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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These came out great. I substituted gluten free breadcrumbs for the flour. And I served them with sour cream plus a little medium hot salsa. I thought the salsa might overwhelm the other flavors but it didn’t.
I need to know if I can storage this fritters for a few days (for meal prep snacks for work).
Thank you so much for this amazing recipe!
Can I sub oat flour?
Are they supposed to be super gooey on the inside? I fried them until they were golden on both sides but the insides were still very gooey…
I had this issue the first time I made them too. I think my main problem was making them too big. The second time, I measured 1 tbsp for each fritter (as per the instructions) and made them quite thin with the spatula. I also reduced the heat as my stove is on the hotter side. They turned out perfectly.
These fritters are the best. Light, fluffy, tasty and easy to make. Highly recommend
Delicious!
Added spring onion and served with crispy bacon, poached egg and a chilli relish for an exceptional brunch meal.
Thank you!
That sounds amazing!!! I’m totally stealing this idea LOL
I am in the process of making this right now and looking forward to the final taste. I started with four zucchini and after all the squeezing of the liquid it looks like I have less than 2 cups. Is that what the recipe expects starting out with a larger amount?
Love this recipe! I added Himalayan salt instead of regular salt, cracked pepper, sweet onion and a dash of garlic powder and Italian seasonings.
served with soup & sorry to say accidentally put in double the flour it called for! But a dash of almond milk helped & they are delicious! thanks, DD!!
These fritters are so delicious. I’ve made them several times and my family loves them. The recipe is great just the way it is but I add one small shallots to the recipe. My family keep coming back for more.
I’ve made these three times now and I really like them. I forgot to put the flour in this time and they didn’t hold together quite as well, but they were still yummy. I love that it’s such a simple recipe.
This is an amazing, quick and healthy milk/snack. I was very naughty and fried them in vegetable oil. Nice and fluffy. I didn’t drain the juices from the zucchini, I just added a little bit of extra flour. I thought they were so nice I’m keeping some on the side to serve to my friends tomorrow!
These were delicious and easy! I’ll definitely be making them again. I added some fresh corn (yum!) .. next time I’ll make em a bit smaller than I did. I made them a little too big and they were a bit goopy inside. Still yummy. I’ll follow the measurement when they go in the pan. Highly recommend!
Made these and salted the yogurt as Naz suggested. Delish and quick.
These are great and easy to make. Could hardly keep up with making them. Made them for the grandkids who claimed they did not like zucchini, then everyone dug into them. Thought we had too much zucchini from the garden, but ended up having to buy some during their stay. I added a bit more flour than in the recipe.
You need to try them with salted, creamy yogurt. It’s a game changer.
OMG. I am going to try these tomorrow and was shocked to see this name on the reviews…my name is Naz too and I don’t see it too often! LOL!
Salted the yogurt as suggested. Delicious!!
Naz what type of yoghurt did you use and how much salt. I gather you just sprinkle the sale into yoghurt and stir?
These are great! Make them two mornings in a row. Husband loved them too!
Better than expected with large zucchini from the garden. Teenager approved!
These are so easy and so good! I will add a little more cheese, maybe some shrimp, chipoltle and scallions. Honestly they’re terrific the way they are and took minutes to make.
I made these and added 3/4 cup crab(I used king crab) and some green onions. So good!
Delicious! I made this last week and wasn’t sure if I was using the right ratio of zucchini though, the patties didn’t stay firm after frying – as leftovers I stuck them in the oven and they were better the next day after baking to reheat. Could you specify how many cups of grated zucchini to use? Someone else suggested 2 1/2 cups but wasn’t sure if that was correct? Thank you!
I assumed that the recipe was to say 1 1/2 CUPS rather than pounds! That’s how I made them. Delicious!!!!
These are great and thanks for your sharing. I will try to make it tomorrow