Zucchini Fritters

WANT TO SAVE THIS RECIPE?

I’ve always been a fan of recipes that take humble ingredients and transform them into something irresistible, and these Zucchini Fritters are exactly that. I remember the first time I tried them — fresh from the pan, golden and crisp on the outside, tender and herby inside, with just a dollop of garlicky yogurt on top. It was love at first bite. There’s something incredibly comforting about fritters, and zucchini brings a lightness that makes them feel just a little more special.

Zucchini Fritters are perfect whether you’re after a quick weeknight side, a light lunch, or even a vegetarian dinner that doesn’t feel like it’s missing anything. I make them when I want something savory and satisfying without too much fuss. They’re especially great in summer when zucchinis are everywhere, practically begging to be turned into something delicious. Plus, they pair beautifully with a variety of sauces, dips, and toppings.

---

Why You’ll Love These Zucchini Fritters

Zucchini Fritters are one of those dishes that hit every mark — easy, affordable, and endlessly customizable. They’re golden and crunchy on the outside while staying moist and flavorful inside thanks to the shredded zucchini and herbs. You don’t need any fancy equipment or hard-to-find ingredients, and they come together in about 30 minutes from start to finish.

Whether you’re serving them as an appetizer, a light vegetarian main course, or even for brunch with a poached egg on top, they never disappoint. They’re also a great way to sneak vegetables into meals for picky eaters — no one ever complains when they’re wrapped in a crispy fritter.

What Kind of Zucchini Should I Use?

Any standard green zucchini will work wonderfully for these fritters. I usually go for medium-sized ones — they’re easier to grate and have fewer seeds than the larger, overgrown zucchinis. The key is to make sure the zucchini is firm and fresh, with smooth, glossy skin. If your zucchini feels watery or overly soft, it might release too much moisture and make the fritters soggy. Also, no need to peel the skin — it adds a nice color and texture.

If you’re using garden-fresh zucchini, especially larger ones, just be sure to scoop out any oversized seeds before grating. And always, always squeeze out the moisture after grating. That one step makes all the difference between a crisp fritter and a limp one.

---

Options for Substitutions

One of the things I love about Zucchini Fritters is how flexible they are. You can easily tweak them based on what you have on hand:

• Flour: All-purpose flour works great, but you can substitute it with chickpea flour for a gluten-free option or even almond flour for a low-carb version.
• Cheese: I usually go for feta because of its salty tang, but Parmesan or even shredded mozzarella can work if that’s what you have.
• Herbs: Fresh dill and parsley are lovely, but you can also use chives, mint, or even a bit of basil. Dried herbs work in a pinch, though fresh really does elevate the flavor.
• Eggs: If you’re looking for an egg-free version, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) can be used, though the texture will be a little softer.
• Zucchini Alternatives: If you’re short on zucchini, try blending in some shredded carrot or sweet potato — just make sure to squeeze out the moisture the same way.

These fritters are very forgiving, so don’t be afraid to get creative or make them work with what’s already in your fridge.

Ingredients for These Zucchini Fritters

• Zucchini
  The star of the show. Grated zucchini creates the moist, tender base of the fritters. Be sure to squeeze out as much liquid as possible to help them crisp up nicely.
• Eggs
  Eggs help bind everything together, making sure your fritters don’t fall apart during cooking. They add richness, too.
• All-Purpose Flour
  A bit of flour gives structure to the batter and helps hold the zucchini and herbs in place. You can sub with a gluten-free option if needed.
• Feta Cheese
  Feta adds saltiness and a creamy, tangy kick that pairs beautifully with zucchini. It also adds a bit of texture and depth.
• Green Onions
  These add a subtle sharpness and brightness without overwhelming the dish — a nice contrast to the soft zucchini.
• Fresh Herbs (Dill & Parsley)
  These lift the flavor and give the fritters that fresh, summery feel. Dill especially pairs well with the yogurt topping.
• Salt & Pepper
  Essential for seasoning. Salt also helps draw moisture out of the zucchini before mixing.
• Baking Powder
  Just a touch to give the fritters a little lift so they don’t feel dense.
• Olive Oil or Neutral Oil
  For frying the fritters to golden, crispy perfection. Choose a high-heat oil if you’re making a big batch.

