These Easy Zucchini Fritters are a great way to use up all that summer zucchini! It’s such an easy recipe that makes for the perfect side to grilled meat, or a simple finger food lunch for the kids!
Zucchini Fritters are one of my kids’ favorite summer dishes, and I love them too because they’re so quick to whip up.
We grow zucchini in our garden every year, and this year is the first time we actually managed to harvest some! The overload I have to work with usually comes from my neighbor’s garden though – and I always love turning it into fritters, Zucchini Bread Breakfast Cookies or Baked Parmesan Zucchini Fries… All of the zucchini things!
The other day I was making a quadruple batch of these zucchini fritters with another huge zucchini she kindly donated to us (aka she needed to get rid of it, haha!), and I realized I never shared my recipe here on the blog. So I decided to make another batch, take photos – and here it is.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Zucchini: If you have some of those huge, overgrown garden zucchini, please scrape out the seedy part before shredding to make fritters. Otherwise, the mix will come out too loose.
- Cheese: I love the fritters with parmesan or cheddar cheese, but pretty much all shreddable cheeses can work . Some readers have successfully made them with mozzarella, too.
- Olive oil: This is just my personal preference for oil. Feel free to use a different cooking oil like Canola for example.
- Chives: Feel free to switch up the herbs you add. Thyme or parsley are very delicious, too!
How to make Zucchini Fritters
This is a walk-through of the recipe with step photos. Skip to the printable recipe card at the bottom for exact times and temperatures.
1. Shred the zucchini on a coarse grater and place it in a colander with salt to drain out extra moisture. After 10 minutes, transfer the zucchini to a clean tea towel and squeeze well to remove any excess moisture.
2. To make the batter, place eggs, shredded cheese, chopped chives, flour, salt and pepper in a mixing bowl and stir until well combined.
3. Finish the batter: Stir the drained zucchini into the bowl with the egg and flour until well combined.
4. Cook the fritters: Heat oil in a skillet, then drop the batter into the hot pan by tablespoons. Don’t overcrowd the pan or they’ll get soggy! Slightly flatten and spread out with the back of the spoon and pan-fry until golden, then flip and finish cooking on the other side.
5. Serve the fritters hot with sour cream for dipping. They’re only crispy hot out of the pan, so they’ll soften if you serve them at room temperature, but they’re still very delicious!
Recipe tips
- do not skip draining excess water from the shredded zucchini, or your fritters will get soggy and watery during cooking
- season the fritters to your taste – I make them very mild because I have little kids, but feel free to add some heat with chili flakes or a little zestiness with lemon
- don’t cook too many fritters at once (unless you have a large griddle – lucky you!), they don’t crisp up and brown nicely if the pan is overcrowded
Recipe FAQs
To shred zucchini, first wash the zucchini and trim one end – use the other end to hold the zucchini while grating for minimum food waste! There is no need to peel the zucchini.
Shred it on a a coarse grater – I love my microplane box grater because it makes a quick and easy job of shredding pretty much anything.
To get rid of all extra moisture, place the zucchini in a colander and toss it with salt (don’t worry, it will not be salty, that’s just to draw out the water) and let it stand in the sink for 10 minutes.
Then place the zucchini in the middle of a clean tea towel and gather up the sides. Squeeze the zucchini over the sink until all extra water has been squeezed out. Now it’s ready to use!
See which box grater I have here on Amazon! (This is an affiliate link and I make a commission for purchases made after clicking through.)
Freezer instructions
Zucchini fritters are great to make ahead and can easily be frozen.
Flash-freeze the fritters once they’re at room temperature by placing them in a single layer on a lined baking sheet. Freeze for a few hours or until solid.
Transfer to a freezer bag, label with the name and use-by date (freeze for up to 3 months) and place in the freezer.
To reheat, place the frozen fritters on a lined baking sheet in a 325 oven until piping hot all the way through.
Serving ideas
We love these Zucchini Fritters with Lemon Garlic Grilled Chicken or a grilled marinated steak (air fryer steak is my latest love!) for dinner, or with a Cherry Tomato Caprese Salad or a Tomato Cucumber Avocado Salad as an easy lunch.
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Easy Zucchini Fritters
Recipe details
Ingredients
- 4 medium zucchini coarsely shredded
- ½ teaspoon salt
- ½ cup all-purpose flour
- 2 large eggs beaten
- ⅓ cup shredded cheese Cheddar or Parmesan are our favorites
- 1 tablespoon chopped chives plus more to serve
- salt & pepper to taste
- olive oil for frying
Instructions
- Prepare zucchini: Place zucchini in a colander and toss with ½ teaspoon salt. Let stand in sink for 10 minutes, then transfer to a clean tea towel and squeeze out any excess liquid.
- Make batter: Combine flour, eggs, cheese, chives, salt and pepper in a medium mixing bowl until smooth. Add zucchini and stir well.
- Cook: Heat oil in a large skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with back of spoon. Fry, about 2 minutes on each side, until crisp and golden.
Notes
Ingredient notes
- Zucchini: If you have some of those huge, overgrown garden zucchini, please scrape out the seedy part before shredding to make fritters. Otherwise, the mix will come out too loose.
- Cheese: I love the fritters with parmesan or cheddar cheese, but pretty much all shreddable cheeses can work . Some readers have successfully made them with mozzarella, too.
- Olive oil: This is just my personal preference for oil. Feel free to use a different cooking oil like Canola for example.
- Chives: Feel free to switch up the herbs you add. Thyme or parsley are very delicious, too!
Recipe tips
- do not skip draining excess water from the shredded zucchini, or your fritters will get soggy and watery during cooking
- season the fritters to your taste – I make them very mild because I have little kids, but feel free to add some heat with chili flakes or a little zestiness with lemon
- don’t cook too many fritters at once (unless you have a large griddle – lucky you!), they don’t crisp up and brown nicely if the pan is overcrowded
Freezer instructions
Flash-freeze the fritters once they’re at room temperature by placing them in a single layer on a lined baking sheet. Freeze for a few hours or until solid. Transfer to a freezer bag, label with the name and use-by date (freeze for up to 3 months) and place in the freezer. To reheat, place the frozen fritters on a lined baking sheet in a 325 oven until piping hot all the way through.Nutrition
More recipe information
Recipe first published on 07/25/2019. Updated with better text and step by step photos on 03/23/2021. The recipe has not changed.
KJ says
These were a huge hit with my family tonight, even the ones who tend not to like zucchini very much. Even my super picky husband went back for seconds! Will definitely be making again. Served with herb grilled chicken and Greek salad it perfect for a hot summer night
Nora says
I’m so glad to hear this, KJ! Sounds like the perfect summer meal to me.
Erica says
These were so so so good! 16 month old and meat/potato husband approved! I didn’t have enough zucchini so I added shredded carrots. Used a dipping sauce of light sour cream mixed with hot sauce to taste, drizzled in water to make a dripping sauce. Amazing!
Nora says
I’m so glad, Erica!
Christa says
This recipe looks delicious and I plan to make it tomorrow. Any suggestions for a main dish to go with this?
Nora says
Christa, we love these with a simple protein like grilled chicken or baked cod. And then I make a Greek salad on the side. Hope this helps 🙂
Kerry Hines says
Was easy and delicious!
Thank you for posting
Patti says
Just the two of us so I adjusted a bit to half the recipe. I did add a couple of green onions to the zucchini. Didn’t want to fry the fritters, so I used my panini press. Left them in about 8 minutes and they turned out great, maybe not as crispy as when fried in oil, but a bit healthier option for me. Thanks for the recipe. I have found a similar one for onion fritters and I use my panini press for those too.
Ei says
Yum. I had a zucchini longer than my arm and not sure what to do with it. I used ghee instead of oil for the first batch then coconut oil with the second batch. Both equally delicious. I will be making this again. Soon.
Jill says
I have been very lazy since my zucchini started coming in fast and furious. I finally got off my butt and tried this, and they were easy and delicious. I didn’t have fresh grated cheese so I used processed grated Parmesan and I worried that would ruin it, but it was fine. I ate them with honey mustard dressing, and it was totally yummy.
Dionne Vargo says
Love this recipe! I used gruyre & parm cheeses. DeLish! Dionne K. V.
Amy Stone says
Fabulous! I will definitely be making these again!! The kids kept coming back for more 🙂 They couldn’t wait for dinner.
Deb says
Yummy recipe. Easy
Lauren says
This recipe is totally a winner! This is my first year growing my own zucchini so I was looking for recipes. Only had 1 zucchini on hand at the time so I adjusted the recipe accordingly. Super tasty!
Kathy Grace says
Thank you for sharing your recipe. Made this last night for dinner. I don’t have a photo as they were gobbled up before I could take one. They were delicious! My family and I loved them! They all agree that these need to be made again. Great recipe! Easy peasy!
Thank you again for sharing! 😁
Derri Smith says
Looks great! It’s yellow summer squash I have an abundance of. Is there any reason that wouldn’t work just as well in this recipe?
Nora says
Derri, I think that would work just great!
Denise G says
Really yummy! I made with yellow zucchini… so good, little oil needed in a nonstick pan!
Kim says
This was AMAZING!!! Even my son who hates all things green asked me to cook this every night! Thank you so much for this recipe and the detailed way to cook it! It will definitely be a staple food in my home from now on!!!!
Mary Williamson says
Delicious I will definitely make it again
Larry says
Very good. Easy way to get rid of oversized zucchini.
Kristin says
So good. Much easier than I anticipated. Used green onion instead of chives, since that is what I had on hand. Planning on reheating them tonight in my air fryer, hoping it works well.
Sheila Young says
OMG this is a perfect snack late lunch side dish added just a little less flour …… Thanks now this is a recipe I’ll make again and again…. keep up the great work your awesome.
Linda says
These were delicious! And so easy!
Lyn says
These are great. Made a few weeks ago. Gave some to my daughter and her family. Grands loved them. Their coming over for dinner tomorrow so here we go again. So easy and good. Keep in mind my grand boys are 2-4 they ate them up. 👍
Nora Rusev says
Lyn, I’m so glad your grandsons enjoyed the fritters! They are always a hit with my children, too.
Cathy says
I made these. The recipe was delicious!😋😋😋The boys loved them!
Nora Rusev says
I’m so glad to hear this, Cathy!
Betsy says
The recipe calls for 4 medium zucchini. How many cups do you get from 4 medium zucchini?
Nora Rusev says
Betsy, sorry about the missing information! I did. Little research, and 4 medium zucchini amount to around 1.3 pounds in weight, or around 2 3/4 packed cups when grated. Hope that helps!
Cecilia says
I tried this recipe and it turned out great! My kids loved it. What is this sauce that is on the top in the picture? I think these would be delicious with some kind of dip.
Nora Rusev says
Cecilia, it’s sour cream with some chopped fresh herbs stirred in! It’s delicious with the fritters, though my kids usually eat it with a spoon before they eat their fritters 🙈😂
Meme20 says
We are on the Keto diet, but I subbed almond flour and fried these in avocado/coconut oil blend. Really good flavor and a welcome treat!
Nora Rusev says
I’m so glad!
Jen says
Meme20 did you do an equal amount substitute with the almond flour?