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.
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.
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.
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
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
- 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
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.
*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.
Read comments/reviewsAdd comment/review
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!
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.
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!
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!
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!
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.
I made these tonight and they are delicious! Thank you!
You’re so welcome! I’m glad you enjoyed that.
This recipe sounds great and am going to make them this week. Do you know how many WW points are in these fritters?
Hi Trudi, To be honest, I do not be we don have the nutritional information posted towards the bottom of the recipe post.
Another winner! I’m 4 for 4 on your recipes! Winner winner zucchini dinner!
I’m so happy to hear that, Becky!! Thank you for sharing your great review!
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
Hi Marina, thank you so much for sharing!
so delicious 👍, I added a little bit of garlic and cayenne pepper for more flavors, thank you for the recipe
That’s so great! Thank you for sharing that with me, Vera!
Thank you for sharing!
You’re welcome! I’m happy you enjoyed that!
Great recipe! Switched all-purpose flour to a mixture of gluten-free flours and it also turned out amazing!
I’m so happy to hear that! Thank you for sharing your great review, Jules!
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!!
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.
I also add shredded carrots to my fritters
Thank you for sharing that with us!
I loved these, great way to use zucchini!
I’m so happy you enjoyed that Brenda!
Has anyone made these in an air fryer?
TENA TSARA BE AN . J’aimerai gouter
I hope you get to make that soon!
So healthy and so delicious! thank you!
You’re welcome! I’m so happy you enjoyed it
Very good recipie I made these for lunch. . Kids love them. . Your recipies are always easy to follow and come out perfect. . Thank you 🙂
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can i use almond flour?
Hi Cathie, I haven’t tried it personally, but one of my readers reported good results using almond flour.
Wow! I have an autistic son and he doesn’t eat vegetables at all, but this he tried and liked. Thank you 🥰
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
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!
I’m so happy you enjoyed that Julie! Thank you for the wonderful review!
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.
What a great idea. I’m so happy you enjoyed that, Kelly!
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.
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!
Hi- wondering what gluten free flour was used? Almond? Thanks!
Hi Abby, I believe it was a cup for cup all-purpose gluten free baking flour.
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?!
Enough said. Thank you Natasha, my mothers heart is happy to feed my children veggies in a way they enjoy!!
You’re so welcome Nadia! I’m so happy you all enjoyed that! I appreciate your thoughtful review!
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.
Hi Tammy! I agree! You can do so much with them also! Thank you for sharing that with us!
LOVE these. Turned out great and very simple ingredients.
Thanks for the great review Marina!
Love these. What are the nutrition. Details?’
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! 🙂
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!
That sounds so good! Thank you for sharing your version with us, Chris!
I’m going to make them tonight! I am going to try adding them to a simple spaghetti sauce.
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 !!!!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
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!
I’m so happy you enjoyed that.
Hi it’s Aimee and Kristina But mostly from Kristina how do you keep your waist so skinny? Do you exorcize at night?
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.
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.
I’m so glad you enjoyed them, Shelly! Thank you for the wonderful review!
Making it right now!
Awesome, please let me know what you think Nadia!
These turned out great. Picky 3 y.o. asked for more! Wonder if I can make these with yellow squash too?
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.”
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!
YAY! I’m glad to hear the recipe was such a success, thanks for sharing your great review! 🙂
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.
Great tip Deborah, thanks for sharing!
Can I bake these instead of frying them?If so, What would be temp/ duration used?
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! 🙂
Just made this today and it’s awesome! This will be my new go to recipe. Thanks Natasha!
You’re welcome Zenny! I’m glad you love the recipe. Thanks for sharing your great review!
These look so tasty! What could I use to substitute the flour? My hubby is allergic to wheat. Thx!
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!
I liked it so much
Easy to do and tasty
I’m glad to hear how much you enjoy the recipe! Thanks for sharing your review!
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
I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review!
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!
You’re welcome Lana! I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review with other readers!
Hello! How would I be able to cut this recipe in half? And make 1.25 pounds of zucchini instead?
Yes, absolutely! Our original zucchini fritters were half of the recipe which will make it easy.
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.
You’re welcome Linda! I’m glad you enjoy the recipe! Thanks for sharing your great review!
