This homemade Zucchini Fritters Recipe is oh-so-easy to make and you’ll get perfectly crispy fritters every time. Watch the video tutorial and see how easy it is.
We love zucchini recipes from Crispy Fried Zucchini to Zucchini Casserole. If you are a fan of zucchini recipes, this Zucchini Fritter recipe is a must-try.
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Zucchini Fritters Recipe
We love growing squash in the garden, from Yellow Squash to Zucchini and Spaghetti Squash. If you grow your own zucchini, you know they mass produce. We love them fried, baked, grilled, and even in Vegetable Stir Fry. We are always on the lookout for creative zucchini recipes like this one; fun, simple and so tasty!
Zucchini Fritters have been a family favorite for years and a staple in our home all summer long. As soon as our zucchini are ripe, there is a batch of fritters sizzling on the stove. Here’s why you will love this recipe:
- Kid-friendly – Our children love zucchini fritters which makes me feel so good knowing they are getting a healthy portion of veggies.
- Great texture – Crispy on the edges, tender in the middle, and never soggy.
- Versatile – We enjoy them for breakfast as an alternative to hash browns, for lunch, and even as a snack when the craving strikes.
Zucchini Fritters Video Tutorial
Watch Natasha make this easy zucchini fritters recipe. It’s such a simple recipe but worth discovering.
Ingredients
Zucchini fritters have simple ingredients. If you have the zucchini and green onions, everything else is just pantry and refrigerator staples. Scroll down to the print-friendly recipe card for ingredient quantities.
- Zucchini – While you can use large or medium, I find that medium zucchini is best because the seeds aren’t as big and the skin is a little more tender. This makes a difference if you’re grating by hand.
- Salt – I prefer cooking with sea salt, but table salt will do.
- Eggs – Lightly beat these in a small bowl.
- Green onions – Also known as scallions. You can substitute chives for a milder flavor if you’d like.
- All-purpose flour – Just enough to hold the fritters together.
- Baking powder – Key to a nice, light texture.
- Ground black pepper – For a bolder flavor, you can use fresh, coarsely ground peppercorns.
- Olive oil – As much as you need for sautéing.
Pro Tip: The trick to getting these crisp around the edges is to squeeze out as much liquid as possible. You can do this with your hands over a colander or using a cheesecloth. Homegrown zucchini tend to hold even more water, so you may need to toss in an extra zucchini just in case it shrinks down too much after draining.
How to Make Zucchini Fritters
- Prepare the zucchini – Grate zucchini on a box grater or in your food processor, transfer to a large mixing bowl and toss it with a teaspoon of salt.
- Drain – After 10 minutes, squeeze the zucchini over the sink or through a cheesecloth to release the excess liquid. You’ll need to measure 3 1/2 to 4 cups of zucchini once it’s drained.
- Add egg and green onion – Stir the green onions and eggs into the bowl
- Finish the batter – Whisk together the dry ingredients in a small bowl and stir into the zucchini.
- Cook the fritters – Warm 2 tablespoons of olive oil in a skillet set over medium heat. Add a heaping tablespoon of batter to the hot pan for each zucchini fritter. Flatten slightly, then cook for 3 to 5 minutes per side, or until golden brown and crispy, reducing the heat if needed.
- Serve – Plate the fritters and serve them warm with a dollop of sour cream.
Pro Tip: I like to use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
Common Questions
Zucchini fritters combine shredded zucchini with flour, seasonings, and other ingredients to create crispy little cakes. In American cuisine, zucchini fritters rank up there with corn fritters and apple fritters as the most popular fritter recipes.
Yes, this zucchini fritter recipe is easily made gluten-free by using a measure-for-measure all-purpose flour substitute.
Yes, yellow squash is interchangeable with zucchini in most recipes, and it works here, too.
While you can make zucchini fritters in the oven, they won’t be as crispy, so I don’t recommend it.
Yes, this recipe can be doubled. To make cooking faster, you can use two skillets for cooking instead of one.
To Serve
Our favorite way to serve Zucchini fritters is for breakfast or brunch, paired with:
- Sour cream or Greek yogurt – dolloped over the fritters
- Chives – a tasty and pretty garnish
- Tzatziki Sauce – a great dip or topping
- Marinara – warmed and served as a dipping sauce
- Aioli dip – one of our favorite dips
Make-Ahead
Here are some tips to help you get a head start on your fritters.
- To Refrigerate: You can grate the zucchini ahead of time and store it in the refrigerator for up to a day. The finished zucchini fritters can be refrigerated in an airtight container for up to 5 days.
- Freezing: Freeze zucchini fritters in a freezer bag or airtight container for up to 3 months.
- To Reheat: Reheat your fritters in a 350ºF oven until they’re warmed through, in a skillet over medium heat, or in the microwave.
These zucchini fritters are a great way to use up a bumper crop of zucchini from your garden. They are easy to make, perfectly crispy, and even kids love them.
More Zucchini Recipes to try
If you love this zucchini fritters recipe, then you won’t want to miss these zucchini recipes.
