These zucchini fritters are crispy patties made with shredded squash and seasoned with garlic and fresh herbs. They’re an easy, flavorful side that comes together quickly and is always a crowd-pleaser.
If you like trying new zucchini recipes, these fritters are a must. They pair wonderfully with chicken or fish and are a great way to add vegetables to your meal.
When summer arrives my garden always produces more zucchini than I can eat. Zucchini fritters are one of my favorite ways to use that bounty. They’re crisp on the outside, tender inside, and easy to customize with toppings like sour cream, herbs or crumbled bacon.
How do you make zucchini fritters?
Grate the zucchini and place it in a colander. Sprinkle with salt and let it sit for about 15 minutes so the salt can draw out excess moisture. Squeeze the zucchini well and pat it dry with paper towels to remove as much water as possible. In a bowl mix the drained zucchini with flour, eggs, green onions, garlic and seasonings to form a batter. Fry spoonfuls of the batter in a little vegetable oil until the fritters are golden and crispy on both sides. Serve hot with your favorite toppings.
Tips for perfect fritters
- Remove as much water as possible from the shredded zucchini so the batter stays thick enough to hold together.
- Use a box grater or food processor to shred zucchini quickly.
- Fritters are best fresh and hot from the pan; they can soften as they cool.
- Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet with a bit of oil over medium-high heat to restore crispness.
- Try toppings such as sour cream, sliced green onions, parsley, bacon, or a sprinkle of parmesan.
How do you keep zucchini fritters crispy?
Place cooked fritters in a single layer on a cooling rack so steam can escape. Avoid stacking them, which causes sogginess. If you need to keep fritters warm before serving, arrange them on a sheet pan in a single layer and place in a 300°F oven until ready to serve.
Flavor variations
You can easily adapt this basic fritter recipe to suit your taste:
- Protein: Add finely diced ham or cooked crumbled bacon for a heartier fritter.
- Cheese: Stir in up to 1/2 cup shredded cheddar, parmesan or mozzarella for extra flavor and richness.
- Vegetables: Mix in corn, cooked bell pepper, or a blend of zucchini and yellow squash.
While they shine in summer, these fritters are easy to make year-round whenever you want a quick vegetable side.
More zucchini recipes you’ll enjoy
- Zucchini Gratin
- Grilled Zucchini
- Zucchini Lasagna
- Chocolate Zucchini Bread
- Stuffed Zucchini Boats
Zucchini Fritters Video
Zucchini Fritters
Ingredients
- 4 cups shredded zucchini
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon pepper
- 2 eggs
- 3/4 teaspoon minced garlic
- 1/4 cup thinly sliced green onions
- 1/4 cup vegetable oil
- Toppings such as sour cream, sliced green onions and crumbled bacon (optional)
Instructions
- Place the shredded zucchini in a large colander and sprinkle 1/2 teaspoon of salt over it. Let it sit for 15 minutes.
- Squeeze out all excess water from the zucchini and pat it dry with a paper towel.
- In a large bowl combine the zucchini with the flour, baking powder, remaining 1/2 teaspoon salt, pepper, eggs, garlic and green onions. Stir until a batter forms.
- Heat the vegetable oil in a large deep pan over medium-high heat. Drop 2 tablespoon-sized mounds of batter into the pan and flatten them slightly.
- Cook 3–4 minutes per side, until golden brown and crispy. Repeat with remaining batter.
- Add toppings if desired and serve immediately.
Nutrition
Calories: 160 kcal | Carbohydrates: 13 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 410 mg | Fiber: 1 g
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