Easy Zucchini Fritters (VIDEO)
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.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My husband and teenage kids loved this! And younger child ate one and he refuses to eat just about any vegetable right now! Thanks so much.
Yay great to hear that it was a success!
My family loved it! We don’t love a strong onion taste so I used some garlic powder instead of the green onions. Fantastic! Served with rice and salad. Will definitely make it again!
That’s great to hear. I’m glad you enjoyed it.
Followed the mixture exactly. Instead of using a pan on the stove, I used my flap top blackstone with Avocado oil on medium high heat about 3-4 minutes per side. Used tzatziki cucumber sauce as garnish. Turned out great!! Next time I’m going to add a little more salt, fresh garlic, and feta cheese. Can’t wait to try that.
Theses are Great! I had a hard time cooking them so they were cooked throughout – any tips? Do I need to make them thinner?
I ended up slicing them through the middle and doing a butterfly style pan fry to cook them throughout.
Hi Christine! It’s possible that they were cut too thick. You can try thinning the slices out a bit next time to see if that’s better.
Great and easy recipe! The hardest party was squeezing out the water from the zucchini. I added some seasoning like garlic powder, onion powder and some elote. Very tasty
Great to hear that you enjoyed them!
These are sooo good. My husband already said I can make them again. Don’t be shy with the pepper. It really compliments the zucchini flavor.
That’s wonderful, Christina.
Best recipe. Very yum and easy. Followed the instructions. Added coriander. Delish. Definitely will be making them again!
Awesome! Great to hear that you enjoyed it.
I was surprised at how light and fluffy these were. I made a half batch and my husband and I ate them all right away. Absolutely delicious with just some plain sour cream.
That’s great to hear, Kim!
This recipe is so good! I sub’d green onion for onion powder and added garlic powder. I didn’t have enough shredded zucchini so I added about 1/2c of corn. So fluffy, so tasty.
So glad you loved it, Nina!
I made these this am and added a little grated Parmesan (as per my neighbor’s suggestion). They were delicious – I halved the recipe to match my zucchini volume – used 1/3 c of flour – nice texture and no need for sauce.
That’s wonderful to hear, Rosalyn! Thanks for sharing your experience.
These look delicious though I am having trouble finding a serving size.
Hi Ayanna! At the top of the recipe card, you’ll see the number of servings. This makes roughly 24 fritters and the nutrition facts listed is per each fritter.
Soooo good and esy to make… but a whole lot of water in those zucks! Cast iron pan was perfect for crispy edges! Now on my “make always” list!
Yes – you don’t realize how much water zucchini holds until you make a recipe like this!
My husband and I made these a couple days ago. They didn’t last long! So delicious! We did add 1 cup of thawed frozen corn to the batter, because we like corn fritters. Your recipe is the best. We will make again and often. You are such a joy to watch! Thank you for your recipes, but more than that, your fun and happy ways you make your videos. You are a pleasure to watch, and you make us want to try your recipes. Thank you so much!
I’m so happy you enjoyed that. Thank you for sharing that wonderful feedback and compliment with me, Linda!
Can I make the fritters ahead of time and freeze before I cook them and then defrost and cook them or should I cook them and then freeze them
Hi Joe! I have not frozen them before cooking. See my notes above for freezing after cooking.
I added a few chopped up Zucchini flowers (my all time favourite summer harvest), decrease the green onion because I only had one and added a clove of crushed garlic. No need for sour cream. Really tasty! Thanks for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Katie!
These were so easy and wonderful. A quick easy side dish to use up zucchini!
I’m so happy you enjoyed that. Thank you for sharing that with us!
These are sooooo good! The only thing I added was a few shakes of 2 different seasoning mixes from Trader Joes. It’s my new favorite way to use garden zucchini – I’m in the process of making these for the 3rd time in a week!
That’s awesome! Thank you for sharing.
I have made these several times and they are a huge hit. My family loves them!
Hi Phyllis! These are great! I’m so glad your family loved them.
I have made these from a different recipe and am looking for a new one. I’m wondering approximately how much this recipe makes? It’s just my husband and I. TIA
Hi Inez! I have the servings listed at the top of the recipe card. You can also adjust the number of a servings if you want less and it will convert the ingredient list for you.