- Crispy Fried Zucchini
- Pasta Primavera
- Grilled Vegetables
- Roasted Vegetables
- Chicken Stir Fry
- Morrocan Vegetable Skewers
Zucchini Fritters Recipe
Ingredients
- 2 lb zucchini, about 2 large or 5 medium
- 1 1/2 tsp fine sea salt, divided
- 2 large eggs, lightly beaten
- 1/2 cup chopped green onions
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground black pepper
- olive oil for sautéing
- sour cream, to serve
Instructions
- Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
- After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
- Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
- In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
- Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.
Notes
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
Amazing! Making these so often for my children and just wanted to say thank you! You are so talented 💜 God bless you and your beautiful family !!!
You’re so nice! Thank you for that compliment and thoughtful comment, Angelika! I’m smiling big, reading this review!
LOOOOOVE these as did my kids! These were all gone in minutes. Next time I will double the recipe for sure. Thank you for another family favorite.
You’re welcome, Vera. I hope you and your kids will love every recipe that you try.
How would you make these pancakes carbohydrate free? With pizza crust you can use cauliflower, but, i’m at a loss for a flour sub. This is my son’s lifestyle. I’m trying to help with foods he will eat at our weekly family dinner. The zucchini pancakes are somethnig whole family would enjoy.
Hi Hazel, I haven’t tried anything besides the flour, but it may be a good experiment to try something like almond flour.
I just made these. I only had 1-1/2 zucchinis so I guessed at cutting down the recipe ingredients. They came out okay but weren’t as crispy as expected to be.
Hi Judi, that could be due to the adjustments. Our recipes do have a serving adjuster on the printable recipe card we recommend!
I just made this!!! soooo delicious! great way for the kids to eat healthier too. thank you. God bless you!
I’m so happy you enjoyed this recipe, Alexa! That’s so great!
Hey there, I just made your zuccini fritters. ssoooo yummy and you got me to eat a veggie. also I added a tiny bit of orange juice to a couple to try and omg. thank you
Great idea! Thank you for sharing that with us Denise! I’m glad you enjoyed this recipe!
Love your videos, animation and recipes, hubby always comments… we having Natasha’s again!! Quick question, what ratio almond flour can one use instead of normal flour?
Hi Zelda, I haven’t tested this with almond flour, but I would probably experiment with the same amounts as all-purpose flour.
This is so good especially with home grown zucchini. Thank you for sharing the recipe.
You are most welcome, Nina!
Hi Natasha.
I was wondering if I can make the batter & cover it up put it in the fridge & the next day fry them? Thanks for sharing this recipe.
Hi Olga, that won’t work well since the zucchini will slowly continue juicing out as the batter sits. We always make the batter and cook them right away.
Pretty good. I added corn, red onion, red pepper.
They aren’t crispy. I thought they’d have a nice crunch. I couldn’t put it on high either, they got too brown. Not sure what to change?
I use a potato ricer to squeeze shredded zucchini.
Great idea, Barbara! Thank you so much for sharing that with me!
These are delicious but I’ve done one batch with hot peppers and parmesan, it was also very good. Thanks Natasha for your good recipes
You’re welcome, Nathalie! I’m so glad you enjoyed this!
These fritters were super easy to make and absolutely delicious!! I served them with chipotle aioli!
Sounds great! Thanks for your great comments and feedback.
I LOVE this recipe! It is now a family favourite. It’s easy to put together, and I found the video very helpful as well. Thank you!
Aww that’s just awesome! Thank you for that wonderful review Nadya!
So yummy! …and easy to make!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made this and they were delicious! Very crispy and held together perfect. Very critical to ring out the zucchini in the cloth. Added some grated onion and garlic and served with a lemon yogurt sauce. I also used self rising flour instead of flour + baking powder bc that’s what I had handy. Delicious and will make again!
Thank you for sharing that with us, Madison. So glad that you loved the end result!
Simple and delicious.
I love it, thank you for the recipe.
You’re welcome, Mehran! Thank you for that wonderful review!
Hi Natasha! I really want to try this recipe but my kid is allergic to eggs. Can you recommend something to replace the eggs? Thank you!
Hi Lilia, I have not tested that with an egg substitute but here is what one of our readers wrote: “”Made these with Chia egg substitute (1 T. Ground chia seeds T. water/ egg) Very yummy. a little bland, but put homemade tomatillo salsa on it and it was super yummy… would make some great veggie burgers.” I hope that helps.
Thank you for your reply, I will give it a try!
Most of my family hates zucchini, and loved these. Nobody seems to have asked: do you think this mix could work as a zepekanka/kugel? Looking to add vegetables to our Passover Seder, and I’ve no doubt that matza meal will work in place of flour, but need a quicker make-ahead option
So glad your family enjoyed it! I’m not sure if the mix would work that way but feel free to do an experiment. Please share with us how it goes if you try that!
Hi, Lilia. You can always use flax egg. I have and works very well.
3 tbsp of ground flax, add 1/3 cup of warm water, mix and let stand for 10-15 min. This is a replacement for 2 whole eggs.
I was thinking of adding cheddar or parmesan cheese to the batter…. any reason to think it wouldn’t hold up?
Hi Melissa, Zuccinihi cheese fritters sound amazing! Thank you for sharing that awesome idea! I bet it would work, If you experiment, let me know how you liked the recipe.
looks yummy! i’ll try your this,
you should try it with garlic instead of onion, that’s how I do it! and is delicious
I hope you love it & thank you for that great tip Anda!