If you’re a fan of zucchini and have an abundance of it in your garden, you’ve got to try this recipe for Zucchini Fritters! They’re super easy to make and require only five simple ingredients. In just 25 minutes, you’ll have a hot, crispy, flavorful dish that can be served as an appetizer, side dish or snack.
Table of Contents
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.
This simple veggie dish stars grated zucchini, sliced scallions, flour and eggs. Once the patties are formed and pan-fried to golden-brown perfection, they’re served hot with a dollop of refreshing sour cream or yogurt.
Get ready to elevate your veggie side dish game, because these fritters are about to become a staple in your kitchen!
What Readers Are Saying
This recipe has been a reader favorite on Just a Taste since I originally published it way back in 2015! Here’s what readers have said about this recipe:
“So. Good. Why have I not made these before?! Will definitely make again! Don’t forget that hit of salt right out of the pan. Yum yum!! ⭐️⭐️⭐️⭐️⭐️ ” -Teresa
“Very easy and very good. Have made them many times! Delicious! ⭐️⭐️⭐️⭐️⭐️” – Debbie
“My first time making zucchini fritters and found your recipe fast, easy and delicious. Great way to get in our veggies.⭐️⭐️⭐️⭐️⭐️” – Diane
Why You’ll Love This Recipe, Too
- Crispy on the outside, tender on the inside.
- Made with just 5 ingredients.
- They’ll be on your table in 25 minutes or less.
- Perfect for using up all of your homegrown garden zucchini.
- The easiest and tastiest way to eat your veggies!
Freeze Ahead for Convenience: Busy days ahead? Prepare a batch of these fritters and freeze them for a quick and delicious meal solution. Just reheat in your oven or in an air fryer to maintain their crispiness.
Zucchini Fritters Video Tutorial
- Zucchini: You’ll need 3 to 4 medium-sized zucchini for this recipe. Measure the shredded zucchini BEFORE you squeeze out any liquid. This ensures you get the accurate 4 cups needed for the perfect texture in your fritters.
- Flour: I created this recipe using all-purpose flour, but I know many readers have had success in swapping in their favorite gluten-free alternatives, including almond flour and Cup4Cup.
- Eggs: This is what binds all of the ingredients together.
- Scallions: Also known as green onions. Reserve a handful of sliced scallions for garnish. Sprinkle them on top of the cooked fritters just before serving to add a pop of freshness and color. If you don’t have green onions on hand, you could also try using finely chopped chives for a similar mild onion flavor or white onion for a more pronounced flavor.
- Olive oil: This is for frying. Feel free to use your favorite oil to fry with, such as coconut oil or avocado oil, but keep in mind these will add a slightly different flavor profile.
See the recipe card for full information on ingredients and quantities.
- Prepare the zucchini. Shred the zucchini using a box grater. Measure 4 cups and place in a colander set over a bowl. Sprinkle the zucchini lightly with salt and let it stand for 10 minutes.
- Drain. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
- Create batter. Add the remaining ingredients to the bowl, plus a little salt and pepper, and stir until the mixture is combined. The mixture should be cohesive, with the flour evenly coating the zucchini.
- Heat the oil. In a skillet or frying pan, heat the olive oil over medium heat. The key to crispy fritters is ensuring the oil is hot enough.
- Fry in batches. 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.
- Drain excess oil. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil and immediately sprinkle them with salt.
- Serve warm. Top with sour cream for the perfect appetizer, side dish or snack!
Frying Tip: The crispiness of the fritters depends on the hotness of the oil. Test if the oil is ready by dropping a small amount of batter into the oil; if it sizzles and bubbles around the edges, the oil is ready for frying.
This easy zucchini fritters recipe leaves the door wide open for customizations. Here are a few ideas to try:
- Crispy cooked bacon – first cook your bacon, reserve the grease, then fry your fritters in said bacon grease. You’re welcome.
- Shredded cheese – sharp cheddar cheese or parmesan are my favorites!
- Dried herbs – start with about 1 to 2 teaspoons of your favorite dried herbs, and adjust based on your personal liking. Remember, dried herbs are more concentrated than fresh, so a little goes a long way.
- Before incorporating shredded zucchini into the batter, use your hands or a clean kitchen towel to squeeze out as much moisture as possible. This helps to ensure you end up with crispy fritters.
- Fry the fritters in batches, giving each one enough space in the pan. Overcrowding can lead to uneven cooking and less crispy results.
- Season the zucchini fritters immediately after they leave the skillet. A light sprinkle of salt at this stage elevates and intensifies the overall taste.
- For the best experience, serve the zucchini fritters immediately after cooking.
Serving Suggestion: I love to serve these for breakfast or brunch topped with a fried egg and a drizzle of basil pesto.
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.
