Go Back
+ servings
Side view of a stack of four zucchini fritters on a plate with parsley as garnish.
Print Recipe
5 from 3 votes

Zucchini Fritters

Made with less than ten ingredients, these crispy Zucchini Fritters are so simple but delicious. Golden on the outside but tender on the inside, these fritters are going to be your new favorite way of enjoying zucchini. Serve it as a snack or as part of an overall meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, Snack
Cuisine: American
Servings: 8 servings
Calories: 129kcal
Author: Justin Coit


  • 1 lb zucchini
  • ½ cup flour
  • ¼ cup parmesan cheese
  • 2 eggs beaten
  • 1 clove garlic minced
  • ¼ cup scallions chopped
  • salt and pepper to taste
  • olive oil for cooking
  • optional: sour cream garnish


  • Grate zucchini with a grater and wrap in a paper towel. Squeeze the zucchini with your hands to remove the excess liquid and place it in a mixing bowl. Discard the used paper towel.
  • Add in the eggs and all other ingredients (minus olive oil) and mix in a large mixing bowl.
  • Heat a large pan over medium-high heat and pour in enough olive oil to almost cover the pan's surface. Once the oil is hot, add large heaping spoonfuls of zucchini mixture (approx. ¼ cups) into the pan and flatten with a spatula. Cook for approximately 3 minutes on each side (until golden brown).
  • Once done cooking and removing from pan, place fritters on a paper towel to absorb excess oil and cool a bit before serving. Garnish with fresh chopped parsley and serve with sour cream optional.



  • If your batter seems too soft, you can add a couple of extra tablespoons of flour to help bind the fritters together.
  • I like using my handheld grater for this, but a box grater works wonderfully. If you don’t have a grater, you can use a food processor with a grating attachment or cut it up very finely. 
  • Zucchini is very neutral in flavor, so parmesan, salt, and pepper are a must. Be sure to season the mixture generously. 
  • The hot needs to be hot before you add the fritters in. If the oil is not hot, your fritters end up absorbing more oil than needed. The mixture should sizzle when you add them to the pan.
  • Avoid moving the fritters around once you’ve added the mixture into the pan. Flip it only once to lower the chances of breaking the fritters.
  • If you’ve got extra vegetables such as carrots, you can grate them as well to add to the mixture.


Calories: 129kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 71mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg