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Home Seasonal Summer Recipes

Zucchini Fritters

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By: Diana Last updated on July 20, 2024

This post may contain affiliate links. Please read my disclosure policy.

a stack of fried zucchini fritters topped with sour cream and sliced green onion.

Make this Zucchini Fritters Recipe if you want an easy, savory, and crispy way to enjoy summer’s favorite veggie!

There are so many ways to cook zucchini, from Zucchini Soup to Zucchini Bread, and these fritters, with just 5 ingredients plus seasonings, are one of the best.

a stack of fried zucchini fritters topped with sour cream and sliced green onion.


Looking for new and exciting zucchini recipes? That’s amazing because this recipe for Zucchini Fritters is going to blow you away!

Tender on the inside, but crisp and crunchy on the edges, these zucchini patties are simply flavored with green onion and garlic. They can be enjoyed on their own as a snack, and also work as a tasty side dish.

In summer, when garden zucchini is abundant, this is my favorite zucchini recipe for using up extras. It’s also a nice, light veggie dish to make in the winter with zucchini from the grocery store.

I think you’ll also love my recipes for Corn Fritters, Onion Bhaji, and Potato Cakes! All of these recipes are made in a similar way and create crispy, pan-fried fritters that are so tasty.

Closeup of a zucchini fritter on a plate.

Why You’ll Love This Recipe

  1. Easy Recipe – Grate zucchini, mix it with the rest of the ingredients, and pan-fry patties on the stove. It’s simple, and I’ll show you how to make this recipe, step by step.
  2. Kid-Friendly– The texture of zucchini fritters is similar to potato pancakes or latkes, so kids will eat these up! It’s a great way to add veggies to a meal in a fun way.
  3. Versatile Recipe – Every time is the right time for zucchini fritters! Serve zucchini fritters as a snack with your favorite dipping sauces, or replace your morning hashbrowns with these veggie patties. They work as a side dish or as part of a light meal.

Key Ingredients

Here’s what you need to make easy zucchini fritters:

The ingredients for zucchini fritters, all in small bowls on a marble counter
  • Zucchini: You’ll need about a pound of zucchini. This recipe will work with any size of zucchini you have, but you’ll have the easiest time working with medium-sized squash. And speaking of squash, this recipe works with yellow summer squash too!
  • Green Onion and Garlic: Savory flavor comes from these two aromatic ingredients. Slice the green onion thinly, using the green and white parts. The garlic should be finely minced or pressed.
  • Grated Parmesan Cheese: It’s salty, umami, and cheesy, and quite possibly the perfect ingredient to go with zucchini.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make The Best Zucchini Fritters

A collage of three images showing how to shred zucchini for fritters.
  1. Shred the Zucchini: Wash the squash and trim off the ends. Using a box grater, grate the zucchini on the large holes. You can also do this part with a food processor if you have one!
  2. Squeeze! It’s important to remove as much moisture from the zucchini as possible, so take your time with this part. Transfer the shredded zucchini to a bowl lined with cheesecloth, a clean dish towel or a nut milk bag. Wrap it up, and squeeze to release the juice.
  3. Make the Batter: Combine the squeezed zucchini with flour, eggs, parmesan cheese, green onion, garlic, salt, and pepper in a bowl. Stir well to combine.

Tip!

Don’t throw away the zucchini juice! It makes a healthy addition to green smoothies or soups.

A collage of three images showing how to fry zucchini fritters in a small amount of oil.
  1. Heat the Pan: Add olive oil to a nonstick skillet and heat over medium-high heat. Use a medium cookie scoop to drop the zucchini mixture into the pan in 2-tablespoon portions. Use a spatula to gently press and level the mixture into patties.
  2. Fry: Saute for 2-3 minutes, or until the bottoms are golden brown.
  3. Flip: Carefully flip the patties over, and cook for 2-3 more minutes until they are perfectly browned and crisp. Transfer the zucchini fritters to a plate lined with paper towels, and repeat with the remaining batter.

Recipe Tips

  • Squeeze the Zucchini! I’m probably repeating myself, but it is VERY important that you get as much moisture out of the shredded zucchini as possible. The dryer it is, the better.
  • Work in Batches: You will be able to fit 4, maybe 5 fritters at a time in your skillet. Tent the plate holding the cooked fritters very loosely with foil, or hold them in a warm oven if needed. To be real, these are delicious served hot or at room temperature, so I don’t stress too much about it!
  • Use a Non-Stick Skillet: You don’t want to risk the zucchini mixture sticking to the pan, or you’ll end up with a mess! A well-seasoned cast iron pan, or your favorite coated non-stick pan will be perfect.
  • Watch the Temperature: If your pan gets too hot, you’ll end up browning the outside of the fritters too quickly, and the inside won’t cook. Medium to medium-high heat should be perfect.
  • Add Other Vegetables: Grated carrots, peas, corn, diced peppers, or any other veggies can be added to zucchini fritters. Make sure that anything you add is also cut very small so that it will cook at the same time as the zucchini, or already cooked.
  • More Cheese: Crumbled feta or goat cheese is amazing in zucchini fritters. You can also try shredded cheddar or mozzarella cheese.
6 round zucchini patties with browned edges, on a plate with a cup of creamy sauce.

Storing Tips

Store leftovers in an airtight container in the fridge for 3-4 days.

To reheat zucchini fritters so that they’re crispy again, place them back into a skillet with a small amount of oil and cook until warmed through.

You can also microwave them, but they won’t be crisp that way.

