5-Ingredient Zucchini Fritters

from 194 votes

If you’re a fan of zucchini and have an abundance of it in your garden, you’ve got to try this recipe for Zucchini Fritters! They’re super easy to make and require only five simple ingredients. In just 25 minutes, you’ll have a hot, crispy, flavorful dish that can be served as an appetizer, side dish or snack.

A tall stack of zucchini fritters topped with sour cream and sliced 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. 

This simple veggie dish stars grated zucchini, sliced scallions, flour and eggs. Once the patties are formed and pan-fried to golden-brown perfection, they’re served hot with a dollop of refreshing sour cream or yogurt. 

Get ready to elevate your veggie side dish game, because these fritters are about to become a staple in your kitchen!

What Readers Are Saying

This recipe has been a reader favorite on Just a Taste since I originally published it way back in 2015! Here’s what readers have said about this recipe:

So. Good. Why have I not made these before?! Will definitely make again! Don’t forget that hit of salt right out of the pan. Yum yum!! ⭐️⭐️⭐️⭐️⭐️ ” -Teresa

Very easy and very good. Have made them many times! Delicious! ⭐️⭐️⭐️⭐️⭐️” – Debbie

My first time making zucchini fritters and found your recipe fast, easy and delicious. Great way to get in our veggies.⭐️⭐️⭐️⭐️⭐️” – Diane

Why You’ll Love This Recipe, Too

  • Crispy on the outside, tender on the inside.
  • Made with just 5 ingredients.
  • They’ll be on your table in 25 minutes or less.
  • Perfect for using up all of your homegrown garden zucchini.
  • The easiest and tastiest way to eat your veggies!

Freeze Ahead for Convenience: Busy days ahead? Prepare a batch of these fritters and freeze them for a quick and delicious meal solution. Just reheat in your oven or in an air fryer to maintain their crispiness.

Zucchini Fritters Video Tutorial

Zucchini Fritters (Just 5 Ingredients!)

These hot, crispy zucchini fritters can be topped with a dollop of sour cream or yogurt, and even a fried egg to make ’em a meal. Don’t skip the squeezing st…

Making these healthy zucchini fritters is a total breeze! Watch Kelly to see her technique for frying them to crispy perfection. 

Ingredients

A large zucchini next to clear bowls containing an egg, olive oil, scallions and flour.
  • Zucchini: You’ll need 3 to 4 medium-sized zucchini for this recipe. Measure the shredded zucchini BEFORE you squeeze out any liquid. This ensures you get the accurate 4 cups needed for the perfect texture in your fritters.
  • Flour: I created this recipe using all-purpose flour, but I know many readers have had success in swapping in their favorite gluten-free alternatives, including almond flour and Cup4Cup
  • Eggs: This is what binds all of the ingredients together.
  • Scallions: Also known as green onions. Reserve a handful of sliced scallions for garnish. Sprinkle them on top of the cooked fritters just before serving to add a pop of freshness and color. If you don’t have green onions on hand, you could also try using finely chopped chives for a similar mild onion flavor or white onion for a more pronounced flavor.
  • Olive oil: This is for frying. Feel free to use your favorite oil to fry with, such as coconut oil or avocado oil, but keep in mind these will add a slightly different flavor profile.

See the recipe card for full information on ingredients and quantities.

How to Make Zucchini Fritters

  1. Prepare the zucchini. Shred the zucchini using a box grater. Measure 4 cups and place in a colander set over a bowl. Sprinkle the zucchini lightly with salt and let it stand for 10 minutes. 
Shredded zucchini next to a box grater.
  1. Drain. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
Zucchini in a mesh sieve over a glass bowl.
  1. Create batter. Add the remaining ingredients to the bowl, plus a little salt and pepper, and stir until the mixture is combined. The mixture should be cohesive, with the flour evenly coating the zucchini.
  2. Heat the oil. In a skillet or frying pan, heat the olive oil over medium heat. The key to crispy fritters is ensuring the oil is hot enough.
  3. Fry in batches. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
Four crispy zucchini fritters in a large skillet.
  1. Drain excess oil. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil and immediately sprinkle them with salt. 
  2. Serve warm. Top with sour cream for the perfect appetizer, side dish or snack!

Frying Tip: The crispiness of the fritters depends on the hotness of the oil. Test if the oil is ready by dropping a small amount of batter into the oil; if it sizzles and bubbles around the edges, the oil is ready for frying.