These simple ingredients come together to create something far more than the sum of their parts. Each plays a role in getting that perfect balance of crisp, savory, and light.

Step 1: Grate and Drain the Zucchini

Start by grating the zucchini using the large holes of a box grater. Once grated, sprinkle it with a bit of salt and let it sit in a colander for 10–15 minutes. This draws out excess moisture. Afterward, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible — this step is crucial for crispy fritters.

---

Step 2: Mix the Batter

In a large bowl, combine the drained zucchini, crumbled feta, chopped green onions, fresh herbs, eggs, flour, baking powder, salt, and pepper. Mix everything together until well incorporated. The batter should be thick enough to hold its shape when scooped.

---

Step 3: Heat the Pan

Add a thin layer of olive oil (or neutral cooking oil) to a large nonstick or cast-iron skillet over medium heat. Let the oil get hot — not smoking — so the fritters sizzle as soon as they hit the pan.

---

Step 4: Shape and Cook

Scoop about 2 tablespoons of the batter and gently flatten it into a round patty in the skillet. Don’t overcrowd the pan — give each fritter space to crisp up. Cook for about 3–4 minutes per side, or until golden brown and cooked through.

---

Step 5: Drain and Repeat

Transfer the cooked fritters to a paper towel–lined plate to drain off excess oil. Repeat the process with the remaining batter, adding more oil to the skillet as needed.

---

Step 6: Serve Warm

Serve the fritters warm with a dollop of herbed yogurt, sour cream, or your favorite dipping sauce. Garnish with fresh dill or parsley for a final touch.

How Long to Cook the Zucchini Fritters

Each fritter takes about 3 to 4 minutes per side over medium heat, depending on how thick you make them. You’re aiming for a deep golden-brown crust and a cooked-through center. In total, expect to spend around 15 to 20 minutes cooking all the batches, depending on the size of your skillet and how many fritters you’re making.

To test if they’re done, gently press the center — it should feel firm, not mushy. If they’re browning too quickly before cooking through, reduce the heat slightly and continue.

---

Tips for Perfect Zucchini Fritters

• Drain the zucchini well
  This can’t be stressed enough. Excess water in the batter makes fritters soggy and harder to flip. Use a towel or cheesecloth and squeeze thoroughly.
• Don’t skip the herbs
  Fresh herbs bring brightness to the fritters. Dill and parsley are a winning combo, but others like chives or mint also work great.
• Use the right amount of oil
  Too little and the fritters won’t crisp. Too much and they’ll feel greasy. A thin layer, replenished as needed, is perfect.
• Don’t overcrowd the pan
  Give each fritter enough space to crisp around the edges. Overcrowding traps steam and leads to limp results.
• Keep them warm in the oven
  If you’re making a large batch, place finished fritters on a wire rack in a low oven (around 200°F / 95°C) to keep them warm and crisp until serving.
• Taste and adjust seasoning
  After your first batch, give one a quick taste — sometimes you may want a pinch more salt or pepper in the batter.

Watch Out for These Mistakes While Cooking

• Skipping the draining step
  Not removing enough moisture from the zucchini is the #1 cause of soggy, falling-apart fritters. Don’t rush this part — it’s worth the effort.
• Using too much flour
  Adding more flour than needed makes the fritters doughy rather than light. Stick to just enough to bind everything together.
• Pan not hot enough
  If the oil isn’t hot when the batter goes in, the fritters will absorb it and turn greasy instead of crisp. Test with a small bit first — it should sizzle on contact.
• Flipping too soon
  Let the first side develop a solid crust before flipping. If they stick to the pan, they’re probably not ready yet.
• Overmixing the batter
  Stir just until combined. Overworking the batter can make the fritters tough.

