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!

Skinny Shrimp Scampi with Zucchini Noodles: Get the Recipe

Skinny Shrimp Scampi with Zucchini Noodles Recipe

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Zucchini Banana Bread recipe via justataste.com

3 Ways to Make Zucchini Noodles without a Spiralizer: Watch the Video

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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!
4.81 from 71 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. 5 stars
    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.

  2. 4 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 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

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 2 stars
    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.

    1. Absolutely, Justine! They can be frozen for several weeks if stored properly, although the texture may not be as crispy after reheating them.

  9. 5 stars
    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!

  10. Don’t have scallions. Would it taste good with a regular shredded onion & maybe onion powder?

  11. 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.

    1. 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. :)

  12. 5 stars
    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!

  13. 5 stars
    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.

  14. 5 stars
    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!

  15. 4 stars
    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.

  16. 5 stars
    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

  17. 4 stars
    Very easy and tasty. I’d add some herbs next time. Nice that it only had five ingredients!!!

  18. 4 stars
    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!

  19. 5 stars
    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!!

  20. 5 stars
    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!

  21. 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.

  22. 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!

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

  24. 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!!!!

  25. 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.

  26. 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!

  27. 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

  28. 4 stars
    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.

  29. 5 stars
    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.

  30. 4 stars
    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).

    1. 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.

    1. 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.

  31. 5 stars
    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!

  32. 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.

  33. 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.

  34. 4 stars
    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?

    1. 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!

  35. 5 stars
    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.

  36. 5 stars
    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!

  37. 5 stars
    Made these babies tonight and they were delicious! Added in about 1/3 cup fresh grated parmesan. So good!

  38. 5 stars
    Made these babies tonight and they were delicious! Added in about 1/3 cup fresh grated parmesan. So good!

  39. 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.

  40. 5 stars
    substituted the flour with Almond flour for low carb..and added some turmeric and chopped jalapeños..yummmmm

  41. 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?

    1. 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!

  42. 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.

  43. 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!

  44. 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.

  45. 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

  46. 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?

    1. Hi Merri – The nutritional information includes just the 1/4 teaspoon, but you can always omit all of the salt!

  47. 5 stars
    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!!!

  48. 5 stars
    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.

  49. These look super yummy! Do you think you could us almond flour as a substitute for all purpose flour?

  50. Hi,
    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

    1. Hi Christine – It depends on the size of the zucchini, but generally anywhere from 2 large zucchini to 4 small works.

  51. 5 stars
    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!

  52. 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

  53. 5 stars
    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

  54. 5 stars
    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.

  55. 5 stars
    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;)

  56. 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

  57. 5 stars
    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.

  58. 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.

  59. 5 stars
    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!

  60. 5 stars
    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!

    1. 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!

  61. 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??

    1. 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.

  62. 5 stars
    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.

  63. 4 stars
    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

  64. 5 stars
    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!

  65. 5 stars
    Fantastic easy recipe. The patties, stayed together nicely making them easy to fry in just a small amount of oil. Very tasty vegie meal.

  66. 5 stars
    I didn’t have green onions, so I used finely chopped yellow onion and grated a little fresh ginger into the mix. Yum!!!!!

  67. 5 stars
    Love the recipes you share keep them coming it’s all about low fat ,vegetables and ideas. Love that zucchini fritter one. Marie

    1. 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.

  68. 5 stars
    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!

  69. 5 stars
    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!

  70. 5 stars
    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?

    1. 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.

    1. 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!

  71. 5 stars
    These were AWESOME! So flavorful and fresh. Loved a bit of sour cream on top. A definite repeat recipe in our house!

  72. the recipes for corn fritters and zucchini fritters sound like my mother in laws. I can’t wait to try them.

  73. 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!

  74. Congratulations Kelly! You managed to get Cora to eat a new vegetable. Thanks for all the quick and healthy recipes :)

  75. 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!

  76. 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.

  77. 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 :)

  78. 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…)?

    1. 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!

  79. Hi,
    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.

    1. Hi Virginia – That should work, but you’ll want to squeeze out all of the liquid, as there may be additional liquid after freezing.

  80. I want to make these this evening but am unfortunately out of green onion, is it ok to use finely chopped red onions?

  81. I used to make these fritters years ago and forgot the ingredients. Going to make them again. Thank you for sharing with me.

  82. 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.