Add-Ins

This easy zucchini fritters recipe leaves the door wide open for customizations. Here are a few ideas to try:

  • Crispy cooked bacon – first cook your bacon, reserve the grease, then fry your fritters in said bacon grease. You’re welcome.
  • Shredded cheese – sharp cheddar cheese or parmesan are my favorites!
  • Dried herbs – start with about 1 to 2 teaspoons of your favorite dried herbs, and adjust based on your personal liking. Remember, dried herbs are more concentrated than fresh, so a little goes a long way.

Recipe Tips

  • Before incorporating shredded zucchini into the batter, use your hands or a clean kitchen towel to squeeze out as much moisture as possible. This helps to ensure you end up with crispy fritters.
  • Fry the fritters in batches, giving each one enough space in the pan. Overcrowding can lead to uneven cooking and less crispy results.
  • Season the zucchini fritters immediately after they leave the skillet. A light sprinkle of salt at this stage elevates and intensifies the overall taste.
  • For the best experience, serve the zucchini fritters immediately after cooking.

Serving Suggestion: I love to serve these for breakfast or brunch topped with a fried egg and a drizzle of basil pesto.

What to Serve with Zucchini Fritters

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.

Storage Tips

  • Refrigerate: Zucchini fritters really are best when served immediately after frying, but if you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. 
  • Freeze: After cooking, allow the fritters to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or a resealable plastic bag, placing parchment paper between layers to prevent sticking. Frozen zucchini fritters can be stored for up to 3 months.
  • Reheat: When reheating, use your oven, air fryer or a hot skillet to bring back the crispiness.

Common Questions

Can I make the batter ahead of time and refrigerate?

I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.

What can I use as a substitute for the eggs?

Substitute with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg, let it sit for a few minutes until it thickens, and then use in place of regular eggs. Please note, I’ve never tried this replacement so I can’t say with certainty what the results will be.

Can I bake zucchini fritters instead of frying?

I don’t recommend making this recipe in the oven because the zucchini fritters won’t be as crispy. Instead, try my recipe for Baked Corn and Zucchini Fritters that can be baked in the oven or in an air fryer!

Two tall stacks of crispy zucchini fritters topped with a dollop of sour cream and sliced scallions.

Our Best Zucchini Recipes

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

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.
Appetizer

5-Ingredient Zucchini Fritters

All you need is five ingredients and 15 minutes to make the ultimate crispy zucchini fritters!
Author: Kelly Senyei
4.85 from 194 votes
A tall stack of zucchini fritters topped with sour cream and sliced scallions.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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.

Kelly’s Notes

  • Measure the shredded zucchini before you squeeze out any liquid.
  • Refrigerate: Zucchini fritters really are best when served immediately after frying, but if you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. 
  • Freeze: After cooking, allow the fritters to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or a resealable plastic bag, placing parchment paper between layers to prevent sticking. Frozen zucchini fritters can be stored for up to 3 months.
  • Reheat: When reheating, use your oven, air fryer or a hot skillet to bring back the crispiness.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

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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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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4.85 from 194 votes (35 ratings without comment)

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Comments

  1. 5 stars
    Hi, thanks for this recipe. I’ll be trying it out this week. Quick question for you – approximately (very approx!!) how many oz/lbs of zucchini to @ 1 cup of shredded. Do you have any idea? Just that I’m planning to make a larger quantity (probably the 3X size) and want to know approx how much zucchini to buy. Of course, if too much is bought, well, I’ll just make more fritters :-)!!

    1. Hi Dawn! You could definitely add mashed potatoes. You may also want to check out my Mashed Potato Pancakes recipe and just add some grated zucchini to that recipe! You can search for “mashed potato pancakes” in the search bar.

  2. 5 stars
    I would have to say these zucchini fritters are amazing. I added Italian seasoning, garlic powder, and pepper in the mix.
    I topped with a sprinkle of parmesan cheese and Italian seasoned. Served it with a side of marinara sauce. The fritter were out of this world.
    Thank you for sharing this easy recipe

  3. 3 stars
    Made these zucchini fritters last week. They were good, but a little bland…..I will make them again. Next time I’ll add some garlic and cooked bacon. Changing the dipping sauce to tzatziki will add to boost the flavour. A favourite tomato sauce would work too.
    The ingredient measures were spot on and the cooked fritters were a really nice texture and filling enough for a light dinner.