My fritters were not crispy. Does that probably mean that I didn’t squeeze enough water out? Thanks
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.
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!
I am so glad you loved this recipe. Thank you for sharing that with us, Tatjana!
Hi Natasha, I want to try this recipe, I love zucchinis!! Can I use whole wheat flour instead?
Hi Cristina, I haven’t tried that but I think it would be a good experiment and healthier substitution!
Can you make this in advance at any step and chill/freeze?
Hi Murphy, If freezing, I would suggest only doing so after they are sauteed.
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?
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.
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!
I’m glad to hear how much you enjoy the recipe Oksana! Thanks for sharing your great review!
Can’t wait to try these! Do you think I could sub gluten free flour?
Hi Lisa, one of my readers reported using gluten free flour with great results. I hope you love the recipe!
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!! 🙂
These are popular for good reason! Please let me know what you think when you decide to make them!
Yum! I love how quick these were! I used Greek Yogurt to top them, for extra protein 😀
Smart!! I love that healthy idea 🙂
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.
I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Christina!
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.
My pleasure Joyce! I’mg glad to hear you enjoy the recipe! Thanks for sharing your great review!
Thank you for the recepie. We love to add those to our burgers. You should try it Natasha)))
My pleasure Irina! What a great suggestion! 🙂
it’s impossible to follow along (for me) as the video is at warp speed. yikes.
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.
Hi Natasha, Is it possible to use grated frozen well squeezed Zucchini! I have far to much zucchini and want to freeze them!
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! 🙂
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.
I’m glad you enjoy the recipe Louise! Thanks for sharing your tips with other readers!
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.
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.
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!
You’re welcome Lizzi! I’m so glad to hear you love the recipe! Thanks for sharing your great review!
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?
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.
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!
I’m so glad you found my site Nicole! Thanks so much for following and sharing your thoughtful comments! 😀
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.
My pleasure Amelia! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
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.
Awesome! I’m glad to hear that! Thanks for sharing your suggestions and review Rosie!
How can I make these fritters Whole 30 compliant?
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.
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.
My pleasure Linda! I’m glad you enjoy my site, please let me know what you think of the recipes! Thanks for following 😀
Every one loved these!!! What is a good way to store and reheat left overs?
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.
I made for breakfast today ,but instead of green onions I added dill. It was very good, unusual taste.Thank you for great recipe.
You’re welcome Barbara! I’m glad you enjoy the recipe! Thanks for sharing your great review!
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.
This recipe is simple and so delicious! Please let me know what you think Susan!
Made those yesterday. Very tasty, airy and fluffy. They feel light on your stomach
Perfect! I’m glad you enjoy the recipe! Thanks fors sharing your excellent review!
Made this for lunch today, since I had no green onions, I added a bit of garlic ….loved them.
Awesome, I’m glad you love them! Thanks for sharing 🙂
Those are amazing!
Love those with sour cream👌🏻😋
I make those when I have some zucchini on hand😄
I’m glad you enjoy them as much as I do Tatyana! Thanks for sharing your great review!
Hi Natasha, I made it today and my whole family ate it including my 4 year old!
Can you do corn fritters? ☺
That is a great suggestion! If I come up with something great, we will be sure to share it 🙂
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.
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! 🙂
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!
Awesome! I’m glad to hear everyone enjoys the recipe! Thanks for sharing your excellent review Nadia!
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?
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! 🙂
Your zucchini fritters recipe looks amazing! I’m going to make them for dinner tonight! Thanks for such great recipes.
Thank you so much! I hope you love the recipe! I think they are perfect for any time of day – including dinner! 🙂
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!
Oooh broccoli cheese fritters sound amazing! Thank you for sharing that awesome idea!
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!! 🙂
Thank you Sue for the great compliments! Thank YOU for following 🙂
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!
I’m glad you can both enjoy the recipe! Thanks for sharing your review with other readers!
Would grated cheese added to the batter work?
Hi Christina, I haven’t tried that but I do think it is worth an experiment! 🙂
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.
Yum, fresh zucchini from your garden! Boy, are you in for a treat! Please tell me what you think of the recipe Angela!
I love making zucchini pizza it soooooo good!
YUM! That sounds good too Julie!
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.
They are delicious! Please let me know what you think Jenny! 🙂