Home > Breakfast > Easy Zucchini Fritters (VIDEO)

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.

Stack of zucchini fritters topped with sour cream and scallions

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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.
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.

Zucchini Fritters Recipe

4.97 from 131 votes
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
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.
Author: Natasha Kravchuk
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Zucchini Fritters, zucchini pancakes
Skill Level: Easy
Cost to Make: $4-$5
Calories: 107
Servings: 6 people (makes 24 fritters)

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

  1. 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.

  2. 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.

  3. Add 1/2 cups chopped green onion and 2 lightly beaten eggs.

  4. 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.

  5. 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.

Recipe 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 Facts
Zucchini Fritters Recipe
Amount Per Serving
Calories 107 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 55mg18%
Sodium 617mg27%
Potassium 524mg15%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 4g4%
Protein 5g10%
Vitamin A 466IU9%
Vitamin C 29mg35%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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Read comments/reviewsAdd comment/review

  • Jenny McNab
    March 30, 2023

    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.

    Reply

    • Natasha's Kitchen
      March 30, 2023

      Glad to hear that it’s always a hit! Thank you for your comments and review, Jenny.

      Reply

  • Debbe
    March 1, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 1, 2023

      Hi Debbie! So glad you loved the recipe. The baking powder is the key to a nice, light texture. 🙂

      Reply

  • Crissy
    January 8, 2023

    These are soooo delicious! I subbed in cassava flour to make them gluten free and they were delightful! Thank you!

    Reply

    • NatashasKitchen.com
      January 8, 2023

      Hi Crissy! That is great to know. Thank you for sharing that with us.

      Reply

    • Theodosius E.W
      March 7, 2023

      This zucchini fritters are the best. I Love when my mom makes them for me

      Reply

      • NatashasKitchen.com
        March 7, 2023

        I’m so glad you love the recipe! Thank you.

        Reply

  • Rose
    December 29, 2022

    Absolutely perfect! Followed to a T. Five stars all day! I fried them on the crispy side and they were amazing!

    Reply

    • Natasha's Kitchen
      December 29, 2022

      Hi Rose, thank you for your great comments and feedback, we’re glad you enjoyed it!

      Reply

  • Chely
    December 4, 2022

    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?

    Reply

    • Natasha's Kitchen
      December 4, 2022

      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.

      Reply

    • Mary from Salem
      February 9, 2023

      I used GF flour and they turned out just fine. I used King Arthur’s Measure for Measure GF flour.

      Reply

      • NatashasKitchen.com
        February 9, 2023

        Hi Mary! Thank you for sharing, that great to know.

        Reply

  • Trisso
    November 14, 2022

    Really easy and delicious.
    I added a little bit of cheese (parmesan and mozzarella) & garlic powder. It was great for the whole family.

    Reply

    • Natasha's Kitchen
      November 14, 2022

      We’re glad your family enjoyed this!

      Reply

  • DM
    October 7, 2022

    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.

    Reply

    • Natashas Kitchen
      October 8, 2022

      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!

      Reply

  • Joan Kromolicki
    September 7, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 7, 2022

      Thank you for sharing with us, Joan! 🙂

      Reply

    • Pat Olson
      September 13, 2022

      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!

      Reply

      • Natasha's Kitchen
        September 13, 2022

        Thank you for the awesome feedback!

        Reply

  • Dianna
    September 6, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 6, 2022

      Hi Diana! You could try using parchment paper between the tool and the fritter. Possibly even cooking spray if it sticks to the paper.

      Reply

  • Cathi
    September 6, 2022

    Just tried these fritters and they were very tasty, thanks for another great recipe

    Reply

    • Natasha's Kitchen
      September 6, 2022

      You’re welcome, Cathi. I hope you’ll love all the recipes that you will try.

      Reply

  • Jessica
    September 5, 2022

    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!

    Reply

    • Natashas Kitchen
      September 5, 2022

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

      Reply

  • Lena Sirsiris
    September 3, 2022

    These were amazing. Very good! Any suggestion on how to keep them crispy after removing them from the pan? Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      September 4, 2022

      You can heat them using an air fryer it always turns out crispy after!

      Reply

  • Pat Rothenberger
    September 3, 2022

    Looks amazing! Do you have any suggestions to substitute the egg? I have a vegan in the family. Thank you!

    Reply

    • NatashasKitchen.com
      September 3, 2022

      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.

      Reply

  • Caren
    September 1, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 1, 2022

      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.

      Reply

  • Eva Daniel
    September 1, 2022

    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.

    Reply

    • Natashas Kitchen
      September 1, 2022

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

      Reply

  • Ngoc Tran
    August 31, 2022

    Thank you so much Natasha !
    It’s so easy to make and very fast time ,❤️❤️❤️👍👍👍👍🤗🤗

    Reply

    • NatashasKitchen.com
      August 31, 2022

      You’re very welcome! 🙂

      Reply

  • sannie mmule motsei
    August 31, 2022

    Natasha thanks for giving me a free lesson’s know they enjoy my food,I don’t have stress anymore.You are best chief .

