Free: Healthy Freezer Meals Recipe EbookGet It Now
I’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.
- 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:
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.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Place the zucchini and salt into a large colander and mix together. Drain over the sink for 10 minutes.
Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
Place the zucchini into a large bowl. Add remaining ingredients and stir together.
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.
Serve with sour cream and parsley.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
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.
Want to save this recipe?Save This Recipe Now
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