  4. 5 stars
    My first time making zucchini fritters and found your recipe fast, easy and delicious. Great way to get in our veggies.

      1. Really enjoyed this recipe . Tasty and creamy. Nicer than one of my favourite,potato cakes.

  5. 1 star
    Zucchini fritters really didn’t have any taste! Should have added some other type of seasoning.
    I make sliced zucchini with cheese
    Everyone likes it!!!

    1. I’m sorry you didn’t enjoy the recipe, Jan. Feel free to add in your favorite herbs and spices if you try the recipe again.

  6. 5 stars
    I followed the recipe pretty much as stated. I did add garlic powder. I also used my ice cream scoop instead of measuring w/Tablespoon, it was much quicker and less mess. Hubby wringed out the zucchini using cheese cloth. I think that really helped them get crispy. Next time I think I might try the air-fryer.

  7. 3 stars
    Lacking any flavor. Not enough salt either. It’s a good enough base recipe but I next time I’ll add cheese and more spices and salt

    1. Thanks for your note, Laura. Feel free to experiment with your favorite herbs, spices and other mix-ins. Would love to hear what you try!

  8. 5 stars
    Delicious!! Made the recipe as stated, no subs. Didn’t use sour cream; try to avoid dairy (except eggs). Very yummy and fresh from my garden!

      1. I made it added parmesan and bread.crumbs also carrots . Served with sour cream.with dill.on the top

  9. 4 stars
    Yummy, though I switched out 1/3 cup of flour for 1/3 cup of crushed parmesan cheese whisps to improve the carb count. I found them yummy, hubby, not so much. But he apparently does not like zucchini. Oh, we don’t like sour cream, so ate them plain. I would make them again for me!

  10. These were perfect! I subbed minced onion instead of scallions and added some shredded mozzarella cheese and a dash of garlic powder. So easy and so yummy. My only regret is that I didn’t make more!❤️

  11. 5 stars
    Made a batch and added half as much again due to the size of the zucchini I had. I love how simile this is and surprisingly didn’t change much, but appreciate that you CAN add to it since it’s already pretty easy. I had some cornmeal mix which I wanted use up and subbed it for the flour. That gave a grittier texture that we liked. I also didn’t have scallions from the sore so used chives from my garden – they worked brilliantly, and I tossed some granulated garlic and cooked them in a mix of EVO & coconut oil. Even the fussy eaters liked these – best of all, they were still good a day or so later, reheated in my toaster oven.

  12. These were a great lunch—I halved the recipe since it’s just 2 of us. My salad spinner worked well in removing the water from the zucchini. The batter seemed a bit wet so I added 1/4 c Parmigiano Reggiano cheese. Will definitely make again

  13. Great but I used 3/4 cup coconut flour, arrow root flour, xantham gum, inulin, my own baking powder and 5 eggs , three medium zucc’s. cooked in coconut oil , green onions as per. but I also added greek yogurt plain to add liquid . ( five eggs were not enough, as well Tbsp of egg whites to losen it up for frying.

  14. 5 stars
    Zucchini season here and mine are plentiful. This is a great recipe to use up zucchini, basic ingriedients. I added some fresh ground nutmeg. Delicious.

  15. 5 stars
    Added a quarter cup of shaved Parmesan, was delish. For GF, use almond meal or flour to replace flour.

  16. 5 stars
    I made these zucchini today but didn’t add salt or oil & used my Air Fryer. Also added garlic & MrsDash herb & garlic spice❤️

    1. 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.

  17. 5 stars
    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!

      1. 5 stars
        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…..

    1. 5 stars
      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

      1. Cheese and bacon would be delicious, Bonnie! I’m thrilled you’ve been enjoying the recipe!

  18. Hello,
    I have just made a dish called cousa, hollowing out the zuchinni , can I use this to make
    your fritters. Cheers Diane

      1. 5 stars
        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.

    1. 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.

  19. 5 stars
    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!!

  20. 5 stars
    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!

    1. I 1000% approve of frying the fritters in bacon grease, Lindsey! I’m so thrilled your family has been enjoying the recipe!

  21. 5 stars
    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.

  22. 5 stars
    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!

    1. Love reading this, Michele! I’m so glad you’ve been enjoying Just a Taste! Thank you for your readership :)

  23. 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!!!