    Reply

    • Natashas Kitchen
      August 31, 2022

      I’m so glad to hear they have been helpful, Sannie! Thank you so much for sharing that with me.

      Reply

  • Kathy
    August 31, 2022

    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?

    Reply

    • Natasha's Kitchen
      August 31, 2022

      Yes, it’s still going to be delicious for sure!

      Reply

  • Jessica
    August 30, 2022

    They’re not an absolute favorite in our house! Super easy for me to make and the whole family loves them.

    Reply

    • Natasha's Kitchen
      August 30, 2022

      Great to hear that, Jessica! Thanks a lot for sharing.

      Reply

  • Anna
    August 30, 2022

    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!

    Reply

    • Natasha's Kitchen
      August 30, 2022

      That’s perfect! Enjoy the recipes!

      Reply

  • Celeste
    August 30, 2022

    Delicious and so easy to make!
    Thank You for sharing always being entertaining, witty and loveable!

    Reply

    • Natashas Kitchen
      August 30, 2022

      Thank you for that wonderful compliment, Celeste!

      Reply

  • Julia Lutsenko
    August 30, 2022

    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!

    Reply

    • Natashas Kitchen
      August 30, 2022

      That’s so great! It sounds like you have a new favorite, Julia! I’m so glad you loved them!

      Reply

  • Judy Funk
    August 2, 2022

    the recipe says 3/4 cup flour, but directions say 1 cup flour.

    Reply

    • Natasha
      August 2, 2022

      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.

      Reply

  • Marilyn
    August 2, 2022

    These sound delicious. Wondering if you could airfry them instead of frying in oil?

    Reply

    • NatashasKitchen.com
      August 2, 2022

      Yes, see my recipe notes under “common questions” for instructions on how to. 🙂

      Reply

      • Herman Hale, RN
        August 30, 2022

        these are beyond good … simple to make and delicious to eat!!!

        Reply

        • Natasha's Kitchen
          August 30, 2022

          Thank you for the good review!

          Reply

  • Nelya
    July 28, 2022

    We love these, including all my kids! I like to grate some regular onion instead of using green 👌🏼.

    Reply

    • NatashasKitchen.com
      July 28, 2022

      So glad to hear they were enjoyed! 🙂

      Reply

  • Rachel
    September 25, 2021

    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!

    Reply

    • Natasha
      September 25, 2021

      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.

      Reply

  • Connie MacGillivray
    September 13, 2021

    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.

    Reply

    • Natasha's Kitchen
      September 14, 2021

      I’m so glad you enjoyed these fritters, Connie!

      Reply

  • Sue
    September 12, 2021

    Daughter: but, mom- you know I don’t like zucchini.
    Guess what – she likes these!!!

    Reply

    • Natasha's Kitchen
      September 12, 2021

      That’s lovely to hear! At least she tried and loved it.

      Reply

  • Linda Bonner
    August 17, 2021

    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

    Reply

    • Natashas Kitchen
      August 18, 2021

      I hope you give it another try soon, Linda!

      Reply

  • Irene Guerin
    August 16, 2021

    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!

    Reply

    • Natashas Kitchen
      August 16, 2021

      Yum! I’m totally craving these today! I’m so happy you enjoyed these fritters, Irene!

      Reply

  • Gloria
    August 6, 2021

    Hi. Can you freeze these?

    Reply

    • Natashas Kitchen
      August 7, 2021

      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.

      Reply

  • Nick
    July 23, 2021

    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.

    Reply

    • Natashas Kitchen
      July 23, 2021

      Thank you for sharing that feedback, Nick! I’m so glad you enjoyed these!

      Reply

  • Beryl Parfett
    July 14, 2021

    Just curious I don’t see self raising flour used in your recipes, is it not used in America as it is in Australia?

    Reply

    • Natashas Kitchen
      July 15, 2021

      Hi Beryl, we have cake flour that can at times be used for cakes but in most recipes we use regular all-purpose flour.

      Reply

      • Laura
        July 16, 2021

        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…

        Reply

        • Natasha
          July 19, 2021

          You are correct, this recipe is not intended for self-rising flour. Thank you for sharing that tip.

          Reply

  • Fran Correnti Mandile
    July 13, 2021

    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.

    Reply

    • Natashas Kitchen
      July 13, 2021

      Yum! The perfect way to use up those garden-fresh zucchinis! I’m so glad you enjoyed it!

      Reply

  • Dragana
    June 28, 2021

    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.

    Reply

    • Natashas Kitchen
      June 28, 2021

      Yum! That sounds amazing! Thank you so much for sharing that with me.

