Zucchini Fritters

Quick Summary

Zucchini Fritters- These crispy and cheesy zucchini fritters are easy to make and the perfect recipe for using up the garden zucchini. Serve as an appetizer, snack, or side dish to any meal.

Every summer, when our garden is overflowing with zucchini, I go zucchini crazy. I make as many zucchini recipes as possible to try and use up the never ending supply of zucchini.

I make zucchini bread, chocolate zucchini bread, lemon zucchini bread, zucchini cookies, grilled zucchini, sautéed zucchini and so much more. I can never keep up.

Zucchini Fritters are one of my very favorite ways to use the abundance of zucchini. They are easy to make and my kids love them, a win-win!

I love my recipe because the fritters have LOTS of flavor. Some zucchini fritters can be bland and not very exciting, but NOT these, they are full of flavor.

The fritters are crispy on the outside, cheesy on the inside, and have added flavor from the scallions, garlic, and lemon zest. So delicious and a great way to eat your veggies!

Serve the fritters as an appetizer, snack, or side dish to any meal.

FYI, I have a lot of zucchini recipes HERE if you are struggling to use up your zucchini.

Ingredients

Zucchini– the star of the recipe! I recommend using small or medium size zucchinis. The super large, overgrown zucchini tend to be too watery and have more seeds.
Kosher salt– for sprinkling over the grated zucchini. The salt will pull out excess moisture.
Flour– I use all-purpose flour, but whole wheat flour or all-purpose gluten-free flour will work too.
Panko– acts as a binder and I love the texture.
Parmesan cheese– freshly grated is best. Don’t buy pre-shredded Parmesan.
Scallions– thinly sliced.
Garlic– minced.
Egg– use 1 large egg that is lightly beaten.
Lemon zest– the hint of lemon is SO good. Don’t skip the zest.
Crushed red pepper flakes– I add a pinch, but if you want more heat, you can add more.
Olive oil– for frying. Make sure the bottom of the pan is well coated. I always start with 2 tablespoons, but you might need to add more as you go. Always make sure the oil is HOT before adding the fritters to the pan.

How to Shred Zucchini

To make the zucchini fritters, you will need to shred the zucchini. You can use a food processor or box grater. Make sure you use the larger holes on the grater, you want the zucchini to be coarsely grated and not too fine.

You don’t have to peel the zucchini. I love leaving the skin on because it adds nutrients and a little texture.

shredded zucchini in towel to remove excess moisture.

Drain and Squeeze!

Garden zucchini has a lot of water and in order for the fritters to get crispy, we have to remove some of that water before making the fritters. This step is very important, don’t skip it, or you will end up with soggy fritters and you don’t want that.

Place the grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. The salt will draw out the excess water.
Use a spatula or spoon to press down on the zucchini to push out the liquid.
Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out as much liquid as possible.
If you don’t drain and squeeze the zucchini, your fritters will be mushy, and trust me, you don’t want mushy fritters. I promise, it is worth the extra work.

zucchini fritters frying in cast iron skillet.

How to Make Zucchini Fritters

In a large bowl, combine the grated zucchini, flour, panko, Parmesan cheese, scallions, garlic, egg, lemon zest, and pinch of crushed red pepper flakes. Add a little salt and black pepper, to taste.
Line a plate or platter with paper towels and set aside.
In a large cast iron skillet or nonstick skillet, heat the olive oil over medium high heat. When the oil is hot and shimmering, drop about ¼ cup of the fritter batter into the pan. Lightly flatten with a spatula. You can make 3 to 4 fritters at a time, just make sure they aren’t touching.
Cook for 3 minutes until deep golden brown. If the fritters are browning too quickly, you can turn down the heat a little. Don’t cook at too high of a temperature or the outside will cook too quickly and the inside will be under-cooked.
Flip and cook the other side for 3 minutes until deep golden brown. You might need to add a little more oil as you go.
Transfer to lined plate and cover with foil to keep warm while you repeat with remaining batter. You can also keep the fritters warm in a 200 degree F oven until ready to serve.

Serving Suggestions

You can serve the zucchini fritters plain or add a squeeze of fresh lemon juice. You can also serve with a sauce on the side. Sour cream, plain Greek yogurt, ranch, tzatziki sauce, or marinara sauce are all good options.

If you want to serve a few dishes to go with the fritters, here are some ideas, but they really go great with any meal!

How to Store, Freeze, & Reheat

How to Store: Store leftover (cooled) fritters in an airtight container in the refrigerator. If you are going to stack them, put a piece of parchment paper in between the fritters so they don’t stick. They will keep for up to 1 week.

How to Freeze: Let the fritters cool completely. Place them on a baking sheet lined with parchment paper, making sure they aren’t touching. Place in the freezer and freeze for a couple hours or until solid. Transfer the frozen fritters to a freezer bag or freezer container. If you are going to stack them, place parchment paper in between. Freeze for up to 2 months. Thaw and reheat.

How to Reheat: You can reheat the fritters in a skillet on the stovetop, in an air fryer, or in the oven at 375 degrees F. Cook until heated through. I don’t recommend reheating in the microwave because the fritters will be soggy.

zucchini fritters on plate with sour cream.

More Savory Zucchini Recipes

Find more Zucchini Recipes HERE!

Vegetarian

These crispy and cheesy zucchini fritters are easy to make and the perfect recipe for using up the garden zucchini. Serve as an appetizer, snack, or side dish to any meal.

1 lb. zucchini, coarsely grated
1 teaspoon kosher salt
1/3 cup all-purpose flour
1/2 cup panko
1/2 cup Parmesan cheese, freshly grated
3 scallions, thinly sliced
2 cloves garlic, minced
1 large egg, beaten
1/2 teaspoon lemon zest
Pinch of crushed red pepper flakes
Salt and black pepper, to taste
2 tablespoons olive oil, for frying
For serving; sour cream or plain Greek yogurt, tzatziki sauce, or marinara sauce

Place grated zucchini in a colander in the sink or over a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes. Use a spatula or spoon to press down on the zucchini to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheese cloth and squeeze out excess liquid. Don’t skip this step. You want to remove as much moisture as possible.
In a large bowl, combine the grated zucchini, flour, panko, Parmesan cheese, scallions, garlic, egg, lemon zest, and pinch of crushed red pepper flakes. Add a little salt and black pepper, to taste.
Line a plate or platter with paper towels and set aside.
In a large cast iron skillet or nonstick skillet, heat the olive oil over medium high heat. When the oil is hot and shimmering, drop about ¼ cup of the fritter batter into the pan. Lightly flatten with a spatula. You can make 3 to 4 fritters at a time, just make sure they aren’t touching.
Cook for 3 minutes until deep golden brown. If the fritters are browning too quickly, you can turn down the heat a little. Flip and cook the other side for 3 minutes until deep golden brown. You might need to add a little more oil as you go.
Transfer to lined plate and cover with foil to keep warm while you repeat with remaining batter.
Serve warm with a dollop of sour cream or plain Greek yogurt, tzatziki sauce, or dunk the fritters in marinara sauce.

You can use a food processor or box grater to grate the zucchini. Store leftover fritters in the fridge for up to 1 week. You can also freeze the fritters for up to 2 months.

Calories: 73kcal, Carbohydrates: 6g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 16mg, Sodium: 288mg, Potassium: 127mg, Fiber: 1g, Sugar: 1g, Vitamin A: 158IU, Vitamin C: 8mg, Calcium: 66mg, Iron: 1mg