If you’re anything like me, the sight of a few extra zucchinis lounging around in the vegetable drawer often leads to a head-scratching moment—what on earth can I do with these this time? Zucchini bread, roasted veg, stir-fry—been there, done that. But let me tell you about a little kitchen treasure I stumbled upon: Zucchini Cookies. And no, I’m not talking about sweet biscuits with a hint of veg. These are savoury, crispy, golden little discs of joy that disappear faster than you can fry them.
Imagine this: grated zucchini mixed with finely chopped onions, seasoned simply, and fried until golden brown. The mixture sizzles gently in the pan, the edges crisp up beautifully, and the middle stays just soft enough to melt in your mouth. They’re bite-sized, satisfying, and utterly addictive. I call them “cookies” because they’re round, golden, and just the right size to pick up and pop into your mouth—but don’t be fooled, there’s no sugar here.
These Crispy Zucchini Cookies were born one rainy afternoon when I fancied a nibble and didn’t want to venture out. I found two slightly wrinkled zucchinis and half an onion—hardly exciting on their own. But with a bit of grating, mixing, and frying, those humble ingredients transformed into something special. The outside gets perfectly crisp, almost like a fritter or a latke, while the inside remains tender and subtly sweet from the zucchini and onion.
The key to good Crispy Zucchini Cookies is balance. Zucchini, as we know, holds a lot of moisture. That wateriness can be a blessing or a curse. Left unchecked, it makes the cookies soggy. But drain or press just enough moisture out, and you’re left with the perfect base for frying. Then the onion comes in—sharp, flavourful, and full of character. Together, they create a mild and savoury bite that’s oddly comforting.
They’re versatile too. Serve them hot with a dollop of sour cream, garlic yoghurt, or even a splash of hot sauce for a punch. I’ve also tucked them into pitta breads with some shredded lettuce and a drizzle of tahini for a quick lunch. They make for a delicious starter, a quirky party snack, or a light bite when you want something more interesting than a packet of crisps.
What I really love about Zucchini Cookies is how they capture that nostalgic, homemade feeling. They’re not trying to be fancy. You don’t need special tools or hard-to-find ingredients. It’s the kind of food that brings people together—platefuls disappearing as fast as you can make them, everyone hovering near the stove, fingers sneaking a bite when they think you’re not looking.
Even kids who say they “don’t like vegetables” will munch Crispy Zucchini Cookies down without a second thought. There’s a kind of magic in watching zucchini, that often-overlooked summer squash, become the star of something so snackable and satisfying.
So the next time you find a lonely zucchini in your fridge, give this a go. A bowl, a grater, a pan, and a bit of time—that’s all you need to make these savoury Zucchini Cookies that are crunchy on the outside, tender in the centre, and full of flavour in every bite. Home cooking at its easiest.
Crispy Zucchini Cookies
Ingredients
- 2 medium zucchini grated
- 1 small onion finely grated or minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano or thyme
- 1 large egg free range
- 4 tbsp plain flour or more as needed
- Vegetable oil for shallow frying
Instructions
- Grate the zucchinis into a clean kitchen towel or cheesecloth. Sprinkle with a pinch of salt and let sit for 5 minutes to draw out moisture. Then, squeeze out as much liquid as possible.2 medium zucchini, 1/2 tsp salt
- In a mixing bowl, combine the grated zucchini, grated onion, egg, flour, salt, pepper, and any optional herbs or garlic powder.1 small onion, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1 large egg, 4 tbsp plain flour, 1/4 tsp dried oregano
- Mix well until the batter holds together. If the mixture feels too wet, add another tablespoon of flour.
- In a large non-stick frying pan, heat a thin layer of vegetable oil over medium heat.Vegetable oil
- Drop tablespoon-sized portions of the mixture into the pan, flattening slightly with the back of a spoon. Fry for about 2–3 minutes per side, or until golden brown and crispy.
- Remove the cooked cookies to a paper towel-lined plate to drain excess oil. Serve warm, with your choice of dipping sauce or a simple yoghurt dip.
19 comments
5*
I had two zucchini left in the fridge so gave this a go. They are amazing and such a perfect crisp.
Perfect way to use up those garden zucchinis.
Great recipe for using up leftover veggies.
Such a simple recipe but the flavour is fantastic.
I served them with a little garlic yoghurt dip and they were gone before dinner was ready.
I made a batch for lunch and ended up eating them all myself.
Lovely crispy edges and that subtle sweetness from the zucchini comes through.
They’re so moreish, especially with a sprinkle of salt and a squeeze of lemon.
Light, crispy, and surprisingly filling. I love how versatile they are — great as a snack, appetiser, or even tucked into a sandwich.
Simple ingredients, loads of flavour, and they don’t feel heavy or greasy. I’ll definitely be making these again.
Crispy little bites of joy! Such a comforting, homely snack. I had them with tzatziki on the side — heaven.
The mix of zucchini and onion works perfectly. I love how they’re crispy without being too oily.
Tried these for the first time tonight — easy to make and so tasty
I added a bit of fresh dill to mine, and they turned out beautifully golden and crisp.
Zucchini is usually boring, but not here! These are crunchy, savoury, and seriously addictive
I wasn’t sure how they’d turn out, but they crisped up perfectly.
Made these for my vegetarian friends and they were a huge hit. So easy, yet they feel special.
These were absolutely delicious! Crispy on the outside, soft in the middle, and they vanished within minutes. Even my kids, who claim they hate zucchini, kept asking for more.