Zucchini Fritters Recipe

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

Introducing my new favorite breakfast: zucchini fritters. The first thing I said when I tried these zucchini fritters was, “Wow, they taste like the zucchini version of deruny” (Ukrainian potato pancakes).

This zucchini fritters recipe is easy and they taste crazy good; especially with sour cream. It was so popular at our house that my husband made them twice in one day and not a single one was left. I was introduced to this recipe through Tanya’s Blog and it was love at first taste.

Ingredients for Zucchini Fritters:

1 lb zucchini (about 2 large or 3 medium)
1 tsp plus ¼ tsp salt
1/4 cup diced green onions or chives
1 large egg, lightly beaten with a fork
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp ground black pepper
Olive oil for frying

To serve:

Sour cream

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

How To Make Zucchini Fritters:

1.  Wash zucchini and trim ends. Grate zucchini on the large grating holes. It’s faster if you have a food processor with a grating blade attachment, especially if you are doubling the recipe, which I highly recommend.

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

2. Place grated zucchini in a large bowl and stir in 1 tsp salt. Set aside for 10 minutes.

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

3. After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water. You may also use a cheesecloth for this task. You’ll be impressed with the amount of water you squeeze out “what?” “really?!” “you’re kidding me!!!”, but it will ensure that your zucchini fritters aren’t soggy.

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

4. Add another 1/4 tsp salt, or to taste. Next add 1/4 cup chopped green onion, 1 egg, 1/4 tsp ground black pepper and give it a stir.

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

5. In a small bowl combine 1/2 cup flour and 1/2 tsp baking powder, then stir into the zucchini mixture. Mix everything well.

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

6. In a large heavy bottomed non-stick skillet, heat 2 tbsp of olive oil over med-high heat. Using a tablespoon or ice cream scoop, add zucchini mixture to the skillet and gently flatten the tops with a spatula. I used two skillets to cook them faster.

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

7. Cook about 3-5 min per side on medium-high heat, adding oil as needed, until golden brown. If they brown too quickly, reduce heat to medium. I made my zucchini flat like deruni. If you like yours on the thicker side, you’ll want to pop them in the oven for 10 minutes at 200 degrees F. Place on a paper towel for a few minutes to soak up some oil. This way you can save on some calories and not feel guilty about the 5 you wolfed down as “samples.”

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

Serve with sour cream 😀

This Zucchini Fritters recipe is easy and tastes crazy good; especially with sour cream. My husband made them twice in one day, SO GOOOOD!

Zucchini Fritters Recipe

4.8 from 30 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: Varies
Serving: 14-16 fritters

Ingredients

  • 1 lb zucchini (about 2 medium)
  • 1 tsp plus ¼ tsp salt
  • ¼ cup diced green onions or chives
  • 1 large egg, lightly beaten with a fork
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp ground black pepper
  • Olive oil for frying

To serve:

  • Sour cream

Instructions

  1. Wash zucchini and trim ends. Grate zucchini on the large grating holes or use food processor with a grating blade attachment.
  2. Place grated zucchini in a large bowl and stir in 1 tsp salt. Set aside for 10 minutes.
  3. After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water. You may also use a cheesecloth for this task. You’ll be impressed with the amount of water you squeeze out.
  4. Add another ¼ tsp salt, or to taste. Next add ¼ cup chopped green onion, 1 egg, ¼ tsp ground black pepper and give it a stir.
  5. In a small bowl combine ½ cup flour and ½ tsp baking powder, then stir into the zucchini mixture. Mix everything well.
  6. In a large heavy bottomed non-stick skillet, heat 2 tbsp of olive oil over med-high heat. Using a tablespoon or ice cream scoop, add zucchini mixture to the skillet and gently flatten the tops with a spatula.
  7. Cook about 3-5 min per side on medium-high heat, adding oil as needed, until golden brown. If they brown too quickly, reduce heat to medium. If you like yours on the thicker side, you’ll want to pop them in the oven for 10 minutes at 200 degrees F. Place on a paper towel for a few minutes to soak up some oil.

Serve with sour cream 😀


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  • Brenda
    September 11, 2017

    Hello, I have a question the recipe above calls for a single egg but the instructional video on YouTube mentions 2 eggs? And now I’m confused Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Brenda, I’m so sorry for the confusion! We linked to our older fritters recipe but we doubled the recipe and the link should have been to our new revised recipe (basically just doubling the ingredients). Click here for the revised recipe with 2 eggs :). Reply

  • Kathleen
    September 2, 2017

    Grated off part of my finger lol but they were worth it. I planted way too many zucchini so drowning in them so this is perfect to use some up. Thanks for the recipe! Reply

    • Natasha's Kitchen
      September 2, 2017

      You’re welcome Kathleen! I’m glad you enjoy the recipe…watch those fingers, lol! Thanks for sharing your review! Reply

  • Lacy
    August 21, 2017

    Can you make these the night before, or just ahead of time? Will they still be good cold? Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Lacy, we have reheated cooked fritters the next day on a hot skillet and they were still great! I wouldn’t pre-make the mix and store it uncooked though since the zucchini will get juicier as it sits. Reply

  • Stephanie
    August 19, 2017

    I LOVE this recipe. One of my favorites. I’m wondering if anyone has tried with almond flour? Have someone who cannot have all purpose flour.
    Thanks! Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Stephanie, I haven’t tried almond flour, but one of my readers reported using gluten free flour with great results. Reply

  • Gulnara
    August 11, 2017

    I can’t believe how yummy they are! I regret that I had just one zucchini on hand. Thank you so much Natasha for the recipe! Reply

    • Natasha's Kitchen
      August 11, 2017

      You’re welcome Gulnara! I’m glad you love the recipe! Thanks for sharing your fantastic review! Reply

  • Nelya
    July 21, 2017

    These are sooooo good! They remind me of draniki. Made them just now and had to post a comment! Thank you so much for the recipe!!! Reply

    • Natasha's Kitchen
      July 21, 2017

      My pleasure Nelya! I’m glad you love the recipe! Thanks so much for sharing 🙂 Reply

  • Yana Shevchenko
    July 16, 2017

    Can you replace green onions with regular onions, since I don’t have green onions on hand Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi Yana, yes that would work with finely minced regular onion. I hope you love the recipe! Reply

      • Bill
        July 17, 2017

        I just made these, and I don’t even post comments, but I am now. These are GREAT.

        I actually used dried onions to help absorb more water and then let the mixture sit for 15 minutes or so, and then topped with some sour cream after they cooked.

        They came out SOOOO GOOOOD, that we’re getting more zucchini next trip to the store.

        Keep up the GREAT work. Reply

        • Natasha's Kitchen
          July 17, 2017

          Thank you Bill! I’m really happy to hear how much you enjoy this recipe! Thanks for sharing your fantastic review! Reply

  • Linda Rosenthal
    July 7, 2017

    Just made these for lunch! Yummy and so quick and easy.

    Thank you for the great recipe!

    Linda Reply

    • Natasha's Kitchen
      July 7, 2017

      You’re welcome Linda! I’m glad you love the recipe! Thanks for sharing your fantastic review! Reply

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