If your garden or fridge is overflowing with zucchini right now, this zucchini fritters is exactly what you need.
These golden little patties are crispy on the outside, tender in the middle, and come together in under an hour with ingredients you probably already have.
I make a batch of these almost every week once summer squash season hits. They disappear fast, whether I serve them for breakfast, as a snack, or alongside dinner.
What I love most about this recipe is how forgiving it is. You do not need any special skills or fancy equipment, just a grater, a hot pan, and a little patience while the zucchini drains.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings (about 12 fritters) |
| Difficulty Level | Easy |
This recipe pairs really well with my Corn Fritters Recipe if you want to serve a fritter platter for a weekend brunch.
Why You’ll Love This Zucchini Fritters
These fritters check every box for a quick, satisfying dish. They are budget friendly, use up extra zucchini, and taste like something you would order at a café.
They also freeze well, so you can make a double batch and always have a snack ready to go.
- Crispy edges with a soft, savory center
- Ready in about 40 minutes from start to finish
- Great way to use up extra garden zucchini
- Naturally vegetarian and easy to make gluten free
- Works for breakfast, lunch, dinner, or snack time
- Kid approved and easy to customize with add ins
You might also enjoy: Mashed Potato Fritters Recipe
Ingredients
You only need a handful of ingredients for these fritters, and most of them are already in your kitchen.
The one splurge worth making is good parmesan cheese, since it adds a lot of flavor and helps the edges crisp up.
- 2 pounds zucchini (about 3 medium), grated
- 1 teaspoon salt, plus more to taste
- 2 large eggs, lightly beaten
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup parmesan cheese, grated
- 1/3 cup green onions, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Avocado oil, for frying
- Greek yogurt or sour cream, for serving
Read Also: Summer Squash Puffs Recipe
Kitchen Equipment Needed
Nothing fancy is required for this recipe, but a few good tools make the process much easier and give you a crispier finished fritter.
- Box grater or food processor with a grating attachment
- Cheesecloth or a clean kitchen towel, for squeezing out moisture
- Large mixing bowl
- Nonstick skillet or cast iron pan
- Fish spatula, for flipping
- Paper towels, for draining
This pairs beautifully with my Zucchini Noodles With Pesto for a full zucchini themed dinner.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this recipe, and I think they genuinely make a difference in the final result.
1. Microplane Grater and Zester
A sharp box grater makes shredding zucchini fast and gives you long, even strands that cook evenly.
Dull graters tend to mash the zucchini instead of shredding it, which leads to soggier fritters.
2. Cast Iron Skillet
A heavy cast iron pan holds heat steadily, which is exactly what you want for even browning.
I have used mine for years and it still gives me the crispiest fritter edges of any pan in my kitchen.
3. Cheesecloth
Squeezing zucchini in a plain towel works, but cheesecloth wrings out noticeably more liquid. Less liquid means crispier fritters, so this small tool has a big impact.
4. Stainless Steel Wire Cooling Rack
Draining fritters on a wire rack instead of paper towels keeps the bottoms from steaming and going soft.
I set mine over a baking sheet right next to the stove while I fry each batch.
Another favorite: Pumpkin Zucchini Bread Recipe
Step-by-Step Instructions: How to Make Zucchini Fritters
1. Grate and Salt the Zucchini
- Wash the zucchini and trim off both ends.
- Using a box grater, shred the zucchini on the large holes into a big mixing bowl.
- Sprinkle the grated zucchini with 1 teaspoon of salt and toss to combine.
- Let it sit for 10 to 15 minutes so the salt can draw out the excess moisture.
2. Squeeze Out the Liquid
- Transfer the salted zucchini to a piece of cheesecloth or a clean kitchen towel.
- Gather the edges and twist tightly, squeezing firmly over the sink until no more liquid comes out.
- This step is important, so do not rush it, since excess water is the main reason fritters turn out soggy.
- You should end up with a fairly dry, compact ball of shredded zucchini.
3. Mix the Batter
- Place the squeezed zucchini in a large clean bowl.
- Add the beaten eggs, parmesan cheese, green onions, and minced garlic.
- Stir everything together until evenly combined.
- Sprinkle the flour and baking powder over the top, along with the black pepper.
- Fold gently just until the flour disappears, being careful not to overmix.
4. Heat the Pan
- Set a nonstick skillet or cast iron pan over medium heat.
