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
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We loved the zucchini fritters. They were delicious and easy to make. I put some pesto sauce on top and it was so yummy.
This one is a keeper!
Easy and tasty-ate with homemade tsadziki. I grated the zucchini with a food processor-peeling, seeds and all, and it was delicious!
This is genius. I’m using the food processor next time.
Just made these for lunch….excellent….thank you.
These are damn delicious made them for my wife and now they are a staple recipe
Very good, and tasty! Pretty simple to make, and a good use of the zuchinni that get large…just scrape out the seeds. I made a bunch of the fritters and froze them, but haven’t reheated them yet. We love them served with Salsa!
I have tried a dozen or so different recipes for zucchini fritters and this one is by far the best. I made them exactly as the recipe states and they came out crispy and super flavorful. They went very well with our baked salmon. Thanks for the new go-to recipe!
I had some ginormous zucchini from the garden with thick skins and made these fritters using just the skin peelings from those zucchini. It was a great way to use up the waste, and as a bonus I didn’t have to worry about moisture content at all. Just took the peels and cut them into kind of a chiffonade. Ate the fritters with tzatziki and kalamatas – delicious! Thanks for the idea!
Love these tasty bites! A little more garlic and a few shakes of pepper– bare minimum salt to draw water out of grated zucchini-pairs well with yum yum sauce and chilled chardonnay!– cheers!
Really delicious ..wanted to know can these be frozen ?
These are delicious. ty
This sounds really good! I was looking for recipes for my left over zucchini and stumbled on this one! I cannot wait to try it!
Quite nice although a little bland.
Good consistancy
Added onion, mint & nutmeg to 2nd batch, bit better still needed to add more.
Like the nibblies idea. Cold delicious as well Looking forward to making again with ppre spices.
Great way to use overgrown zucchini from home garden. Tough skin cooked beautifully Thanx..
Very simple and tasty, I also mixed together Greek Yogurt and Fennel and served the fritters with a dollop of the Yogurt mix, was delicious.
Can I blend the zucchinis a bit into small pieces instead of grating them ? Or will they get too liquid ?
I made them with leftover grated zucchini and it was delicious! I topped it with tzatziki sauce and kimchi. Amazing!
Yummy. I was dying to try wasabi dressing so I di and everything is delish!!! And I drizzled a bit more wasabi on top ..lovely!!
Damn Delicious indeed!
It is Dam delicious !!!! 5 star plus!
I added a sauce to it !
1/2 cup of Chinese plum dipping sauce, and 2 tbs of good mayonnaise , stir it and serve , It is HEAVENLY !
These look so yum. Can I make ahead of time and freeze? Or do they go rubbery when reheated?
You can freeze these in individual servings and reheat as necessary.
Super easy and very tasty. Followed recipe to the T and everything came out just like the picture. I could eat 100 of these. Great for dipping in just about anything. Ive made this as a dinner side and for breakfast with eggs and have never been disappointed 🙂
I havent yet tried this recipe but so many great comments on it that I’m sure it will be a 5 for me.
I searched and found “Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered” so that’s my plan. I also plan on trying to make Chaffles with the recipe. Chaffles are the new craze in the Keto world! Uses a mini waffle iron.
Love all the comments here and I’ve saved the ideas along with the recipe.