These zucchini fritters are one of the easiest ways to use up fresh summer zucchini. They’re crispy, savory and ready in minutes for a side, snack, or easy lunch!

Golden brown zucchini fritters stacked on a white plate, garnished with herbs and topped with sour cream.

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Crispy Zucchini Fritters Recipe

You’re going to love this zucchini fritters recipe as a creative way to showcase all your garden-fresh zucchini. If you’re stocked up, don’t forget to make zucchini boats, baked zucchini fries and zucchini bread, too.

These zucchini fritters are easy to make with a golden brown crispy outside and tender middle. The secret to sturdy fritters is squeezing as much water out of the zucchini as possible. I’m going to show you the tips and tricks to making these perfect every time!

Why I Love This Recipe

  • Kid-friendly. A great way to sneak healthy veggies into a crispy, delicious fritter. Serve warm or cold with garlic aioli or homemade ranch for dipping.
  • Quick and easy. In under 30 minutes, this fritter recipe is done and ready to serve! I am making it even easier by showing you tips on how to shred zucchini.
  • Versatile: Just like my potato pancakes, they can be served at breakfast, brunch, as an appetizer, snack, or side!

Recipe Ingredients

Grated zucchini in colander.

Find the full printable recipe with specific measurements below.

  • Zucchini: Shred 3 medium zucchini or 2 large zucchinis. 
  • All-purpose flour: This is what creates the structure for the zucchini fritters.
  • Large eggs: Whisked eggs are added to the ingredients to help bind the ingredients together. They are just one of the elements that ensure these fritters stay intact.
  • Sliced green onions: A fresh, slightly pungent, vibrant flavor.
  • Sea salt & black pepper: Just a bit of seasoning to taste.
  • Olive oil: There’s no deep-frying, so just a tablespoon or two of healthy olive oil will do. More, if needed, to get a beautiful golden exterior.

Flavor Boost

Add in a clove of minced garlic and a couple of Tablespoons of grated parmesan cheese. This is where it comes in handy to know how to mince garlic quickly and easily.

How to Make Zucchini Fritters

Step by step photo collage showing how to make zucchini fritters.
  1. Strain your zucchini. Place the shredded zucchini in a colander in the sink. Sprinkle it with salt, which will naturally extract some of the water through osmosis (thank you science class), and allow it to sit for 5-10 minutes. 
  2. Squeeze out excess water. Transfer zucchini to a cheesecloth, nut milk bag, or paper towel, and use your hands to squeeze out any extra water. 
  3. Combine ingredients for batter. Place the zucchini in a large bowl along with the flour, eggs, and green onions and stir until just combined. 
  4. Scoop and flatten. Add the olive oil to a large heavy-bottom or cast-iron skillet and heat a bit of olive oil over medium-low heat. Use a cookie scoop to scoop up about 3 Tablespoons of mixture and drop the batter into the oil and flatten it a bit with a spatula. Repeat with as many patties that can fit in the skillet while still leaving room in between each one.
  5. Cook for 4-6 minutes, flipping halfway, until golden brown. Transfer the cooked zucchini fritters to a paper towel-lined plate and sprinkle with salt and pepper.
  6. Serve with sour cream and chives, if desired. Dig in!

Recipe Tips

  • Squeeze out excess moisture. Even though the eggs and oil keep the inside moist, it’s still important to squeeze out as much liquid from the zucchini as possible to prevent soggy fritters.
  • Double up.These go fast! If you’re feeding a crowd, it’s easy to double the recipe or make a side of sauteed zucchini while the skillet is hot for a variety of ways to enjoy this squash!
  • No need to peel. Zucchini skin is soft, edible, and full of fiber. No peeling required.
  • Browning too fast: Lower the heat to keep them from burning before they’re cooked.
  • Use hot oil. Make sure the oil is hot before adding the batter. If it’s not hot enough, the fritters will soak up more oil and turn greasy.
  • Boost the flavor. Mix in fresh herbs, chopped onions, shredded carrots, or red pepper flakes to customize the flavor to your liking.
  • For extra crunch. Add some Panko, Italian breadcrumbs, or homemade breadcrumbs for a crispier texture
Side view of a stack of zucchini fritters showing golden crispy edges.

