Zucchini Fritters Recipe

• Zucchini: Medium-sized and firm are ideal to avoid excess moisture and bitterness.
• Kosher Salt: Helps draw out moisture from zucchini for better texture.
• Egg: Acts as a binder to hold everything together.
• Parmesan Cheese: Finely grated for savory depth and a hint of nuttiness.
• Fresh Parsley or Dill: Adds brightness and a fresh herbal note.
• Scallions: Thinly sliced for a mild onion flavor and crunch.
• Garlic: Grated or minced to infuse that lovely aroma and bite.
• Lemon Zest: Provides a subtle citrus zing that lifts the whole dish.
• Black Pepper: Freshly cracked for just the right kick.
• All-Purpose Flour: Binds the ingredients and helps with crispiness.
• Olive Oil: Use good quality for pan-frying to enhance flavor.
• Lemon Wedges: For serving, to add extra freshness.
• Sour Cream, Greek Yogurt, or Tzatziki: Optional but highly recommended for dipping.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love experimenting with this Zucchini Fritters Recipe by switching up herbs or adding ingredients to keep it interesting. You can easily tailor these fritters to your tastes or dietary needs — that’s the great thing about a basic, versatile recipe.

• Cheese Swap: I’ve swapped Parmesan for feta or cheddar with great results — each changes the flavor profile beautifully.
• Gluten-Free: Try using chickpea flour or gluten-free all-purpose flour and play with the binding as needed.
• Herb Mix: Dill, basil, or cilantro can be swapped in for parsley if you want a different herbal note.
• Add-Ins: Sometimes I toss in finely chopped herbs, a pinch of chili flakes, or even corn kernels for variety.

How to Make Zucchini Fritters Recipe

Step 1: Prepping and Squeezing the Zucchini

Start by grating your zucchini on the large holes of a box grater — I find a box grater gives just the right size shreds. Toss the grated zucchini with ½ teaspoon kosher salt and let it sit in a colander for at least 15 minutes. This step draws out excess water, which is crucial to avoid soggy fritters. When ready, divide the zucchini into batches and squeeze as much moisture as you can using a clean kitchen towel or cheesecloth. Trust me, this squeezing makes all the difference, so don’t rush or skip it.

Step 2: Mixing the Batter

Whisk one large egg lightly in a mixing bowl, then add your finely grated Parmesan, chopped herbs, scallions, garlic, lemon zest, remaining salt, and black pepper. Once your zucchini is squeezed dry, stir it into this mixture. Finally, sprinkle the flour over and fold everything gently to combine — try not to overmix, or your fritters might turn dense. This batter comes together quickly, so get ready to move on to frying.

Step 3: Pan-Frying to Perfection

Heat 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium heat until it shimmers. Drop scant ¼ cup portions of batter into the pan—four at a time in a 12-inch skillet—and use a spatula to gently press them down until they’re just over 3 inches wide. Cook until golden brown on one side, about 2½ to 3 minutes, then flip carefully and brown the other side. Transfer cooked fritters to a paper towel-lined plate while you cook the remaining batter, adding the final tablespoon of olive oil when needed. These fritters are best served warm or at room temp.

How to Serve Zucchini Fritters Recipe

Garnishes

I love serving these fritters with fresh lemon wedges because a squeeze of lemon brightens the rich flavors perfectly. Also, a dollop of sour cream, plain Greek yogurt, or tzatziki sauce takes them to the next level in creaminess and tang. Sprinkle a little extra chopped fresh herbs on top for color and that fresh scent that always impresses guests.

Side Dishes

My go-to sides with these zucchini fritters are simple and light — a crisp green salad with a vinaigrette, some roasted cherry tomatoes, or even a bowl of soup when I want a cozy meal. They also pair beautifully with grilled meats or a simple rice pilaf if you want to turn them into a full meal.

Creative Ways to Present

For special occasions, I like to stack the fritters into tall towers alternating layers with a smear of herbed yogurt or ricotta. It makes for a fun presentation that feels more elegant and festive. Another idea is to serve mini fritters as bite-sized appetizers with various dipping sauces for a party – guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

Leftover zucchini fritters store well in an airtight container in the fridge for up to 3 days. When storing, I like to layer them between sheets of parchment paper so they don’t stick together. Just be careful not to trap moisture inside the container, or the fritters may get soggy overnight.

Freezing

I’ve frozen these fritters before with decent success. After cooking, let them cool completely, then freeze on a baking sheet in a single layer. Once frozen, transfer to a zip-top bag. They’ll keep for up to 2 months. When you want some, thaw in the fridge or reheat straight from frozen.

