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Get It NowI’m all about easy zucchini recipes this time of year, and this zucchini fritters recipe is a fun way to enjoy my favorite squash ever. My grandma used to make a version of these when I was growing up (except she used flour), and it still brings back memories when I make them. Crispy and golden brown on the outside, soft and cheesy on the inside, these zucchini patties taste perfect with a dollop of sour cream or homemade Greek tzatziki sauce.
Ingredients & Substitutions
This section explains how to choose the best ingredients for this recipe for zucchini fritters, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Zucchini – Use a box grater or food processor to grate or shred it. You’ll need 8 cups, which is about 8 medium zucchini. You can also make this zucchini fritters recipe using yellow squash (or even patty pan squash) instead.
- Sea Salt – You’ll need 1 teaspoon salt for seasoning and drawing out excess liquid from the zucchini.
- Grated Parmesan Cheese – This acts as a binder (a healthier option instead of flour or bread crumbs), and adds a cheesy flavor. You can substitute bread crumbs if you want to and they fit your lifestyle. You can also use other types of hard grated cheese, such as pecorino Romano or Asiago, as well. I haven’t tested this zucchini fritters recipe with softer cheeses like mozzarella, but those might work.
- Eggs – These bind the ingredients together to create a crispy texture. While I haven’t tried any egg substitute for this recipe, you can experiment with using flax eggs or chia eggs as a binding agent.
- Italian Seasoning – I used my 5-minute Italian seasoning, but you could use fresh herbs or other seasonings such as blackened seasoning or lemon pepper seasoning for a different flavor profile.
- Garlic – Fresh garlic will give you the best flavor. You can also use 2 teaspoons jarred minced garlic to save time. In a pinch, 1/2 teaspoon garlic powder would also work as a substitute.
- Olive Oil – For cooking the zucchini patties. Any other cooking oil, such as avocado oil, would also work.
- Garnishes – Although optional, this dish tastes great with a dollop of sour cream and a sprinkle of chopped parsley or sliced green onions.
VARIATION: Add lemon juice!
If you like the flavor, add a tablespoon of lemon juice to the batter.
How To Make Zucchini Fritters
This section shows how to make fried zucchini patties, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Drain the zucchini. Place the shredded zucchini and salt into a large colander and toss together. Drain over the sink.
- Squeeze out excess liquid. Wrap the zucchini in a kitchen towel or cheesecloth. Squeeze and twist to drain as much liquid as possible.
- Mix the batter. Place grated zucchini into a large bowl. Add parmesan cheese, eggs, Italian seasoning, and garlic and stir together. (It will look dry, which is normal.)
- Cook the zucchini fritters. Heat the olive oil in a large skillet over medium to medium-high heat. Spoon rounded tablespoonfuls of the zucchini mixture onto the skillet and flatten. Fry until golden on the bottom.
- Cook the other side. Carefully flip the zucchini patties and fry until the other side is golden brown.
- Serve. Top zucchini fritters with sour cream, and parsley or green onions.
Tips For The Best Zucchini Fritters
Avoid overdone or watery fritters with these tips:
- Remove as much water as possible. Zucchini have a ton of water, and if you don’t squeeze out enough, zucchini fritters recipes can turn out soggy. Letting the shredded zucchini sit with salt helps draw water out, and then squeezing the shredded zucchini with a towel ensures that you get rid of as much water as you can.
- Use a cookie scoop. To get perfectly rounded fritters, use a cookie scoop to get just the right amount of batter every single time.
- Don’t flip too often. Let the fritters cook undisturbed for a few minutes, then flip only once and cook without moving again. This prevents them from falling apart and helps form that golden brown crust.
Storage Instructions
- Store: Place the zucchini patties in an airtight container lined with paper towels to absorb any moisture. Stored in the fridge for up to 4 days.
- Meal prep: Since these store well, you can make them ahead of time and store in the fridge or freezer. Don’t make the batter ahead, as it will get watery over time.
- Reheat: Warm in a hot skillet over low to medium heat, or bake at 350 degrees F for 10 minutes.
- Freeze: Place the cookied zucchini fritters on a parchment paper lined sheet pan in a single layer and freeze until solid, then transfer to a zip lock bag and store in the freezer for up to 3 months.
What To Serve With Zucchini Fritters
Looking for the perfect pairing for these fritters? Check out my favorite pairing ideas that will take them to the next level!