    1. This is what I love to read, Shirley! I’m so thrilled you’ve been enjoying the recipe and trying different variations!

  24. Help… novice fritter maker! How many cups should you have after you’ve squeezed all of the moisture out of the zucchini?

  25. 5 stars
    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!

    1. 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.

  26. 5 stars
    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.

  27. 5 stars
    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!

  28. 5 stars
    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.

    1. 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??

      1. 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. :)

  29. 5 stars
    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!!

  30. Perfect balance, easy, quick, added a daub of sour cream and a smear of applesauce when they got to our plates!

  31. 5 stars
    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!

  32. 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.

  33. 5 stars
    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.

  34. 5 stars
    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. ***********

  35. 5 stars
    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.

  36. 5 stars
    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!

  37. 5 stars
    This recipe was great I used Kentucky Kernel seasoned flour and added dill and garlic to the sour cream for a little extra flavor

  38. 5 stars
    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.

      1. 5 stars
        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.

  39. 5 stars
    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.

    1. 5 stars
      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.

  40. 5 stars
    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!

    1. That should work, Ingrid! You may just need an additional egg white to make a cohesive mixture.

  41. 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!

    1. 5 stars
      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.

  42. 5 stars
    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.

    1. 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.

    2. I grated my zucchini and only have two cups. How much flour should I use? Looking forward to making these!!

      1. Hi Gina! You’ll want to cut all of the ingredients in half, which means you’ll need 1/3 cup all-purpose flour. :)

  43. 4 stars
    A little bland. Added parmesan and red pepper in a follow up attempt and it was much better fit for our family’s palate.

    1. Hi Shia! It depends on the size of the zucchini, but generally anywhere from 2 large zucchini to 4 small works. :)

      1. 5 stars
        This recipe was great I used Kentucky Kernel seasoned flour and added dill and garlic to the sour cream for a little extra flavor

      2. 5 stars
        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.

  44. 5 stars
    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.

  45. 5 stars
    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

  46. 5 stars
    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!! ❤

  47. 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!

    1. 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.

  48. 5 stars
    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.

  49. 5 stars
    Perfect, uncomplicated, well-balanced ingredients, easy to make, and with outstanding, appetising results. Any cook can do it.

  50. 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.

  51. 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.

  52. 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!

  53. 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.

  54. 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

  55. 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!

  56. 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.

  57. 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.

  58. 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!

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

  60. 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. :)

  61. 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!

  62. 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.

  63. 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!

  64. 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.

  65. 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

  66. 4 stars
    Very easy and tasty. I’d add some herbs next time. Nice that it only had five ingredients!!!

  67. 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!

  68. 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!!

  69. 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!

  70. 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.

  71. 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!

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

  73. 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!!!!

  74. 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.

  75. 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!

  76. 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

  77. 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.

  78. 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.

  79. 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.

  80. 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!

  81. 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.

  82. 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.

  83. 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!

  84. 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.

  85. 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!

  86. 5 stars
    Made these babies tonight and they were delicious! Added in about 1/3 cup fresh grated parmesan. So good!

  87. 5 stars
    Made these babies tonight and they were delicious! Added in about 1/3 cup fresh grated parmesan. So good!

  88. 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.

  89. 5 stars
    substituted the flour with Almond flour for low carb..and added some turmeric and chopped jalapeños..yummmmm

  90. 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!

  91. 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.

  92. 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!

  93. 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.

  94. 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

  95. 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!

  96. 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!!!

  97. 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.

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

  99. 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.

  100. 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!

  101. 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

  102. 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

  103. 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.

  104. 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;)

  105. 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

  106. 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.

  107. 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.

  108. 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!

  109. 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!

  110. 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.

  111. 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.

  112. 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

  113. 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!

  114. 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.

  115. 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!!!!!

  116. 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.

  117. 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!

  118. 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!

  119. 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!

  120. 5 stars
    These were AWESOME! So flavorful and fresh. Loved a bit of sour cream on top. A definite repeat recipe in our house!

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

  122. 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!

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

  124. 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!

  125. 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.

  126. 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 :)

  127. 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!

  128. 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.

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

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

  131. 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.

  132. 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.

  133. 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

  134. 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!

  135. 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!!!!!!!

  136. 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 :)

  137. 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.

  138. 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

  139. 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.