- Add enough avocado oil to coat the bottom of the pan generously, about 2 to 3 tablespoons.
- Let the oil heat until it shimmers but is not smoking.
5. Fry the Fritters
- Scoop about 2 to 3 tablespoons of batter per fritter into the hot pan.
- Gently flatten each mound with the back of a spoon or spatula so it cooks evenly.
- Fry for 3 to 4 minutes on the first side, until deep golden brown.
- Flip carefully with a fish spatula and cook another 2 to 3 minutes on the other side.
- Work in batches so the pan is not overcrowded, adding more oil as needed between batches.
6. Drain and Serve
- Transfer the cooked fritters to a wire rack or a paper towel lined plate to drain any excess oil.
- Sprinkle with a little extra salt while they are still hot, if desired.
- Serve warm with a dollop of Greek yogurt or sour cream on top.
I learned a lot of this technique while perfecting my Chicken and Summer Squash, since both recipes depend on properly draining the squash first.
Tips for The Best Zucchini Fritters
A few small adjustments can take these fritters from good to great. Most of the tips below center around moisture control, since that is the trickiest part of this recipe.
- Squeeze the zucchini twice if you have time, letting it rest a second time before the final squeeze.
- Do not skip the salting step, since it pulls out water that flour alone cannot absorb.
- Keep the pan at a steady medium heat so the outside browns before the inside overcooks.
- Avoid pressing down on the fritters while they cook, since this squeezes out moisture and can make them fall apart.
- Use a light hand when mixing the batter so the fritters stay tender rather than dense.
This pairs beautifully with my Baked Acorn Squash Recipe if you are planning a full vegetable focused meal.
Serving Suggestions
Zucchini fritters are wonderfully versatile, so they fit into almost any meal of the day. My favorite way to serve them is simple, hot off the pan with a cool, creamy topping.
- Top with Greek yogurt, sour cream, or a squeeze of lemon
- Serve alongside a fresh Greek Cucumber Salad for a light lunch
- Stack them with a fried egg on top for breakfast
- Serve as an appetizer with a small dipping sauce on the side
- Pack them into a pita with greens for a quick handheld lunch
Variations of Zucchini Fritters
Once you have the basic recipe down, it is easy to switch things up based on what you have on hand or what flavors you are craving. Here are a few variations worth trying.
- Swap parmesan for feta cheese for a tangier, Mediterranean style fritter
- Add a pinch of smoked paprika or cumin for a warmer flavor profile
- Mix in shredded carrot along with the zucchini for extra color and sweetness
- Use a gluten free flour blend in place of all purpose flour
- Stir in fresh dill or parsley for a brighter, herby finish
Read Also: California Roll Cucumber Salad
Storage and Reheating
These fritters store well, which makes them a great meal prep option. Just make sure they cool completely before sealing them in a container.
- Refrigerate in an airtight container for up to 4 days
- Freeze cooked and cooled fritters in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat in a skillet over medium heat for a few minutes per side to restore crispiness
- An air fryer at 350 degrees Fahrenheit for about 4 minutes also works well for reheating
- Avoid microwaving, since it tends to make the fritters soft and soggy
This pairs beautifully with my Air Fryer Sweet Potato Fries when you want a heartier side.
Nutritional Facts
Here is an approximate breakdown per serving, based on 4 servings total. Actual values will vary depending on the exact ingredients and portion sizes you use.
- Calories: 180 kcal
- Protein: 9 g
- Carbohydrates: 12 g
- Fat: 11 g
- Fiber: 2 g
- Sodium: 420 mg
You might also enjoy: Air Fryer Onion Rings Recipe
Health Benefits of Key Ingredients
Beyond being delicious, this recipe includes a few ingredients that offer real nutritional value.
Zucchini in particular is one of the more nutrient dense summer vegetables you can cook with.
- Zucchini is low in calories and a good source of vitamin C and potassium
- Eggs provide high quality protein and important nutrients like choline
- Garlic contains compounds that may support heart health
- Parmesan cheese adds calcium and protein in a small amount
- Green onions offer vitamin K and antioxidants
- Black pepper contains compounds that may aid nutrient absorption
Cooking zucchini this way, rather than boiling it, also helps it hold onto more of its natural vitamins, since less nutrient loss happens through prolonged contact with water.
