Name: Zucchini Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium zucchini; 2 large eggs; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/3 cup crumbled feta or grated parmesan; 2 green onions, chopped; 2 tablespoons chopped fresh herbs (like dill, parsley, or basil); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil for frying

There’s something incredibly satisfying about turning a humble vegetable into something crispy, golden, and totally irresistible. That’s exactly what happened the first time I made zucchini fritters. I had an extra zucchini or two lying in the fridge and decided to shred them up on a whim. A handful of pantry staples later, I had a stack of hot, savory fritters that were devoured in minutes—no fancy tricks, just honest, comforting flavor.

These zucchini fritters are now one of my go-to recipes, especially during the summer when zucchini is in abundance. They’re light yet hearty, crispy on the outside, and tender inside. Whether you’re whipping them up for brunch, a light dinner, or even as a party appetizer, they deliver every time. Plus, they pair well with so many sauces and sides that you’ll never run out of reasons to make them again.

Why You’ll Love This Zucchini Fritters Recipe

Quick to prepare: With just 20 minutes from prep to plate, this recipe is a weeknight hero.
Crispy perfection: The edges get delightfully golden and crunchy.
Vegetarian-friendly: No meat, just flavor-packed veggies.
Customizable: Easy to tweak with spices, herbs, and cheeses you already have.
Great for leftovers: Reheat well and taste just as good the next day.

What Kind of Zucchini Works Best for Fritters?

The beauty of zucchini fritters is that almost any zucchini will do the trick. I usually reach for medium-sized zucchini—they’re easier to handle and have a good balance of moisture and flesh. Avoid the really large ones, as they tend to be more watery and have larger seeds, which can make the fritters soggy if not properly drained.

If you’re buying zucchini at the store, look for ones that are firm with smooth, glossy skin. Organic or homegrown zucchini can be even more flavorful. No need to peel them—the skin adds texture and a pop of green color that makes the fritters look extra vibrant.

Options for Substitutions

Don’t have everything on hand? No problem. Here are some easy swaps:

Zucchini: Try yellow squash for a similar texture and color variation.
Flour: You can use almond flour or gluten-free flour if you need a GF version.
Eggs: A flax egg or chia egg works well for a vegan twist.
Cheese: Swap out the feta or parmesan with shredded cheddar or goat cheese.
Herbs: If you don’t have fresh herbs, use dried ones—just use a bit less since they’re more concentrated.
Green onion: Finely chopped red onion or shallots can add a nice flavor kick in place of green onions.

These fritters are super flexible, so don’t hesitate to experiment based on what’s in your fridge or pantry.

Ingredients for This Zucchini Fritters Recipe

Zucchini: The star of the show—fresh, shredded zucchini gives these fritters their tender, juicy interior. Be sure to squeeze out excess moisture to keep them from being soggy.
Eggs: These help bind everything together so the fritters hold their shape while cooking.
All-Purpose Flour: Adds structure and helps create that crisp outer crust.
Baking Powder: Just a small amount gives the fritters a bit of lift and keeps them from feeling too dense.
Feta Cheese or Parmesan: Adds a salty, creamy richness that complements the zucchini beautifully.
Green Onions: For a pop of mild onion flavor and extra freshness.
Fresh Herbs (like dill, parsley, or basil): These brighten up the fritters and give them a fresh, garden-inspired taste.
Salt and Pepper: Essential seasoning to bring out all the natural flavors.
Olive Oil (or any neutral oil): Used for frying—gives the fritters that irresistible golden crunch.

Step 1: Grate and Drain the Zucchini

Start by grating the zucchini using the large holes of a box grater. Once grated, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key to avoiding soggy fritters.

Step 2: Mix the Batter

In a large bowl, combine the drained zucchini, eggs, flour, baking powder, cheese, green onions, herbs, salt, and pepper. Stir until everything is evenly combined. The mixture should be thick but still spoonable.

Step 3: Heat the Oil

Heat a few tablespoons of olive oil in a large nonstick skillet over medium heat. The oil should shimmer but not smoke—hot enough to sizzle when the batter hits the pan.

Step 4: Fry the Fritters

Scoop about 2 tablespoons of batter for each fritter and drop it into the hot skillet. Flatten slightly with a spatula and cook for 3–4 minutes on each side, or until golden brown and crisp.

Step 5: Drain and Serve

Transfer cooked fritters to a paper towel–lined plate to drain excess oil. Serve warm with a dollop of yogurt, sour cream, or your favorite dipping sauce.