- Chicken – Make an easy dinner with simple pan fried chicken thighs, or stick with an Italian theme and try chicken piccata.
- Seafood – For a light and refreshing option, pair with flaky grilled salmon in the summer or baked salmon in the cooler months. If you’re in the mood for something more indulgent, go for a seafood pasta dish with pan fried scallops.
- Pork – Use up your summer bounty while grilling pork chops, or for a hearty and satisfying meal, serve zucchini fritters recipes alongside juicy baked pork chops or pork tenderloin. The flavors also taste great with pork souvlaki!
- Breakfast – Make a healthy breakfast or brunch alongside coddled eggs or protein waffles. Add some oven baked bacon to make it even more filling!
- Dipping Sauce – Serve as an appetizer with creamy garlic aioli, classic marinara sauce, tangy tzatziki sauce, Greek yogurt, or even a drizzle of ranch dressing.
More Easy Zucchini Recipes
It’s no secret that I love (and I mean love) zucchini! It’s versatile whether you’re after something sweet, savory, or anything in between. You’ll find all my zucchini recipes here, but here are a few of my favorites:
Recommended Tools
- Food Processor – Shreds zucchini in minutes! It’s one of my most-used appliances.
- Cookie Scoop – Makes it easy to get uniform zucchini patties.
- Hard Anodized Skillet – My favorite non-stick skillet. It has lasted me for years!
Zucchini Fritters Recipe
Zucchini Fritters (So Easy!)
Just 6 ingredients + 30 minutes to make this zucchini fritters recipe! These easy patties are crispy on the outside and tender on the inside.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place the zucchini and salt into a large colander and mix together. Drain over the sink for 10 minutes.
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Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
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Place the zucchini into a large bowl. Add remaining ingredients and stir together.
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Heat a generous amount of olive oil in a large skillet over medium to medium-high heat, for about 2 minutes. Spoon rounded tablespoonfuls (28 grams) of the batter onto the skillet and flatten to about 1/4 to 1/3 inch thick. Fry for about 2 minutes on each side, until golden brown.
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Serve with sour cream and parsley.
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Recipe Notes
Serving size: 4 fritters or 1/6 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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74 Comments
CJ
1These zucchini fritters were delicious! Even my picky kids loved them, and my daughter asked if she could take the leftovers to school for lunch. It was a bit labor intensive to get enough water out so that they would hold their shape and cook up nice and crispy but it was well worth the extra effort. I will be adding this recipe to our favorites. Thank you for sharing this recipe!
Kristi C
1Hi! I have been making some of your incredible recipes for some time. I read all the reviews and thought it sounded fab and I wasn’t worried about too much moisture. I love to cook! Well I forgot one important thing. Salt the zucchini while in the strainer. I ended up with a delicious mix that was watery. I put a ball of mixture in my hand and squeezed out the excess moisture. OMG, the result was amazing. These are so good and a keeper. I can’t wait to try it the RIGHT way! Delish. Thanks for a great keto recipe for all the garden golden and green zucchini in my garden! MY husband liked it and he isn’t keto! I also made hashbrowns with the same recipe (minus the draining of liquid) for my 16 yo son who said they were amazing. Thanks again!
Sarah
1Wow, these were amazing! Thank you for sharing your recipe. I made them for my Husband, who is on a diet.
They turned out perfectly. I spun out excess water, after the salting method, in a lettuce spinner instead of tea towel, and that worked fine. They held together in the frying pan. I fried them in coconut oil for diet reasons. Just perfect!!!
Eliana Garry
0Thank you for this idea! I never get enough moisture out with a towel. I am going to try my salad spinner. BRILLIANT!
Angela
1I made these the other night. I had used homegrown zucchini we had in our garden and let me just say for someone who doesn’t like zucchini… I absolutely loved them!! They were crispy and full of flavor and I will definitely be making this again!!!
Brea
1These were absolutely amazing!!! Thank you so so much! I made mine in a pancake maker and they were a dream!
Abby
0My garden made so much zucchini and I was running out of ideas of what to do with it so I tried these. Yummy! Will be a recipe I make regularly.
Kristyn
0Love zucchini fritters!! I like to order them when we go out, but they are even better at home! So crisp, but soft on the inside & delicious!!
jess
0This was the best kind of side dish! I love zucchini, but sometimes cooking it gets boring, so this was just was I needed! Thank you so much for sharing this amazing recipe!