I really wanted to like these. I found them to be very bland. No flavor at all.
Hi Leeh! I’m sorry you did not like the recipe. Feel free to experiment with it and add more seasoning/herbs to your preference. We’ve been happy with the flavor in these, it’s basic- salt, pepper, onion. But I’m sure other things would work great to add as well.
Thanks for the recipe. It turned out well and I liked it. The one thing I would change is the amount of salt. I would add much less , since I don’t like a lot of salt in my food.
Just tried this recipe, and my family loved them. Only problem was that I made a small batch as I only had 2 small courgettes/zucchini’s and was wondering what I can make for a light lunch. Off to the market tomorrow and I will be buying more a lot more. Thank you for the video, made it so easy to follow.
That’s wonderful, Diane! Thank you for the feedback!
My family of five absolutely loved these fritters. I added some parmesan and extra green onion, but otherwise followed the recipe and it was delicious. I prepared the zucchini a day before and refrigerated overnight and it was super delicious and crispy!
These are always a hit, Tricia! I’m so glad you all enjoyed this recipe!
Sorry–not a fan. They were very soggy in the middle–seemed uncooked even after frying much longer. I even upped the heat to almost 400 to crisp up, but the middles still seemed uncooked–I drained the zucchini very well to by using my potato ricer.
Followed the recipe exactly, but they just didn’t turn out.
Hi Dawn, it’s supposed to be crispy and not soggy at all. It’s hard to say course if that was the culprit without being there. I hope you give it another try soon!
Hi Natasha, can the mixture be assembled night before and then fried next day right before party?
Hi Mia, you can check the make ahead tips in the recipe.
My grandmother and aunt used to make these all the time for us. She only used zucchini, flour, salt, egg & parm. No extra toppings need… just eat right out of the pan!
I made these tonight for dinner. They were delicious we will definitely make again. Next time I will add dill and feta cheese.
So glad to hear that, Renee!
Hello,
Have you ever tried cooking them, in the oven instead? If so, how long would you bake them.
Thanks!
While you can make zucchini fritters in the oven, they won’t be as crispy, so I don’t recommend it.
you are my favorite cook by far – your beef stew is to die for and everything else thank you
Thank you so much, Helene!
These were great! I found the trick to making them super thin was using the end of the metal spatula I used to flip them, to tap the batter into the thinnest pancake…no sticking. Thanks so much for the fantastic recipe!
Great idea, thanks for the tip! We’re so glad that you love this recipe a lot.
Very good recipe put yI put some slivered Parmesan cheese and cut up some munster cheese cut up pepper jack cheese and put some horseradish try very good.
Sounds delicious, Nicholas! Thank you for sharing.
Wonderfully yummy and simple! Made it for my toddler and me this evening – we both loved it. (Enjoyed with Greek yogurt on the side)
That is the best when kids love what we moms make. That’s so great!
I ate these growing up so it’s a treat to be able to make them myself now!! Great recipe and quick and easy. I used a regular onion since I had it on hand and added maybe like 1/3 cup of cheese since I needed to use it up. Turned out great! Thanks for sharing the recipe
That’s wonderful, Darya! Thank you for sharing that with us.
Made these fritters tonight for dinner, very simple and tasty meal!
That’s great, Stephanie! Thank you for sharing.
Delicious Natasha, I make these all the time. Thank you for sharing 🙌🏻🌟
You’re welcome, Anetta! So glad you love them.
Delish! I added garlic and Parmesan in mine (it’s the Italian in me). Thanks Natasha!
Sounds amazing! Thank you for sharing.
Very good recipe, as yours always are. I truly love and respect that you actually read and ANSWER all comments!
Thank you, Margie! I appreciate the feedback.
I love these! Followed the recipe exactly. Great warmed up the following day. I serve them with tzatziki. Thank you!
You’re welcome! Thanks for sharing your experience trying out our recipe, we’re glad that you liked it!
I love this recipe. I am the cook for a team that does workshops for girls and women once a month, I have been cooking these for just over 12 months. They are a hit with everyone. The only change I’ve made is that I add grated carrot to tge zucchini mix because the cost of veggies has gone through the roof and most of the time carrots are a bit cheaper.
