The Best Zucchini Fritters (Easy & Crispy)

I’ll be honest because the first time I tried making Zucchini Fritters it was a total mess and I didn’t squeeze the zucchini enough so that was a big mistake and the Zucchini Fritters came out soggy and floppy and kind of sad and I remember staring at the pan thinking “Well that’s not Instagram worthy” but here’s the thing because I tried again and the second batch of Zucchini Fritters was golden and crispy and perfect little bites and I couldn’t stop eating them straight from the paper towel.

It’s funny because I didn’t even plan to make them that day and I just had two zucchinis sitting in the fridge and they were looking a little wrinkly so I didn’t want them to go bad and have you ever had that moment when your veggies are basically begging you “Use me or lose me” and that was me and I shredded them up and tossed in some eggs and cheese and then I hoped for the best.

And honestly, that’s how most of us end up with our favorite recipes, because accidents and imperfect attempts and a little frustration mixed with a lot of curiosity, and that’s what makes Zucchini Fritters so fun because they don’t have to look perfect to taste amazing.

Have you ever bitten into something and thought, “Wow, why didn’t I try this sooner?” that’s exactly how I felt and if you haven’t made Zucchini Fritters yet, then you’re in the right place.

ingredients

• 2 medium zucchinis
• 2 large eggs
• ½ cup all-purpose flour
• ¼ cup grated parmesan cheese
• 2 green onions (chopped)
• 1 garlic clove (minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon baking powder
• Oil for frying (like olive oil or vegetable oil)

ingredients notes

Zucchini: This is the star of the recipe. It’s a green veggie that looks like a cucumber but tastes different. When we shred it, it becomes soft and perfect for fritters.

Eggs: Eggs are like the glue that hold everything together. Without them, the fritters would fall apart.

Flour: Flour helps give the fritters shape and a little crunch.

Parmesan cheese: This adds yummy cheesy flavor. It also helps the fritters stay together.

Green onions: These make the fritters taste fresh and add a tiny onion crunch without being too strong.

Garlic: Garlic gives a yummy smell and taste that makes the fritters more exciting.

Salt and pepper: These are small but mighty. They bring out the flavor of everything else.

Baking powder: This helps the fritters stay fluffy instead of flat.

Oil: This makes the fritters crispy on the outside.

How to make Zucchini Fritters?

step 1: prepare the zucchini

Wash your zucchinis very well. Then grab a grater and carefully shred them into little pieces. Put the shredded zucchini in a big bowl.

step 2: remove extra water

Zucchinis have a lot of water inside, like a sponge. Put the shredded zucchini in a clean towel or paper towel, squeeze hard, and let the water drip out. This is super important because if you don’t squeeze, your fritters will be soggy instead of crispy.

step 3: mix the ingredients

In a big bowl, add the squeezed zucchini, eggs, flour, parmesan cheese, green onions, garlic, salt, pepper, and baking powder. Mix everything together until it looks like a thick batter.

step 4: heat the pan

Put a big pan on the stove and add oil. Let it heat up until it’s hot but not smoking. You want it hot enough to make the fritters sizzle when they touch the pan.

step 5: shape the fritters

Scoop some of the zucchini mixture with a spoon and gently put it in the pan. Use the back of the spoon to flatten it into a small round pancake.

step 6: cook the fritters

Cook each fritter for about 3–4 minutes on one side until golden brown. Flip carefully and cook the other side for another 3–4 minutes. They should look crispy and smell delicious.

step 7: drain and serve

When the fritters are ready, put them on a plate with paper towels to soak up the extra oil. Now they’re ready to eat.

kitchen equipment needed

• Grater
• Mixing bowl
• Clean towel or paper towel
• Large frying pan
• Spatula
• Spoon
• Plate with paper towels

storage options!

If you make too many zucchini fritters, don’t worry. You can put them in the fridge in a closed container for up to three days. When you want to eat them again, just warm them in the oven or on a pan so they stay crispy. You can also freeze them. Put them on a baking sheet, freeze until solid, then move them into a freezer bag. They will last up to two months. To reheat, pop them in the oven until hot.

variations!

Zucchini fritters are like blank pages, you can change them any way you like. You can add shredded carrots for more color, or swap Parmesan cheese for cheddar if you want a sharper flavor. If you love spices, add paprika or chili flakes to make them a little spicy. You can also make them gluten-free by using almond flour or oat flour instead of regular flour. Some people even like to add corn for sweetness or fresh herbs like parsley or dill for extra freshness.

what to enjoy with this recipe?

One night after a long day I threw together some Easy Low-Calorie Ground Turkey Over Rice and I decided to put the Zucchini Fritters on the side and wow that combo surprised me and the crispy bites with the soft rice and savory turkey was so good I actually stopped halfway and thought “Why didn’t I eat this before” and now it’s one of my favorite meals when I’m short on time.

And the truth is, Zucchini Fritters go with so many things because you can stack them with eggs for breakfast or snack on them with hummus or serve them next to grilled chicken or dip them in marinara like pizza bites or even eat them cold from the fridge when you’re too lazy to cook and yes I’ve done that too.

Have you ever tried Zucchini Fritters with a bowl of soup on a chilly evening because that’s comfort food at its best and honestly there’s no one right way to enjoy them, and that’s why I love them so much because they fit into any meal without fuss and they never disappoint.

tips for making the best zucchini fritters

The best zucchini fritters come from squeezing out all the water from the zucchini. Don’t skip this step. Also, make sure the oil in the pan is hot before you start frying—this makes the fritters crispy instead of greasy. Try not to make the fritters too big; small ones cook faster and stay crispy. Use a non-stick pan if you can, because it makes flipping easier. And don’t crowd the pan. Give the fritters space so they can cook evenly.

FAQ

what are zucchini fritters made of?

They are made of shredded zucchini, eggs, flour, cheese, and a few seasonings all mixed together and fried.

what do zucchini fritters taste like?

They taste cheesy, savory, and a little fresh from the zucchini. They are crispy on the outside and soft inside.

can i bake zucchini fritters instead of frying?

Yes, you can. Put them on a baking sheet with parchment paper, spray with oil, and bake at 400°F until golden.

are zucchini fritters healthy?

Yes, they are healthy because they include vegetables and protein. Just remember they are fried, so baking can make them lighter.

can i use yellow squash instead of zucchini?

Yes, yellow squash works the same way and tastes almost the same.

how do i keep fritters from being soggy?

The secret is squeezing out all the water from the shredded zucchini before cooking.

can i freeze zucchini fritters?

Yes, you can freeze them after cooking. Reheat in the oven to make them crispy again.

what sauces go well with zucchini fritters?

Ketchup, sour cream, ranch, or yogurt dip all taste delicious with them.

can i make zucchini fritters without cheese?

Yes, but cheese makes them more flavorful. If you don’t want cheese, just add more seasonings or herbs.

what meals can i serve zucchini fritters with?

They go well with chicken, fish, salads, or even sandwiches.

do kids like zucchini fritters?

Yes, kids usually like them because they are crispy, cheesy, and fun to eat like little pancakes.

how long do zucchini fritters stay fresh?

They stay fresh in the fridge for up to three days and in the freezer for about two months.