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.
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.
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.
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 and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Find more inspiration for your zucchini surplus with a few more top-rated zucchini recipes!
Skinny Shrimp Scampi with Zucchini Noodles: Get the Recipe
Zucchini Banana Bread: Get the Recipe
3 Ways to Make Zucchini Noodles without a Spiralizer: Watch the Video
- 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)
- 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.
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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.
I love this recipe. Such a fav in my house! So full of flavour and goodness.
I’m so happy you’ve been enjoying the recipe, Alli!
So easy to make and very yummy!!
I’m so thrilled you enjoyed the recipe, Brooke!
Added a quarter cup of shaved Parmesan, was delish. For GF, use almond meal or flour to replace flour.
I’m so glad you enjoyed the recipe, Donna!
I made these zucchini today but didn’t add salt or oil & used my Air Fryer. Also added garlic & MrsDash herb & garlic spice❤️
YUM! I’m so glad you enjoyed the recipe, Laurena!
I’m making it now. Can I leave the batter over night and cook them tomorrow?
Hi Fern! I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.
Hey, I did d same. It turned out tasty.
So glad you enjoyed the recipe!
I used half zucchini $ half carrot and used brown onion instead, since that’s all I had. I also added a sprinkle of tasty cheese. Very tasty, will definitely make again!
Excellent! I’m so glad you enjoyed the recipe, Cassie!
The zucchini fritters were delicious. I only added a clove of garlic to the mixture.
I’m so glad you enjoyed the recipe, Norma!
These are really great! I did add 1/3 of a cup of chopped red peppers to the recipe and made no other changes. I’m wondering if it could be made with almond flour or rice flour for our gluten-free friends…..
Either of those flours should work, Anne! I’m thrilled you enjoyed the recipe!
Yum. My husband and I devoured them and could have eaten more.
I made a single batch but this time making x3 as we have visitors.
Thinking of adding cheese and Bacon, although delicious without, just want to change things up a bit
Cheese and bacon would be delicious, Bonnie! I’m thrilled you’ve been enjoying the recipe!
I have just made a dish called cousa, hollowing out the zuchinni , can I use this to make
your fritters. Cheers Diane
I made this tonight but added a carrot as I did have enough zucchini.
Delicious, definitely will make again. I served mine with sweet mustard sauce, my hubby had greek yoghurt.
Excellent! I’m so thrilled you and your husband enjoyed the recipe, Stephanie!
Simply delicious, a firm favourite here.
I’m so happy you enjoyed the recipe, Steve!
There so delicious try this recipe
I’m so glad you enjoyed the recipe, Gregory!
can you freeze them
Hi Margaret – That should work! I’d cook and cool them then wrap them securely in plastic wrap to freeze. Then re-warm them in the oven so they’ll be crispy.
I had cut the recipe in half due to only 1 person liking zucchini.
Great recipe. I added carrot, corn capsicum.
I’m so glad you enjoyed the recipe, Jo!
So easy, and delish. I’ve tried quite a few zucchini fitter recipes over the oast year or so, just to be disappointed time after time. This one is perfect. Just goes to show: stick with simple. Thank you!!
You are so welcome, Jeanette! I’m thrilled you enjoyed the recipe!
So easy to make and DELICIOUS!. Thank you! Added a little parmesan cheese and diced ham into the mixture.
YUM! I’m so glad you enjoyed the recipe, Iva!
I’ve been using this recipe for over a year now, when I was trying to find a way to use up zucchini that didn’t involve sugar and chocolate. I am happy to say that my family loves them! Even my kids who are skeptical of zucchini outside of bread, so I consider that a win! I’ve made them exactly per directions, and also using oat flour for a family member who is gluten intolerant, and they tasted great both ways. Our family favorite though is with bacon grease rather than olive oil…not quite as healthy, but super delicious! Thank you for the recipe!
I 1000% approve of frying the fritters in bacon grease, Lindsey! I’m so thrilled your family has been enjoying the recipe!
I can’t seem to find the recipe??
Hi! The ingredient list and directions are listed above, underneath the last image of this post. :)
Turned out perfect
I’m so glad you enjoyed the recipe, Brady!
Easy tasty and healthy.
My zucchini mixture was a little bland so I added about half aa teaspoon of Italian seasoning and a pinch of salt. The fritters were really good. Instead od sour cream, you might try them with a little Saucy Season, either straight from the jar or mixed with a bit of appricot preserves.
I’m so glad you enjoyed the recipe, Irene!
Lovely recipe fritters are delicious!!!
I’m so glad you enjoyed the recipe, Joanne!
Hello Kelly! This is an excellent recipe and definitely a keeper – the fritters were really delicious! I just added 1/2 teaspoon dried mint and crumbled feta. I’ve been subscribed to your blog for a while and really enjoy it and your recipes. Thanks!
Love reading this, Michele! I’m so glad you’ve been enjoying Just a Taste! Thank you for your readership :)
Yum!!! I just made the zucchini fritters , will definitely make again . Thank you for the recipe
You are so welcome, Maria! I’m thrilled you enjoyed the recipe!
I’ve made these a few time over the summer and through the fall from our garden zucchini crop and they are delicious!! I changed the recipe more to my taste however…I added a couple handfulls of bacon bits, cheese (parmesan and old cheddar…couldn’t resist… :) ) and some chopped garlic scapes from the garden…it really kicked up the flavor. I’ve also used regular crushed garlic with the same results. I have also used leek from my garden in place of the scallions and they were wonderful. Also, because my husband is gluten free, I used oat flour in place of white all purpose flour which also boosted the nutritional value.
I’ve had these with breakfast and supper or just as a snack. After the first couple times making these I made up a double batch and have discovered that I can just pop any left overs in the toaster the next day to heat up for a healthy warm snack…and like alot of leftovers, they are even more tasty the next day. You really gotta try these!!!
This is what I love to read, Shirley! I’m so thrilled you’ve been enjoying the recipe and trying different variations!
Help… novice fritter maker! How many cups should you have after you’ve squeezed all of the moisture out of the zucchini?
Hi Fern! Measure 4 cups of shredded zucchini BEFORE you squeeze out any liquid.
Super easy and so delicious! Thanks for a great recipe. My husband is very careful with his blood sugar levels so I substituted almond flour, and they turned out great! Added a little shredded cheese too!
I’m so thrilled you enjoyed the recipe, Tish!
Can I make the batter ahead of time and refrigerate?
Hi Kylie – I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.
Oh my gosh. I halved the recipe to use up the reminder of grated zucchini after I made a bunch of bread. I added about a quarter cup of corn for fun, then plated with chopped cherry tomatoes from the garden. What an amazing late summer lunch and use of the great garden veggies my friend gifted me. So easy. Will definitely do again. Might also try to add chopped up cooked bacon and turn it into a whole meal in itself.
YUM! I’m so glad you enjoyed the fritters, Kimberly! Bacon would be a delicious addition, too!
I’ve been long looking for a recipe for zucchini fritters that works and finally found it! They came out perfectly and were delicious! Thank you!
Woohoo! I’m so glad you enjoyed the recipe!
Delicious! I added garlic and slightly more flour, maybe 3/4 – 1 cups instead of 2/3 cups. Zucchini can be really wet, and I don’t want them to turn out soggy. I also fried them in bacon grease. So, so good.
Yessss! All about that bacon grease! I’m so thrilled you enjoyed the recipe, Ann!
Thanks for the great recipe! I’m a weight watcher and just wondered how many smart points per serving? Or how many calories and is one serving = 2 patties or more??
Hi Ann! You can find the estimated nutritional info for one fritter by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Very good, & easy to make. Each time I make it, I tweak ingredients a little.
I’m thrilled you’ve been enjoying the recipe, Matt!
Delicious, made them a second time added pancetta, mozzarella and basil for an Italian twist
YUM! I’m so glad you enjoyed the recipe, Debra!
How much mozz did you use?
This recipe is fabulous! This is the 2nd time making it using my abundant crop of mexican squash, and my hubby and I can’t stop eating them! Cudos!!
Awesome! I’m thrilled you and your husband have been enjoying the recipe, Lynn!
Perfect balance, easy, quick, added a daub of sour cream and a smear of applesauce when they got to our plates!
I’m so happy you enjoyed the recipe, Blue!
Thank you ,
A dash of sweat & sour souse add to sour cream lovley .
Your zucchini fritter recipe does not show the quanties of the listed ingredients.