Glad to hear that it’s always a hit! Thank you for your comments and review, Jenny.
I made these last night and they were great! My only adjustment was to add fresh thyme. Does anyone know the function of the baking powder in this recipe? I looked at several recipes before trying this one, and the others don’t list baking powder.
Hi Debbie! So glad you loved the recipe. The baking powder is the key to a nice, light texture. 🙂
These are soooo delicious! I subbed in cassava flour to make them gluten free and they were delightful! Thank you!
Hi Crissy! That is great to know. Thank you for sharing that with us.
This zucchini fritters are the best. I Love when my mom makes them for me
I’m so glad you love the recipe! Thank you.
Absolutely perfect! Followed to a T. Five stars all day! I fried them on the crispy side and they were amazing!
Hi Rose, thank you for your great comments and feedback, we’re glad you enjoyed it!
Thank you for that wonderful recipe. I have 2 questions, one us is there anyway we can use a different binder instead of wheat flour? Something that doesn’t have gluten. Also can I add pepper flakes?
You’re welcome. This zucchini fritter recipe is easily made gluten-free by using a measure-for-measure all-purpose flour substitute. I have not tried using another binder but feel free to experiment! I think pepper flakes will be good.
I used GF flour and they turned out just fine. I used King Arthur’s Measure for Measure GF flour.
Hi Mary! Thank you for sharing, that great to know.
Really easy and delicious.
I added a little bit of cheese (parmesan and mozzarella) & garlic powder. It was great for the whole family.
We’re glad your family enjoyed this!
Hi Natasha,
I had some home grown zucchini and decided to try these fritters. I did not have good luck – even when I found the best heat on my induction, the fritters were golden – kinda- but tasted raw without much flavor. I followed the instructions – I am not a beginner cook – but did not turn out anything like your video fritters. Kinda flat and tasteless sorry to say.
Hi DM, I haven’t had that experience, but it sounds like they still had too much water left in them. It’s hard to say course if that was the culprit without being there. I hope you give it another try soon!
I always add a drained can of white tuna, makes it a completes meal, yummmmy! Now I know most people won’t agree with this, but my condiment for tuna/zucchini fritters is ketchup! Love all your recipes, especially when you tell how to make it gluten free.
Thank you for sharing with us, Joan! 🙂
I just made these and they were delicious! I didn’t have quite two pounds of zucchini so I cut back just a bit on the green onion and they were amazing! We tried them with sour cream and ketchup, but thought they tasted best all by themselves. Thank you!
Thank you for the awesome feedback!
Most DELICIOUS Zucchini Fritters ever. I did add 2 crushed garlic cloves.
QUESTION: HOW to flatten the fritters?? Used every tool, but the batter sticks to the tool.
Tell me, please. I like’m thin.
Hi Diana! You could try using parchment paper between the tool and the fritter. Possibly even cooking spray if it sticks to the paper.
Just tried these fritters and they were very tasty, thanks for another great recipe
You’re welcome, Cathi. I hope you’ll love all the recipes that you will try.
I tried experimenting with these and attempted to make them in my Dash waffle maker, but the batter was too thick. I decided to make them as a fritter and they were fabulous! Like others, I added a minced white onion since I didn’t have green onions. I also added a half teaspoon of dried dill. Very delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
These were amazing. Very good! Any suggestion on how to keep them crispy after removing them from the pan? Thanks for the recipe.
You can heat them using an air fryer it always turns out crispy after!
Looks amazing! Do you have any suggestions to substitute the egg? I have a vegan in the family. Thank you!
Hi Pat! I have not tested an alternative but some people use milk/yogurt to coat chicken before frying so it could work here. Let us know if you experiment.
Flax seeds as an egg substitute work great to make this a vegan recipe. Directions for making flax eggs are easy to find via Google.
Hi Natasha, I just wanted to let you know how much I have enjoyed your recipes. My computer is full of receipes that you have posted online. I have made so many and plan on making a lot more. My husband birthday is Sept.7th and I am making eclairs and cream puffs that he requested. Once again, thank you for your wonderful receipes.
Hi Caren! Happy (early) birthday to your husband! I hope he loves the desserts. Thank you so much for sharing, that is very sweet. I’m so glad you enjoy my recipes.
