Tall stack of 5-ingredient zucchini fritters topped with sour cream and scallions

Step aside, zucchini noodles. There is a new fan favorite in my house for the best way to put the summer zucchini surplus to use, and it comes in the form of zucchini fritters. Best of all, you only need five ingredients and 25 minutes to go from everyday veggie to all-star appetizer, side dish or snack.

5-Ingredient Zucchini Fritters Recipe

The setup is simple: Grated zucchini joins forces with sliced scallions, flour and eggs. Patties are formed and pan-fried then served hot alongside a refreshing dollop of sour cream.

5-Ingredient Zucchini Fritters Recipe

These fritters-slash-pancakes (inspired by their culinary cousin, Leftover Mashed Potato Pancakes) make any topping or dunkable sauce fair game, from roasted garlic aioli to tahini yogurt dip. But no matter how you stack ’em, top ’em, slice ’em or serve ’em, one thing is certain: Just a taste isn’t enough when it comes to hot and crispy zucchini fritters.

5-Ingredient Zucchini Fritters Recipe

And for all the serious fritter fans out there, don’t miss 5-Ingredient Butternut Squash Fritters, Easy Corn Fritters, and Quick and Crispy Vegetable Fritters.

5-Ingredient Zucchini Fritters Recipe

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Find more inspiration for your zucchini surplus with a few more top-rated zucchini recipes!

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Appetizer

5-Ingredient Zucchini Fritters

All you need is five ingredients and 15 minutes to make the ultimate crispy zucchini fritters!
4.87 from 43 votes
Tall stack of 5-ingredient zucchini fritters topped with sour cream and scallions
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 14 fritters

Ingredients 

  • 4 cups shredded zucchini
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 2 Tablespoons olive oil
  • Sour cream, for serving (optional)

Instructions 

  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the flour, eggs, sliced scallions, ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Serving: 1fritter, Calories: 55kcal, Carbohydrates: 6g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 12mg, Potassium: 114mg, Fiber: 1g, Sugar: 1g, Vitamin A: 129IU, Vitamin C: 7mg, Calcium: 12mg, Iron: 1mg

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Comments

  1. I’m excited to try this zucchini fritters. May I ask how many calories in one serving and how many servings in this recipe?

    1. Hi Lydia! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. And this recipe yields 14 fritters. :)

    1. Hi! Yes, they can be frozen for several weeks if stored properly, although the texture may not be as crispy after reheating them.

  2. 5 stars
    I made these exactly as directed minus the scallions (spouse is allergic to onions). They turned out so delicious. And they were easy and fast to make. A definite keeper!! Thanks for the recipe. Next I’m trying the butternut squash fritters. Can’t wait!

    1. Hi Sandy! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!

  3. I’ve made these several times and have never been let down. I add a handful of grated cheddar cheese. Delicious every time!

  4. 5 stars
    Really good!! I added some granulated roasted garlic, and 2 tablespoons of Parmesan cheese. I also substituted half the flour for panko crumbs. They were delicious!!!!

  5. I’d love to try these but where are the measurements? I might just be missing them, but I’ve looked it over a lot, but can’t find them for the life of me.

  6. Delicious! Super easy, and a great use of our excess supply of home grown zucchinis :-) I added garlic, chilli and cumin to one batch, and curry powder to the second. We also made a raita dipping sauce (yoghurt, mint, grated cucumber and coriander). YUM!

  7. I justmade these for breakfast with home made tomato relish on the side and a poached egg flopped on top. Also would be great with some crumbled feta on them. Loved ’em, Thanks Kelly

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