Hi Debra – The amount is listed next to the ingredient :)
yuuuuum! i added a twist of Greek ethnicity , by adding a touch of dried oregano, a mixture of fresh parsley, mint, dill and chervil (basically whatever herbs i had in the garden) and a little bit of feta cheese. Delectable!
YUM! I’m so glad you enjoyed the recipe, Helen!
Made these tonight, so delicious!!!
I’m thrilled you enjoyed the recipe, Amber!
Really yummy. I was looking for an easy way to use up extra zucchini. I left out the scallions but added 1/8th tsp onion powder. And topped with maple syrup. My husband finished mine and we both went back for seconds. This recipe is a keeper.
I’m thrilled you and your husband enjoyed the fritters, Megan!
Easy to make and turned out very good! I cut recipe in half because I only had 2 cups of shredded zucchini and was happy it worked out great! It made just the right amount so no leftovers.
I’m so happy you enjoyed the recipe, Renee!
These look really good. Wondering if they could be made in an air fryer instead?
Hi Debbie! I’ve never tried that so I’m not sure. Let me know if you give it a shot! :)
First time making any kind of fritters–Family loved it so much, made second batch!
Woohoo! I’m thrilled your family enjoyed the fritters, Mary!
so, so, so good and so, so, so easy, Am not a fan where I need a whole shopping cart to get the ingredients when I see something that looks good. Quick, easy and not many ingredients and still tasty ALWAYS wins for me and this does it. ***********
Yessss! I’m so glad you enjoyed the recipe, Renae!
That’s how I spell my middle name!! Ya don’t see that all the time!
Aside from adding corn kernels, I followed the recipe. Really delicious, and I think sprinkling with (quality, kosher) salt as soon as removing from the pan was very helpful.
Thanks for the recipe.
YUM! I’m so glad you enjoyed the recipe, Toni!
These were awesome, really quick and easy to make! I added a couple tbsp curry powder to the mix and they cooked up to have really gorgeous vibrant colour on them – tasted great too!
Awesome! I’m so glad you enjoyed the recipe, Sage!
This recipe was great I used Kentucky Kernel seasoned flour and added dill and garlic to the sour cream for a little extra flavor
YUM! I’m so glad you enjoyed the recipe, Laura!
Super yummy, easy and quick! I had a ton of leftover zucchini after buying it in bulk at the farmers market. I put a smidgen of ranch seasoning in the mix before frying.
I’m thrilled you enjoyed the recipe, Skylar!
My first time making zucchini fritters..so good, and easy…thanks Kelly.
Next time I’ll use some hints from other comments to change the recipe up a bit.
I’m so thrilled you enjoyed the recipe, Linda!
These were amazing and so delicious! I used almond flour instead of AP flour and still didn’t notice a difference. Thanks for the recipe! Definitely a keeper.
You are so welcome, DB! I’m thrilled you enjoyed the recipe!
These Zucchini fritters were simple,
quick and delicious. I loved the texture
so light and fluffy. Reminds me of a
Quiche. I will definitely make these again
Maybe adding freshly grated Parmesan cheese. Thanks for sharing your recipe Kelly.
You are so welcome, LaVonne! I’m thrilled you enjoyed the recipe!
Since I don’t do well on egg yolk, can I add just the egg whites to the zucchini? The recipe sounds delicious, but egg yolks are my only drawback. Thanks for your comment!
That should work, Ingrid! You may just need an additional egg white to make a cohesive mixture.
I needed to add a couple TBSP water… maybe my eggs were not actually large as advertised!
I tossed in some onion pwdr, cumin and black pepper. Delicious, thanks!
You are so welcome, Astrid! I’m thrilled you enjoyed the recipe!
Our garden is pumping out zucchinis, so I shredded & froze some. To test the taste of our frozen zukes, I thawed a bag out for this fritter recipe. Couldn’t be easier or more delicious. Thank you…adding it to my regular rotation. For some reason, I think it would taste great with Asian spices alongside stir fry. Plan to try that next.
YUM! I’m so glad you enjoyed the recipe, GMW!
These were delicious. I added some shredded cheese to the batter too!
I’m so glad you enjoyed the recipe, Carol!
This recipe was a winner! I am trying hard to get more vegetables in and this has become a quick favorite. I reheated leftovers in a frying pan the next day and they were just as good as the first day.
I’m so glad you enjoyed the recipe, Doreen!
Its my second time making them. My family loves this recipe. Its so easy and delicious.
I’m so glad you’re enjoying the recipe, Caroline!
If I don’t want to cook the whole batch, how long will the batter hold in the fridge?
Hi Alex! My concern with keeping the batter in the fridge is that the mixture may get overly starchy or soggy. It might work better to make the fritters, freeze them and then re-warm them in the oven so they’ll be crispy.
I grated my zucchini and only have two cups. How much flour should I use? Looking forward to making these!!
Hi Gina! You’ll want to cut all of the ingredients in half, which means you’ll need 1/3 cup all-purpose flour. :)
A little bland. Added parmesan and red pepper in a follow up attempt and it was much better fit for our family’s palate.
Great additions, Kimberly! I’m glad your family enjoyed the fritters :)
So so yummy and easy. Made a double batch. Can’t stop eating them.
I’m so happy you enjoyed the recipe, Jo!
Such a delicious dish it makes zucchini a real treat!
I’m so thrilled you enjoyed the recipe, Sally!
Approximately how many zucchinis are in 4 cups?? Or how much in weight?
Hi Shia! It depends on the size of the zucchini, but generally anywhere from 2 large zucchini to 4 small works. :)
This recipe was great I used Kentucky Kernel seasoned flour and added dill and garlic to the sour cream for a little extra flavor
Best Zucchini recipe I have tried yet and so easy to make. It was a big hit even with my picky eaters. It easily accompanies any meal (vegetarian or meat). I will definitely be making this again. And I’ve already had requests lol.
Woohoo! I’m thrilled you enjoyed the recipe, Rebecca!
Absolutely LOVE these! Only thing I have learned to do differently is I do not use ANY salt. Instead, I put the shredded zucchini in a dish towel and ring out the moisture. Works GREAT and adds no salt to the recipe (which I need to watch for my blood pressure). I have also been doing them in the air fryer so use less oil.
Awesome! I’m so thrilled you’ve been enjoying the recipe, Sandy!
I had only thawed out 1 cup of shredded zucchini when I wanted to try and find a fritter recipe. So I halved the recipe as best I could. Although they were a bit eggy with having the double amount of egg I should have in the mix these were very good. Will definitely thaw out 2 cups next time and make it again!! Thank you for sharing your recipe
You are so welcome, Shari! I’m glad you enjoyed the fritters!
I added mozzarella and parmesan and 2 eggs and cooked in butter.
YUM! I’m so glad you enjoyed the recipe, Daisy!
Mmm, mmm good! My kids loved this! This will truly be a staple in my house!
I’m so happy to read this, Jen!
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!! ❤
Woohoo! I’m so thrilled you enjoyed the fritters, Teresa!
Delicious! I halved the recipe to have for lunch by myself and it was sooo good.
I’m so glad you enjoyed the recipe, Janie!
Just curious if these can be frozen after cooking-planning to make a half recipe, but will probably have leftovers.
Can’t wait to try this tonight!
Absolutely, Anne! They can be frozen for several weeks if stored properly, although the texture may not be as crispy after reheating them. For best results, I recommend reheating in the oven or in an air fryer.
Thanks so much for sharing this recipe!
You are so welcome, Donna!
Delicious! I did add garlic powder and a 1/4 cup of Parm cheese. Couldn’t find my regular recipe but I do know parm cheese and garlic were added. The family loved these.
I’m thrilled your family enjoyed the recipe, Micki!
Perfect, uncomplicated, well-balanced ingredients, easy to make, and with outstanding, appetising results. Any cook can do it.
I’m so glad you enjoyed the fritters, Stephen!
Thanks! Delicious! I will make this again. I also added a roasted red pepper to I the recipe as I love zucchini and peppers cooked together.
YUM! I’m so thrilled you enjoyed the recipe, Debbie!
Can I make the mixture ahead of time and store in fridge to fry later for dinner?
Hi Sue – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy.
Thanks great recipe.
The preparation was easy and the fritters were tasty. I ran out of plain flour, so I used rice flour instead and it worked fine. I used a frypan on a wok burner, the high heat worked well.
I’m so glad you enjoyed the recipe!