I tried the Zucchini Fritters and they were absolutely delicious!
I think I am going to do them at least once a week if not more.
Thank you Natasha.
I’m so happy you enjoyed that. Thank you for sharing that with us, Eva!
Thank you so much Natasha !
It’s so easy to make and very fast time ,❤️❤️❤️👍👍👍👍🤗🤗
You’re very welcome! 🙂
Natasha thanks for giving me a free lesson’s know they enjoy my food,I don’t have stress anymore.You are best chief .
I’m so glad to hear they have been helpful, Sannie! Thank you so much for sharing that with me.
This recipe looks delicious! Would they taste yummy at room temperature? I’m thinking about bringing them to an outdoor potluck picnic. What do you think?
Yes, it’s still going to be delicious for sure!
They’re not an absolute favorite in our house! Super easy for me to make and the whole family loves them.
Great to hear that, Jessica! Thanks a lot for sharing.
I have so much zucchini to use up so we made these fritters for 3 days in a row now! They are absolutely fantastic! Thank you for the recipe!
That’s perfect! Enjoy the recipes!
Delicious and so easy to make!
Thank You for sharing always being entertaining, witty and loveable!
Thank you for that wonderful compliment, Celeste!
These are so addicting!! Every time I make them, I have to physically stop myself from stuffing my face!! SO SO good!! Thank you for the recipe!
That’s so great! It sounds like you have a new favorite, Julia! I’m so glad you loved them!
the recipe says 3/4 cup flour, but directions say 1 cup flour.
HI Judy, We recently updated the recipe to 3/4 cup. After making it for years, we found it doesn’t need the extra flour and turns out just as good (I think better!) I forgot to update the written instructions to 3/4 cup.
These sound delicious. Wondering if you could airfry them instead of frying in oil?
Yes, see my recipe notes under “common questions” for instructions on how to. 🙂
these are beyond good … simple to make and delicious to eat!!!
Thank you for the good review!
We love these, including all my kids! I like to grate some regular onion instead of using green 👌🏼.
So glad to hear they were enjoyed! 🙂
What’s a good substitute for onion? My husband doesn’t like onions. Usually I leave them out but with this meal I think a substitute would be best. Thanks!
Hi Rachel, the green onion is hard to detect if you can sneak them in but it does add great flavor. A little onion powder might work to add some of the flavor.
Yum. I loved these. A lot. I could have eaten them one by one as they came out of the skillet. The only thing I changed was white onion instead of green…I didn’t have any. I will make these again and again…because I have a bumper crop of zukes. Yay.
I’m so glad you enjoyed these fritters, Connie!
Daughter: but, mom- you know I don’t like zucchini.
Guess what – she likes these!!!
That’s lovely to hear! At least she tried and loved it.
I made them today but they didn’t turn out great. I think that by the time I squeezed the water out, I had too much flour for the amount of “Z” I had left. When I tried to flatten them, my ice cream scoop stuck to the fritters. I will try again because I did taste a couple and they were good… lol
I hope you give it another try soon, Linda!
Just made these tonight and they were delicious! I didn’t have green onions so used a regular onion and added some parmesan cheese. Thanks again for yet another wonderful recipe!
Yum! I’m totally craving these today! I’m so happy you enjoyed these fritters, Irene!
Hi. Can you freeze these?
Hi Gloria, I haven’t tried freezing these, but I would only try to freeze them already cooked (never raw batter). We usually reheat and re-crisp on a dry skillet, but I think a toaster could work unless. A skillet works better because iit can get a little soft/ floppy when stacked, cooled, and refrigerated.
These are really easy to make and great to eat. For anyone having trouble getting them crispy enough, try putting them in an air fryer for a few minutes if you have one. I do that if I have to put some leftovers in the fridge.
Thank you for sharing that feedback, Nick! I’m so glad you enjoyed these!
Just curious I don’t see self raising flour used in your recipes, is it not used in America as it is in Australia?
Hi Beryl, we have cake flour that can at times be used for cakes but in most recipes we use regular all-purpose flour.
CAUTION FRITTER MAKERS! Cake flour and self-raising flour are NOT the same.
