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Simple to make, these zucchini fritters are so tasty and perfect as an appetizer, snack or light meal.
If you are looking for new ways to use up summer zucchini, this is a great recipe for you!
Step by step photos and instructions below!
At this time of year, I seem to end up with a massive supply of zucchini from friends that grow them, or finding them at the farmers market super cheaply. I don’t yet grow my own zucchini, but I should definitely start.
Having an abundance of zucchini can be overwhelming, so plenty of people give them away. I am all about free and cheap zucchini!
But, what to do with it all? I have plenty of favorite ways, like grilled zucchini, use them in place of pasta sheets in lasagna, make squash casserole, zoodles, or roast them in the oven (check out my low carb chicken sheet pan dinner).
Or, I make these crispy zucchini fritters. Grated zucchini, a little garlic, fresh herbs and cheese made into a batter, and fried until golden brown, and we have a winner, folks!
These are pan fried, and make a great side dish, or appetizer with a yummy dipping sauce.
Why you’ll love this recipe:
- Use up lots of zucchini in one dinner!
- Simple ingredients, and easy to cook.
- Delicious. Well, that goes without saying, right?
- Freezable. See the Notes section for details.
Frequently Asked Questions
Also known as “courgette” in some parts of the world (where they also call eggplant “aubergine”, it is a type of summer squash and can be found in both green and yellow varieties.
Check for dark green firm skins (soft skins will mean that it is going bad). Choose small to medium (up to 7 inches in length) for the best flavor.
It is likely that you didn’t get enough of the excess moisture out of your zucchini. Zucchini have a lot of water! After grating with a box grater, place zucchini in a colander, kitchen towel or paper towels and squeeze as much water as you can out of your shredded zucchini.
Usually a combo of fresh zucchini, fresh herbs, eggs (as a binder) cheese, a little flour and/or bread crumbs, salt and pepper.
Well, yes and no. From a veggie perspective, it’s healthier than potato fritters, but because it does contain cheese and they’re cooked in oil, they are definitely not carrot sticks.
What to serve with Zucchini Fritters
Serve as an appetizer with some ranch, Tzatziki or a dollop of sour cream.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat in the oven until crispy.
You can use fresh minced garlic in place of the garlic powder.
Any cheese will do, you can leave it out if you prefer.
Zucchini fritters can be frozen after cooking. Allow to cool completely, and place between pieces of parchment paper, then store in a freezer bag. You can also flash freeze in a single layer on a baking sheet, and when solid, place in a freezer bag.
Thaw, then reheat in the oven or air fryer until hot and crispy.
The full list of ingredients and quantities is found in the printable recipe card below.
- Zucchini. Check out the FAQs for how to select the best zucchini. We’ll need 4 medium zucchini. The ones I use are about 6 to 7 inches long, and weigh about 196 grams (about 7 ounces).
- Salt. I use kosher salt. Salt intensifies food’s other flavors, don’t leave this out! Add some black pepper if you’d like.
- Onions. Diced onions, you could sub onion powder if you wish.
- Fresh Herbs. I like oregano and mint.
- Flour. All-purpose flour. Nothing fancy over here. You can use other flours if you prefer. Almond flour, chickpea flour or corn starch all work here.
- Garlic Powder. Use fresh minced garlic or garlic powder here.
- Breadcrumbs. You can use the Italian seasoned ones, garlic or plain.
- Cheese. I use both parmesan cheese and mozzarella, but they are just added for flavor. Pepper jack would also be delicious in this.
- Eggs. I always use a large egg or two to bind the zucchini mixture together.
- Oil. I use canola or vegetable oil for cooking. Olive oil can also be used. You’ll need enough oil to coat the bottom of your skillet.
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- Box grater with large holes, or a food processor fitted with a grater attachment.
- Large bowl
- Cast Iron Skillet
- Spatula for flipping
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Grate the zucchini, sprinkle with salt and toss to combine. Allow to sit for 15 minutes, then squeeze the excess liquid out in a colander or clean dish towel.
Dice the onion, and chop the oregano and mint. Beat the eggs lightly.
Make the batter
Combine the squeezed zucchini, diced onion, chopped herbs, flour, garlic powder, breadcrumbs, cheese and egg.
Cook the fritters
Heat oil in a large skillet, over medium-high heat.
Working in batches, drop spoonfuls of the zucchini batter into the hot oil, and flatten with a spatula.
Flip and cook until both sides are golden brown.
Drain on paper towels.
Serve with tzatziki, sour cream or ranch dressing.
More easy snack and appetizer recipes:
- Baked Chicken Taquitos. These creamy chicken taquitos are the real deal. Baked in the oven, not fried – easy to make, super delicious, and freezer friendly.
- Flatbread Pizza. Simple ingredients, with big flavors – this is one you’ll want to make a lot of!
- Ham and Cheese Savory Palmiers. Easy to make, and fast to disappear, these Savory Palmiers will be the star of any table! Make ahead, and bake as your guests arrive –yummy!
- Tortilla Pizza Minis. A super simple lunch, that is so fast to assemble and cook! These mini tortilla pizza snacks are a hit with the whole family!
- Hawaiian Sliders. These easy to make hot Ham & Cheese Sliders (aka Hawaiian Sliders in my house) are perfect for parties. Make a double batch to feed a crowd!
- Box Grater (or a food processor fitted with a grater attachment)
- Sour cream/Ranch
- Green onions
- Grate the zucchini, sprinkle with salt and toss to combine. Allow to sit for 15 minutes, then squeeze the excess liquid out.
- Dice the onion, and chop the oregano and mint. Beat the eggs lightly.
Make the batter
- Combine the squeezed zucchini, diced onion, chopped herbs, flour, garlic powder, breadcrumbs, cheese and egg.
Cook the fritters
- Heat oil in a skillet, over medium high heat.
- Working in batches, drop spoonfuls of batter into the oil, and flatten with a spatula.
- Flip and cook until both sides are golden brown.
- Drain on paper towels.
- Serve with tzatziki, sour cream or ranch dressing
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.