I’m so glad you enjoyed the recipe, Dianne!
Came out amazing and taste great!! Thank you for the recipe
You are so welcome, Sharon! I’m thrilled you enjoyed the recipe!
I made this recipe with part of an enormous green squash (2 1/2 ft long-I made 1/3 of it) grown by my neighbor who comes from Guyana. I followed the recipe, including draining the squash and made thin pancakes. They were delicious! My husband suggested more scallion-(I used 3)- next time, and we would add applesauce instead of sour cream.
Thanks for a recipe I will be making again. And again…Thanks so much!
You are so welcome, Mayrose! I’m thrilled you enjoyed the recipe!
I made mine in the air fryer and they were amazing!! I didn’t have green onion so i used white, also i did have yellow squash and half zucchini.
Awesome! I’m thrilled you enjoyed the fritters, Carrie!
How long did it take in the air fryer and at what temperature? I have an air fryer in my oven.
This was soooo good! Used sweet onion because I didn’t have scallions, but wow!!!
Woohoo! I’m thrilled you enjoyed the recipe!
My family & I loved these fritters! Super fluffy, nice soft texture almost like pancakes. I added a bit of grated Parmesan, just because. This recipe is a keeper! Thanks
You are so welcome, Joan! I’m thrilled your family enjoyed the fritters!
Perfect zucchini recipe! Crispy and tasty! The kiddos ate them up (even the toddler)!
Love reading this, Livi!
Easy to make and delicious! I served it with aioli and the grandkids loved it. A great way to use up the abundance of zucchini from our garden!
This is what I love to read, Jo!
Simple to make, everyone in my family loved these fritters! Some liked ’em with hot sauce, some liked ’em with sour cream….the zucchini keep on coming, so we will be making these again often.
I’m so thrilled your family enjoyed the fritters, Summer!
These are totally addicting! Everyone kept going back for more. Thanks for sharing this recipe!
You are so welcome, Emma! I’m glad you enjoyed the recipe!
Very very good
I added some shredded mozzarella cheese to give it a richer flavor. This will definitely be on my list of quick and easy entree/ snack! A healthy one too.
YUM! I’m so thrilled you enjoyed the recipe, Nina!
This looks delish! Do you think we can freeze leftovers and reheat in the oven?
Absolutely, Justine! They can be frozen for several weeks if stored properly, although the texture may not be as crispy after reheating them.
And what is the best way to reheat them?
Either in the oven or in an air fryer!
So good!!! I don’t even care for squash, but when I saw this recipe, I was drooling :) a fantastic way of eating more greens! Thank you!
YESSSS! I’m so thrilled you enjoyed the recipe, Jolanta!
Can you bake these instead of frying
I’ve never tried that so I’m not sure!
Don’t have scallions. Would it taste good with a regular shredded onion & maybe onion powder?
Delicious and very easy .
I followed the recipe to a “t” but got soggy, mushy patties instead of crispy fritters. The taste is great but the texture is unappealing. Did I need to squeeze more liquid from the shredded zucchini, or should I have let the zucchini drain longer than 10 minutes? Is there a way I can salvage these? Add panko crumbs? Recoat in beaten egg and dip in flour and try to crisp on high? Stick under the broiler oven for two minutes? Suggestions are needed and welcomed.
Hi Kathy! The crispiness is a result of the hotness of the oil so, you want to make sure the oil is hot enough before adding the fritter mixture. I hope that helps for the next time. :)
Very good and nice and crispy.
I’m thrilled you enjoyed the fritters, Mary!
Delicious and very easy.
I put a bit of parm-reggiano in mixture. So good!!!
YUM! I’m so glad you enjoyed the recipe, Maree!
Thank you so much for this recipe, Kelly! I don’t use cream cheese or sour cream in anything, so this recipe is fantastic! Easy to follow and make. The results speak for themselves! DELICIOUS!
Woohoo! I’m so thrilled you enjoyed the fritters, Christine!
Great recipe! I used the fritters for eggs Benedict turned out great
YUM! I’m so thrilled you enjoyed the recipe, Donald!
These were so good! The tip about salting the zucchini first helped with the water retention of the zucchini and the texture of these was perfect. I did not have any green onion, so I finely chopped a few green leaves from my leeks in the garden and it worked perfectly.
Yay! I’m so glad you enjoyed the recipe, Devlyn!
These were very good. Crispy on the outside. Flavorful on the inside. You could make bigger patties, put cheese on top and make a great very burger from this recipe. Will make these again!
Love that idea, Cindy! I’m so thrilled you enjoyed the recipe!
I made this recipe but I only used some zucchini, and added onions, shredded carrots and corn. I didn’t do the colander thing, but did everything else. I made a sweet spicy sauce with mayo, siracha, and may ploy chili sauce and topped with chopped scallions. It was pretty good but medium high heat is key to cook longer and thoroughly, don’t get inpatient and try to sear them on med high or they will be slightly raw in the middle. Fritters are so versatile and this ratio with flour and egg and veggie is a good mix. Thank you.
I’m thrilled you enjoyed the recipe, Catherine!
I had five large zucchini. I made zucchini bread and was wondering what to do with the rest. Then I came across this recipe. I did add a bit of garlic and some salt and pepper. They were absolutely delicious
Awesome! I’m so thrilled you enjoyed the recipe, Carmen!
These are so tasty – sometimes I wonder if I’ve cooked them through properly
I have made this recipe before. Not only is it so easy, but its absolutely delicious!!!!
I’m so glad you enjoyed the recipe, Karen!
Very easy and tasty. I’d add some herbs next time. Nice that it only had five ingredients!!!
I’m so glad you enjoyed the recipe, Susan!
This is yummy!! I added garlic & onion powder to the flour prior to mixing everything together, fried them in organic coconut oil instead of olive oil, then served them with fresh marinara on the side, but even on their own they’re truly delightful!
I’m thrilled you enjoyed the recipe, Darla!
My whole family loves these! I substituted 1/2 the flour with Panko and added a seeded jalapeño and a handful or so of cheese. I made it ahead and scooped the batter rounds on to a cookie sheet lined with parchment paper and froze them. They froze beautifully! Thank you!!
Awesome, Debbie! I’m so glad you enjoyed the recipe!
I just did this recipe and it is delicious. I also added 1 grated carrot.
Added Rosemary Salt for seasoning. Great side dish!
YUM! I’m so glad you enjoyed the recipe, Cathy!
They came out great! And i tried a fun and different approach.
I put the batter in the waffle iron! They came out crispy and great and i used less oil. Can’t decide which way i like best!
Love that idea, Jeanette!
Thanks Jeanette I love that idea. :)
I’m excited to try this zucchini fritters. May I ask how many calories in one serving and how many servings in this recipe?
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. :)
Easy to make and super delicious and nutritious
I’m so glad you enjoyed the recipe!
Has anyone used zucchini that was already shredded and frozen? If so, would you drain all the liquid off?
Hi Ann! Yes, squeeze out all of the liquid :)
how long do these keep for? can I freeze them?
Hi! Yes, they can be frozen for several weeks if stored properly, although the texture may not be as crispy after reheating them.
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!
Woohoo! I’m so glad you enjoyed the recipe, Mary!
Hi there. What can I use as a substitute for the eggs?
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!
I’ve cooked using the flaxseeds and it works perfectly!
Awesome! Thanks so much for your feedback, Carlos!
not a zucchini eater normally but I really enjoy these
I’m so thrilled you enjoyed the recipe, Laura!
I’ve made these several times and have never been let down. I add a handful of grated cheddar cheese. Delicious every time!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Grace!
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!!!!
YUM! I’m so thrilled you enjoyed the recipe, Emma!
these were sooo good! thank you so much for the recipe! mwah!
I’m so glad you enjoyed the recipe, Jules!
Absolutely delicious make them at least 2 or 3 times a month. Thank you for the recipe.
I’m thrilled you’ve been enjoying the recipe, Irene!
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.
The recipe is underneath the last image of this post :)
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!
Awesome! I’m thrilled you enjoyed the recipe, Marianne!
So yum and so easy!
I’m so glad you enjoyed the recipe, Julie!
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
Sounds delicious! I’m so thrilled you enjoyed the recipe, Phil!
Excellent and easy recipe. I started with defrosted shredded zucchini so I had to sook them a little longer. Now I know what to do with all the shredded and frozen squash I have. Thank you.
Awesome! I’m thrilled you enjoyed the recipe, Barbara!
Wow made these as per recipe and only added 2 cups Zucchini and 2 cups charred corn fantastic. Now I onto making them with grated potato instead of Zucchini.
I’m so thrilled you enjoyed the recipe, Christina!
Great breakfast alternative, turned out great. We topped them with Tzatziki
Awesome! I’m so glad you enjoyed the fritters, Maureen!
Made these yesterday, unfortunately they didn’t hold their form and broke up, any suggestions. Still lovely.
(I added corn, parmesan, fdijon mustard and a little sour cream).
Hi Margo – The fritters likely didn’t hold their shape because of your additions.
I would use the mustard and sour cream for a dip instead of adding them to the fritters. Sour cream, onion powder and dill weed are what I used for a dip, and it was great.
I made them tonight for dinner and they were do yummy and easy to make
I’m so glad you enjoyed the recipe, Michael!
hi,, can i make the mixture and keep it in the fridge and just make 3 or 4 of them and keep the rest for another day
Hi Kim – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy. It might work better to make the fritters, freeze them and then re-warm them in the oven so they’ll be crispy.
I’ve now made these twice. Officially addicted! I like to add some pepper and I use some plain Chobani Greek Yogurt as a dip. I’m considering adding some grated Parmesan next time to switch things up a bit. The perfect flavor! My new favorite zucchini recipe! Thank you!
Woohoo! I’m so thrilled you’ve been enjoying the recipe!
I used almond flour and it was very good. I didn’t get my zucchini very dry though so the fritters were quite wet. I fried them longer to get the crispness. Still good.
I’m so glad you enjoyed the recipe, Brenda!
Would baking them in the oven on a cookie sheet work? Instead of frying
I’ve never tried that so I’m not sure!
Is each rounded table spoon 1 fritter or 3 tables spoons on a mount 1 fritter?
Hi Angelo! You’ll want to scoop about 3-tablespoons of the zucchini mixture to make one fritter.
Wow! These are so good. I made these with gluten free oat flour and added a half jalapeno. My boys who hate zucchini love these. You can’t taste the zucchini, which is probably why. They say they taste like fried onions.
Amazing! I’m so thrilled to read this, Melanie!
Can these be made gluten free
Hi Wendy! Another flour such as almond or gluten-free flour *should* work!
Is it 4 cups of packed shredded zucchini?
Hi Hannah! No need to pack the zucchini when measuring it. :)
I’ve made these twice now and both times they come out uncooked in the center. Like french toast that’s not cooked all the way through. I’ve salted and even spun the zuchinni in a salad spinner to remove as much juice as possible. Is this how they’re suppose to be?
Hi Sandy! It sounds like your oil could be a little too hot. I’d recommend turning down the heat so the fritters cook more evenly. Let me know if that helps!
Great recipe as written. Will try some cheese in next batch. Added garlic to the first batch. Can’t find enough recipes for zucchini when the garden starts producing.
So glad you enjoyed it, Delo!
I never leave comments but I really loved this recipe. My husband did too, so much that he took photos and sent them to a friend. He had never had them before. Thank you! I will be making these again soon!
Love reading this, Steph! I’m so thrilled you and your husband enjoyed the recipe!
Made these babies tonight and they were delicious! Added in about 1/3 cup fresh grated parmesan. So good!
I’m thrilled you enjoyed the recipe, Margaret!
Made these babies tonight and they were delicious! Added in about 1/3 cup fresh grated parmesan. So good!
Just made these for our breakfast and added feta cheese and some cooked quinoa. Yum!
Love your additions, Dandy! I’m so glad you enjoyed the recipe!
Made as the recipe reads, just added some fresh ground black pepper. This recipe is a keeper, and I’ve made zucchini fritters plenty of times.
I’m so thrilled you enjoyed the recipe, Laurie!
substituted the flour with Almond flour for low carb..and added some turmeric and chopped jalapeños..yummmmm
I’m thrilled you enjoyed the recipe!
was wondering if you could replace all purpose flour with besan flour for different flavour and if so what would the ratio be. can i replace the lot with besan flour or is there a certain ratio?
Hi there! You can replace up to half of the all-purpose flour with the besan (gram) flour. Let me know if you give it a shot!
I made these up today, but went off memory as I didn’t have internet access. I added feta cheese to the mix, they taste delicious. I’ll be making them again for sure. Thank you for the inspiration.
I’m thrilled you’ve been enjoying the recipe, Tanya! Love your addition of feta!
Hello, just wondering if once cooked can these be frozen successfully and reheated
I’ve never tried freezing them, Julie, so I’m not sure what the result would be.
Tried this out for the family this evening and it was absolutely delicious! Lovely and soft in the middle with a crisp, golden shell. Cheers for the recipe!
I’m so glad you enjoyed the fritters recipe, Sarah!
I loved this recipe so much. I forgot to add the eggs and it was still delicious. Lovely and light Summer meal when served with a salad.
I’m thrilled you enjoyed the fritters, Caitlin!
These look delicious! Could I make with almond flour or gluten-free flour? Have you tried that?
Either of those options *should* work!
I love this recipe been making them frequently since I found it adding different things each time. A bit of curry powder added is delicious
I’m so thrilled you’ve been enjoying the recipe, Sandu!
I am on a very restricted salt diet due to health issues. While the recipe called for 1/4 teaspoon of salt, the directions called for adding salt three times, including the 1/4 teaspoon. Does the nutritional information include all the salt or just the 1/4 teaspoon?
Hi Merri – The nutritional information includes just the 1/4 teaspoon, but you can always omit all of the salt!
Halved the recipe and added in a little grated potato and some corn. Served with natural coconut yoghurt mixed with Byron bay chilli co mango sauce. So so good!!!
I tried this today and it was soooooooo good!!! I added some grated garlic and some thyme; and served it with canned salmon that I sauteed with a little olive oil and seasonings. If it weren’t for the frying, I would eat this every day! This will definitely be a staple for me.
Amazing! I’m so thrilled you enjoyed the fritters recipe, Cecille!
I want to get in your mailing list.
Adding you now! Thanks so much for your readership, Beth!
I’m so thrilled you enjoyed the recipe, Sophie!
Fritters were absolutely delicious…needed them for visitors over the weekend.
I’m thrilled you enjoyed the recipe!
These look super yummy! Do you think you could us almond flour as a substitute for all purpose flour?
That should work!
I made today so very good , served with sweet chilly souse , & mayo.
I’m thrilled you enjoyed the recipe, Veronica!
These fritters look delicious however it would be really be helpful when shopping if instead of 4 cups shredded zucchini if you could say use 3/4 medium ones for example ! Thank you
Hi Christine – It depends on the size of the zucchini, but generally anywhere from 2 large zucchini to 4 small works.
Made these tonight with minor adjustments. First I used regular onion so I sautéed it until just translucent. I added italian shredded cheese (bag), and 1 teaspoon of baking soda along with Hungarian paprika. And before lightly frying, coated them in panko! Everyone loved them! Will be making again and again!
I cooked 2 so I could taste them.. and it was pretty plain.. so I added alot more salt pepper and chilli powder.. much better and we ate them for breakfast with some over easy eggs
I’m glad you enjoyed the fritters, Jennifer!
Loved the recipe. Definitely trying it soon.
Hi can you use any flour etc chickpea?
That should work!
I Love these but added parmesan cheese and crushed hazelnuts, soo good
I loved this recipe, i also did some modifications:
I added a bit of freshly grated Parmesan
I did 1/3 cup of regular flour and 1/3 of oats flour and added 1 teaspoon of baking soda
It was delicious
Definitely making again
Thrilled to hear this, Juliana!
Super easy & delish! One of my family fave and now part of my 2 week meal plan. My kids love meat so I created my own version mixing 3 cups of zucchini with 1 cup of mince meat (pork or chicken) & parmesan cheese which makes it more crispy.
I’m so thrilled you and your family have been enjoying the recipe, Lonnie!
If using as a side dish what would be your favorite main dish to pair with these? I am thinking bacon and eggs (like a breakfast) but I would love to hear what you like. I have not tried the fritters yet but am comfortable in the kitchen so my 5 star rating is based off of clear instructions;)
Hi Danna – I love these alongside Baked Orange Chicken Meatballs: https://www.justataste.com/baked-orange-chicken-meatballs-recipe/. But they would be an excellent accompaniment to bacon and eggs!
I love these fritters easy as recipe taste delish I add grated carrot. Corn parsley, and either curry powder or turmeric. Sometimes use chick pea flour
I’m so glad you’ve been enjoying the recipe, Sandy!
Yummy these are tasty as! Although I did change it a bit I secretly admit ☺️ I added a bit of bacon, an onion, handful of grated cheese and the above suggestion, some cream and baking powder.
So glad you enjoyed the fritters, Caz!
The 3 spoonfuls are to be mashed into 1 patty is this correct?
Yes! You’ll want about 3-tablespoons per fritter.
I tried the fritters with almond and coconut flour combo… but they did hold the shape… then added 1 additional egg but still no joy. I decided to throw all in a baking tray grated Mozzarella cheese over all and I’m going to bake it.
Hi Adel – Did you thoroughly squeeze out the zucchini?
Can I freeze these?
I’ve never tried freezing them, Christina, so I’m not sure what the result would be.
Can I bake them in the oven instead of pan frying?
I’ve never tried that so I’m not sure!
Loved your fritter recipe. I am celiac so I just substituted all purpose GF flour. I also added one egg and a little splash of heavy cream to make them brown and light. The resulting fritters were light, fluffy and nicely browned. Yum! Thank you for sharing!
You are so welcome, Rowan! I’m thrilled you enjoyed the recipe!
Loved your fritter recipe. I am celiac so I just substituted all purpose GF flour. I also added one egg and a little splash of heavy cream to make them brown better and they were light and fluffy and nicely browned. Yum! Thank you for sharing!
What should I use instead of eggs ?
Hi there! 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!
Read the recipe witout my glasses. Used 2cups flour insread of just 2/3. Should I just throw them out before i bother cooking them??
Hi Sharon! The fritters likely won’t hold their shape.
I can’t see the recipe?
Hi Siobhan – The recipe is listed above!
How long do these last in the fridge?
Hi Codie – You can store them in the fridge but they’ll most likely lose their crispiness. It might work better to freeze the fritters and then re-warm in the oven so they’ll be crispy.
These are great. I’ve made them several times now. I added a little baking powder to plump them up a bit plus you can add stuff like minced garlic or hot peppers.
Thrilled you’re enjoying the recipe!
I can’t see the actual recipe??
Hi Denise – The recipe is listed above. Enjoy!
can you replace the all-purpose flour with almond flour?
Yes, Jude, that should work!
mine came out for soft almost watery
to be fair I used Bisquick instead of flour
and coconut oil instead of olive oil??????
They were still tasty but runny Any ideas
Hi Maria – Did you thoroughly squeeze out the zucchini?
Thanks so much, Donna!
So good! I only had green pepper and onions and topped it with the marinara sauce. Even my 7 and 5 year old liked it!
So glad you enjoyed the recipe, Sami!
Fantastic easy recipe. The patties, stayed together nicely making them easy to fry in just a small amount of oil. Very tasty vegie meal.
I didn’t have green onions, so I used finely chopped yellow onion and grated a little fresh ginger into the mix. Yum!!!!!
So glad you enjoyed the recipe, Carol!
Any idea if these can be made ahead or perhaps frozen?
Hi Tania! I haven’t tried freezing them so I’m not sure.
Great recipe, did top mine with marinara sauce instead of sour cream, yum!
I’m so glad you enjoyed the recipe, Barbara!
Love the recipes you share keep them coming it’s all about low fat ,vegetables and ideas. Love that zucchini fritter one. Marie
So glad you’re enjoying Just a Taste, Marie!
Delicious, definitely making again:)
Thrilled you enjoyed the recipe, Simone!
Is the 4 cups zucchini before or after getting the water out?
Hi Mike – The amount of zucchini is before you squeeze it out.
Is there anyway to make this Keto friendly? All the ingredients are good except the flour. Thanks
Hi Sidney – I’m not a certified nutritionist so I can’t advise what flour or other substitute would be best for any specific dietary needs, however, any other flour should work.
I’m going to use almond flour. Coconut flour should work also.
AMAZING recipe! Made it for dinner and literally wanted to remake it as soon as I took the last bite. I tried substituting the flower for coconut flower and it also worked out wonderfully. Thank you so much for sharing this with us!
Love hearing this, Juliana! Thrilled you enjoyed the recipe!
I have a wonderful friend who just gave me a ton of zucchini from his garden, and I was looking for a creative way to use it. I made these last night and my whole family loved them! This is my new favorite zucchini dish. Reminds me of the satisfying texture of the potato pancakes my grandmother makes, except with all the amazing nutrition benefits of zucchini. Thank you for sharing this!
Thank you so much for rating the recipe, Craig! And I’m so glad you enjoyed it!
Just made these today. I added garlic powder and I used a white onion because I didn’t have scallions. They are delicious!! I made them at lunch but I’d like to have them for dinner time. Any suggestions on how to store them so they don’t get soggy?
Hi Channin! You can store them in the fridge but they’ll most likely lose their crispiness. It might work better to freeze the fritters and then re-warm in the oven so they’ll be crispy.
has anyone tried baking theses rather than frying?
Hi there, Suzanne! I’ve never tried baking this recipe so I’m not sure what the consistency would be like. Would love to hear your results if you give it a shot!
I added bacon bits and a little Creole seasoning, little agave honey turned out really good.
Yum! So glad you enjoyed the fritters!
These were AWESOME! So flavorful and fresh. Loved a bit of sour cream on top. A definite repeat recipe in our house!
the recipes for corn fritters and zucchini fritters sound like my mother in laws. I can’t wait to try them.
I hope you enjoy the fritters, Carol!
Wow!!! These were great! I added a handful of shaved parmesan cheese and loved the little added flavor. Pretty simple too! These are getting added to our favorite recipes!
Thrilled you enjoyed the recipe, Elizabeth!
I added some grated carrot to increase the veggie intake. Turned out well!
Congratulations Kelly! You managed to get Cora to eat a new vegetable. Thanks for all the quick and healthy recipes :)
Hi Drea! I’m so glad you all enjoyed the recipe. Sending love and hugs to that gorgeous girl! :)
These remind me of potatoe pancakes! So yummy! I cut the recipe in half because i didn’t have enough zucchini. I made them with gluten free brown rice flour and they turned out a little runny. I might not have gotten enough water out of my zucchini though. They were still really good!
I adore making this yet, i likewise include parmesan cheddar and as opposed to searing in clusters, i pop everything into a broiling dish and heat in the broiler until set and the top is chestnut.
i love making this but i also add parmesan cheese and instead of frying in batches, i pop everything into a roasting dish and bake in the oven until set and the top is brown :)
Yum! So glad you’re enjoying the recipe, Karen!
I make these and add feta cheese to the mixture… :)
Yum! Love the idea of adding feta cheese, Kellie :)
How long do these keep? I know hubby won’t eat anything with veggies so these are all for me but it will take time to do that. Has anybody tried these with an alternate floor (almond, coconut, etc…)?
Hi Ravyn – You can definitely store them in the fridge but they’ll most likely lose their crispiness. It might work better to freeze the fritters and then re-warm in the oven so they’ll be crispy. And any other flour should work great!
I use a Ricer to squeeze zucchini and shredded potatoes.It looks like a large garlic press and sure makes it easier to get the liquid out.
Thanks so much for sharing that tip, Joanie!
I have frozen shredded zucchini, if I thaw and drain would it work as well as fresh?
Hi Virginia – That should work, but you’ll want to squeeze out all of the liquid, as there may be additional liquid after freezing.
I want to make these this evening but am unfortunately out of green onion, is it ok to use finely chopped red onions?
I used to make these fritters years ago and forgot the ingredients. Going to make them again. Thank you for sharing with me.
You are so welcome, Rosemary! I hope you enjoy the recipe :)
ME ENCANTAN SUS RECETAS TAN PRACTICAS!!!
Can you bake them
Hi Ann – I’ve never tried that so I’m not sure. Let me know if you give it shot!
I’ve been making fritters (latkes) out of vegetables since I started cooking over 50 years ago. They make a wonderful vegetarian meal whether made with cauliflower, zucchini, spinach or broccoli.
Can these be frozen either before cooking or afterwards? There are only two of us and most recipes are meant for more.