      Reply

  • Duckie
    May 20, 2021

    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!

    Reply

    • Natashas Kitchen
      May 20, 2021

      We love our salad spinner! I’m so glad you enjoyed this recipe!

      Reply

  • Ome
    February 7, 2021

    OMG, my children ate zucchini 🥳
    This zucchini paddy’s receipt is a must try 👌🏻

    Reply

  • Maria
    December 9, 2020

    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!!!

    Reply

    • Natashas Kitchen
      December 9, 2020

      Wow! Thank you so much for sharing that with me, Maria! I’m so glad that substation worked!

      Reply

  • Suzanne
    November 22, 2020

    Hi Natasha

    I read another recipe for zucchini fritters using bread crumbs. Your thoughts on using bread crumbs instead of flour.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      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.

      Reply

  • 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

  • Erika P.
    September 11, 2019

    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!

    Reply

    • Natashas Kitchen
      September 12, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

      • Fallon Mulerman-Orer
        April 23, 2020

        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!)

        Reply

        • Natashas Kitchen
          April 23, 2020

          Yum! That sounds amazing! Thank you for sharing that with me!

          Reply

  • Lil
    September 6, 2019

    I used coconut flour and a good dollop of Franks’s Hot Sauce. Soooooooo good. Thanks for the recipe.

    Reply

    • Natashas Kitchen
      September 6, 2019

      You’re welcome! I’m so happy you enjoyed it, Lil!

      Reply

  • Niko
    September 3, 2019

    Great video, love the energy. I’m Greek and would serve it with tzatziki prepared with little garlic and lots of dill. Bravo Natasha.

    Reply

    • Natashas Kitchen
      September 3, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Sheila W.
    August 30, 2019

    Would like to see a calorie and carb count on your recipes.

    Reply

    • Natashas Kitchen
      August 30, 2019

      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!

      Reply

  • Shania
    August 30, 2019

    Heyy
    Can i freeze them?

    Reply

    • Natashas Kitchen
      August 30, 2019

      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.

      Reply

  • Liz B
    August 20, 2019

    I made these tonight and they are delicious! Thank you!

    Reply

    • Natashas Kitchen
      August 20, 2019

      You’re so welcome! I’m glad you enjoyed that.

      Reply

  • Trudi
    August 18, 2019

    This recipe sounds great and am going to make them this week. Do you know how many WW points are in these fritters?

    Reply

    • Natashas Kitchen
      August 19, 2019

      Hi Trudi, To be honest, I do not be we don have the nutritional information posted towards the bottom of the recipe post.

      Reply

  • Becky
    August 17, 2019

    Another winner! I’m 4 for 4 on your recipes! Winner winner zucchini dinner!

    Reply

    • Natashas Kitchen
      August 17, 2019

      I’m so happy to hear that, Becky!! Thank you for sharing your great review!

      Reply

  • Marina
    August 16, 2019

    Made these zucchini fritters keto style. Turned out so good. My family loved them this way as well. https://www.instagram.com/p/B1PWIMZn47F/?igshid=10rb14mr0rjxq

    Reply

  • Vera
    August 12, 2019

    so delicious 👍, I added a little bit of garlic and cayenne pepper for more flavors, thank you for the recipe

    Reply

    • Natashas Kitchen
      August 12, 2019

      That’s so great! Thank you for sharing that with me, Vera!

      Reply

  • Nettan
    July 10, 2019

    Soooo good!
    Thank you for sharing!

    Reply

    • Natashas Kitchen
      July 10, 2019

      You’re welcome! I’m happy you enjoyed that!

      Reply

  • Jules
    June 19, 2019

    Great recipe! Switched all-purpose flour to a mixture of gluten-free flours and it also turned out amazing!

    Reply

    • Natashas Kitchen
      June 19, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Jules!

      Reply

  • Lily Abraham
    June 7, 2019

    Hi! Can I make these and somehow reheat the following day? How would you recommend storing and reheating? And do you think they’ll still be as good? Thanks!!

    Reply

    • Natashas Kitchen
      June 7, 2019

      Hi Lily, I would keep them refrigerated and warm them on a non-stick skillet the following day until hot and lightly crisp around the edges.

      Reply

      • Emi
        August 28, 2019

        I also add shredded carrots to my fritters

        Reply

        • Natashas Kitchen
          August 29, 2019

          Thank you for sharing that with us!

          Reply

  • Brenda
    May 25, 2019

    I loved these, great way to use zucchini!

    Reply

    • Natashas Kitchen
      May 25, 2019

      I’m so happy you enjoyed that Brenda!

      Reply

  • Ellen
    January 27, 2019

    Has anyone made these in an air fryer?

    Reply

  • VICTORINE
    January 11, 2019

    TENA TSARA BE AN . J’aimerai gouter

    Reply

    • Natashas Kitchen
      January 11, 2019

      I hope you get to make that soon!

