Zucchini Fritters

Why You’ll Love This Recipe

Zucchini Fritters are incredibly easy, versatile, and a great way to sneak more veggies into your meals. They’re lightly crispy, flavorful, and can be served with a variety of dips or toppings. Whether you’re feeding kids, meal prepping for the week, or looking for a vegetarian-friendly option, these fritters are a satisfying choice that doesn’t skimp on flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Salt
• Eggs
• All-purpose flour
• Garlic (minced)
• Green onions or fresh herbs (parsley, dill, or chives)
• Parmesan cheese (optional)
• Black pepper
• Olive oil or vegetable oil (for frying)

Directions

1. Grate and drain zucchini: Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10–15 minutes to draw out moisture. Then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
2. Make the batter: In a mixing bowl, combine the drained zucchini with eggs, flour, minced garlic, herbs or green onions, Parmesan (if using), and pepper. Stir until a thick batter forms.
3. Heat oil: In a large skillet, heat a few tablespoons of oil over medium heat until shimmering.
4. Form and fry fritters: Scoop 2–3 tablespoons of batter per fritter into the skillet. Flatten slightly with the back of a spoon. Fry for 2–3 minutes per side or until golden brown and crisp.
5. Drain and serve: Transfer cooked fritters to a paper towel–lined plate to drain excess oil. Serve warm with sour cream, yogurt, or your favorite dip.

Servings and timing

Servings: 8–10 fritters
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: 25–30 minutes

Variations

• Cheesy fritters: Add shredded cheddar or feta for a richer flavor.
• Gluten-free: Use a gluten-free flour blend or almond flour.
• Spicy kick: Mix in red pepper flakes or a dash of hot sauce.
• Extra veggies: Add grated carrot, sweet corn, or chopped spinach.
• Baked version: Bake fritters at 400°F (200°C) for 15–20 minutes, flipping halfway.

Storage/Reheating

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warmed through and crispy. To freeze, arrange cooled fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. Reheat from frozen in the oven or toaster oven.

FAQs

Why are my fritters soggy?

Excess moisture in the zucchini is usually the cause. Make sure to salt, drain, and squeeze the zucchini well before mixing.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 12 hours before cooking. Stir well before frying.

What dipping sauces go well with zucchini fritters?

Try sour cream, Greek yogurt, tzatziki, marinara, or a garlic aioli.

Do I have to peel the zucchini?

No, the skin is thin and edible. Leaving it on adds color and texture.

Can I bake instead of fry?

Yes, bake at 400°F (200°C) on a greased or parchment-lined baking sheet, flipping halfway through for even crisping.

What type of zucchini is best?

Standard green zucchini works great. You can also use yellow squash or a mix of both.

Can I use a food processor to grate the zucchini?

Absolutely, it makes the process quicker and easier, especially for large batches.

How do I keep them from falling apart?

Make sure the batter isn’t too wet and let the fritters cook undisturbed until golden before flipping.

Can I make them dairy-free?

Yes, just omit the cheese or use a dairy-free alternative.

Are these good for meal prep?

Yes, they store and reheat well. Pack with a dip for a quick lunch or snack.

Conclusion

Zucchini Fritters are a simple, flavorful way to turn fresh zucchini into a crispy, golden treat. Whether served as an appetizer, side dish, or light meal, they’re easy to make and endlessly customizable. Keep this recipe handy during zucchini season—you’ll want to make them again and again.

Zucchini Fritters

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Zucchini Fritters are crispy on the outside, tender on the inside, and packed with fresh herbs and zucchini flavor. They’re quick to make, versatile, and perfect as a snack, side dish, or light vegetarian meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 fritters
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 2 cloves garlic, minced
• 2 tablespoons chopped green onions or fresh herbs (parsley, dill, or chives)
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 teaspoon black pepper
• 2–3 tablespoons olive oil or vegetable oil (for frying)

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Instructions

1. Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10–15 minutes. Squeeze out as much liquid as possible using a clean towel or cheesecloth.
2. In a bowl, combine drained zucchini, eggs, flour, garlic, herbs or green onions, Parmesan (if using), and black pepper. Mix into a thick batter.
3. Heat oil in a large skillet over medium heat.
4. Scoop 2–3 tablespoons of batter per fritter into the skillet. Flatten slightly with the back of a spoon.
5. Cook for 2–3 minutes per side until golden and crisp. Transfer to a paper towel–lined plate to drain excess oil.
6. Serve warm with sour cream, yogurt, or your favorite dip.

Notes

• Ensure zucchini is well-drained to avoid soggy fritters.
• Add shredded cheddar or feta for a cheesy twist.
• For gluten-free fritters, use almond flour or a GF flour blend.
• To bake: Place on a parchment-lined sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.

Nutrition

• Serving Size: 1 fritter
• Calories: 90
• Sugar: 1g
• Sodium: 160mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg