These Zucchini Fritters take less than 15 minutes to make and involve only a handful of simple ingredients. It’s hands down my favorite way to make zucchini, and they are a great side dish for Grilled Chicken Breast !
There are few recipes on this blog that I have made more than this zucchini fritters recipe.
We seriously make them ALL the time, especially when the warmer season is here and summer zucchini is cheap.
You can eat these wonderful zucchini patties as a mid-day snack or appetizer for dinner, but my son happens to love these any time of day. The flavor is rich and fresh, and the contrast between the crispy edges and the hearty middle is addictively good.
Tips for Best Results
Use smaller zucchini – Smaller, younger zucchini are more flavorful and less watery. At the store, opt for choosing these smaller pieces rather than the huge zucchini.
Squeeze out the excess water-After you shred the zucchini, we’re going to squeeze out as much excess liquid as possible using a towel. I’ve recipe tested this and it makes a HUGE difference.
Shred with a food processor blade – This makes the shredded pieces very even and also makes it very quick. If you don’t have a food processor, it’s fine to shred by hand too.
Healthy means different things to different people, but I consider this to be a relatively healthy way to prepare zucchini.
The bulk of the fritter is vegetables, with a little bit of flour, bread crumbs, and egg to bind. It’s then pan-fried in olive oil until crispy.
(And pssst, if you like these fritters, you might like these Crispy Quinoa Cakes, which are made in a very similar way).
I think the zucchini fritters are fantastic on their own, but sometimes if I have plain yogurt, I’ll dip it in for a little tanginess to go with it. You could also try sour cream!
Ingredients You’ll Need:
- All-purpose flour
- Italian bread crumbs
- Baking powder
- Black Pepper
- Olive Oil
How to Make Zucchini Fritters:
To get started, shred some fresh zucchini.
As far as how to shred, I think the quickest and easiest way is to use a food processor with the shredding blade, if you have one.
Don’t have a food processor? Grate by hand!
I’ve made these numerous times using a handheld cheese grater. You may also use the large holes of a box grater. It really doesn’t take long, because zucchini is so water-heavy and grates so easily!
Now it’s time to squeeze as much as moisture as we can out of the shredded pieces.
I like to do this by placing the pile of grated zucchini into a clean kitchen towel (thinner towels are better):
Then squeezing the living daylights out of it to get as much liquid out as you can (work those triceps, biceps, allllll the upper body muscles):
And you’ll be pretty amazed by how much excess moisture comes out.
Should you salt the zucchini? I say, don’t bother.
A lot of shredded zucchini recipes call for salting the shredded pieces and letting it “drain” for 10 minutes before squeezing, but honestly I have never found this to make a difference. Really. Not much water comes out from this, and I’ve never had any issues with the fritters being soggy anyway. So if you prefer to salt and drain, go ahead, but I just skip it.
Place the squeezed zucchini in a large bowl and add eggs, flour, Italian seasoned bread crumbs, salt, pepper, and baking powder:
You can blend the eggs first in the bowl, then mix it all together until the ingredients are well distributed:
Then I use a cookie scoop to portion mounds directly into a nonstick skillet with some olive oil, then flatten with a turner:
Don’t overcrowd the pan
If you have a really big nonstick pan (like a 12″ or a griddle) and a decently powerful range, you might be able to fry these all in one batch. Just make sure there’s a little bit of room around each fritter so they can crisp properly. Make the number of batches according to the equipment you have.
Fry over medium heat for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown and crispy:
Watch the browning closely and increase the stove setting to medium-high heat if you’re not developing crispy zucchini fritters with good color and active sizzling.
Once brown on both sides, drain on paper towels to absorb any extra oil, then serve.
Tip: If you want to cook multiple batches for a large crowd, keep the cooked patties warm on a wire rack set on top of a baking sheet in a 250F oven.
How to Serve This Recipe:
As far as what to dip zucchini fritters in, I like to eat these as is, but you can also add a little sprinkle of sea salt on top, or dip into plain greek yogurt. If you want to jazz up the yogurt a little bit, you can add minced garlic, fresh lemon juice, and herbs like dill or parsley, to taste.
A dollop of sour cream is also great, or you can add some Chimichurri, Roasted Red Pepper Sauce, or Cilantro Jalapeño Sauce.
I find this recipe goes particularly well with chicken, like Spatchcock Chicken, Chicken Saltimbocca, and Chicken Milanese.
Sausage Stuffed Zucchini Boats, Greek Zucchini Salad, and Zucchini Ribbon Salad are some of my other favorite recipes.
Also check out my Ultimate Guide to Zucchini! It covers how to store them, how to pick good ones at the grocery, and 60+ recipe ideas.
This is a great recipe for adding additional ingredients, if you so desire. Here are some ideas.
Green onions – Add 2 thinly sliced scallions to the mix for great flavor.
Fresh herbs – Add 2 tablespoons of chopped herbs, like fresh dill, basil, or mint.
Cheese – Mix in 2 tablespoons of fresh feta cheese crumbles. Or grate some parmesan cheese on top when serving.
FAQ and Tips
You want to use enough olive oil that the bottom of the pan is coated, and there is oil around each fritter. Otherwise the fritters won’t get crispy. I usually use between 6 and 8 tbsp total for frying, but use what’s needed.
Place on a sheet pan and reheat in a 375F oven for about 10-15 minutes, until warmed through.
Yes! Place cooked and cooled zucchini fritters into a ziptop bag and freeze for 2 months. Thaw before reheating.
Keep in the fridge in an airtight container for up to 5 days.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
- 1.5 lbs zucchini (2 large)
- 1/3 cup flour (all-purpose or whole wheat flour both work)
- 1/3 cup Italian seasoned bread crumbs
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 tsp freshly ground black pepper
- Olive oil for frying, (1/2 cup maximum needed)
- Shred the zucchini. My preferred method, which I find to be the easiest and fastest, is to use the shredding blade of the food processor. You can also shred by using a box grater.
- Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
- Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
- Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3-tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
- Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in April 2022. Originally published June 2017. This post contains an affiliate link.
65 Comments on “Zucchini Fritters”
HOLY WOW!!! AMAZING!!!
I usually try recipes EXACTLY as written, but I had some spinach and yellow squash that needed used, too…and a shallot.
These things are SO good!
Ive been reading your blog since I tried a ‘test’ fritter…..
You are my new go to…….!!!
I made these tonight, but added 1\3 cup of grated parmesan cheese and some onion powder. We loved them! It’s a great way to use the multiple zucchini my garden is producing.
How can I keep these warm in the oven while I fry the rest of the batch?
Keep warm in a 250F oven.