      Reply

  • natalie
    November 21, 2018

    So healthy and so delicious! thank you!

    Reply

    • Natashas Kitchen
      November 21, 2018

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Roxanne
    November 8, 2018

    Very good recipie I made these for lunch. . Kids love them. . Your recipies are always easy to follow and come out perfect. . Thank you 🙂

    Reply

    • Natashas Kitchen
      November 8, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Cathie
    November 3, 2018

    Can i use almond flour?

    Reply

    • Natasha
      November 4, 2018

      Hi Cathie, I haven’t tried it personally, but one of my readers reported good results using almond flour.

      Reply

      • Layla
        August 11, 2019

        Wow! I have an autistic son and he doesn’t eat vegetables at all, but this he tried and liked. Thank you 🥰

        Reply

        • Natashas Kitchen
          August 12, 2019

          Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

          Reply

  • Julie
    September 10, 2018

    I love these! They’re so easy and tasty! I didn’t have green onions so substituted some onion powder, I also added some corn and Parmesan! Yum!

    Reply

    • Natashas Kitchen
      September 10, 2018

      I’m so happy you enjoyed that Julie! Thank you for the wonderful review!

      Reply

  • Kelly Hinson
    August 28, 2018

    Great recipe! I only had two medium zucchini so I bulked it up with some shredded carrots and used finely diced red onion as I didn’t have green onion on hand. They came out beautifully, I look forward to making these again.

    Reply

    • Natashas Kitchen
      August 28, 2018

      What a great idea. I’m so happy you enjoyed that, Kelly!

      Reply

  • susan greenberg-yarmush
    August 15, 2018

    if I want to make these gluten free, could I use a different type of flour or oats as a filler? what do you think. my son is recently eating gluten free and I am figuring this all out.

    Reply

    • Natashas Kitchen
      August 15, 2018

      Hi Susan! I think these would still work well with a gluten free baking flour. One of my readers reported using gluten free flour with great results. I hope you love the recipe!

      Reply

      • Abby
        August 15, 2018

        Hi- wondering what gluten free flour was used? Almond? Thanks!

        Reply

        • Natasha
          August 15, 2018

          Hi Abby, I believe it was a cup for cup all-purpose gluten free baking flour.

          Reply

  • Nadia
    August 6, 2018

    This recipe is KID FRIENDLY, thank you Natasha for another winner!!

    This is literally what my girls said when I served them the batch I had just made, (they are 4 and 6 and can barely stomach zucchini usually):

    ‘Delicious! I cant taste the zucchini, tastes like chicken nuggets. Because it smells like it. Mama this is delicious!! You can make more tomorrow!!!’

    And then. One sister to another: Do you want to eat them all?!
    Response: Ya

    Enough said. Thank you Natasha, my mothers heart is happy to feed my children veggies in a way they enjoy!!

    Reply

    • Natashas Kitchen
      August 7, 2018

      You’re so welcome Nadia! I’m so happy you all enjoyed that! I appreciate your thoughtful review!

      Reply

  • Tammy
    July 25, 2018

    Growing up my mom used to make the best zucchini bread, it was one of our family favorites, and I love to make an Italian style zucchini casserole. My dad and I would make a meal of just that. Also zucchini cakes, you name it, we love it just about anyway. I tried a zucchini and tomato pie that was also very good and very low in calories. Love my veggies, especially this time of year when they are fresh and home grown.

    Reply

    • Natashas Kitchen
      July 26, 2018

      Hi Tammy! I agree! You can do so much with them also! Thank you for sharing that with us!

      Reply

  • Marina Bigsby
    July 22, 2018

    LOVE these. Turned out great and very simple ingredients.

    Reply

    • Natashas Kitchen
      July 23, 2018

      Thanks for the great review Marina!

      Reply

  • Donna Coakley-McGowan
    July 8, 2018

    Love these. What are the nutrition. Details?’

    Reply

    • Natashas Kitchen
      July 8, 2018

      So happy you enjoyed these, Donna! 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! 🙂

      Reply

  • Chris
    July 1, 2018

    I just made these fritters, using Brussels sprouts, instead of zucchini. (It’s what I had on hand.) Wow. Game changer. No salting or squeezing necessary, just shredded those little babies, then carried on per the recipe. (I threw in an extra egg, as it needed more moisture.) Serendipity!

    Reply

    • Natashas Kitchen
      July 2, 2018

      That sounds so good! Thank you for sharing your version with us, Chris!

      Reply

    • Debi
      July 23, 2018

      I’m going to make them tonight! I am going to try adding them to a simple spaghetti sauce.

