Easy Zucchini Fritters

Easy Zucchini Fritters are a quick and delicious way to turn fresh zucchini into a savory snack or light meal.

Lightly seasoned and pan-fried to golden perfection, these fritters are crispy on the outside and tender on the inside. They make a great appetizer, side dish, or even a simple vegetarian main when paired with a salad.

Kitchen Equipment Needed

• Box grater or food processor (for shredding zucchini)
• Mixing bowls
• Strainer or colander
• Wooden spoon or spatula
• Non-stick skillet
• Measuring cups and spoons

Ingredients Overview

• Zucchini: Fresh zucchini yields a mild flavor and moist texture in the fritters.
• Egg: Helps bind the fritter mixture together.
• Flour: Adds structure; you can use all-purpose or a gluten-free alternative.
• Seasonings: A little salt, pepper, and optional herbs enhance the zucchini’s flavor.
• Oil: For pan-frying; a neutral oil like vegetable or canola works well.

Ingredients

• 2 medium zucchini (about 2 cups shredded)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1 large egg, beaten
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 2 tablespoons grated Parmesan cheese (optional)
• 2 tablespoons vegetable oil (or enough to coat the skillet)

Directions

1. Shred and drain zucchini
   • Use a box grater or food processor to shred the zucchini.
   • Place the shredded zucchini in a strainer or colander. Sprinkle with 1/2 teaspoon salt and let it sit for about 10 minutes to draw out moisture.
   • Press or squeeze the zucchini with paper towels or a clean kitchen towel to remove excess water.
2. Mix the batter
   • In a mixing bowl, combine the drained zucchini, pepper, garlic powder (if using), beaten egg, flour, and optional Parmesan cheese.
   • Stir until the mixture is well combined. It should be moist but still hold together when formed into a patty.
3. Preheat the skillet
   • Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Form and fry
   • Scoop about 2 tablespoons of the zucchini mixture per fritter and gently flatten into a patty.
   • Place the fritters in the hot oil, leaving space between them. Cook for 2–3 minutes per side, or until golden brown and crisp.
   • Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
5. Serve
   • Season with additional salt or pepper if needed.
   • Serve hot with your favorite dipping sauce (like sour cream, Greek yogurt, or a tangy aioli).

Prep Time

15 minutes

Cook Time

10–12 minutes

Total Time

25–30 minutes

Nutrition (per fritter, ~8 fritters)

• Calories: ~70
• Protein: ~3g
• Fat: ~3g
• Carbohydrates: ~8g
• Fiber: ~1g
• Sugar: ~1g

Expert Tips

• Extra crispy fritters: Ensure you remove as much moisture as possible from the shredded zucchini.
• Flavor boost: Add chopped fresh herbs (like parsley or dill) or a pinch of chili flakes for a spicy kick.
• Baking option: Lightly brush each fritter with oil and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway.

FAQs

Can I use yellow squash instead of zucchini?
Yes! Yellow squash works similarly; just remove excess moisture as you would with zucchini.

How do I store leftovers?
Refrigerate fritters in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.

Can I freeze them?
Yes, freeze cooked fritters in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw and reheat as desired.

Storing & Reheating

• Refrigerating: Place leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet with a tiny bit of oil or in the oven at 350°F (175°C) until hot.

Substitutions & Variations

• Gluten-free: Use a gluten-free flour blend.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) or another egg substitute.
• Cheese-free: Omit the Parmesan and increase seasonings to taste.

Easy Zucchini Fritters

Easy Zucchini Fritters are a quick and delicious way to turn fresh zucchini into a savory snack or light meal. Lightly seasoned and pan-fried to golden perfection, these fritters are crispy on the outside and tender on the inside. They make a great appetizer, side dish, or even a simple vegetarian main when paired with a salad.

Print Recipe Pin Recipe

Equipment

• - Box grater or food processor (for shredding zucchini)
• Mixing bowls
• - Strainer or colander
• - Wooden spoon or spatula
• - Non-stick skillet
• Measuring cups and spoons

Ingredients

  

• - 2 medium zucchini about 2 cups shredded
• - 1/2 teaspoon salt plus more to taste
• - 1/4 teaspoon black pepper
• - 1/4 teaspoon garlic powder optional
• - 1 large egg beaten
• - 1/2 cup all-purpose flour or gluten-free flour blend
• - 2 tablespoons grated Parmesan cheese optional
• - 2 tablespoons vegetable oil or enough to coat the skillet

Instructions

 

• **Shred and drain zucchini**
• - Use a box grater or food processor to shred the zucchini.
• - Place the shredded zucchini in a strainer or colander. Sprinkle with 1/2 teaspoon salt and let it sit for about 10 minutes to draw out moisture.
• - Press or squeeze the zucchini with paper towels or a clean kitchen towel to remove excess water.
• **Mix the batter**
• - In a mixing bowl, combine the drained zucchini, pepper, garlic powder (if using), beaten egg, flour, and optional Parmesan cheese.
• - Stir until the mixture is well combined. It should be moist but still hold together when formed into a patty.
• **Preheat the skillet**
• - Heat the vegetable oil in a non-stick skillet over medium-high heat.
• **Form and fry**
• - Scoop about 2 tablespoons of the zucchini mixture per fritter and gently flatten into a patty.
• - Place the fritters in the hot oil, leaving space between them. Cook for 2–3 minutes per side, or until golden brown and crisp.
• - Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
• **Serve**
• - Season with additional salt or pepper if needed.
• - Serve hot with your favorite dipping sauce (like sour cream, Greek yogurt, or a tangy aioli).