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This zucchini fritters recipe turns fresh summer squash into crispy golden patties. Quick, flavorful, and perfect as a snack, appetizer, or light lunch.
Why You’ll Love This Recipe
- Quick stovetop recipe—no oven needed! Perfect for busy weeknights or hot summer days.
- Made with basic pantry staples and fresh zucchini. No fancy ingredients required.
- Crispy on the outside, soft and tender inside. A texture combo that’s hard to resist.
- Family-friendly—even for picky eaters. A sneaky way to get more veggies in.
- Zucchini is nutrient-rich and low in calories. Packed with essential vitamins, minerals, and antioxidants.
Ingredients You’ll Need
- Shredded zucchini – Grate using the large holes of a box grater or a food processor. Slice off the ends, scoop out any large seeds, and shred into a large bowl.
- Salt – Helps draw out moisture for crispier fritters.
- All-purpose flour – Adds structure to the fritters.
- Italian-style panko breadcrumbs – For extra crunch. Use plain breadcrumbs plus ½ teaspoon Italian seasoning if needed.
- Grated parmesan cheese – Brings salty, savory flavor. Swap with cheddar or mozzarella for a twist. You can also substitute more breadcrumbs, though the flavor will be slightly different.
- Italian seasoning – Adds a herby, aromatic note. Or swap with a mix of dried basil, oregano, thyme, and parsley.
- Large eggs – Bind everything together.
- Cooking oil – Great options include avocado, grapeseed, or olive oil for pan-frying.
- Sour cream (optional garnish) – Or try plain Greek yogurt, Buffalo sauce, or even tzatziki sauce or ketchup for dipping.
- Chopped green onions (aka scallions) (optional garnish) – Adds a fresh, colorful finish.
- Optional mix-ins: Add chopped fresh herbs (like dill or parsley) or a pinch of garlic powder for more flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Zucchini Fritters
- Prep the Zucchini: Toss the grated zucchini with salt and let it drain in a colander over the sink for 15 minutes. Wrap in a cheesecloth or clean towel and squeeze out as much moisture as possible.
- Make the Zucchini Mixture: In a large bowl, whisk together the flour, breadcrumbs, parmesan, and Italian seasoning. Add the drained zucchini and eggs. Mix until thick and dough-like, not runny.
- Cook the Fritters: Heat oil in a skillet over medium heat. Scoop mounds of batter into the pan, flatten with a spatula, and cook for 2–3 minutes per side. Flip once the bottoms are golden brown and crisp, then cook the other side until equally browned.
- Serve: Plate warm with a dollop of sour cream, a squeeze of fresh lemon juice, and a sprinkle of chopped scallions, if desired. Enjoy as a snack, side dish, or light meal!
Recipe Tips
- Always salt and drain the zucchini. This helps pull out excess moisture so your fritters stay crisp, not soggy.
- Wring out the zucchini thoroughly. Use a cheesecloth, clean kitchen towel, or several layers of paper towels to squeeze out as much liquid as possible—less moisture means crispier fritters, and it will keep them from getting soggy.
- Don’t skip the flour. It helps bind the batter and gives structure to the fritters.
- Batter too loose? Add a spoonful of flour to thicken it up before frying—it should be thick and scoopable, not runny.
Variations to Try
- Zucchini and Potato Fritters: Add 1 cup of shredded potato for extra heartiness. Be sure to squeeze out all moisture from both veggies.
- Air Fryer Zucchini Fritters: Spray each side with oil and air fry at 375°F for 8 to 10 minutes, flipping halfway, until golden and crisp.
- Baked Zucchini Fritters: Scoop onto a parchment-lined baking sheet, flatten, and bake at 400°F for 20 to 25 minutes, flipping once.
- Zucchini and Corn Fritters: Mix in ½ to ¾ cup of corn (fresh, frozen, or drained canned) for a touch of sweetness and texture.
What should I serve with zucchini fritters?
These crispy fritters pair perfectly with Lemon Chicken, Salisbury Steak, or Homemade Meatballs. For a lighter option, serve alongside a fresh green salad. Or make it brunch-worthy by topping them with fried eggs!