      Reply

  • Kateryna Padalytsya
    June 25, 2018

    Hi Natasha!!!
    I am obsessed! I absolutely love zucchini but I have not been able to find any good recipes out there. I found this one this morning and I had 2 zucchini laying around and I was like Heck lets try. To die for ! You never disappoint 🙂
    I tried many of your recipes and they are always a big hit!!!!!

    Thank you for being so amazing !!!!

    Reply

    • Natashas Kitchen
      June 25, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Luba
    June 22, 2018

    Hi Natasha just wanted to say thanks for this great recipe, although I make it in the oven but it turns out amazing as well I bake at 375f for 10 mins then flip and bake 10 more mins. My mother in law also loves this recipe and I know has given it to her friends as well!

    Reply

    • Natashas Kitchen
      June 22, 2018

      I’m so happy you enjoyed that.

      Reply

  • aimee
    June 18, 2018

    Hi it’s Aimee and Kristina But mostly from Kristina how do you keep your waist so skinny? Do you exorcize at night?

    Reply

    • Natasha
      June 18, 2018

      I exercise my fingers as I eat a bowl of ceviche at night! lol. I try to exercise but definitely not a hard core workout person :). I’m thankful for a speedy metabolism and we try to make good choices in our food and enjoy things in moderation. We cook at home ALOT and don’t go out to eat too often.

      Reply

  • Shelly
    June 7, 2018

    Zucchini Fritters are awesome, great recipe! My family loved them. The only thing I did different was I added garlic to it. It was surprisingly refreshing and very filling.

    Reply

    • Natashas Kitchen
      June 7, 2018

      I’m so glad you enjoyed them, Shelly! Thank you for the wonderful review!

      Reply

  • Nadia
    May 4, 2018

    Making it right now!

    Reply

    • Natasha's Kitchen
      May 4, 2018

      Awesome, please let me know what you think Nadia!

      Reply

  • Kseniya
    April 24, 2018

    These turned out great. Picky 3 y.o. asked for more! Wonder if I can make these with yellow squash too?

    Reply

    • Natasha's Kitchen
      April 24, 2018

      Hello Kseniya! I have never used yellow squash but recently a reader commented, “I had a yellow squash and a zucchini. When I grated the yellow I avoided the larger seeds and just kept the pulp. It was a hit, even with the picky eater. I will make these again, and again and again.”

      Reply

      • Kseniya
        April 24, 2018

        I went ahead and made them with the same amount of yellow squash (no zucchini) and added some grated carrot since I was also out of green onions. Tasted amazing! Thank you! My three year old son asked me to make them, and this was his dinner tonight. He was dipping them in ketchup!

        Reply

        • Natasha's Kitchen
          April 24, 2018

          YAY! I’m glad to hear the recipe was such a success, thanks for sharing your great review! 🙂

          Reply

  • Deborah L Chesser
    February 28, 2018

    Another idea: Prepare zucchini per the recipe. Then use in place of crab in the Old Bay crab cake recipe. Hint: add a little extra Old Bay.

    Reply

    • Natasha's Kitchen
      February 28, 2018

      Great tip Deborah, thanks for sharing!

      Reply

  • Kiran
    February 25, 2018

    Hi,
    Can I bake these instead of frying them?If so, What would be temp/ duration used?
    Thanks

    Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Kiran, I honestly haven’t tried baking them so I could only guess and I’m not sure if they will form correctly in the oven. Sorry I can’t be more helpful.

      Maybe someone else has experimented in the oven? If so, please let us know and thanks in advance! 🙂

      Reply

  • Zenny Amancio
    January 14, 2018

    Just made this today and it’s awesome! This will be my new go to recipe. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome Zenny! I’m glad you love the recipe. Thanks for sharing your great review!

      Reply

  • Tricia
    January 10, 2018

    These look so tasty! What could I use to substitute the flour? My hubby is allergic to wheat. Thx!

    Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      HI Tricia, I think these would still work well with a gluten free baking flour. One of my readers reported using gluten free flour with great results. I hope you love the recipe!

      Reply

  • Tayseersaleh
    December 24, 2017

    Lovely taste
    I liked it so much
    Easy to do and tasty

    Reply

    • Natasha's Kitchen
      December 26, 2017

      I’m glad to hear how much you enjoy the recipe! Thanks for sharing your review!

      Reply

  • Tzivia
    December 13, 2017

    Made these yesterday for the first night of Chanukah added a bit of mayo to the mix didn’t have the recipe on hand and wow they came out really great these are such a winner girlfriend definitely making these again

    Reply

    • Natasha's Kitchen
      December 13, 2017

      I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review!

      Reply

  • Lana
    December 5, 2017

    What a great recipe! I made zucchini fritters before, but had never squeezed water out before frying, it makes a big difference, I also added fresh pressed garlic, and used self-rising flour. They came out light and delicious in no time. Thank you, Natasha!

