Zucchini Fritters
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These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!
Featured Comment
I’m always looking for new ways to use up my lingering summer zucchini. I’ve made zucchini crisps and zucchini sticks but I wanted to try something a little different this time – something “not fried” per se and a bit healthier. That’s when these oh-so-lovely fritters happened.
why i love this recipe
- Great way to repurpose all the summer zucchini. Have you made way too much zucchini bread this season? Don’t worry – you can still use up all that summer zucchini bounty with these crowd-pleasing crisp-fluffy zucchini fritters!
- So great for picky eaters. These fritters are wonderfully nutritious, low in calories, and the perfect way to sneak in some extra veggies and greens for those picky eaters.
- Ridiculously easy to whip up. Zucchini fritters are so easy to make, perfectly crispy and golden brown on the outside, light and airy on the inside.
- Can be served in so many ways. Serve them as an afterschool snack, an appetizer, a side dish or even a light lunch with a side of tzatziki sauce.
- Freezer-friendly. Fritters are so great to make ahead of time, and can keep in the freezer for up to 3 months, reheating very well in the oven or air fryer.
how to make the easiest, crispiest zucchini fritters
- Prep the zucchini – grate, salt and squeeze out all the excess moisture
- Mix all the ingredients together
- Scoop and form into little fritters, flattening as needed
- Cook until golden brown and crispy, flipping once
- Keep warm in a low oven (if needed) and serve with your favorite dipping sauces
tips and tricks for success
- Squeeze dry the zucchini. This is a key step to avoid soggy fritters! Grate the zucchini, adding 1 teaspoon salt – the salt not only seasons the zucchini beforehand but also draws out the excess moisture. Wrap the grated zucchini in a clean dish towel or cheese cloth, and squeeze out as much liquid as possible.
- Cook in batches. Work in batches to properly cook the fritters for maximum crispness. An overcrowded pan will unfortunately steam the fritters instead.
- Mix it up. Use a different kind of cheese (ex. feta or cotija), add fresh herbs (thyme, rosemary, oregano or dill) or fresh lemon zest to brighten up some of the savory flavors.
- Keep warm. The fritters can be kept warm in a low oven at 250°F.
- Reheat in the oven. Leftover fritters can be soggy when reheated. For best results with leftovers, reheat in the oven at 350°F until warmed through, about 5-10 minutes.
- Freeze as needed. Place the fritters on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the fritters to an airtight, resealable freezer bag. Label, date and freeze up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through and crispy, about 10-15 minutes, or in the air fryer at 350°F for 4-5 minutes.
what to serve with zucchini fritters
Tools For This Recipe
Large cast iron skillet
For the best texture and flavor, use a large, heavy-bottomed skillet that holds heat evenly. It helps get that signature crispy exterior.
Zucchini Fritters: Frequently Asked Questions
Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those favorited crisp, golden brown edges.
A box grater will work beautifully here!
The possibilities are endless! You can serve them with a dollop of sour cream, tzatziki sauce, or as a side dish to our favorite lemon herb roasted chicken.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! Zucchini fritters freeze very well, and can keep in the freezer for 2-3 months. For best results, freeze without any toppings or sauces until thawed and reheated.
Zucchini Fritters
Ingredients
- 1 ½ pounds zucchini, grated, about 3 cups
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup freshly grated Parmesan
- 2 cloves garlic, minced
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Equipment
Instructions
- Place grated zucchini in a colander over the sink. Add 1 teaspoon salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat olive oil in a large cast iron skillet over medium high heat. Working in batches, scoop 3-4 tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately.
Video
Did you make this recipe?
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Just made these…they are “damn delicious” !
These were delicious and not enough.
These are awesome! I want to add green peas and green onions next time.
That sounds like amazing additions!
Made these last night. Great recipe!! I omitted the garlic as I was out (but will add next time) and added a little cayenne as well as 1/2 tsp. baking powder which gave them a little rise. Overall, the ratio of veg to dry ingredients was just right. I loved the idea of a sour cream “topping” which I made with sour cream, a little horseradish and fresh minced chives.
I made these this past weekend and they were soooo yummy! Super easy to make too! 🙂
Could you see yellow squash in this recipe?
I’ve never tried it myself but I don’t see why it wouldn’t work!
We mix both….AWESOME!
I love zucchini fritters. These look delicious. I featured them on my weekender.
http://aweekfromthursday.com/2014/05/weekender-5232014/
Hi, I’ve tried this recipe twice and neither times it turned out like anything remotely similar to what you have here. Not sure what I was doing wrong.
Do you put water in the mix? Because between the egg and the remaining moisture in the zucchini, there isn’t enough fluid to form a batter. So I add extra water and the fritters turned out soggy. Am I not supposed to do that?
Thanks!
Yes, adding water is not advised. And this mixture is not supposed to be a “batter” per se. The egg is simply the glue holding everything together.
I don’t have a kitchen scale. Do you know what the approximate amount of grated zucchini is in cups?
2-3 medium-sized zucchini should work just fine.
About 3 cups packed (1 c.=8 oz.)
Love your recipes! I wondered if you had a suggestion as how you to could make these without the egg, Vegan style?? 🙂
Unfortunately, there really is no great substitute. The egg works as the “glue,” holding the fritters together.
I’m going to try egg replacer ( I don’t remember the brand, in an orange box) , it works in other fritter recipes.
I have done other fritters and subbed out eggs for 1tsp ground chia or flax and a bit of water mixed together in a bowl. It doesn’t work quite as well but it did work.
If you whisk together 1 tablespoon of (ideally) freshly-ground flax seeds with 3 tablespoons of water and pop the mixture in the fridge for at least 15 minutes, it should be thick and sticky. It will help bind your fritter together just like regular eggs.
Made these for breakfast this morning. So good!! I could eat the entire batch. And my 1 year old devowered hers! Will be making these all summer long. I didn’t have garlic on hand but added a few baby carrots. I doubled the cheese (might as well use up the rest of the parm container)….awesome!!
I had tried a recipe similar to yours minus the garlic. That does sound yummy thought, will have to try it. I have cut up apples into wedges & fried them w/the fritters & put them on the top when ready to eat. I haven’t done this for a while thanks for the reminder.
I will try it but maybe substitute flour for bread crumbs!!
Thanks for this!!
Can’t wait to try this. Thanks for sharing.
I love vegetable fritters, latkes, pancakes, whatever you want to call them, I could eat that whole stack and then some!
Mmmm these look delicious. I’ve recently made some with carrots, celery, onion, and breadcrumbs, but will make these this weekend! Thanks for the recipe! 🙂
Add some chapped mints leaves for surprise every one
I love zucchini fritters. Yours look so gorgeous, I want to make some now.
I made these but I added a lil red onion ,red bell peppers to them and my hubby was amazed! But so was I . Thank you !
We always call them zucchini cakes. I have used Bisquick instead of flour in them, cheddar cheese shredded, and love them topped with sour cream, and chopped fresh tomatoes. Delicious with a pot roast, rotisserie chicken (or oven baked) . Yum. Your pictures, like always, are to die for !
Mmm! Looks like they hold together pretty well? That’s often my problem with fritters like this.