Hi Barbara – I’ve never tried freezing them so I’m not sure. But if you give it a shot after cooking them, definitely re-warm them in the oven so they’ll be crispy :)
Barbara, we are in the same boat as you. So I did freeze them, once they were cooled off. I laid them on a cookie sheet to allow them to freeze quickly and then bagged them in serving sizes for the two of us. To reheat, pop the them into the microwave for a minute and then brown them quickly in a little butter. Taste just like fresh.
Trying them tonight but added garlic and parmesan cheese. So excited
Just made these but added about 1/3 cup of freshly grated Parmesan . It was delicious. Even my finicky 15 year old loved it. Didn’t have sour cream …used ranch dressing…yum
Hi there! I’m a member of Spoon University Los Angeles and I’m currently writing an article that will include zucchini fritters. I came across this post and may I say that your fritters look absolutely fantastic! I would like to ask permission to include your image in my article. I would of course credit the photo to you.
Hi Crecynthia! Yes, you have our permission to include a photo with credit/a link to this post for the recipe. Thanks!
Thanks so much!
These sound amazing…going to try this with all the shredded zucchini I have. :)
Woohoo! Enjoy the recipe, Lindsey!
Thank you so much, Trina!
Oh my gosh..these came out so delicious!! I used coconut oil to fry them in and added garlic to the mixture….so awesome thank you!!!!!!!
Awesome! Love the idea of frying them in coconut oil. So glad you enjoyed the recipe, Donna!
This is a great recipe. Simple and quick! If and this is a big IF there are any leftovers I freeze them. I will serve them usually as a side for something I am grilling. Easy reheat is to simply heat them on the grill, no mess and still as delicious as the originals :)
So glad you are enjoying the recipe, Andrea!
Could these be baked in the oven?
I’ve never tried that so I’m not sure!
For us low carbers, I subbed almond flour and got perfect results. Almond flour would make this gluten-free too, no? Only had red onion but delicious. Used Greek yoghurt to reduce fat. Yum. The drainage idea worked perfectly and I’m going to revisit using zucchini for a low carb pizza dough. Have always struggled with too much liquid and mushy results. Thanks for a wonderful recipe. This could be a great breakfast dish…always problematic for low carb.
So glad you enjoyed the recipe, Frank!
Thank you Kelly,
These fritters were a great hit at dinner tonight, it was pouring rain so we didn’t want to go out for dinner. I had veggie burgers in the freezer, but no buns. So, I cooked up your delicious fritters, bun size, about 1/3 cup each, added a veggie burger, cheddar cheese, pickle and catsup and topped with another fritter. Heaven! Only problem, he says it was better than going out…lol.
I am going to replace the flour with almond flour or quinoa flour to make them very low carb. i will let you know how it turns out.
thank you for this wonderful recipe
Loved the recipe, the zucchini fritters are delicious and I love to make them as a side dish for my family!
What would the break down be from a nutrient point. Like the calories,carbs,protein ???? TYVM
Hi Cindy! We are working on providing nutritional info for our recipes. Stay tuned!
I used 3 cups zucchini, 1 cup frozen corn and one shredded carrot. Yum, yum! Thanks for the recipe.
So glad you enjoyed it, Belinda!
Where is the zucchini recipe? I cannot find it.
Hi Mary – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST and then scroll down to see the recipe.
can they be frozen after frying?
Hi Iris – I’ve never tried freezing them after pan-frying so I’m not sure. But if you give it a shot, definitely re-warm them in the oven so they’ll be crispy :)
Zucchini fritters look very tasty
Do I have to use the flour or could I sub with panko?
Hi Patricia! I’ve never tried this recipe with Panko so I’m not sure.
I clicked read more and still no recipe…
Where is it?
Hi Karina – Scroll down after clicking the button and the recipe is there.
Hiya!! Do you think I could make my own almond flour to use as a sub for the flour in this recipe?
Absolutely! That should work well, Kendra :)
I just grabbed the first zucchini of the season out of my garden, and immediately came in and googled “zucchini recipes.” This was one of the first ones to come up, and since I had all of the ingredients on hand, it was the winner. WOW, winner it was! This was delicious! I halved the recipe, since my zuke was not that big, and used a mix of olive an coconut oil to fry it. These fritters were a perfect light lunch. Thanks for a great recipe that I’ll be making all summer!
So glad you enjoyed the recipe, Candace!
Where’s the receipe, thx Jim
Hi Jim – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST to view the recipe.
I added cilantro, oregano, garlic and a touch of cumin for flavour, which was pretty good, though they certainly never got crispy for me. Thanks for the recipe.
Where’s the recipe for the zucchini fritters can’t find it
Hi Kenneth – Are you on a mobile device? If so, click READ MORE and you’ll see the recipe. Otherwise if you’re on a desktop computer, scroll down and you’ll find the recipe :)
Any Calorie count on 1 fritter ?
Can i prepare them the day befor and heat the day after
Hi Amanda – I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.
I added more scallions & garlic powder and they were wonderful. I also didn’t make them all at once, I put the leftover mixture in the fridge and it was still great the next day!
Love your recipes
Thanks so much, Teresa!
Do you have any nutritional facts?
Can you use almond flour ? Thx
That should work!
Love zucchini fritters and haven’t had one in so long! Thanks for the recipe!
The best ingredients are grown at home
I made the zucchini misuses however recall my grandmother included cheddar so I included 1/3 container destroyed cheddar they were magnificent thank you for the formula.
Can you add some shredded sharp cheddar cheese??
Love these, with the expansion of a tablespoon of Old Bay Seasoning.Bring them to life
Has anyone made these using an egg substitute? I’d like to make these, but we have an egg allergy in our house.
Thanks for sharing this recipe, as it looks so delicious :)
Looks so delicious..Thanks for sharing such a mouth watering Stuff.. Gonna try it soon for my kids..!!
I have made these for years” but I don’t use a lot of salt, and I also use OLD BAY SEASONING, for tasting like crab cakes,and yes I freeze a lot of mine, and just let it set and drain,but I save the juice,to add to the flour and eggs..great for when I can’t buy the fresh crabs in e winter
My zucchini despising teenage son said these were “absolutely awesome” and i myself loved them ( Ive avoided zucchini for over 20 years as i dont like it either)
I added a handful of cheese to the mix with ours, and will definitely make them regularly as everyone thoroughly enjoyed them.. Thanks so much for the recipe!
Awesome! This is what I love to hear, Renae!
Do you have a gluten free recommendation?
Hi there! You can use a gluten-free flour and it’ll work perfectly :)
The recipe is good EXCEPT for the vegetable oil….that is a toxic oil and should never be used if you want to be healthy. To turn this recipe into a healthy option use coconut oil or butter or ghee to cook. To turn it into gluten free use almond meal or another gluten free flour.!
Yes, I bake this recipe. Rather than make little patties, I just spread out in a baking tray and into the oven at around 180 degrees.
How long really depends on the size and depth of the tray so you will need to check on it. The edges will start to brown pull away from the sides and the centre will begin to firm up when it is done
Sprinkle a little grated cheese on top before it goes into the over for extra protein and calcium for the little human.
Let it cool a little in the tray before slicing up into squares or fingers. Perfectly fine for the kids lunch box too.
Great to know! Thanks, Elesha!
I’ve already made this recipe twice this week! My husband and son are obsessed. They’re soo delicious. Thank you for the recipe!
Awesome! This is what I love to hear!
Thank so much Kelly for the quick response. Think I will give it a try. I will let you know how it turns out.
Can you add Shrimp to the Recipe ?
Hi Terry! I’ve never tried adding shrimp so I’m not sure how that would turn out.
never freeze food containing eggs!
Please, please…no vegetable oil. It’s bad. Please recommend a healthy oil like coconut or avocado oil. But not vegetable oil.
Other than that, thus looks like it’s worth trying. Thanks!
Great recipe. I actually make exactly the same but don’t make fritters, I cook the whole lot in a frying pan and then top it with Feta Cheese. I’m going to try the fritters will be a nice change. I am of Greek origin and we also make Zuccini “meat” balls without the meat – I haven’t ever made them but they’re on my to do list.
This recipe works just as well with coconut flour for the carb conscious.
Absolutely delicious with some chopped fresh tomatoes or any other veg you can find.
My husband and I ate them last night for dinner actually.
And do not forget that you can substitute flour in your brownies with this magic vegetable too.
So glad you enjoyed the recipe, Lisa!
Thanks Leann, I was wondering if gf flour could be used to make them. Also will they work without onion as I can’t eat those; should I substitute something else? I have to stick to a FODMAP diet.