How Long to Cook the Zucchini Fritters

Each batch of fritters takes about 6 to 8 minutes total—3 to 4 minutes per side over medium heat. You’ll know they’re ready to flip when the edges start to look golden and the bottoms release easily from the pan. Avoid rushing; letting them cook undisturbed ensures that crispy, caramelized finish.

If you’re cooking multiple batches, keep finished fritters warm in a 200°F (95°C) oven on a wire rack while the rest cook.

Tips for Perfect Zucchini Fritters

Drain that zucchini well: This is the most important step. Wet zucchini equals soggy fritters.
Don’t overcrowd the pan: Give each fritter space to crisp up properly—cook in batches if needed.
Keep your oil hot but not smoking: This helps the fritters brown without burning.
Use a nonstick or well-seasoned cast iron skillet: Makes flipping and cleanup so much easier.
Taste and adjust seasoning: You can fry up a tiny test fritter to check salt levels before cooking the whole batch.

Watch Out for These Mistakes While Cooking

Skipping the draining step: If you don’t squeeze out the zucchini, you’ll end up with a soggy mess that won’t hold together in the pan.
Using too much flour: Overdoing it can make the fritters dense instead of light and crispy.
Pan too cold or too hot: A cold pan leads to greasy fritters, while too hot and they’ll burn on the outside before cooking through.
Flipping too soon: Let the first side cook thoroughly before turning to avoid breaking them apart.
Not seasoning enough: Zucchini is mild—make sure your batter is well seasoned for best flavor.

What to Serve With Zucchini Fritters?

1. Greek Yogurt or Tzatziki

The cool, creamy tang of yogurt or tzatziki sauce pairs perfectly with the crispy fritters.

2. Fresh Tomato Salad

A light, acidic salad cuts through the richness and adds brightness.

3. Poached or Fried Eggs

Top a fritter with an egg for a delicious brunch option.

4. Avocado Slices

Creamy avocado adds healthy fats and smooth texture contrast.

5. Simple Arugula or Spinach Salad

Tossed with lemon juice and olive oil, it’s a refreshing side.

6. Roasted Red Pepper Dip

A smoky, savory dip enhances the fritters’ flavor.

7. Grilled Halloumi or Feta Cubes

Adds a salty punch that complements the mild zucchini.

8. Pickled Vegetables

Their tang and crunch offer a nice balance to the soft, warm fritters.

Storage Instructions

Zucchini fritters store surprisingly well. Let them cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, pop them into a hot skillet or toaster oven to regain their crispness—avoid the microwave if you want to keep that golden crust.

For longer storage, you can also freeze them. Place cooled fritters on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag or container. Reheat straight from frozen in a skillet or 375°F (190°C) oven for about 10–12 minutes.

Estimated Nutrition

Per fritter (based on standard-sized batch, approximate values):

Calories: 110
Fat: 7g
Saturated Fat: 2g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Protein: 4g
Sodium: 220mg
Cholesterol: 35mg

These fritters are a balanced snack or side, offering fiber and nutrients from the zucchini with enough protein and fat to keep them satisfying.

Frequently Asked Questions

Can I bake zucchini fritters instead of frying them?

Yes! Arrange them on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through.

How do I prevent fritters from falling apart?

Make sure the zucchini is well-drained and that you have enough binding (egg and flour). Also, avoid flipping them too early while cooking.

Can I make the batter ahead of time?

It’s best to cook the fritters right after mixing, but you can prep ingredients ahead and mix just before frying.

Are zucchini fritters healthy?

They can be! These are packed with veggies and can be made lighter by baking or using less oil.

Can I add other vegetables to the fritters?

Absolutely. Grated carrots, corn, or even chopped spinach mix in well—just make sure to adjust moisture and seasoning accordingly.

What dipping sauces go well with zucchini fritters?

Try garlic aioli, ranch, lemony yogurt sauce, or a spicy sriracha mayo.

Why are my fritters soggy inside?

Too much moisture in the zucchini or not enough cooking time can cause that. Squeeze the zucchini well and fry until fully golden.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend or almond flour as a substitute for regular flour.

Conclusion

Zucchini fritters are the kind of dish that makes you appreciate simple ingredients done right. They’re easy to pull together, endlessly versatile, and seriously crave-worthy. Whether you’re serving them for brunch, as a side dish, or just snacking straight from the pan, they bring crisp, herby goodness every time. I’ve made them dozens of ways, and I always come back to this core recipe—it never disappoints.