These easy Zucchini Fritters are perfectly crisp and golden on the outside with tender centers, and they are packed with fresh zucchini. They’re simple to make and are one of my favorite ways to use up summer zucchini.
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Helpful Reader Review
“These are delicious. My new favorite zucchini fritter recipe. Very simple to make but very flavorful. Easy to make too, highly recommend..” – Sandra ★★★★★
Zucchini Fritters Video
This homemade zucchini fritters recipe is oh-so-easy to make with crispy golden edges and tender centers. Watch my video tutorial and see how easy it is.
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 pile up. 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 zucchini.
- 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.
Ingredients for Zucchini Fritters
Zucchini fritters are made with a short list of simple ingredients.
- Zucchini – While you can use large or medium zucchini, 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. You can also substitute yellow squash if you prefer.
- 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. You can use 1:1 gluten-free flour to make these GF fritters.
- Baking powder – Key to a nice, light texture.
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.
Tips for Crispy Zucchini Fritters
- Squeeze the zucchini well – excess moisture will cause the fritters to turn out soggy.
- Start with a hot skillet – the oil should be hot before adding the batter to help the edges crisp up.
- Don’t crowd the pan – leave space between fritters so they don’t steam cook.
- Flatten slightly – this helps the centers cook through without the outside getting too dark.
My favorite way to serve Zucchini Fritters is for breakfast or brunch, paired with sour cream or Greek yogurt and a sprinkle of chives. They are also delicious with Tzatziki Sauce, Marinara, or Aioli Sauce for dipping.
Storage and Reheating
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 single layer before transferring to a freezer-safe bag or container. Freeze up to 3 months.
- To Reheat: Reheat your fritters in a skillet, air fryer, or 350ºF oven, until they’re hot and crisp. Microwaving works, but the fritters will be softer.
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. If you enjoy fritters, make sure to try my apple fritters next!
Zucchini 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 sauteeing
- 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 cup 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. Add more olive oil between batches as needed. Serve warm with a dollop of sour cream.
Notes
*To speed up the cooking time: Cooking the fritters in 2 separate skillets will cut the cooking time in half.
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
Nutrition Per Serving
More Zucchini Recipes to Try
If you love this zucchini fritters recipe, then you won’t want to miss these zucchini recipes.