Self-rising flour contains baking powder and salt. It comes with leavening agents already in the flour. In the United States, self-rising flour is used throughout the south and is widely available for purchase, even in stores in my mid-Atlantic part of the country. You can find a recipe for self-rising flour on King Arthur’s website (1 c flour, 1/4 tsp salt, 1.5 tsp baking powder).
If using self-rising flour, try adjusting Natasha’s Kitchen’s Fritter recipe by removing 1/4 tsp salt and all of the baking powder and substituting the self-rising flour…
Cake flour, in contrast, is a low protein flour, e.g., 7-9% protein. (Most AP flours here in the states contain 10-12% protein). Don’t know about Australia, but many European flours contain more protein than ours. Cake flour makes for a lighter, airier cake. You can also make your own, typically by adding corn starch to AP flour… Check KAF website…
Hope this helps…
You are correct, this recipe is not intended for self-rising flour. Thank you for sharing that tip.
Just loved these fritters, I just made cuz I had the zucchini. I added a little parmigiana cheese on top while still hot from the pan.
Yum! The perfect way to use up those garden-fresh zucchinis! I’m so glad you enjoyed it!
This is one of my favourite summer recipes. Thank you so much Natasha! I would make this all year long if zucchini was in season 😉 Instead of adding chopped green onion, I grate a regular onion; it seems to blend better with the zucchini and results in a better texture, in my opinion. Tip for beginners – I think it’s important not to overmix this, because the fritters can end up tough. The less I mix, the better the texture.
Yum! That sounds amazing! Thank you so much for sharing that with me.
These are absolutely delicious! I used my salad spinner to get the moisture out of the zucchini. Takes a few spins,but awesome! Thank you for this recipe!
We love our salad spinner! I’m so glad you enjoyed this recipe!
OMG, my children ate zucchini 🥳
This zucchini paddy’s receipt is a must try 👌🏻
I’m so happy to hear that!
I love these. I am observing Keto diet so I actually used Oat Fiber instead of regular flour and it worked out wonderful. I also added shredded carrots just to kind of increase the volume and have enough for the people i have in my house :-). Delicious!!!
Wow! Thank you so much for sharing that with me, Maria! I’m so glad that substation worked!
Hi Natasha
I read another recipe for zucchini fritters using bread crumbs. Your thoughts on using bread crumbs instead of flour.
Hi Suzanne, I have not really tried that yet to advise, but we already tried and tested this recipe and it works so we’ve only been using this.
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!
I was looking for a good zucchini recipe that my picky eaters would enjoy. I made them tonight as a side dish to grilled chicken (made them smaller). They were a HIT! Kids eating green veggies = happy Mommy!
That is the best when kids love what we moms make. That’s so great!
Natasha! Twice in one week! After years of watching your videos I have now made two of your recipes in one week! Both were fantastic. These zucchini fritters were especially fantastic with a couple of additions to your recipe: 3 garlic cloves, chives in lieu of scallions as I had not have any scallions. I also added 1/4 cup of grated Parmesan cheese and 1/4 cup of shredded cheese (of that, half was sharp cheddar and the other half was mozzarella). I did not have as much zucchini as your recipe called for so I altered the flour and seasonings accordingly but kept the eggs at 2. I would say I ended up with. 2 1/2 cups of zucchini after I drained it dry. On the side I made a sauce with half sour cream and half ricotta, lemon juice, salt, pepper and fresh pressed garlic. It was a modified aioli using what I had at home. It turned out fantastic and I can’t wait to make it again!!! (I took pics!)
Yum! That sounds amazing! Thank you for sharing that with me!
I used coconut flour and a good dollop of Franks’s Hot Sauce. Soooooooo good. Thanks for the recipe.
You’re welcome! I’m so happy you enjoyed it, Lil!
Great video, love the energy. I’m Greek and would serve it with tzatziki prepared with little garlic and lots of dill. Bravo Natasha.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Would like to see a calorie and carb count on your recipes.
Thank you for that suggestion Sheila, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient!
Heyy
Can i freeze them?
Hi Shania, I haven’t tried freezing these but I would only try to freeze them allready cooked (never raw batter). We usually reheat and re-crisp on a dry skillet but I think a toaster could work unless. A skillet works better because they can get a little soft/ floppy when they are stacked, cooled and refrigerated.