Ever tried serving with Tzaziki sauce on the side with steamed salmon as the main on the plate – YUM!!
Thank you for adding your GF post. I love the recipe but wasn’t sure if GF flour would do it. Now I’ll try it.
I tried a few according to the recipe, but felt they were a bit bland. I added 1 cup of shredded cheese to the batter & then tried salted butter in the pan instead of oil & turned up the heat a bit to get a better crisp…much better. Now I’m wondering if a butter infused olive oil (or other flavors) would be even better. Although I liked these, my 3 1/2 year old daughter did not, maybe because she is hooked on sweet potatoes instead.
Beautiful! Zucchini fritters are actually a part of traditional greek cuisine they are called, wait for it…. kolokithokeftedes!! Try saying that 3 times fast! We don’t make them as flat, just kind of like a flattened meatball? Try adding some grated or diced feta cheese to the fritter batter, and a little minced garlic to the yogurt dip. I promise you it won’t disappoint!
The saltiness issue can be remedied by placing the grated zucchini in the centre
of an old linen teatowel; pull up the corners and gather the zucchini into the middle then twist and keep twisting till the moisture runs out .No salt needed!
hey.. Can I make them in the oven? :) Might you help me with the temperature? :) :*
I’ve never tried that, Stacy, so I’m not sure if it would work.
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Hi Bill! Apologies. This is a short-term glitch and we are working to restore the print functionality. Thanks for your patience!
I attempted the zucchini wastes and they are tasty. I did include onion powder, pepper and red pepper drops.
This recipe sounds yummy. I don’t really like zucchini but am trying to eat healthier. My husband loves it, so this might be just the thing for each of us. Can’t wait to try it. What is your website? I would like to be able to just click on because I don’t really do Facebook very well.
Hi Judy! You’re in the right place :) Where you left the comment is my site. If you want to receive the recipes to your inbox, you can also sign up here to do that: https://www.justataste.com/subscribe/
I tried the zucchini fritters and they are delicious. I did add onion powder, pepper and red pepper flakes.
Fresh, fast and fabulous recipe!
Thanks so much, Jen!
i have shredded and frozen my zucchini in 1 cup portions. Could I thaw then drain and use in the recipe?
Hi Joliene! That should work, but you’ll want to squeeze out all of the liquid, as there may be additional liquid after freezing.
They are like zucchini latka! like zucchini fries and latka had a yummy baby :) I gotta try this!!!!!
Luv these but mine come out wet in the center any suggestions I add a cup of breadcrumbs to. The mixer
Deos this mean that the fritters are high in fat and calories ? ????????
I’ve been making zucchini fritters since I was a pre-teen in the 70’s! They are my favorite summer treat. Mom & Auntie just made up a recipe (or probably modified a corn or clam fritter recipe) but it is basically the same as you have here.
If we use a sweet onion instead of green onions we use a large hole grater.
I have baked them in a muffin tin, sprayed with cooking spray. Still quite tasty but not the same as pan fried. 350 for a lot longer than we figured, just keep checking until they are firm all the way through.
We use vinegar as a topping; sometimes cider sometimes malt. I think I’ll follow the Sriracha suggestion next time.
Love these, with the addition of a tablespoon of Old Bay Seasoning.Bring them to life
I’m a sucker for potato pancakes so when I saw these, I was immediately interested. Made them tonight and they were delicious! Even my stepson, who hates zucchini, said they were good! Thank you!
So glad you enjoyed the recipe, Connie!
i tried your zucchini fritters an they are quit good … they even stand up to frozen individual servings for later eating tyvm for posting the recipe
Very, very good…..I did forget to squeeze out the zucchini but still was yummy. Thanks for the recipe!!!
I made the zucchini fritters but remember my grandma added cheese so I added 1/3 cup shredded cheese they were wonderful thank you for the recipe.
I never thought I’d hear my daughter say the words “I love zucchini!” Thank you…we made your recipe with a bit of parmesan cheese, and used Manini’s gluten free Country Oat Bread Mix instead of flour–it gives things a lovely stretchy texture. Fried the patties in avocado oil. Yum!
Awesome! This is what I love to hear!
How many zucchinis does it take to get 4 cups of shredded zucchini?
It depends on the size of the zucchini, but anywhere from 2 large zucchini to 4 small.
I use this recipe pretty much as it is and spread into a short baking tray. I sprinkle with a little tasty cheese and pop in the oven. Doesn’t take long to cook and top goes a nice crunchy brown. When cooled I cut into slices and freeze. Quick zap in the microwave when needed gives a quick, super tasty snack or lunch. Add a little salad to the plate and Viola!
This sounds awesome, Suzanne!
I make these often when zucchini is yielding well. Great for sweet corn as well. I used either fresh or frozen with little onion powder and garlic powder. It’s a meal for us! Everybody loves them both!
My thought is to make them gf using “gram flour” — that chickpea flour common in Indian cuisine and the staple for Pakora (vegetable fritters). Have you tried it?
Hi Sandy! I haven’t tried this recipe with gram flour, but let me know if you give it a shot!
A couple of nights ago I made these, but I used shredded hash brown potatoes, grated carrots, zuchinni, grated onion, and egg and a couple tablespoons of flour, salt and pepper. They were awesome. Next time I may add a bit of hot sauce to see how that goes.
Love your additions, Karen!
This weekend m gonna try this dish
Just to say I just made this and loved it! I had a bit of Tabasco on the side and the chilli with the cream dip added a perfect kick to it. Will be making this all the time now! Thanks.
The zucchini Fritters were delicious, thanks for this quick and easy recipe
I made the fritters yesterday. They were so good! My husband loved them and I will definitely make them again. Thank you!!
I made these this morning – simple and delicious. Instead of the sour cream/green onion topping, I used sliced avocado – WOW! Thank you for sharing this recipe. It will be a staple around here.
A bit of basil or parsley and sprinkled with Parmesan cheese along with the other ingredients mentioned makes great fritters.
Read the directions a bit differently and you’re problem will be solved. “scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds” No forming – just plop a lump of the mixture in the pan and press down with the spatula. Jiggle the spatula a little and the fritter will release. I compress them again after cooking one side and flipping.
I tried these …but as always whenever I fry ,,things come out too greasy….how much oil do you use to fry them in?? And what is the texture supposed to be inside of them… Mine look & smell wonderful ,,but not so sure about the taste …sad
These sound and look scrumptious. But I am diabetic. Watch the carbs closely. Does anyone know just about how many carbs one of these would have? It’s the flour that does it… I saw other posts about using almond flour etc. Still have to know carbs to use alternative flours.
My 4 year old hates vegetables…and eggs. He hardly eats anything. I took a shot and made these and he absolutely LOVED them!!! We called them “the magic pancakes” :) Thank you from the bottom of my heart!!!
AMAZING! This is what I love to hear :)
Note: I also didn’t soak them in salt first and drain. But, I’ve had the shredded zucchini in tupperware for a couple of days so I didn’t notice any extra moisture.
I just had these for lunch. Very good! I played with the recipe a little in that I put about double the scallions in and a little less zucchini (because that’s what I had left from a different recipe where I shredded zucchini the other day). They were great. I highly recommend additional scallions for more flavor! I also used salsa instead of sour cream as a topping.
I drained for 20 min and squeezed for long time. After mix,it seems too wet.hard to mold!
Hi DJ – I haven’t experienced that issue before, but you could always add more flour (1 tablespoon at a time) until the mixture if cohesive.
Do you shred the zucchini with the skin on?
I added a little garlic and fresh tarragon to the mixture.
Looking to make these for my one year old, but avoid the frying. Has anyone baked them?
I made them with almond flour. No need to add anything else. The consistency was great and they tasted amazing. It was an exact exchange.
I made these tonight with just a couple modifications. I used almond flour (to make them gluten free) and cooked them in coconut oil (didn’t have vegetable oil in the house). They were amazing! Thank you for sharing this recipe. The kids devoured them. Going to have to make these again soon.
These fritters look absolutely amazing and delicious and I’m going to make these ASAP! I’ll be posting this on several of my Pinterest boards to pass the word on!
I’m a little bit worried about the scratched non-stick pan that you are using to cook these. Just concerned for your health. Trader Joe’s sells non-stick olive oil and coconut oil spray which I’ll use when I make mine on my cast iron or stainless steel skillet.
Thanks for sharing your beautiful recipe!