How to Store and Reheat
- In the refrigerator: Let the fritters cool completely, then store leftovers in the fridge in an airtight container for 4–5 days.
- In the freezer: Freeze the fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm the fritters in a 350°F oven or air fryer to keep them crispy. Avoid the microwave, which can make them soft and soggy.
Other Easy Vegetable Recipes
- Cauliflower Breadsticks
- Broccoli Slaw
- KFC Coleslaw (Copycat)
- Cauliflower Fried Rice
- Garlic Green Beans
- Air Fryer Zucchini
- Stuffed Zucchini Boats
If you’ve tried this Zucchini Fritters Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Zucchini Fritters
Serves — 12
These crispy zucchini fritters come together in minutes for a delicious veggie packed side, snack, or light lunch. Pan fried to golden perfection every time.
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Ingredients
- 4 cups shredded zucchini (about 2 zucchini)
- 1½ teaspoons salt
- ⅔ cup all-purpose flour
- ⅓ cup Italian style panko breadcrumbs
- ⅓ cup grated parmesan cheese
- ½ tsp Italian seasoning
- 2 large eggs
- 1-2 Tablespoons cooking oil
- Sour cream optional garnish
- Chopped scallions optional garnish
Instructions
- Place the zucchini in a colander and place it over a bowl or in a sink.4 cups shredded zucchini
- Sprinkle the zucchini with the salt and gently mix it together. This will help remove and draw out some of the moisture from the zucchini.1½ teaspoons salt
- Let the zucchini sit and drain for 15 minutes or more and then squeeze out as much remaining moisture as you can. I recommend using a cheesecloth or other lint free clean cloth to wrap up the zucchini and wring out the moisture. Do this multiple times until the zucchini is no longer dripping when squeezed.
- In a large mixing bowl, whisk together the all-purpose flour, breadcrumbs, grated parmesan cheese and Italian seasoning.⅔ cup all-purpose flour, ⅓ cup Italian style panko breadcrumbs, ⅓ cup grated parmesan cheese, ½ tsp Italian seasoning
- Add the drained, shredded zucchini and eggs and mix until completely combined, about 1-2 minutes. You should have a thick, doughy mixture. It should not be liquidy like a batter.2 large eggs
- Heat 1 Tablespoon of oil in a large skillet over medium heat.1-2 Tablespoons cooking oil
- Once the oil is hot, use a 1 ½ Tablespoon cookie scoop to scoop mounds of the zucchini fritter mixture into the pan. Flatten the mounds with a spatula and cook on each side for 2-3 minutes or until golden brown.
- Repeat until you’ve used all the mixture, adding the other Tablespoon of oil if necessary.
- Plate and serve with a dollop of sour cream and some scallions, optional.Sour cream, Chopped scallions
Jenn’s Notes
Storage:
- To Store: These zucchini fritters should be cooled completely and stored in an airtight container or bag in the refrigerator for 4-5 days.
- To Freeze: You can freeze your zucchini fritters in a freezer-safe container for up to 3 months and thaw them overnight in the refrigerator.
- To Reheat: To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.
- Make sure you sprinkle your zucchini with salt. This draws out the extra moisture from the zucchini.
- Don’t skip the flour! Even though you’ve drained your zucchini, you still need a binder in addition to the breadcrumbs and eggs. If your batter is too soft, you can add a little more flour.
- This is a fairly easy recipe but there is one common problem and that is getting soggy fritters. This usually happens because there was too much moisture still in the zucchini when it was mixed with the batter. In order to get perfect, crispy on the outside, soft and tasty on the inside fritters, you need to be sure to squeeze out as much moisture from the zucchini as possible. The salt and 15 minutes of wait time are both essential to help the moisture move out of the zucchini. The most important step, however, is wringing out the zucchini. I like to use a flour towel, cheesecloth or other lint free cloth as I’ve found it works the best. In a pinch you can use a paper towel but you will likely need to use several and replace them each time you squeeze out the zucchini. If you make sure to get as much moisture out of your zucchini as possible you will have lovely fritters!
Nutrition Info
Calories: 77kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 375mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg
Tastes amazing compared to the actual fritters. I love the fact that oil is less used