Zucchini Fritters are a quick and easy way to use your surplus of the summer season’s popular fresh produce. These crispy, flavorful pan-fried fritters are simple to make on the stovetop and are low-calorie and the perfect way to sneak in some veggies!
Easy Zucchini Fritters
Zucchini Fritters are a quick and easy way to transform your green summer zucchini into perfectly golden patties that are crisp along the edges and tender in the centers.
It doesn’t take long to make a thick, doughy mixture that you form into pancakes and fry into delicious fritters.
This versatile vegetable can be spiraled into Zucchini Noodles, baked into Zucchini Bread, made into Stuffed Zucchini Boats, or fried into these Zucchini Fritters.
Serve this great recipe as a side dish or appetizer for any main meal, enjoy them as a healthy snack, or have leftovers for a light lunch.
Why We Love This Zucchini Fritters Recipe
- Quick and easy to make.
- Uses simple ingredients combined with fresh summer produce.
- Zucchini is packed with essential vitamins, minerals, and antioxidants and it has a low calorie count.
- Crispy edges and tender middles make these irresistible.
- Delicious family-friendly side dish to accompany any meal.
- Serve them as a snack, an appetizer, or even a light vegetarian lunch.
Ingredients
- Zucchini: 2 medium or 1 large zucchini should be enough to provide you with 4 cups of shredded zucchini.
- Salt
- All-purpose flour
- Italian style panko breadcrumbs: You can substitute plain breadcrumbs and add an additional ½ teaspoon of Italian seasoning.
- Grated parmesan cheese: You can substitute more breadcrumbs but the flavor will be slightly different.
- Italian seasoning
- Eggs
- Cooking oil
- Sour cream (optional garnish)
- Chopped scallions (optional garnish)
SEE FULL PRINTABLE RECIPE CARD BELOW
Substitutions and Additions
- Oil Options: I used avocado oil in this recipe, but feel free to use your favorite cooking oil, such as olive oil, grapeseed oil, or vegetable oil. If your oil has a low smoke point be sure you don’t overheat it.
- Change The Cheese: While I love these fritters with parmesan cheese, pretty much all shreddable cheeses can work. For a different flavor, try making them with cheddar cheese or mozzarella cheese.
- Serve With Sauce: Instead of sour cream, try serving your zucchini fritters with a side of Buffalo Dipping Sauce, Homemade BBQ Sauce, ketchup, or plain yogurt.
Recommended Tools
- Colander
- Cheesecloth or lint free cloth
- Large mixing bowl
- Measuring tools
- Mixing tools
- Large skillet
- Cookie scoop
- Spatula
What is the easiest way to shred zucchini?
- Wash and dry the entire zucchini.
- Slice off both of the ends and cut them in half.
- Cut it in half again vertically and scoop out the seeds (you can throw the seeds out)
- Using a box grater, shred the zucchini into a large bowl. (You can also use a food processor if you have one)
How do you keep Zucchini Fritters from getting soggy?
Soggy fritters are a result of having too much moisture remaining 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 sack dish 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 perfectly crispy fritters!
How to Make Zucchini Fritters
Zucchini Fritters are a quick and easy appetizer or side dish that takes advantage of a summer squash. This simple recipe is full of flavor and my favorite way to sneak in some extra veggies!
- Prepare Your Zucchini: Place the shredded zucchini in a colander, sitting over a bowl or in a sink. Sprinkle with salt and mix it together to help remove some of the moisture. Let the zucchini sit and drain for 15 minutes, then squeeze out as much remaining moisture as you can.
Pro Tip: 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. - Make The Mixture: Whisk together the flour, breadcrumbs, parmesan cheese, and Italian seasoning. Add the zucchini and eggs and mix until completely combined about 1-2 minutes.
Pro Tip: You should have a thick, doughy mixture. It should not be liquidy like a batter. - Cook: Heat oil over medium heat. Scoop 1 ½ Tablespoon mounds of the zucchini fritter mixture into the hot pan and flatten with a spatula. Cook for 2-3 minutes per side or until golden brown, until you’ve used all the mixture.
Pro Tip: You can add the other Tablespoon of oil if necessary. - Serve: Plate and serve with a dollop of sour cream and some scallions or green onions, optional. Enjoy!
Tips
- Make sure you sprinkle your zucchini with salt. This draws out the extra moisture from the zucchini.
- It is important to strain the zucchini very well. If all of the extra moisture is not removed before cooking, the fritters will be soggy.
- 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.
Storage Tips
- 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.
Frequently Asked Questions
In order to maintain the slightly crispy exterior, I recommend lining a baking sheet with parchment paper and reheating the fritters in the oven, at 350 degrees Fahrenheit, for 10-15 minutes or until heated through.
If you have an air-fryer, they will reheat very nicely in that!
You can re-crisp them completely in a skillet over medium heat with a touch of oil if you want the crispiest option. I do not recommend reheating them in the microwave because they will get too soft.
Think of these zucchini fritters as a vegetable side or a simple appetizer. I love to serve them alongside almost any main meal, like Lemon Chicken, Salisbury Steak, or Homemade Meatballs. You can enjoy leftovers with a simple green salad for lunch, or even top them with fried eggs.
Other Easy Vegetable Recipes
- Cauliflower Breadsticks
- Broccoli Slaw
- KFC Coleslaw (Copycat)
- Cauliflower Fried Rice
- Garlic Green Beans
- Air Fryer Zucchini
- Stuffed Zucchini Boats
Zucchini Fritters
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.
- 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.
- 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.
- 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.
- Heat 1 Tablespoon of oil in a large skillet over medium heat.
- 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.
Jenn’s Notes
- 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!
Tastes amazing compared to the actual fritters. I love the fact that oil is less used