---

What to Serve With Zucchini Fritters?

Herbed Yogurt or Tzatziki

A cool, creamy yogurt sauce with garlic, lemon, and herbs pairs beautifully with the warm, crispy fritters.

Poached or Fried Eggs

Top each fritter with a runny egg for a delicious brunch or light dinner plate.

Simple Arugula or Cucumber Salad

The peppery or refreshing crunch of a salad adds contrast and makes for a well-rounded meal.

Grilled Chicken or Fish

For a protein boost, serve fritters alongside grilled lemony chicken or light white fish.

Avocado Slices

Creamy avocado offers a satisfying texture contrast — a squeeze of lime on top doesn’t hurt, either.

Roasted Cherry Tomatoes

Sweet and juicy, these add a burst of flavor and color to your plate.

Pita Bread or Flatbread

Perfect for turning your fritters into a wrap or sandwich-style bite.

Pickled Red Onions or Radishes

They add a tangy punch and brighten up the dish with color and crunch.

Storage Instructions

Zucchini Fritters store surprisingly well, making them a great option for meal prep or leftovers. Let any extras cool completely before storing. Then:

• Refrigerate: Store in an airtight container in the fridge for up to 3–4 days. Place a paper towel between layers to absorb any moisture and prevent sogginess.
• Freeze: Lay fritters in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat directly from frozen in a skillet or oven — don’t microwave or they’ll lose their crispness.
• Reheat: To bring back that crispy texture, reheat in a skillet over medium heat or in a 375°F (190°C) oven for about 10 minutes. Avoid microwaving unless you’re okay with softer fritters.

---

Estimated Nutrition

Per fritter (approximate, based on standard recipe):

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

These fritters are nutrient-dense, especially when packed with herbs and paired with a fresh yogurt sauce or salad. To lighten them up further, use reduced-fat feta and pan-fry with less oil or bake them.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! For a lighter version, preheat your oven to 400°F (200°C), place the fritters on a parchment-lined baking sheet, spray or brush them with a little oil, and bake for 20–25 minutes, flipping halfway through. They won’t be quite as crisp as pan-fried, but still delicious.

---

Do I have to peel the zucchini first?

No peeling required. The skin is tender, adds nice color, and actually helps the fritters hold together better. Just wash the zucchini well before grating.

---

Can I make the batter ahead of time?

It’s best to cook the fritters shortly after mixing the batter. If you prep it ahead, the zucchini may continue to release moisture, making the mixture watery. If needed, store it for a couple of hours in the fridge and stir well before cooking.

---

How do I know when the fritters are done?

They should be deeply golden brown on both sides and feel firm in the center when gently pressed. If they’re too pale, keep them on the heat a bit longer.

---

What if my batter feels too wet or loose?

Add a small spoonful of flour at a time until the mixture holds together. You can also toss in a tablespoon of breadcrumbs to soak up extra moisture.

---

Are zucchini fritters kid-friendly?

Absolutely. They’re mild in flavor, easy to eat with hands, and can be served with dipping sauces — always a hit with little ones.

---

Can I use yellow squash instead of zucchini?

Yes! Yellow squash works just as well. Just be sure to follow the same draining process to avoid soggy fritters.

---

What dipping sauces go well with these?

Classic choices include garlic yogurt, tzatziki, sour cream with lemon zest, or even a spicy aioli. They also pair well with hummus or tahini dressing.

---

Conclusion

Zucchini Fritters are one of those delightful recipes that are easy to whip up yet feel special every time. Whether you’re serving them as a side dish, a vegetarian main, or a party appetizer, they never fail to impress. I always keep this recipe in my back pocket during zucchini season — it’s a reliable crowd-pleaser that’s as satisfying to make as it is to eat.

Once you get the hang of the technique, you’ll probably find yourself improvising with different herbs, cheeses, or even sneaking in other vegetables. It’s a simple, flexible, and flavorful dish — the kind that makes you look forward to using up every last zucchini.

---

Print