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Home ยป Appetizers ยป Zucchini Fritters

Zucchini Fritters

Published: Feb 16, 2021 ยท Modified: Sep 20, 2021 by Justin Coit

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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 them as a snack or as part of an overall meal.

A plate of zucchini fritters with sour cream on top and some zucchinis in the background, out of focus.
Jump to Recipe Jump to Video Print Recipe
Pinterest graphic of the close up view of a stack of zucchini fritters.
Pinterest graphic of a stack of zucchini fritter with sour cream dolloped on top.
Pinterest graphic of a stack of four zucchini fritters with a dollop of sour cream on top.

You definitely wonโ€™t have any leftovers when you make these zucchini fritters. This is my go-to recipe whenever I have an abundance of zucchini, especially when theyโ€™re in season and growing like weeds! You only need one pound of zucchini for this easy fritter recipe, but you can double or even triple the recipe.

It takes next to no work to make these fritters, and the best part is, all you need are pantry staples! No need to make a trip out to the store just to make this simple zucchini recipe. Itโ€™s definitely the best zucchini fritter recipe youโ€™ll make. If you need some more delicious zucchini recipes to use up your vegetable haul, try my Healthy Zucchini Pizza Bites or Chicken Zucchini Poppers.

Key Ingredients You Need

Ingredients needed to make zucchini fritters.
  • Zucchini โ€” Feel free to use pale green, striped, yellow, or orange zucchinis for this recipe. If possible, I recommend using medium-sized zucchinis as theyโ€™re less watery than giant ones.
  • Parmesan Cheese โ€” The parmesan cheese adds so much flavor to the fritters. Itโ€™ll also help bind them together.
  • Olive Oil โ€” You canโ€™t skip the oil, unfortunately. The oil will get the fritters crispy and beautifully golden brown!

How to Make Zucchini Fritters

Set of two photos showing a zucchini being grated and then liquid squeezed out of the zucchini.

Step 1: Grate the zucchinis with a grater and wrap them in a paper towel. 

Step 2: Squeeze the grated zucchini with your hands to remove the excess liquid and place it in a mixing bowl. 

Set of two photos showing eggs being whisked then rest of the ingredients being added to the bowl.

Step 3: In a large mixing bowl, add in the eggs and whisk.

Step 4: Add the grated zucchini, flour, parmesan cheese, garlic, scallions, salt, and pepper to the bowl. 

Set of two photos showing the mixture being combined and then fried in a pan.

Step 5: Mix everything until thoroughly combined.

Step 6: Heat a large pan over medium-high heat and pour in enough olive oil to almost cover the panโ€™s surface. Once the oil is hot, add large heaping spoonfuls of the zucchini mixture into the pan, flatten with a spatula, and cook until golden brown. Transfer to a paper towel-lined bowl to absorb the excess oil before garnishing and serving. 

Angled view of a stack of zucchini fritters with sour cream on top.

Tips For This Recipe

  • 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 donโ€™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 oil 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 zucchini fritters around once youโ€™ve added the mixture into the pan. Flip it only once to lower the chances of breaking the fritters.
  • If youโ€™ve got extra vegetables such as carrots, you can grate them as well to add to the mixture.
Close up view of zucchini fritters with a spoonful of sour cream on top and a piece of parsley on the side.

Frequently Asked Questions

Can I make this gluten-free?

You can make these into gluten-free zucchini fritters by swapping the all-purpose flour for almond flour. You could also use gluten-free flour as well. I like the one-to-one gluten-free flour, so you donโ€™t have to adjust the amount used.ย 

How do I keep this from being mushy?

The more water you squeeze out of the grated zucchini, the less likely the fritters will be watery. If youโ€™re using homegrown zucchini, they tend to have more water, so an extra step you can do is add some salt to the grated zucchini and let it sit for a minute. Doing so will draw excess water out so you can squeeze even more out. The less moisture, the better.

How do I store this?

You can store any leftover fritters in an airtight container in the fridge for up to 5 days. My favorite way to reheat them is in an air fryer, so it stays crispy. You can also reheat them in a pan or the oven. If youโ€™ve doubled or tripled the recipe, you can freeze the extra by placing them in a single layer on a lined sheet pan. Once frozen, transfer them into a freezer-safe bag and store them for up to 3 months in the freezer.


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If youโ€™ve tried this Zucchini Fritters Recipe, then donโ€™t forget to leave me a 5 star rating and let me know how it went in the comments below!

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 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish, Snack
Cuisine: American
Servings: 8 servings
Calories: 129kcal
Author: Justin Coit

Ingredients

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

Instructions

  • 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. ยผ 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.

Video

Notes

  • 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 donโ€™t have a grater, you can use a food processor with a grating attachment or cut it up very finely.ย 
  • Zucchini is very neutral in flavor, so parmesan, salt, and pepper are a must. Be sure to season the mixture generously.ย 
  • 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 youโ€™ve added the mixture into the pan. Flip it only once to lower the chances of breaking the fritters.
  • If youโ€™ve got extra vegetables such as carrots, you can grate them as well to add to the mixture.

Nutrition

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
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Liz says

    May 20, 2020 at 10:49 am

    Can these be made ahead and reheated?

    Reply
    • justincoit says

      May 20, 2020 at 10:52 am

      Great question Liz. Yes, you can make these ahead and either store them in your refrigerator or freezer for later eating. I would say they are good in the refrigerator for 4 days maximum. The best way to reheat them is either in a toaster oven or in a pan with a little oil heated up. Let me know how they come out for you!

      Reply
  2. Jamie says

    May 20, 2020 at 2:14 pm

    Can these be made without the Parmesan cheese? Dairy free over here. ?

    Reply
    • justincoit says

      May 20, 2020 at 2:28 pm

      Hi Jamie- yes you definitely can. The cheese is a nice little touch of additional flavor but not essential in making them. Let me know how they come out!

      Reply
  3. CJ Winick says

    August 29, 2021 at 10:10 am

    In your post your refer to Zucchini as a vegetable. Zucchini is a Fruit Not a vegetable.

    Reply
    • Justin Coit says

      September 03, 2021 at 3:50 pm

      Ok, thank you for the clarification.

      Reply
  4. Sandy says

    July 13, 2022 at 9:58 am

    Could you make these in an air fryer?

    Reply
    • Justin Coit says

      August 29, 2022 at 10:28 am

      Yes you definitely could. I haven't though so I don't have exact instructions for you but should be pretty easy to figure out.

      Reply
  5. Kerri says

    July 17, 2022 at 3:45 pm

    Iโ€™m about to go make these now but I would love to know what type of pan that is in the video!

    Reply
    • Justin Coit says

      August 29, 2022 at 10:25 am

      Hi- I use Hexclad pans, love them!

      Reply
5 from 3 votes (3 ratings without comment)

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Hi, Iโ€™m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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