{originally posted Aug 2018 and updated July 2025}

This recipe for zucchini fritters is what you’ll need in the height of zucchini season! Whether you grow them or buy them, they are plentiful and cheap!! Let’s do this!

Picture this…

You’ve grown (or panic-bought) too many zucchinis. They’re multiplying on your countertop like rabbits at a vegetable speed dating event. You’ve grilled them, spiralized them, hidden them in muffins. But still, they multiply. What now?

Enter: the humble, crispy, golden zucchini fritter—the unsung hero of summer cooking. Crunchy on the outside, tender on the inside, and jam-packed with all the smug satisfaction that comes from eating your veggies… even when they’re practically deep-fried pancakes, these zucchini fritters are the bomb!!!.

This is not one of those limp, bland, soggy fritter situations. No ma’am. This is the fritter your zucchinis dream of becoming. So, apron up. Let’s get frying.

What You’ll Need to Make Your Own Zucchini Fritters:

You probably have most of this in your kitchen already. If not, I grant you full permission to raid your neighbour’s herb garden.

Basic Fritter Goodness:

• zucchini
• salt
• eggs
• flour (all-purpose or chickpea flour if you’re fancy)
• Parmesan (optional, but highly encouraged)
• mozzarella
• onion
• garlic clove
• black pepper
• baking powder (for puffiness, not to be skipped!)
• fresh herbs like basil, parsley, or mint (or all three if you’re feeling chaotic)
• Olive oil or neutral oil for frying

Optional Mix-In Magic (Make it Yours):

• Crumbled feta or goat cheese
• Chopped spinach or kale (squeeze out moisture first)
• A pinch of chili flakes if you’re spicy at heart
• A spoonful of sour cream or Greek yogurt in the batter for extra richness

Step-by-Step: The Zucchini Fritter Formula

Step 1: Shred and Sweat (Zucchini, Not You)

Grate your zucchini using the large holes of a box grater. Place it in a colander, sprinkle with salt, and let it sit for 10–15 minutes. Zucchini is 95% water. We don’t want fritter soup.

After it’s done sweating, grab a clean dish towel or some paper towels, and squeeze. Hard. Like you’re trying to wring out the last drops of drama from a reality TV reunion. The drier, the better.

Step 2: Mix Like You Mean It

In a large bowl, whisk your eggs. Add flour, baking powder, Parmesan, mozzarella, onion, garlic, herbs, pepper, and any optional mix-ins. Fold in your now-dry zucchini and stir until everything is cozy and combined. The batter should be thick, not runny. If it’s too loose, toss in another tablespoon of flour.

Step 3: Fry Time!

Heat a generous slick of oil in a non-stick skillet over medium-high heat. When the oil shimmers (but isn’t smoking), drop spoonfuls of batter into the pan and flatten slightly with the back of a spoon. Think baby pancakes—but greener.

Fry 3–4 minutes per side, until they’re golden and crisp. Don’t flip too early. Give them time to form a nice crust. Resist the urge to fuss. You can shallow fry them or deep fry them…you do you!

Step 4: Drain and Devour

Transfer your fritters to a paper towel-lined plate to blot off excess oil. Or, if you’re feeling posh, onto a wire rack to stay crispy. Serve with a dollop of sour cream, Greek yogurt, tzatziki, or even a poached egg if you’re brunching like royalty.

Step 5: Or You Can Use Your Air Fryer

Another option – if you’re not into potential splattering of oil – is using your trusty air fryer! They turn out nice and firm…you just need to flip them over at the 10 minute mark for another 5 minutes or so!

Storage, Freezing & Reheating (aka, Fritter Future Planning)

• Fridge: Keep leftovers in an airtight container for up to 4 days. To reheat, pop them in a skillet or toaster oven until warm and crispy again.
• Freezer: Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat straight from frozen in the oven at 375°F (190°C) for 12–15 minutes. Ta-da! Instant side dish.
• Avoid the Microwave: Unless you enjoy sad, soggy fritters. Trust me. Don’t do it.