  83. Can these be frozen either before cooking or afterwards? There are only two of us and most recipes are meant for more.

    1. 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 :)

    2. 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.

  84. 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

  85. 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.

    1. Hi Crecynthia! Yes, you have our permission to include a photo with credit/a link to this post for the recipe. Thanks!

  86. 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!!!!!!!

  87. 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 :)

  88. 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.

  89. 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.

    Regina

  90. 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.

  91. Loved the recipe, the zucchini fritters are delicious and I love to make them as a side dish for my family!

  92. I used 3 cups zucchini, 1 cup frozen corn and one shredded carrot. Yum, yum! Thanks for the recipe.

    1. 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.

    1. 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 :)

  93. 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!

      1. Hi Jim – If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST to view the recipe.

  94. 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.

    1. 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 :)

    1. 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.

      1. 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!

  95. 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.

    Regards
    Jessica Ray

  96. Has anyone made these using an egg substitute? I’d like to make these, but we have an egg allergy in our house.
    Thanks!

  97. Looks so delicious..Thanks for sharing such a mouth watering Stuff.. Gonna try it soon for my kids..!!

  98. 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

  99. 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!

  100. 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.!

  101. 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.

  102. I’ve already made this recipe twice this week! My husband and son are obsessed. They’re soo delicious. Thank you for the recipe!

  103. Thank so much Kelly for the quick response. Think I will give it a try. I will let you know how it turns out.

  104. 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!

  105. 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.

  106. Hi!!
    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.

  107. 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.

  108. 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.

  109. 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.

  110. 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!

  111. Hi Kelly,
    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!

  112. Hi Kelly, Im really confused, about
    And ur website, wel justatast.com
    Anyway,I am sighned ip at site
    I used to be able to print recipies
    Now not only can I not sighn in
    Becuase it does not ask me to
    Anymore, but it also says I need ur
    Permision to print, what the heck
    Just wanted zuc friter rec, but what
    The heck do I have to go through to
    Get it ?????,?,,?
    Per Bill Taylor

    1. Hi Bill! Apologies. This is a short-term glitch and we are working to restore the print functionality. Thanks for your patience!

  113. @Kelly Senyei

    I attempted the zucchini wastes and they are tasty. I did include onion powder, pepper and red pepper drops.

    regards

  114. 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.

    1. Hi Joliene! That should work, but you’ll want to squeeze out all of the liquid, as there may be additional liquid after freezing.

  115. 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.

  116. 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!

  117. 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

  118. 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.

  119. 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!

  120. 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!

  121. 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!

  122. 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?

  123. 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.

  124. 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.

  125. I made the fritters yesterday. They were so good! My husband loved them and I will definitely make them again. Thank you!!

  126. 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.

  127. A bit of basil or parsley and sprinkled with Parmesan cheese along with the other ingredients mentioned makes great fritters.

  128. 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.

  129. 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

  130. 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.

  131. 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!!!

  132. 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.

  133. 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.

    1. 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.

  134. 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.

  135. 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.

  136. 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!

  137. 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.

  138. 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. :-)

  139. 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

  140. Could I prepare the mixture the day before, refrigerate, and then form and sauté the fritters the next day?

    1. 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.

  141. 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

  142. 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

  143. 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

  144. 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..

  145. 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!

  146. 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.

  147. 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!

  148. 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!!!!

  149. Hi,
    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

    almas

    1. 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 :)

  150. My mother has ALOT of grated zucchini in her freezer for bread, could that be used instead of the freshly grated?

    1. That should work, but you’ll want to really squeeze out as much liquid as possible after you defrost it. Enjoy!

    1. 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!

  151. 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.

    1. 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!

  152. You need a new non~stick skillet, darlin’!! I’m going to make these when the zucchini harvest explodes. Thanks for sharing :)

  153. 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.

  154. 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!!!!!

  155. 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!

  156. 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!

  157. 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.

  158. 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.

    1. 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 :)

    1. 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!

  159. 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.

  160. 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.

    1. Hi Sandy – I’ve never tried baking these so I can’t provide details on that method for this recipe.

  161. 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

    1. Hi Sylvia – Adding salmon would impact the consistency and you may have to add another egg to keep the patties cohesive.

  162. How would you recommend freezing these? Forming the patties, then freezing? Or cooking them first, then freezing? And best way to reheat?

    1. 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.