The same shredding and draining technique works wonderfully in Spinach and Tomato Frittata too, since both recipes rely on moisture control for the best texture.
FAQs About Zucchini Fritters
1. Why are my zucchini fritters soggy?
Soggy fritters almost always come down to excess moisture left in the zucchini.
Make sure you salt the zucchini and squeeze it firmly with a towel or cheesecloth before mixing the batter.
2. Can I bake these instead of frying them?
You can bake them at 425 degrees Fahrenheit for about 20 minutes, flipping halfway through. They will be less crispy than the fried version, but still tasty.
3. Do I need to peel the zucchini first?
No, the skin is thin and tender, so there is no need to peel it. It also adds a nice pop of color to the finished fritters.
4. Can I make the batter ahead of time?
It is best to fry the fritters soon after mixing, since the batter can release more liquid the longer it sits.
If you need to prep ahead, grate and squeeze the zucchini in advance and store it separately in the fridge.
5. What can I use instead of eggs?
A flax egg works as a substitute if you need an egg free version.
Mix one tablespoon of ground flaxseed with about two and a half tablespoons of water and let it thicken for a few minutes before adding it to the batter.
This pairs beautifully with my Mexican Scrambled Eggs Recipe if you are building out a full weekend brunch spread.
Zucchini Fritters
Ingredients
- 2 pounds zucchini about 3 medium, grated
- 1 teaspoon salt plus more to taste
- 2 large eggs lightly beaten
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup parmesan cheese grated
- 1/3 cup green onions chopped
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- avocado oil for frying
- Greek yogurt or sour cream, for serving
Equipment
- Box grater or food processor with grating attachment
- Cheesecloth or clean kitchen towel
- Large mixing bowl
- Nonstick skillet or cast iron pan
- Fish spatula for flipping
- Paper towels for draining
- Stainless steel wire cooling rack optional, for keeping fritters crisp
Method
- Grate zucchini on the large holes of a box grater into a bowl. Sprinkle with 1 teaspoon salt, toss, and let sit for 10-15 minutes to draw out moisture.
- Transfer zucchini to cheesecloth or a clean kitchen towel, gather edges, and twist tightly over the sink until no more liquid comes out. You should have a fairly dry, compact ball of shredded zucchini.
- Place squeezed zucchini in a clean bowl. Add eggs, parmesan, green onions, and garlic, stirring until evenly combined. Sprinkle flour, baking powder, and pepper over top and fold gently just until flour disappears.
- Set a nonstick or cast iron skillet over medium heat with 2-3 tablespoons avocado oil. Heat until oil shimmers but is not smoking.
- Scoop 2-3 tablespoons batter per fritter into the hot pan and gently flatten. Fry 3-4 minutes per side until deep golden brown, working in batches and adding more oil as needed.
- Transfer cooked fritters to a wire rack or paper towel-lined plate to drain. Sprinkle with extra salt while hot, if desired. Serve warm with Greek yogurt or sour cream.
Nutrition
Notes
- Squeeze the zucchini twice if you have time, letting it rest a second time before the final squeeze for extra crispiness.
- Do not skip the salting step—it pulls out water that flour alone cannot absorb.
- Keep the pan at a steady medium heat so the outside browns before the inside overcooks.
- Avoid pressing down on the fritters while they cook, since this squeezes out moisture and can make them fall apart.
- Use a light hand when mixing the batter so the fritters stay tender rather than dense.
- Swap parmesan for feta cheese for a tangier, Mediterranean style fritter.
- Add a pinch of smoked paprika or cumin for a warmer flavor profile.
- Mix in shredded carrot along with the zucchini for extra color and sweetness.
- Use a gluten free flour blend in place of all purpose flour for a gluten-free version.
- Stir in fresh dill or parsley for a brighter, herby finish.
- Refrigerate in an airtight container for up to 4 days. Freeze cooked and cooled fritters in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat in a skillet over medium heat for a few minutes per side or in an air fryer at 350°F for about 4 minutes to restore crispiness. Avoid microwaving, which makes them soft and soggy.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These zucchini fritters are one of those recipes that turns a pile of extra squash into something everyone actually looks forward to eating.
They are simple, quick, and endlessly adaptable to whatever you have in your kitchen.
Give them a try this week, and let me know in the comments how yours turned out. I would love to hear if you tried any of the variations above.
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- Classic Egg Salad Recipe
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