If You Like These Zucchini Fritters, You’ll Love These:

• My mama’s stuffed zucchini
• Zoodles (this one is epic because it’s served with a vegan bolognese!)
• Healthy version of stuffed zucchini flowers
• Zucchini fries 
• moist zucchini muffins with cream cheese frosting
• Deep fried zucchini flowers
• Epic chocolate zucchini cake...

Substitutions & Dietary Twists

• Gluten-Free: Swap flour for chickpea flour or a 1:1 gluten-free blend.
• Dairy-Free: Ditch the cheese or use a plant-based Parmesan.
• Egg-Free: Try a flax egg (1 tbsp flax meal + 3 tbsp water), though results may be a little less fluffy.
• Low-Carb: Sub part of the flour with almond flour—start with 1/4 cup and adjust as needed.
• High-Protein: Add 1–2 tbsp of hemp hearts or a spoonful of cottage cheese to the batter (just watch moisture levels).

Serving Suggestions (Because You’re Extra Like That)

• Top with smoked salmon and crème fraîche for a bougie brunch.
• Serve with grilled halloumi and a big salad for a light summer dinner.
• Stack ‘em high with avocado and a poached egg.
• Pair with a spicy mango chutney or hot honey drizzle.
• Eat cold from the fridge standing in your pajamas at midnight. No judgment.

Final Thoughts From the Fritter Fan Club

Zucchini fritters are the unsung MVP of summer cooking: minimal ingredients, maximum payoff. They use up garden overflow, please picky eaters, and crisp up like a dream when done right.

Plus, they’re basically vegetable delivery vehicles. So yes, that third helping still counts as “eating healthy.”

And remember—life is too short for soggy fritters.

Now You:

👩‍🍳 Try this recipe and tag me on Instagram so I can cheer you on (and low-key judge your pan flip).
📝 Got leftover zucchinis? Check out this post on preserving excess zucks!! It’s magic!!
🚨 Don’t wait—zucchini season is short, and crispy joy waits for no one.

Zucchini Fritters

If I asked you what vegetable is EVERYWHERE right now, you would probably say tomatoes or zucchini, right?  Well, this zucchini fritter recipe will take care of that abundance.  Add a nice tomatoes and cucumber salad and some crusty Italian bread and you have yourself a beautiful light lunch!!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Course Main Course

Cuisine Italian

Servings 3

Ingredients

  

• 2 medium zucchini, grated about 2-3 cups
• 1 tsp salt
• 1/3 cup flour (can use coconut or rice)
• 1/4 cup parmigiano, grated
• 1/4 cup mozzerella, grated
• 1/2 cup chopped herbs (I like 2/3 parsley and 1/3 basil)
• 1/2 sweet onion, minced (I used a red onion)
• 1 clove garlic, minced
• 2 egg
• 1/2 tsp freshly ground black pepper
• 1/2 tsp baking powder
• 1/3 cup olive oil (for frying)

Instructions

 

• Place grated zucchini in a colander over the sink; add salt and gently toss to combine; let sit for 10 minutes.
• In a large bowl, combine flour, both cheeses, herbs, onion, garlic, baking powder and egg; season with salt and pepper, to taste.
• Now that the zucchini have had time to drain,  squeeze out the liquid using a clean dish towel or cheese cloth (or you can just use your muscle and squeeze it tight!!); add it to the bowl and mix well!
• Heat olive oil in a large skillet over medium high heat and scoop large spoonfuls of batter for each fritter, flattening with a spatula; cook until the underside is nicely golden brown, about 2 minutes and flip and cook on the other side until brown.
• Serve immediately.

Notes

You can also use an air fryer to cook these! I used the air fry button to cook for 15 min and then flipped them over to cook for an additional 5 so they are not soggy on the bottom!

Keyword summer