    Reply

    • Natasha's Kitchen
      December 5, 2017

      You’re welcome Lana! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review with other readers!

      Reply

  • Rebecca
    November 14, 2017

    Hello! How would I be able to cut this recipe in half? And make 1.25 pounds of zucchini instead?

    Reply

  • Linda
    October 18, 2017

    I just made these. Mine don’t look as good as yours do. I may have made them too big.. but they are sooooo good!! Thanks for this recipe.
    Linda

    Reply

    • Natasha's Kitchen
      October 18, 2017

      You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing your great review!

      Reply

      • Linda
        October 19, 2017

        My fritters were not crispy. Does that probably mean that I didn’t squeeze enough water out? Thanks

        Reply

        • Natasha
          natashaskitchen
          October 19, 2017

          Hi Linda, yes that is correct. The more water you are able to squeeze out, the better since zucchini’s are loaded with water and they juice out once they are salted. To get even more out, you could also squeeze it dry with a cheesecloth.

          Reply

      • Tatjana
        July 13, 2020

        These are absolutely delicious! I did add shredded carrots, and pressed garlic(because my family likes that) but even without it they would have been scrumptious! Very easy to make and they did not fall apart, like they do when I followed another recipe. Thank you so much for sharing!

        Reply

        • Natasha's Kitchen
          July 13, 2020

          I am so glad you loved this recipe. Thank you for sharing that with us, Tatjana!

          Reply

  • Cristina Sanchez
    September 20, 2017

    Hi Natasha, I want to try this recipe, I love zucchinis!! Can I use whole wheat flour instead?

    Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Cristina, I haven’t tried that but I think it would be a good experiment and healthier substitution!

      Reply

  • Murphy
    September 13, 2017

    Can you make this in advance at any step and chill/freeze?

    Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      Hi Murphy, If freezing, I would suggest only doing so after they are sauteed.

      Reply

  • Marion
    September 4, 2017

    The recipe looks amazing but is a bit large for my family, I know I can adjust to cut down the size but I am wondering how they freeze and reheat? Do you think they would be ok to put in the toaster to get the crispiness back?

    Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Marion, 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.

      Reply

  • Oksana Karpov
    August 21, 2017

    Made these tonight and I gotta say, I was pleasantly surprised! I didn’t really know what to expect from them. I figured they would be good, but not this good!

    Reply

    • Natasha's Kitchen
      August 22, 2017

      I’m glad to hear how much you enjoy the recipe Oksana! Thanks for sharing your great review!

      Reply

  • Lisa
    August 16, 2017

    Can’t wait to try these! Do you think I could sub gluten free flour?

    Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Lisa, one of my readers reported using gluten free flour with great results. I hope you love the recipe!

      Reply

  • Yuliya
    August 16, 2017

    Ahhh I remember my mom would always make these and they’re so good! We always ate ate them so fast. She would put minced garlic in the sour cream. Amazing. I’ll have to make these for my husband!! 🙂

    Reply

    • Natasha's Kitchen
      August 16, 2017

      These are popular for good reason! Please let me know what you think when you decide to make them!

      Reply

  • Emily
    August 14, 2017

    Yum! I love how quick these were! I used Greek Yogurt to top them, for extra protein 😀

    Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Smart!! I love that healthy idea 🙂

      Reply

  • Christina
    August 11, 2017

    Wonderful!!!!!!
    Thank you for all the zucchini recipes! This one was SO good we made it, in multiple batches, for 2 days!! My 3 year old, 6 year old, and 8 year old all Inhailed them.
    Christina

    Reply

    • Natasha's Kitchen
      August 12, 2017

      I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Christina!

      Reply

  • Joyce
    August 11, 2017

    We have a garden that is producing a lot of zucchini and I made this recipe the other night. It was very good. The flavor was good. I did add a chopped up jalapeno (which are also growing in our garden) and it added a nice kick to them. Thanks again for the recipe. It’s a keeper.

    Reply

    • Natasha's Kitchen
      August 11, 2017

      My pleasure Joyce! I’mg glad to hear you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • Irina
    August 9, 2017

    Thank you for the recepie. We love to add those to our burgers. You should try it Natasha)))

    Reply

    • Natasha's Kitchen
      August 10, 2017

      My pleasure Irina! What a great suggestion! 🙂

      Reply

  • Pam
    August 9, 2017

    it’s impossible to follow along (for me) as the video is at warp speed. yikes.

    Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Pam, my social videos have to be that way since we have to keep them to 1 minute but the full length video can be found on my blog for every recipe where I talk through the steps so it is much easier to follow for actual cooking. Scroll to the top of this post and you will find the full length video. The full videos are also on our YouTube Channel.

      Reply

  • Iris Kraubner
    August 8, 2017

    Hi Natasha, Is it possible to use grated frozen well squeezed Zucchini! I have far to much zucchini and want to freeze them!

    Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Iris, I have never tried frozen zucchini on this to be honest so I’m not sure if they would be too juicy or not. I think it’s worth an experiment! Has anyone else tried frozen? Thanks in advance! 🙂

      Reply

  • LOUISE WINDER
    August 6, 2017

    Made these with Chia egg substitute (1 T. Ground chia seeds T. water/ egg) Very yummy. a little bland, but put home made tomatillo salsa on it and it was super yummy… would make some great veggie burgers.

    Reply

    • Natasha's Kitchen
      August 7, 2017

      I’m glad you enjoy the recipe Louise! Thanks for sharing your tips with other readers!

      Reply

  • Kaitlyn Proctor
    August 5, 2017

    Hi I tried these tonight for dinner and I have to say they were super yummy I added some bacon and cheese to mine. I was just wondering since these use eggs in the mixture when you fry it how do you know the middle part is cooked through and the egg is cooked through? Thank you.

    Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Kaitlyn, if you make them the same way and cook them for the time specified, they will be fully cooked. If they are browning too quickly, definitely turn the heat down since you want to give them the full amount of time on the stove. Safe temp for eggs is 160 and these go well above that so that isn’t a concern. If you are worried about it, you can double check with an instant read thermometer.

      Reply

  • Lizzi
    August 2, 2017

    So I just made these, but subbed in Bob’s Paleo baking mix for the regular flour. Wow! Amazing! I’ve been on the hunt for a while this summer to find more zuke recipes. This will be a staple for the rest of the season for sure. Thanks so much for this super easy recipe!

    Reply

    • Natasha's Kitchen
      August 2, 2017

      You’re welcome Lizzi! I’m so glad to hear you love the recipe! Thanks for sharing your great review!

      Reply

  • Rita
    July 31, 2017

    I was wondering if I could make the batter in the evening and fry them the next day? Do you think they will taste the same? Are the freezer friendly?

    Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Hi Rita, 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

  • Nicole Niculas
    July 25, 2017

    Natasha,

    I have recently found your blog and may I say… I love it! My family is from Romania so our recipes are pretty similar. I just made these today and they are amazing!! Thank you so much for the recipe. You put in a lot of detail and very easy-to-follow instructions. Your website is great and God bless you and your family! Can’t wait to try more of your recipes!

    Reply

    • Natasha's Kitchen
      July 25, 2017

      I’m so glad you found my site Nicole! Thanks so much for following and sharing your thoughtful comments! 😀

      Reply

  • Amelia
    July 25, 2017

    Just made these. I had a yellow squash and a zucchini. When I grated the yellow I avoided the larger seeds and just kept the pulp. It was a hit, even with the picky eater. I will make these again, and again and again. Thank you.

    Reply

    • Natasha's Kitchen
      July 25, 2017

      My pleasure Amelia! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!

      Reply

  • Rosie Vento
    July 24, 2017

    Ok… so, I made this a low carb/keto appetizer…. instead of white flour, I used almond flour…. and added a half of onion and parmesan cheese…. was actually pretty good.

    Reply

    • Natasha's Kitchen
      July 24, 2017

      Awesome! I’m glad to hear that! Thanks for sharing your suggestions and review Rosie!

      Reply

  • Julie Berry
    July 24, 2017

    How can I make these fritters Whole 30 compliant?

    Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Julie, I know I should be but unfortunately I’m not too well versed in that diet. I found this article which might help with finding substitutions.

      Reply

  • Linda Barnhart
    July 20, 2017

    You are a delight to watch. So cheerful . Just picked 2 zucchini and came to your site to find a recipe. Now I’m ready to start lunch. Thanks so very much for all the work you put into your helpful site.

    Reply

    • Natasha's Kitchen
      July 21, 2017

      My pleasure Linda! I’m glad you enjoy my site, please let me know what you think of the recipes! Thanks for following 😀

      Reply

  • Jenny
    July 20, 2017

    Every one loved these!!! What is a good way to store and reheat left overs?

    Reply

    • Natasha
      natashaskitchen
      July 20, 2017

      Hi Jenny, I would keep them refrigerated and warm them on a non-stick skillet the following day until hot and lightly crisp around the edges.

      Reply

  • Barbara
    July 19, 2017

    I made for breakfast today ,but instead of green onions I added dill. It was very good, unusual taste.Thank you for great recipe.

    Reply

    • Natasha's Kitchen
      July 19, 2017

      You’re welcome Barbara! I’m glad you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • Susan
    July 16, 2017

    This looks great! And cheap, which is icing on the cake. I don’t usually like zucchini because it has such a high water content, but this recipe overcomes that problem, and looks very tasty.

    Reply

    • Natasha's Kitchen
      July 17, 2017

      This recipe is simple and so delicious! Please let me know what you think Susan!