- Refrigerate: Zucchini fritters really are best when served immediately after frying, but if you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
- Freeze: After cooking, allow the fritters to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or a resealable plastic bag, placing parchment paper between layers to prevent sticking. Frozen zucchini fritters can be stored for up to 3 months.
- Reheat: When reheating, use your oven, air fryer or a hot skillet to bring back the crispiness.
Common Questions
I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.
Substitute with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg, let it sit for a few minutes until it thickens, and then use in place of regular eggs. Please note, I’ve never tried this replacement so I can’t say with certainty what the results will be.
I don’t recommend making this recipe in the oven because the zucchini fritters won’t be as crispy. Instead, try my recipe for Baked Corn and Zucchini Fritters that can be baked in the oven or in an air fryer!
- Cheesy Baked Zucchini Tots
- Crispy Baked Zucchini Fries
- Zucchini Oatmeal Chocolate Chip Cookies
- Mini Zucchini Muffins
- Zucchini Pasta Salad
- Chocolate Chip Zucchini Bread
- Zucchini Banana Bread
- Healthy Taco Zucchini Boats
- Zucchini Bacon Cheddar Scones
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.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.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.
Kelly’s Notes
- Measure the shredded zucchini before you squeeze out any liquid.
- Refrigerate: Zucchini fritters really are best when served immediately after frying, but if you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
- Freeze: After cooking, allow the fritters to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or a resealable plastic bag, placing parchment paper between layers to prevent sticking. Frozen zucchini fritters can be stored for up to 3 months.
- Reheat: When reheating, use your oven, air fryer or a hot skillet to bring back the crispiness.
- ★ 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.
Delicious. You can add 5 spice for an oriental flavour. I’ve even left out the eggs when we ran out.
So glad you enjoyed it, Chris!
Hi Grandma Terri here*… I made these again today and added minced onions and fried up some bacon and cut it into bits and added them too…oh plus shredded Cheddar cheese. They were amazing! I started to just top with sour cream and then thought I would like a little “Zing” in the sour cream so I remembered I had a jar of jalapeno juice still left from when I pickled some garlic. Added about 2 teaspoons of that juice along with some fresh dill to the sour cream and boy …oh …boy…it was a hit with everyone*
So glad you enjoyed it!
The fritters are amazing. They’re fast easy and very tasty. I had them with a pulled pork sandwich and it was a great meal. Will make these time and time again, especially with the very large zucchini that tend to be drier and sweeter and the small ones.
So glad you enjoyed it, Cheri!
I love this recipe and use it over and over again! I have figured out that you do not need to put the shredded zucchini over a colander and sprinkle with salt (always salt conscious). I put it in a dish towel and twist the towel to squeeze the liquid out. I get a lot more liquid out this way and no added salt!
This is a great recipe to throw in some….. shrimp, fish, sausage, celery, seasoning…. throw in your favorite anything and it works great! I also make a cilantro lime dipping sauce (with yogurt and a little mayo) and these are great with that.
So glad you’re enjoying it, Sandra!
Making them again tonight! Excellent recipe!
So glad you’re enjoying the recipe, Lynn!
Yummy
Crushed red flakes in the dish is awesome too.
Thrilled you enjoyed the recipe, Pat!
easy and delicous!
I’m so glad you enjoyed it, Tamara!
Very very yummy. Would be great with a homemade chutney.
I’m so glad you enjoyed the recipe, Belinda!
Hi, thanks for this recipe. I’ll be trying it out this week. Quick question for you – approximately (very approx!!) how many oz/lbs of zucchini to @ 1 cup of shredded. Do you have any idea? Just that I’m planning to make a larger quantity (probably the 3X size) and want to know approx how much zucchini to buy. Of course, if too much is bought, well, I’ll just make more fritters :-)!!
Hi! One large zucchini can be grated to make 1 cup of shredded. Hope this helps!
Looks really tasty! Question, would it be possible to mix with mashed potato? Maybe cut down the flour???
Hi Dawn! You could definitely add mashed potatoes. You may also want to check out my Mashed Potato Pancakes recipe and just add some grated zucchini to that recipe! You can search for “mashed potato pancakes” in the search bar.
They are yummy!!! Thank you for thr recipe
You are so welcome, Vicki! I’m thrilled you enjoyed the fritters!
Simple and very good! I like mine with margarine and applesauce.
I’m thrilled you enjoyed the recipe, Louise!
Very easy and quick to make, added a little garlic and about 1/4 teaspoon of red pepper flakes. Topped them with sour cream yummm.
So glad you enjoyed it, Sandy!
Very easy and very good. Have made them many times! Delicious!
Love reading this, Debbie! I’m so glad you’ve been enjoying the recipe!
Great & easy recipe… but Parmesan Cheese is a must & pairs well with zucchini.
Enjoy
Thanks for your note, Mikki! I’m so glad you enjoyed the recipe!
MMMM! these are GREAT! very VERY easy recipe! love sandwiches with these!!
Turns yummm