Thanks Jen! That pan has since been tossed :)
I am such a sucker for Asian style foods. Those would probably be amazing with some bean sprouts or some chopped up water chestnuts. And then to kick it up a notch, add a splash of sesame oil in with the vegetable oil. I am going to give that a try and see how it comes out.
I use coconut and lots of alternative flours when going gluten free, & just add Xanthan gum (1/4 t. or so). My favorite cooking class was in New Orleans and the chef said to add what you like and leave out what you don’t like! My kind of chef. :-)
Are these zucchini measurements before or after squeezing out the water? There wasn’t much left when I did that, I’ll only be able to make 1/2 the amount of fritters that it said it’d make. Oh well, I’ll try to enjoy the end result. LOL
Hi there! The amount of zucchini is before you squeeze it out.
Could I prepare the mixture the day before, refrigerate, and then form and sauté the fritters the next day?
Hi Kirsten! I have never tried that, but my only concern is that the mixture may get too mushy and the zucchini could release extra liquid as it sits.
The whole idea in sprinkling them with salt first is to remove the excess water, so rinsing it with water would ruin it & make them soggy
Fritters like this always have a soft spot in my heart. I grew up with a healthy admiration for potato pancakes, and these zucchini fritters look like they hit the mark. Not to mention the photographs are beautiful. This is definitely a blog to follow, I look forward to posts in the future. ~ Jake
Thanks so much, Jake! What a nice comment!
Never thought of making this with zucchini.
We made this! After seeing it on facebook. We had two zuccinis left from our harvest. Delicious! Going to make this again in two weeks :D
So glad you enjoyed the recipe!
just found the recipe thru a Facebook friend; can’t wait to try it, and have subscribed to the newsletter. Glad I went to Facebook this morning at 4 AM when I could not sleep..
I hope you enjoy it, Joan!
The best ingredients are grown at home. Fresh Zucchini from the garden is so much better
We just cooked these up with gluten free AP flour. needed a little more flour, but turned out perfect. put some Franks on one batch…delicious!
I used garbanzo bean flour and it worked perfectly. I used that gadget that is like a pencil sharpener to shred the zucchini.Then i just made a few slices across to make the pieces smaller. Also, I sprinkled Parmesan on the patties, after I put them in the pan so that I can regulate just how much was in each pattie, it was really awesome. I even at the very end put some shredded low fat mozzarella on it. Put on the cover and it melted in a moment. Great recipe, thanks.
Love your additions!
I use this same recipe with Green tomatoes, I use a little garlic powder also.
You could do these fritters with eggplant couldn’t you???
I just made these with coconut flour. They are very tasty. I am not sure if they are any drier than with reg flour but mine were a ittle crumbly. I think adding a 3rd egg would be better or maybe a dash of milk… but these are yummy!
Just made these. I doubled the recipe and added fresh chopped herbs from the garden.Basil, parsley, mint , chives and oregano. Also a large handful of grated parmesan.
They are super!
Dip = soy sauce, rice vinegar, sugar and red pepper flakes!!!!
Love the sound of that dipping sauce!
Can I substitute eggbeaters for the eggs?
could “eggbeaters” be sub for eggs?
I have 4 zucchini from my garden this morning and I came across this recipe. How many did you get with this recipe? Reason I have make for 40 people. I dont want to cook whole in the kitchen so Please can you let me know so that then I can multiply the recipe.thanks
Hi Almas! This recipe will make about 14 fritters. How many fritters you’ll need for 40 people depends on how many they’ll eat each :)
Wow this sounds really Tasty !! I will be trying this recipe first thing tomorrow morning. Thanks
My mother has ALOT of grated zucchini in her freezer for bread, could that be used instead of the freshly grated?
That should work, but you’ll want to really squeeze out as much liquid as possible after you defrost it. Enjoy!
Your recipes are lovely, but your page takes a verrryy long time to load. I almost gave up.
Hi Connie – Thank you so much for your note. I apologize for the slow speed of the site. We are working around the clock to fix this issue and really appreciate you not giving up!
Have you ever added Parmesan cheese? I thought it sounded good but I am unsure how much should be used? Thanks for the recipe, I can’t wait to try it.
That would be fantastic! Start with about 1/2 cup grated or shredded Parmesan mixed right into the zucchini mixture, but then leave out the extra salt (since Parm has a lot of saltiness). Enjoy!
Add some Parmesan cheese to the mixture. Absolutely fabulous
That would be delish!
You need a new non~stick skillet, darlin’!! I’m going to make these when the zucchini harvest explodes. Thanks for sharing :)
Hah! Yes I do :)
I added sweet potato but they came out a little gummy. Anyone know how I could avoid this next time? My 10 month loved them.
Hi Anne – The starch from the potatoes likely contributed to the gumminess.
I just made these for my children and the “I don’t like anything that’s not beige” 11-year old ate HALF the recipe!!! I can’t thank you enough for something yummy enough to get him to eat veg. I added shredded cheese to some and he actually preferred the regular ones with a bit of sauerkraut. So minimal fat (I didn’t use very much oil and he didn’t want any sour cream). FABULOUS!!!!!
Woohoo! That’s what I like to hear, Karen!
This was such a simple recipe – I tried it tonight and was mostly pleased – I would not add further salt after the salting of the zucchini as mine were a bit salty. Also as a FYI to your readers I used GF buckwheat flour and they still turned out great. I put tsatziki on instead of sour cream and it was tasty. I plan to freeze a few of the leftovers as they are quite filling and we didn’t go through as many in one meal as I thought we might. Thanks for the recipe!
I want to make them so badly but forget to by scallion :(
What about if I ad onions instead?
Onions will work!
omg i don’t know why I never thought of this! I make some with spaghetti squash but this looks amazing!!! and you don’t even have to cook the zucchini first! Can you tell I’m excited?! thanks for the terrific share!
Made them tonight. Delicious! Added a carrot and a left over ear of boiled corn because I didn’t have enough zucchini. Also about 1/2 tsp dried dill.
Outstanding! Kids thought I was cooking Chinese..can see adding things…thanks!
I just made those, and I have to say they are absolutely delicious. I added a little panko bread crumbs, paprika and chives. Everyone loved them.
Awesome! So glad you enjoyed the recipe!
Do you rinse the salt off , thanks
Hi- do you have the nutritional value of these?
Hi Carly! I don’t provide nutritional value for my recipes since I am not a nutritionist and wouldn’t be able to guarantee that info is 110% accurate :)
Sounds wonderful! Do you think I could use coconut flour instead?
Thanks, Eileen! I have never tried this recipe with coconut flour so I’m not sure what the results would be. Let me know if you give it a shot!
How much salt do you sprinkle on the shredded zucchini? Do you rinse the salt off before squeezing? I wonder about the additional 1/4 tsp making them salty.
Just a pinch or two!
Decided no fish in the patties, thank you for quick answer
I can help. My grandma used to make these and always froze the leftovers so she could magically produce them when we made a surprise visit. Cook the fritters as indicated, drain them well on paper towels, and freeze them in a single layer. Then you can stack them up in a Ziploc bag and store them until you need them. If you warm them up frozen in a hot oven, they come back to life at about 95% of the original goodness.
Awesome! Thanks so much for the guidance, Sheri!
Can these be baked not fried for a healthier option and if so how long and at what temp?
Hi Sandy – I’ve never tried baking these so I can’t provide details on that method for this recipe.
I have a lot of zucchini, wondering if adding a can of salmon would make them good or awful? I have to prepare meals for an elderly person and then they would be more of a full meal
Hi Sylvia – Adding salmon would impact the consistency and you may have to add another egg to keep the patties cohesive.
we also grate pepperoni and hard salami in ours.. and of course a tsp of minced garlic :)
How would you recommend freezing these? Forming the patties, then freezing? Or cooking them first, then freezing? And best way to reheat?
Hi Katie! I haven’t ever frozen these before so I can’t say how they’ll turn out. But if I were, yes, I’d recommend making the patties, freezing them and then cooking as needed.
I see dashes of red. Bacon bits, peppers, or other veggies?
Hi there! There aren’t any other veggies or red-colored ingredients :)
Zucchini fritters are one of the best parts of summer! Love that this recipe is so simple.
I so agree, Joann!
These fritters are simple and perfect… just how I like my summer meals! Love!
Thanks so much, Emily!
What a lovely fritters for monday – courgettes still on season , love your blog!
Thanks so much, Laura!