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.

Stack of zucchini fritters topped with sour cream and scallions

This post may contain affiliate links. Read my disclosure policy.

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.
Overhead view of ingredients for zucchini fritters

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.

Shredded zucchini in food processor

How to Make Zucchini Fritters

  1. 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.
  2. 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.
  3. Add egg and green onion – Stir the green onions and eggs into the bowl
  4. Finish the batter – Whisk together the dry ingredients in a small bowl and stir into the zucchini.
  5. 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.
  6. Serve – Plate the fritters and serve them warm with a dollop of sour cream.
6 photos showing process of making zucchini fritters

Pro Tip: I like to use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.

Common Questions

What are zucchini fritters?

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.

Can I make this gluten-free?

Yes, this zucchini fritter recipe is easily made gluten-free by using a measure-for-measure all-purpose flour substitute.

Can I substitute yellow squash?

Yes, yellow squash is interchangeable with zucchini in most recipes, and it works here, too.

Can I make this in the oven?

While you can make zucchini fritters in the oven, they won’t be as crispy, so I don’t recommend it.

Can I double the recipe?

Yes, this recipe can be doubled. To make cooking faster, you can use two skillets for cooking instead of one.

Crispy zucchini fritters in cast iron skillet

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
Zucchini fritters on platter with cup of sour cream

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.
Closeup of zucchini fritters in skillet

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.

Natasha's Kitchen Cookbook

Zucchini Fritters Recipe

4.96 from 241 votes
Author: Natasha Kravchuk
zucchini fritters served with sour cream
Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make.
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes

Ingredients 

Servings: 6 people (makes 24 fritters)
  • 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

*Cooking the fritters in 2 separate skillets will cut the cooking time in half.
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.

Nutrition Per Serving

107kcal Calories18g Carbs5g Protein2g Fat1g Saturated Fat0.5g Polyunsaturated Fat1g Monounsaturated Fat0.01g Trans Fat55mg Cholesterol617mg Sodium524mg Potassium2g Fiber4g Sugar466IU Vitamin A29mg Vitamin C71mg Calcium2mg Iron
Nutrition Facts
Zucchini Fritters Recipe
Amount per Serving
Calories
107
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Cholesterol
 
55
mg
18
%
Sodium
 
617
mg
27
%
Potassium
 
524
mg
15
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
466
IU
9
%
Vitamin C
 
29
mg
35
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Zucchini Fritters, zucchini pancakes
Skill Level: Easy
Cost to Make: $
Calories: 107

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Angelika
    November 11, 2020

    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 !!!

    Reply

    • Natashas Kitchen
      November 11, 2020

      You’re so nice! Thank you for that compliment and thoughtful comment, Angelika! I’m smiling big, reading this review!

      Reply

  • Vera
    October 20, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 21, 2020

      You’re welcome, Vera. I hope you and your kids will love every recipe that you try.

      Reply

  • HAZEL BARMORE
    September 21, 2020

    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.

    Reply

    • Natasha
      September 22, 2020

      Hi Hazel, I haven’t tried anything besides the flour, but it may be a good experiment to try something like almond flour.

      Reply

  • Judi
    September 19, 2020

    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.

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Judi, that could be due to the adjustments. Our recipes do have a serving adjuster on the printable recipe card we recommend!

      Reply

  • Alexa
    September 16, 2020

    I just made this!!! soooo delicious! great way for the kids to eat healthier too. thank you. God bless you!

    Reply

    • Natashas Kitchen
      September 16, 2020

      I’m so happy you enjoyed this recipe, Alexa! That’s so great!

      Reply

  • Denise
    September 8, 2020

    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

    Reply

    • Natashas Kitchen
      September 8, 2020

      Great idea! Thank you for sharing that with us Denise! I’m glad you enjoyed this recipe!

      Reply

  • Zelda Swartz
    September 3, 2020

    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?

    Reply

    • Natasha
      September 3, 2020

      Hi Zelda, I haven’t tested this with almond flour, but I would probably experiment with the same amounts as all-purpose flour.

      Reply

  • Nina Shkinder
    August 25, 2020

    This is so good especially with home grown zucchini. Thank you for sharing the recipe.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      You are most welcome, Nina!

      Reply

  • Olga
    August 25, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      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.

      Reply

  • Suz
    August 12, 2020

    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?

    Reply

  • Barbara
    July 29, 2020

    I use a potato ricer to squeeze shredded zucchini.

    Reply

    • Natashas Kitchen
      July 29, 2020

      Great idea, Barbara! Thank you so much for sharing that with me!

      Reply

  • Nathalie Simpson
    July 17, 2020

    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

    Reply

    • Natashas Kitchen
      July 17, 2020

      You’re welcome, Nathalie! I’m so glad you enjoyed this!

      Reply

  • Sheila Robinson
    July 13, 2020

    These fritters were super easy to make and absolutely delicious!! I served them with chipotle aioli!

    Reply

    • Natasha's Kitchen
      July 14, 2020

      Sounds great! Thanks for your great comments and feedback.

      Reply

  • Nadya
    May 29, 2020

    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!

    Reply

    • Natashas Kitchen
      May 29, 2020

      Aww that’s just awesome! Thank you for that wonderful review Nadya!

      Reply

  • Katie Riddle
    April 27, 2020

    So yummy! …and easy to make!

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Madison R
    April 12, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thank you for sharing that with us, Madison. So glad that you loved the end result!

      Reply

  • mehran
    February 8, 2020

    Simple and delicious.
    I love it, thank you for the recipe.

    Reply

    • Natashas Kitchen
      February 8, 2020

      You’re welcome, Mehran! Thank you for that wonderful review!

      Reply

  • Lilia
    January 28, 2020

    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!

    Reply

    • Natashas Kitchen
      January 29, 2020

      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.

      Reply

      • Lilia
        January 29, 2020

        Thank you for your reply, I will give it a try!

        Reply

      • Svetlana
        April 8, 2022

        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

        Reply

        • Natasha's Kitchen
          April 10, 2022

          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!

          Reply

    • Vicki
      July 30, 2021

      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.

      Reply

  • Melissa
    November 14, 2019

    I was thinking of adding cheddar or parmesan cheese to the batter…. any reason to think it wouldn’t hold up?

    Reply

    • Natashas Kitchen
      November 14, 2019

      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.

      Reply

  • anda
    September 21, 2019

    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

    Reply

    • Natashas Kitchen
      September 21, 2019

      I hope you love it & thank you for that great tip Anda!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.