Serving Suggestions

  • On the go. They’re portable and great for packing in school lunches, or for work.
  • Dip them! Finding your favorite dipping sauce is part of the fun of eating these babies!  A creamy dill dip, tzatziki sauce, Greek yogurt, or sour cream are also fantastic options.
  • As a side dish, these are great instead of both starch or veggies, or both. Enjoy them on the side of crispy lemon baked fish or Parmesan ranch chicken.
Stack of zucchini fritters on white plate with a dollop of sour cream and green onions.

If you love zucchini recipes, other must-try recipes include this crispy fried zucchini, ratatouille and oven roasted zucchini and squash.

More Zucchini Recipes

Stack of zucchini fritters on a white plate.

Zucchini Fritters Recipe

4.99 from 75 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
These zucchini fritters are one of the easiest ways to use up fresh summer zucchini. They’re crispy, savory and ready in minutes for a side, snack, or easy lunch!
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Video

Ingredients 

  • 4 cups shredded zucchini , 3 medium or 2 large zucchinis
  • ⅔ cup all-purpose flour
  • 2 large eggs , whisked
  • ¼ cup sliced green onions
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 to 3 Tablespoons olive oil , more as needed

For serving: sour cream and green onions

Instructions

  • Strain and squeeze zucchini. Place 4 cups shredded zucchini in a colander in the sink. Sprinkle with 1/2 teaspoon salt and let sit for 5 to 10 minutes so water can strain. Use a paper towel or cheese cloth to squeeze out any extra water.
  • Place the zucchini in a bowl. Add 2/3 cup flour, 2 large eggs, 1/4 cup sliced green onions, and remaining 1/2 teaspoon salt. Stir just until combined.
  • Add the olive oil to a large skillet and heat over medium-low heat. After a minute, scoop the mixture with a large cookie scoop (or 3 Tablespoons) and add to the pan. Gently press down with a spatula and then cook 2 to 3 minutes, or until golden brown. Flip and then cook an additional 2 to 3 minutes. Turn up the heat or turn down if browning too fast.
  • Transfer cooked zucchini fritters to a plate lined with paper towel. Sprinkle the top with salt and pepper if desired. Serve the zucchini fritters with sour cream and chives if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations:
  • If you want to boost the flavor ad in a clove of minced garlic
  • Add 1/4 cup shredded cheese or grated parmesan cheese. 
Air fryer: Preheat to 350°F. Spray rack with oil. Cook for 5 minutes and then flip and cook and additional 5 minutes, or until crispy. 
Storage: Store in a covered container in the refrigerator up to 3 days. Reheat in a skillet or air fryer on medium heat until warm. 

Nutrition

Serving: 2fritters, Calories: 108kcal, Carbohydrates: 14g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 416mg, Potassium: 264mg, Fiber: 1g, Sugar: 2g, Vitamin A: 287IU, Vitamin C: 16mg, Calcium: 27mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

How to make these in the oven?

If you’re interested in baking these instead, you can! Bake for 20-24 minutes in a 400-degree oven. 

Can I use yellow squash instead?

Ooh, that would be great! Go for it. They are very similar and interchangeable in most zucchini recipes. 

Can I make these gluten-free?

I haven’t tested these with gluten-free flour, however, I don’t see why you couldn’t. You could use a gluten-free 1:1 all-purpose flour, almond meal, or almond flour if you have it. Let me know how it works out, I’d love to hear from you!

How do you keep fritters from falling apart?

To keep zucchini fritters from falling apart, make sure you are using the right ingredients and adding the binding agents like flour or eggs. You can also refrigerate the mixture before frying.

Why are my zucchini fritters soggy?

So, this can happen when you’re skillet and oil isn’t hot enough and you’ve dropped the zucchini batter in too soon. Doing this won’t give the exterior its initial browning quickly enough to protect the inside. So, the middle of the zucchini fritter has a longer time to absorb too much of the oil, waiting for it to heat up. 

How to store?

Keep leftover fritters in an airtight container in the refrigerator for up to 4 days. You can also freeze them for a few months. To reheat them, pop them in the oven to warm through.