Zucchini Fritters

Quick and easy Zucchini Fritters with crispy golden edges and tender insides. Flavored with onion, garlic, and fresh herbs, these irresistible little zucchini cakes are delicious for breakfast, lunch, or dinner with your favorite dipping sauce.

Crispy Zucchini Fritters Recipe

Zucchini (aka courgette) is my all-time favorite veggie. Super versatile, this fabulous summer squash can be grilled, roasted, steamed, and sauteed. It can be stuffed or shredded and added to baked goods like muffins, cakes, and breads. 

For today’s recipe, we’re shredding some zucchini and making homemade zucchini fritters. A popular alternative to potato fritters, these savory pan-fried fritters are a fan favorite around my house. Kids also love them – I used to whip these up when my son was younger and refused to eat anything that resembled vegetables. 

The batter may look a little different, but making zucchini fritters is just as easy as making pancakes on a Sunday morning. I like to serve mine with fried eggs and sliced avocado – like fancy avocado toast. But they’re just as yummy dipped into your favorite sauces like tzatziki, chipotle ranch, or creamy horseradish.

Cooking Tips

1. Remove as much moisture as possible: Removing as much liquid from your zucchini is the difference between crispy fritters and soggy ones. Sprinkle the grated zucchini and diced onion with a little salt (to draw out the water) and let it drain in a large colander for 10-30 minutes. Then, place it in a clean kitchen towel, cheesecloth, or paper towels, and squeeze out as much liquid as possible. 
2. Make gluten-free zucchini fritters: For those with gluten sensitivities, swap the all-purpose flour for cornmeal, gluten-free flour, or almond flour.
3. Freeze extra fritters for later: If you find yourself with a bounty of zucchini, use it to make extra zucchini fritters. To freeze, cook the fritters as outlined in the recipe card below, then allow them to cool completely before transferring the fritters to a lined baking sheet in a single layer. Freeze for 1-2 hours, or until the fritters are solid, then transfer them to a freezer-safe bag or airtight container. Place parchment paper between the layers if you are stacking them to prevent sticking. Freeze for up to 2-3 months.
4. Make sure the pan and oil are hot: The pan and oil need to be hot before adding the batter. This helps ensure a crispy exterior and helps prevent the fritters from sticking. If the oil is not hot enough, the fritters will soak up the oil and become soggy. 
5. Add enough oil: Use enough oil to coat the bottom of the pan, but not so much that the fritters are deep-fried.
6. Give them space: As they cook, allow enough space between each fritter. Overcrowding will result in uneven cooking.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Zucchini – You’ll need about 3-4 zucchini to make 7-8 fritters. Use a large-hole box grater to shred the zucchini, skin and all! You can also make this recipe using yellow squash if that’s all you’ve got.
• Red onion – Finely diced or shredded to avoid biting into large chunks of onion. 
• Salt – Helps draw out any excess liquid, which will prevent the fritters from becoming soggy. 
• Eggs – Act as a binding agent and also provides flavor.
• Garlic – Finely minced cloves of garlic give the best flavor. Pre-minced garlic is also an option. 
• All-purpose flour – This helps to create a batter-like consistency in the fritter mixture, holding everything together. Feel free to use gluten-free flour instead if needed. 
• Fresh herbs – I love to add freshly minced parsley and dill to these zucchini fritters. Feel free to use your favorite combination of fresh herbs.
• Baking powder – This helps form small air bubbles in the batter as it cooks, making it less dense. 
• Seasoning – I’ve added a little paprika and black pepper. Feel free to experiment with various seasoning combinations. 
• Oil – This is used for frying and must not be added to the remaining ingredients when making the batter. Olive oil, vegetable oil, or Canola oil can be used.

How to Make Zucchini Fritters

1. Combine the zucchini, onion, and salt: Place the shredded zucchini, diced onion, and salt in a colander with small holes. Gently toss together and allow the ingredients to sit for 15-30 minutes.

2. Squeeze liquid from the zucchini: Use your hands to squeeze as much liquid as possible from the zucchini mixture in the colander. Transfer the mixture into the cheesecloth-lined bowl, fold the corners of the cloth, and twist until the cloth is very tight. With the cloth still twisted with one hand, squeeze out as much excess liquid from the zucchini as possible with the other hand.

