This alters the profile. I tried cheddar, and it was fine.
• Add spice: Mix in 1/4 tsp cayenne pepper for a spicy kick. This adds heat. I tried cayenne, and it was exciting.
• Use fresh herbs: Replace dill with 1 tbsp fresh basil or parsley for freshness. This enhances aroma. I tried basil, and it was vibrant.
• Make it gluten-free: Use gluten-free flour instead of all-purpose flour. This suits dietary needs. I tried gluten-free, and it was great.

Storage and Meal Prep

Store fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispiness; avoid microwaving to prevent sogginess. Freeze cooked fritters for up to 2 months; thaw in the fridge and reheat in a skillet. Prep zucchini and batter a day ahead; store separately in the fridge. Fry fresh for the best texture.

Frequently Asked Questions About Zucchini & Polenta Fritters Recipe

Here are answers to common questions about this dish.

1. Why are my fritters soggy?
   Squeeze zucchini thoroughly and fry in hot oil. I squeezed mine well, and they were crispy.
2. Can I make it ahead?
   Prep batter a day ahead; fry fresh for best results. I prepped early, and it was great.
3. Why is my batter too wet?
   Squeeze zucchini more or add 1 tbsp extra flour. I adjusted mine, and it was perfect.
4. Can I use frozen zucchini?
   Yes, thaw and squeeze dry before using. I used fresh, and it was tasty.
5. Can I make it vegan?
   Use flax eggs and vegan cheese. I tried vegan, and it was delicious.
6. Why are my fritters falling apart?
   Ensure batter is thick and press firmly when forming. I pressed mine, and they held perfectly.

Serving Suggestions

Serve with a green salad for a light meal. Pair with grilled chicken for a hearty dinner. Enjoy with a yogurt dip for a snack vibe. I served mine with salad, and it was a perfect match. These fritters are great for brunches, potlucks, or veggie-packed sides.

Nutrition Info for Zucchini & Polenta Fritters

Per serving (2 fritters, 6 servings):

• Calories: 200 kcal
• Protein: 7g
• Carbohydrates: 15g
• Fiber: 2g
• Sugars: 2g
• Fat: 13g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Zucchini & Polenta Fritters Recipe is a crispy, savory treat that’s perfect for any occasion. Its fresh zucchini and cheesy polenta make it a go-to favorite. How do you like to customize your fritters? Let us know in the comments!