Easy Zucchini Fritters Recipe

Zucchini fritters are my crispy–golden answer to the “what’s-for-dinner” spiral. They’re shredded zucchini bound with a simple batter, pan-fried till the edges lace up and the middles stay tender. Fast, budget-friendly, sneaky-vegetable magic. Dunk them in something creamy and lemony, or pile a fried egg on top and call it a situation.

My husband calls these “green pancakes” and our kid eats them like chips in the backseat after soccer (yes, I line the car seat with a towel—I’ve lived). The first time I made them, the batter was basically soup, we laughed, and still ate every last soggy flap. Now they’re a whole ritual: I grate, he stirs, the kid presses the fritters with a spatula and says “sizzle party.” It’s a weeknight thing, a brunch thing, a too-much-garden-zucchini thing.

Kitchen Talk

The zucchini needs a good squeeze—like, wring it out like it owes you rent. I’ve used a clean dish towel, paper towels, even a coffee filter in a pinch. If your batter looks like coleslaw soup, add a spoon of flour and keep going. I’ve done parmesan, feta, and zero cheese; all work, just season differently. Scallions are great, dill is dreamy. My cast-iron makes the best crust, but any skillet that holds heat will do. I always make a tiny “tester” fritter first to check salt—saves a batch from being meh. And yes, you can keep them warm in the oven while you fry the rest so nobody eats cold fritters over the stove (me, I’m nobody).

Shopping Tips

– Vegetables: Go for small-to-medium zucchini—firm, shiny, and not bloated with big seeds. The baseball-bat ones get watery.
– Eggs: Large eggs bind best; store brand is fine. Fresher eggs set a touch faster in the pan.
– Cheese: Parm or feta both work. Pre-grated parm is convenient, but a small wedge you grate yourself melts cleaner and tastes toastier.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour keeps things crisp. A 1:1 gluten-free blend with xanthan gum also holds up nicely.
– Fats & Oils: Choose a neutral, high-heat oil (avocado, grapeseed, canola). Save extra-virgin olive oil for drizzling; it smokes fast in a hot pan.
– Fresh Herbs: Dill, parsley, or chives bring the pop. Look for perky leaves and sturdy stems; wilted herbs taste tired.

Prep Ahead Ideas

– Grate zucchini in the morning, salt lightly, and stash it in a colander over a bowl. Squeeze before cooking.
– Mix dry ingredients in one container and whisk eggs/herbs in another. Combine right before frying.
– Stir together a quick lemon-garlic yogurt dip the day before—the flavors settle in and it’s one less bowl at dinner.
– If you’re doing a double batch, park cooked fritters on a wire rack and chill. Reheat straight from the fridge.

✔Time-Saving Tricks

– Food processor shredder = five-minute grate job. No knuckle casualties.
– Don’t peel zucchini—thin skins disappear and add color.
– Fry in two pans at once if you’re feeding a crowd, and keep finished fritters in a low oven on a rack.
– Pre-measure the oil and keep it by the stove so you can top off quickly.
– Don’t rush the first side. Let the crust set before flipping—that’s where the crunch lives.

✔Common Mistakes

– Skipping the squeeze: been there, got mushy fritters. Fix a wet batter with a spoon of flour or a sprinkle of breadcrumbs.
– Overcrowding the pan steams them. If they’re pale and soft, give them space and heat.
– Flipping too early—if the spatula sticks, it’s not ready. Wait another 30–60 seconds.
– Under-salting: zucchini is mild. Taste a tester, then adjust the bowl.
– Grease puddles? Your oil’s too cool. Let the pan preheat until a sacrificial breadcrumb sizzles.

What to Serve It With

– Lemony yogurt or tzatziki, plus a squeeze of fresh lemon.
– A simple arugula salad with olive oil and flaky salt.
– Fried eggs and hot sauce for brunch energy.
– Grilled chicken or salmon and a tomato-cucumber salad for a light dinner.

✔Tips & Mistakes

– Hot pan, medium-high heat; adjust as you go so they brown, not burn.
– Use a 1/4 cup scoop for even sizes and easier flipping.
– Salt the zucchini, not just the batter—layers of seasoning.
– If the last few batches look oily, refresh the pan and start with clean oil.
– No herbs? Add a little garlic and lemon zest for lift.

✔Storage Tips

Fridge: Stack with parchment in between and keep in an airtight container up to 4 days. Reheat in a skillet or toaster oven so they get their crunch back. Freezer: Freeze on a sheet tray, then bag—heat from frozen in a 400°F oven till sizzling. Cold from the fridge? Weirdly great with hummus. Breakfast move: reheat, top with a runny egg, call it a win.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 GF flour blend or chickpea flour for extra nuttiness and structure.
– Dairy-free: Skip the cheese and bump the seasoning; a pinch of nutritional yeast adds cheesy vibes.
– Add-ins: Grated carrot or corn kernels are fun—just keep the total veg about the same and still squeeze the zucchini.
– Spices: Try smoked paprika, cumin, or za’atar. Chili flakes if you like a kick.
– Cheese swap: Halloumi or sharp cheddar changes the personality in a good way—watch the salt.
– Air fryer: Brush with oil and cook in a single layer until golden, flipping halfway. Not exactly the same crust, but pretty dang close.

Frequently Asked Questions

Easy Zucchini Fritters Recipe

Crispy, golden zucchini fritters with Parmesan and scallions—quick, kid-friendly, and perfect as a snack, side, or appetizer.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded zucchini squeezed dry; about 2 medium
• ▢ 0.5 teaspoon kosher salt for drawing out moisture
• ▢ 2 large eggs
• ▢ 0.5 cup all-purpose flour
• ▢ 0.25 cup grated Parmesan cheese
• ▢ 0.5 teaspoon baking powder
• ▢ 2 tablespoons scallions thinly sliced
• ▢ 1 clove garlic minced
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon kosher salt to taste
• ▢ 3 tablespoons olive oil for pan-frying, divided

Instructions

Preparation Steps

• Place the shredded zucchini in a colander, sprinkle with 0.5 teaspoon kosher salt, toss, and let sit for 10 minutes to draw out moisture.
• Wrap the zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
• In a bowl, whisk the eggs. Stir in the squeezed zucchini, flour, Parmesan, scallions, garlic, baking powder, black pepper, and 0.25 teaspoon kosher salt until just combined.
• Heat 1.5 tablespoons olive oil in a large nonstick skillet over medium heat.
• Scoop batter using a 0.25-cup measure for each fritter, placing mounds into the skillet and flattening gently with a spatula.
• Cook until deep golden and crisp, about 3 to 4 minutes per side, adjusting heat as needed. Repeat with remaining batter, adding the remaining oil between batches.
• Drain on a paper towel–lined plate and serve warm. Add a squeeze of lemon or a dollop of sour cream if desired.

Notes

For the crispiest fritters, squeeze the zucchini very dry. Keep cooked fritters warm in a 200°F oven while you finish the batch.