3. Combine the ingredients: Transfer the drained zucchini to a large bowl and add the remaining ingredients—except for the oil—stirring to combine.

4. Heat the oil: Add a generous amount of oil to a large skillet set over medium-high heat. Allow the oil to get hot before adding any batter to the pan.

5. Measure out the fritter batter: Use a cookie scoop, ice cream scoop, or your best guess to make 3-4 fritters at a time, each consisting of approximately 2-3 tablespoons of batter. Use the back of the cookie scoop to gently press the center of each fritter down, making each fritter equal in thickness.

6. Cook the fritters: Cook the fritters for 4-5 minutes per side, reducing the heat to low if the fritters start to brown too quickly. Transfer the cooked fritters to a paper towel-lined baking rack set over a large baking pan to drain excess grease. 

7. Repeat the process: Repeat the above step to cook the remaining fritter batter.

8. Serve: Enjoy these zucchini fritters with fresh dill and your favorite dipping sauce.

Crispy Baked Zucchini Fritters

Baking zucchini fritters is a healthier, less messy alternative to frying and still yields deliciously crispy results (though maybe not as crispy as cooking them in the skillet). Here’s how to do it:

1. Preheat your oven to 400°F (200°C). Then, line a large baking sheet with parchment paper and lightly grease it with olive oil or cooking spray.

2. Prepare the fritter batter: Follow the instructions as outlined above (in the recipe card at the end of this post).

3. Form the fritters: Scoop out 1-2 tablespoons of the zucchini batter and place it on the prepared baking sheet. Flatten it slightly with the back of a spoon or your cookie scoop to form fritters about 1/4 to 1/2 inch thick. Repeat with the remaining mixture, making sure to space each fritter an inch or two apart on the baking sheet.

4. Bake: Bake for 10-12 minutes on one side or until the fritters are golden brown. Gently flip the fritters over using a spatula, and continue to bake for an additional 10-12 minutes on the other side, until both sides are golden and crispy.

Serving Zucchini Fritters

Zucchini fritters are delicious as a snack, side dish, or main. I serve them with creamy, refreshing sauces such as tzatziki, sour cream, or herbed yogurt dip, but feel free to also enjoy them with any other dipping sauce, such as garlic aioli, remoulade sauce, or Cajun remoulade sauce. 

As a side dish, enjoy them with baked salmon with lemon butter or this juicy Greek chicken. Serve them with a light Israeli salad or tabouli salad and a side of flat bread. They also make the perfect addition to your next breakfast, served alongside bacon and poached eggs as a healthier alternative to hash browns.

How to Reheat Zucchini Fritters

There are several ways to reheat zucchini fritters. The microwave is definitely the easiest and fastest, but it guarantees soggy results. To re-crisp your fritters, try one of the methods below:

1. Oven: Preheat the oven to 375°F (190°C). Transfer the fritters to a large baking sheet lined with parchment paper and lightly spray the tops with cooking spray. Bake for 10-15 minutes, flipping halfway through.
2. Skillet: Heat a small amount of butter or oil in a large skillet over medium heat. Once hot, place the fritters in the skillet on a single layer so that they do not touch. Cook for approximately 2-3 minutes on each side or until they are heated through and crispy.
3. Air Fryer: Set your air fryer to 350°F (175°C). Place the fritters in the basket in a single layer (this method is great if you’re only reheating a few fritters). Cook for about 3-5 minutes, flipping halfway through, until they are hot and crispy.

Freezing Zucchini Fritters

Allow the cooked fritters to cool completely, then transfer them to a lined baking sheet in a single layer. Freeze for 1-2 hours, or until the fritters are solid, before transferring them to a freezer-safe bag or airtight container. Freeze for up to 2-3 months.

More Delicious Zucchini Recipes

• Corn and Zucchini Chowder
• Zucchini Casserole
• Sauteed Zucchini
• Roasted Zucchini with Parmesan
• Zucchini Boats
• How to Make and Cook Zucchini Noodles (Zoodles)
• Baked Zucchini Fries