What To Serve With Zucchini Fritters

I like to add a few fritters to a plate. Then I sprinkle them with salt and pepper, a dollop of sour cream, and dig right in!

As a late breakfast or light lunch, I sometimes add a fried egg or some chicken salad for extra protein.

Instead of sour cream, zucchini fritters are also delicious with any of your favorite dipping sauces, like homemade ranch dressing, marinara sauce, tzatziki sauce, or even Chik Fil A sauce.

Tip!

For breakfast or as a fun alternative any time of day, try cooking your fritters in a waffle iron!  Waffling the mixture gives the fritters even more crispy edges.

Zucchini fritters frying in a non-stick pan.

Recipe FAQs

Can I make gluten-free or grain-free zucchini fritters?

Yes! This recipe works well with all-purpose gluten-free flour. You can also use almond flour or coconut flour, you may just need to play around with the amount of flour needed to get the right consistency since those flours absorb liquid differently than traditional ones do.

Can I make these without eggs?

In fritters, the eggs are what holds everything together, so I don’t recommend trying this recipe without them.

Can I double the recipe?

Of course! Just keep in mind that you’ll need more time to cook them all. You can also try using two skillets, or a griddle.

Why are my zucchini fritters soggy?

The main reason that your fritters might be soggy is that you didn’t remove enough liquid from the zucchini before mixing the batter. There is a lot of moisture in zucchini, so keep squeezing until you remove as much of it as possible.

Can I make the batter ahead of time?

Yes, you can mix up the zucchini fritter batter and keep it in the refrigerator for up to a day before frying it. If you find the mixture to be too wet after storing it this way, add a bit more flour to thicken it up. Again, it’s super important to get all the moisture out of the zucchini in the beginning!

More Easy Veggie Recipes

White Bean Salad

Cheesy Stuffed Acorn Squash

Grilled Corn

Healthy Red Cabbage Slaw

All Side Dishes →

Save this recipe for the next time you have extra zucchini and you want to make the best zucchini recipe ever!  Pin it for more people to enjoy too!

If you still have zucchini, use it to make an amazing chocolate zucchini cake!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
a stack of fried zucchini fritters topped with sour cream and sliced green onion.
5 from 31 votes
(Click stars to rate!)

Zucchini Fritters

Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
Tender on the inside, and crisp and crunchy on the edges, these zucchini fritters are perfectly cooked and so simple to make!
10 3-inch fritters
Tender on the inside, and crisp and crunchy on the edges, these zucchini fritters are perfectly cooked and so simple to make!

Recipe Video

Equipment

  • Box grater
  • Cheesecloth or a thin, clean kitchen towel
  • Spatula
  • 12-inch non stick skillet

Ingredients 

  • 1 pound (900 grams) zucchini
  • 2 large eggs
  • ½ cup all purpose flour
  • ⅓ cup grated parmesan
  • ½ cup sliced green onions
  • 1 large garlic clove or 2 medium ones, finely diced
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil

Instructions 

  • To prep the zucchini, wash and trim off the ends. Using a box grater, grate the zucchini on the large holes (you can also use a food processor with the grater attachment if you have one).
  • Transfer to a bowl lined with a cheese cloth or a think kitchen towel. Wrap the shredded zucchini up in the cloth and squeeze out as much moisture as possible.
  • Add the zucchini to a bowl with eggs, flour, parmesan cheese, green onion, garlic, salt, and pepper. Stir well to combine.
  • Line a plate with a paper towel.
  • Heat oil in a large nonstick skillet over medium-high heat. Using a medium cookie scoop drop the zucchini mixture into the pan, and level with the back of a spatula. Saute for 2-3 minutes per side or until golden brown. Remove onto the prepared plate to drain from excess oil, and serve with sour cream on the side.

Notes:

  •  Squeeze the Zucchini! I’m probably repeating myself, but it is VERY important that you get as much moisture out of the shredded zucchini as possible. The dryer it is, the better.
  • Work in Batches: You will be able to fit 4, maybe 5 fritters at a time in your skillet. Tent the plate holding the cooked fritters very loosely with foil, or hold them in a warm oven if needed. To be real, these are delicious served hot or at room temperature, so I don’t stress too much about it!
  • Use a Non-Stick Skillet: You don’t want to risk the zucchini mixture sticking to the pan, or you’ll end up with a mess! A well-seasoned cast iron pan or your favorite coated non-stick pan will be perfect.
  • Watch the Temperature: If your pan gets too hot, you’ll end up browning the outside of the fritters too quickly, and the inside won’t cook. Medium to medium-high heat should be perfect.
  • Store leftovers in an airtight container in the fridge for 3-4 days.

Nutrition Information

Serving: 1g, Calories: 84kcal, Carbohydrates: 7g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 36mg, Sodium: 308mg, Potassium: 159mg, Fiber: 1g, Sugar: 1g, Vitamin A: 217IU, Vitamin C: 9mg, Calcium: 47mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Yolanda F says

    Posted on 3/2/23 at 11:48

    5 stars
    I make these almost weekly now on my meal prep days! So easy to make and yummy!

    Reply
    • Little Sunny Kitchen says

      Posted on 3/2/23 at 23:58

      I’m so glad to hear that, Yolanda! Thank you for the kind review!

      Reply
  2. Sharina says

    Posted on 2/28/23 at 13:03

    5 stars
    Even the picky kids liked these zucchini fritters! I’m pleased that they are so easy and simple to make yet it taste sooo good!

    Reply
    • Little Sunny Kitchen says

      Posted on 3/2/23 at 23:59

      That makes me so happy to hear, Sharina! Thanks for the wonderful review!

      Reply

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