      Reply

  • Liliya
    July 10, 2017

    Made those yesterday. Very tasty, airy and fluffy. They feel light on your stomach

    Reply

    • Natasha's Kitchen
      July 10, 2017

      Perfect! I’m glad you enjoy the recipe! Thanks fors sharing your excellent review!

      Reply

  • Dieta
    July 10, 2017

    Made this for lunch today, since I had no green onions, I added a bit of garlic ….loved them.

    Reply

    • Natasha's Kitchen
      July 10, 2017

      Awesome, I’m glad you love them! Thanks for sharing 🙂

      Reply

  • Tatyana S.
    July 9, 2017

    Those are amazing!
    Love those with sour cream👌🏻😋
    I make those when I have some zucchini on hand😄

    Reply

    • Natasha's Kitchen
      July 10, 2017

      I’m glad you enjoy them as much as I do Tatyana! Thanks for sharing your great review!

      Reply

  • Nina
    July 9, 2017

    Hi Natasha, I made it today and my whole family ate it including my 4 year old!
    Can you do corn fritters? ☺

    Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      That is a great suggestion! If I come up with something great, we will be sure to share it 🙂

      Reply

      • George Brady
        July 10, 2017

        Hi I was wondering if I can add some corn to this, I will try it your way for some but with the corn on the rest. Sounds good to me.

        Reply

        • Natasha
          natashaskitchen
          July 10, 2017

          Hi George, I think it’s worth an experiment but I’ve never tried doing that with these. Let me know how you like them! 🙂

          Reply

  • Nadia
    July 9, 2017

    Made these this weekend!! They are INCREDIBLE, so so good!! All were gone within a few hours, so I am planning on cooking up a new batch, except more this time :))
    Thank you Natasha!

    Reply

    • Natasha's Kitchen
      July 10, 2017

      Awesome! I’m glad to hear everyone enjoys the recipe! Thanks for sharing your excellent review Nadia!

      Reply

  • Theresa
    July 8, 2017

    These look so good, do you think they would cook good in a waffle maker, panini or George Forman grill with some pam instead of trying in oil?

    Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      I’ve never considered doing that but it may work! I do think it’s worth an experiment. Let me know if you try it before I do! 🙂

      Reply

  • Karenann
    July 8, 2017

    Your zucchini fritters recipe looks amazing! I’m going to make them for dinner tonight! Thanks for such great recipes.

    Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Thank you so much! I hope you love the recipe! I think they are perfect for any time of day – including dinner! 🙂

      Reply

  • Alena
    July 8, 2017

    I have a similar recipe for Zucchini Scallion Pancakes on my website and absolutely love this way of serving veggies to my kids. Sometimes I make them with broccoli as well, but add some cheese. Thanks for reminding me about this recipe!

    Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Oooh broccoli cheese fritters sound amazing! Thank you for sharing that awesome idea!

      Reply

  • Sue Ringsdorf
    July 8, 2017

    Hi Natasha!! I LOVE your videos!! It’s nice meeting the chef behind the recipes, and you are so cute and charming. Keep doing what you are doing!! 🙂

    Reply

    • Natasha's Kitchen
      July 8, 2017

      Thank you Sue for the great compliments! Thank YOU for following 🙂

      Reply

  • Carenshayne
    July 8, 2017

    I use this recipe but substitute the regular flour with a gluten free flour blend since my son has Celiac’s disease. They are delicious!

    Reply

    • Natasha's Kitchen
      July 8, 2017

      I’m glad you can both enjoy the recipe! Thanks for sharing your review with other readers!

      Reply

  • Christina
    July 7, 2017

    Would grated cheese added to the batter work?

    Reply

    • Natasha
      natashaskitchen
      July 7, 2017

      Hi Christina, I haven’t tried that but I do think it is worth an experiment! 🙂

      Reply

  • Angela
    July 7, 2017

    Definitely will be trying this recipe out, I just picked the first zucchini from my garden today and was looking for a recipe to make something out of it. This recipe looks delicious can’t wait to try it.

    Reply

    • Natasha's Kitchen
      July 7, 2017

      Yum, fresh zucchini from your garden! Boy, are you in for a treat! Please tell me what you think of the recipe Angela!

      Reply

  • Julie
    July 7, 2017

    I love making zucchini pizza it soooooo good!

    Reply

    • Natasha's Kitchen
      July 7, 2017

      YUM! That sounds good too Julie!

      Reply

  • Jenny from jennyisbaking.com
    July 7, 2017

    Yummy, yummy, this looks really good. I will make your potato pancakes on Sunday and report back, this recipe reminds me of that recipe.
    My favorite way of eating zucchini is definitely in ratatouille. I have also eaten zucchini noodles, really refreshing in summer.

    Reply

    • Natasha's Kitchen
      July 7, 2017

      They are delicious! Please let me know what you think Jenny! 🙂

      Reply

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