M Conti
0I tried the recipe. The flavor is average but the problem I had was they don’t stay together very well.
Rosie
0Could these be made in an air fryer or would it be too messy?
Wholesome Yum D
0Hi Rosie, I have never tried that but if you do please let me know your results.
Emely
0I just made a 2 serving portion. They’re delicious solo. I did like them with tzatziki sauce. Yummy.
Mar
0Easy, quick and tasty loved it!
Lisa
0Just finished a half batch so good. Mine held together pretty good.
Patience
0I followed the recipe exactly, using zucchinis fresh from the garden, grated them fine, and squeezed the ever living whatever out of them, starting with cheese cloth and then trading up to a cotton dish cloth. The first batch I made with olive oil. Cooked 3 minutes to a side and flipped. They never cooked through, but the cheese eventually singed, leaving wet, loose piles of raw-ish zucchini with a burned smell and taste. The second batch I made with avocado oil and added an ounce of cream cheese to help bind the materials together. Cooked 3 minutes to a side. These did not burn or singe but again the zucchini never really cooked through, leaving wet, loose piles of raw-ish material. The second batch tasted OK after salting, but being unsure about whether the egg was cooked, I would hesitate to do more than taste. The consistency was only slightly firmer than the contents of the raw batter in the bowl. I would call this an abject failure, not to be repeated.
Maya | Wholesome Yum
0Hi Patience, Sorry to hear you had issues with the recipe. It sounds like there was too much water left in the zucchini, or maybe the heat was turned up too high, causing the outside to burn before the inside cooked through. Try squeezing out more water and lower heat next time.
S
0Sounds good. Use celery root for a more potato-like taste..
Jeanette Underwood
0For the woman who wanted dairy free, nutritional yeast is a good replacement for park!
JudytheBaker
0Hi Maya, I now need to be dairy free. Would adding another egg replace the cheese? If not, I guess I could use vegan Parmesan for a special Chanukah treat.
Wholesome Yum D
0Hi Judy, I have never tried to make this specific recipe dairy free so I cannot say if an extra egg would work, possibly something like pork rinds may work as well.
Judy
0Omg! Pork rinds? For latkes? What irony.
You didn’t know if we keep kosher. So you didn’t see my mouth drop.
Love you Maya. Judy
Maya | Wholesome Yum
0Haha, you’re right, I’m sorry I didn’t noticed you mentioned Chanukkah! Almond flour could also work, but I haven’t personally tried it so not sure if the amount might need adjustments. Just need a similar consistency to the pictures above.
JudytheBaker
0I will post pictures on Instagram. Thank you.
Heather W.
0I did make this in the air fryer tonight. I sprayed them with Chosen avocado oil first and “fried” them at 425 for forever (haha). No really I ost track of how many times I add more time, but just kept my eye on them. I guestimate 30 minutes, maybe more. BUT my zucchini-hating children loved them and I will make them again this way.
Denise
0Fabulous, simple yet wring out that squash!
Julie
0Flavour was okay, had to add another egg in an effort to get the fritters to stick together. Still not great but better. Not worth repeating.
Wholesome Yum M
0Hi Julie, Sorry this recipe didn’t turn out as expected. There may have been too much moisture left in the zucchini if the mixture was too loose. If you decide to try these again, be sure to fully drain the water from the zucchini.
Andrea
0Can you air fry these? If so for how long?
Wholesome Yum D
0Hi Andrea, I haven’t tried these with an air fryer so I’m not sure.
MW
0Hello – Do you think you could make these in a well oiled waffle maker?
Wholesome Yum M
0Hi MW, I have not tried this, so I can’t guarantee you will get similar results. My best recommendation would be to use a mini waffle maker and oil it to prevent sticking. Please share your results if you decide to try it!
Sue
0Hurray! This will be a new favorite for using up that garden full of zucchini we have each year. I made a small test batch – even the teens enjoyed it. I look forward to making a bunch to freeze.
Kathy Franco
0Nope.. I followed directions.. to the T.. use a Teflon pan oil.. and they all stuck to the pan.. didn’t want to throw it out so I cooked it all and ate them .. not impressed with tecipe
Wholesome Yum M
0Hi Kathy, Sorry these didn’t turn out as expected. Make sure to squeeze all the water out before using the zucchini in the recipe. If the fritters are too wet, they are more likely to stick to the pan.
Nancy
0They were wonderful. I also made them with finally chopped broccoli and they were great. Thank you for a wonderful recipe.
Tara Logan
0Delicious! Easy to make! I had only two zucchini so I adjusted accordingly. Held together perfectly. Crispy brown edges all over! Seriously awesome recipe? Thank you so much!
JudytheBaker
0Thank you, Maya! These will be perfect for Chanukah on Thursday night!!!
Dayle
0I have celiac sprue and many allergies, so I have been looking for SO long for a good pancake recipe that uses no grains or starch, but which is filling and delicious. Also, there are lots of zucchini in my garden. And it had to be easy because I am not the greatest cook. This is the perfect recipe for my limited diet, my limited ability and to use the zucchinis in a new way. It was easy and the resulting fritters are absolutely delicious! My husband – not a big vegetable fan – likes them too! One thing I noticed is that some people found they were, perhaps, too wet and didn’t stick together too well. I may have the answer. I have made my own coconut milk for some time now. When it comes to squeezing the “milk” out of the coconut, I use a loosely woven tea towel – not a fluffy hand towel and not a tightly woven towel. A fluffy or a tightly – woven towel won’t let as much of the water out no matter how hard you squeeze. So you end up with runnier batter. Just a guess. Hope this helps. GREAT recipe. Thank you!
Steph
0These are a delicious and creative way to use up an excess of zucchini. Unfortunately mine refused to hold together as fritters but I’m sure that was user error. I added a little coconut flour to the mixture and was able to get a few fritters out but it was a little more hassle than I thought it was worth as they were still falling apart a good bit. I used a little olive oil to pan-fry the rest of the mixture (kind of like hashbrowns) and it came out wonderfully. The few fritters I ended up with were tasty, but honestly, I might prefer it the hashbrown way.
patty romeo
0This has great flavor, but I don’t know what I keep doing wrong, with all recipes I end up with a runny batter, and believe me I squeezed the liquid out of the zucchini. I had my husband help. I think I may have had two much oil in the pan, because when I drained it it worked better. I do have a question though, in your video you have one egg, in the recipe it’s two eggs, so which is right?
Wholesome Yum M
0Hi Patty, Did you salt and let your zucchini sit for 10 minutes before squeezing? The salt will help the zucchini give off its moisture. Please use 2 eggs as written in the recipe. It helps to hold your fritters together.
patty romeo
0I did leave them in the salt, even longer than 10 minutes. Served them with dinner last night and got rave reviews. It’s not just your recipe, I’ve had a hard time with others. Won’t stop me from doing them. I think it’s the cook, haha.
Mariana
0I made this recipe for dinner and it was delicious! Hubby approved it too. 🙂
Wholesome Yum A
0They were so good! I used my own homegrown zucchini and I recommended them to my mom to use for hers!
Whitney
0Really! This recipe is a flop. I am a seasoned cook, and although I usually recognize recipes with flaws in ingredients and techniques, I did not here. I followed the recipe and the “goo” created did not hold together as a “cake” at all. Very disappointed. I suspected there was not enough to bind the cake but prefer to follow a recipe accurately the first time before altering. What a mess. What a disappointment. Given the other posts, I suspect mine will be removed. I use WholesomeYum often, to great success, but this is not a good recipe. Salad for dinner.
Whitney
0I forgot to rate…less than one star, really. Not rude, just honest. I do cook from this site often. I hope this is taken in the constructive manner it is meant.
Maya | Wholesome Yum
0Hi Whitney, Sorry to hear that the recipe did not work for you. The cakes should not make a “goo”. Are you sure you let the zucchini sit salted for long enough and drained enough water from the zucchini before mixing with the batter? That sounds like it might have been the issue if your cakes did not hold together. I have step by step pictures of what they should look like, and also have a video showing that the recipe works. Did yours look different somewhere along the way?
whitney
0Good morning, Maya,
Thank you for your gracious reply. I followed the draining methods as shown and did end up with firm zucchini pulp, but when I mixed in the other ingredients, it was not firm enough to withhold the oil and pan. No worries. Sometimes it is just the touch of the cook. I have confidence in your recipes and will visit again. Thank you again for your thoughtful reply.,
Ellen
0I am just looking at this recipe and the many comments. I wonder if your zucchini were shredded too finely perhaps? I note that other keto zuchhini fritter recipes do add some type of low carb flour such as almond flour or coconut flour ( just a few tbstp) to help bind them. Could also use Carbquick. It may also be that if your eggs are extra large or have a larger eggwhite to yool recipe that may have contributed to mushy batter.
I have not tried this recipe yet, am looking for ones to use up zucchini from garden and plan to make zucchini fritters for brunch topped with sourcream and smoked salmon. Perhaps a poached egg and hollandaise.
I ususally look at several different recipes for something and often use tips, ingredients from other recipe sites if it seems it is not coming out as expected.
B
0Yum!!! For keto I fried and for the non-keto in the family I baked with oil spray on a baking dish. Both delish!!
Rohan Desai
0Is there any replacement for eggs?
Wholesome Yum M
0Hi Rohan, I have not personally tried this, but I think a flax egg will work in this recipe.
Sarah Douglas
0Hi There!
This recipe looks great and I plan to freeze a bunch for later… do I pan fry before freezing and then bake later? Or am I freezing them raw to then bake (or fry) later?
Thanks!
Sarah
Wholesome Yum M
0Hi Sarah, Pan-fry these fritters, let cool, then freeze. When you are ready to eat them, bake in the oven.
Janet
0What diameter are these? Mine were about 2 inches. So don’t know how to judge eating a portion of 4. Thanks
Maya | Wholesome Yum
0Hi Janet, Mine were around that size, some were a bit larger. The serving size is 1/6 of the entire recipe regardless of fritter size.
Sheila Hirschfield
0I don’t see how much of each ingredient I need. How many zucchini’s how many eggs etc for the zucchini fritters
Wholesome Yum A
0Sheila, it sounds like your browser may be in reader mode. Here are instructions for how to disable it.
Andrew
0I made these last night and thought they turned out fantastically. How many carbs are there per fritter?
Thanks
Wholesome Yum M
0Hi Andrew, Each fritter is 1.25 net carbs.
Nancy
0Hello. I made these again on the weekend. My hubby and I love them. I even recently passed the recipe and your website information along to a couple of coworkers . However, the one thing that throws me off is that the recipe says the prep time is 15 mins. It take me a lot longer then that just to shred zucchini. I use a hand grater and it takes me quite a while. I will continue to make these but am wondering if others use something else to shred the zucchini and that is why you say 15 mins. I was thinking of just picking up some zucchini spirals in the store and chopping them as I am sure that would take a lot less time. Any thoughts? Thanks for sharing your recipes. I have tried a number and we enjoy them all.
Wholesome Yum A
0Hi Nancy, I use a food processor to shred my zucchini and cut down on the prep time, but that method should work too!
Nansi
0I’ve made these twice already and both my husband and I love them. They are great as an addition to a meal or if you just want to have a couple for a snack. Thanks for sharing.
Corinna
0Would I be able to substitute parmesan for a different cheese?
Wholesome Yum A
0You could, Corinna, but it would have to be a similar hard cheese and grated just as finely.
Betsy
0I’ve made these twice already! The flavor is amazing!! The first time I prepared them I shredded the zucchini with a thicker grater. They had a creamy texture that was wonderful but I couldn’t keep them together. They just fell apart flipping them. I still browned it well and it was delicious. The next time I shredded the zucchini more fine. They held together a bit better but the creamy texture was missing. Perhaps I’m using the wrong skillet? I used cast iron. Thanks for the recipe, I’d like to be able to make them so they keep their shape and don’t fall apart.
Betsy
05 stars
I tried this again with a ceramic non stick pan and they turned out PERFECT!!
Tammy
0I’m dairy-free; would these taste good/hold together without the cheese?
Wholesome Yum
0Hi Tammy, with this much cheese I don’t think you could omit it entirely without replacing it somehow. Crushed pork rinds might be a good substitute, but I haven’t tried myself to know for sure.
Ava
0Try nutritional yeast as a binder.
Lisa Wilson
0Can you use an air fryer for these? Would they be as good? I didn’t notice the type of oil you suggest? Thanks!
Wholesome Yum
0Hi Lisa, I haven’t tried these with an air fryer so I’m not sure. I used olive oil here for frying, but avocado oil or ghee would also work well.
Angeline
0I love this recipe, tried it once and it turned perfect for me, loved and enjoyed. Thanks again for sharing.