Reheating

To reheat and keep the crispiness, I recommend warming your zucchini fritters in a skillet over medium heat with a tiny splash of oil, turning once or twice, until heated through. Avoid microwaving if possible, as it tends to make the fritters soggy.

FAQs

Final Thoughts

This Zucchini Fritters Recipe has become one of those dishes I turn to again and again, especially when zucchini is abundant in the garden or market. It’s straightforward, forgiving, and offers such a rewarding crispy bite with fresh, vibrant flavors. I’m confident you’ll enjoy making and sharing it as much as I do — give it a try, and soon it might be your favorite way to celebrate this humble summer vegetable too.

If you’re looking for a delicious way to turn fresh zucchini into something crispy, savory, and downright irresistible, this Zucchini Fritters Recipe is exactly what you need. I absolutely love this recipe because it celebrates the fresh flavors of summer squash while delivering that perfect golden crunch that you’ll want to devour by the handful. It’s perfect for a light lunch, a snack, or even as a side dish when you want something a little extra on your plate.

When I first tried making zucchini fritters, I struggled with soggy results — but this one is a game-changer. The key is squeezing out the zucchini moisture and balancing the batter just right so the fritters are crisp on the outside yet tender inside. You’ll find that once you get the hang of this Zucchini Fritters Recipe, it becomes your go-to when zucchinis are in season or just when you want a quick, tasty bite you can feel good about.

Ingredients You’ll Need

These ingredients all work together to create the flavorful, crispy fritters you’re after. When picking zucchini, choose medium-sized ones — they have the best texture and aren’t too watery. Fresh herbs and good-quality Parmesan make a real difference here, so don’t skimp if you can help it.

• Zucchini: Medium-sized and firm are ideal to avoid excess moisture and bitterness.
• Kosher Salt: Helps draw out moisture from zucchini for better texture.
• Egg: Acts as a binder to hold everything together.
• Parmesan Cheese: Finely grated for savory depth and a hint of nuttiness.
• Fresh Parsley or Dill: Adds brightness and a fresh herbal note.
• Scallions: Thinly sliced for a mild onion flavor and crunch.
• Garlic: Grated or minced to infuse that lovely aroma and bite.
• Lemon Zest: Provides a subtle citrus zing that lifts the whole dish.
• Black Pepper: Freshly cracked for just the right kick.
• All-Purpose Flour: Binds the ingredients and helps with crispiness.
• Olive Oil: Use good quality for pan-frying to enhance flavor.
• Lemon Wedges: For serving, to add extra freshness.
• Sour Cream, Greek Yogurt, or Tzatziki: Optional but highly recommended for dipping.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love experimenting with this Zucchini Fritters Recipe by switching up herbs or adding ingredients to keep it interesting. You can easily tailor these fritters to your tastes or dietary needs — that’s the great thing about a basic, versatile recipe.

• Cheese Swap: I’ve swapped Parmesan for feta or cheddar with great results — each changes the flavor profile beautifully.
• Gluten-Free: Try using chickpea flour or gluten-free all-purpose flour and play with the binding as needed.
• Herb Mix: Dill, basil, or cilantro can be swapped in for parsley if you want a different herbal note.
• Add-Ins: Sometimes I toss in finely chopped herbs, a pinch of chili flakes, or even corn kernels for variety.

How to Make Zucchini Fritters Recipe

Step 1: Prepping and Squeezing the Zucchini

Start by grating your zucchini on the large holes of a box grater — I find a box grater gives just the right size shreds. Toss the grated zucchini with ½ teaspoon kosher salt and let it sit in a colander for at least 15 minutes. This step draws out excess water, which is crucial to avoid soggy fritters. When ready, divide the zucchini into batches and squeeze as much moisture as you can using a clean kitchen towel or cheesecloth. Trust me, this squeezing makes all the difference, so don’t rush or skip it.

Step 2: Mixing the Batter

Whisk one large egg lightly in a mixing bowl, then add your finely grated Parmesan, chopped herbs, scallions, garlic, lemon zest, remaining salt, and black pepper. Once your zucchini is squeezed dry, stir it into this mixture. Finally, sprinkle the flour over and fold everything gently to combine — try not to overmix, or your fritters might turn dense. This batter comes together quickly, so get ready to move on to frying.

Step 3: Pan-Frying to Perfection

Heat 2 tablespoons olive oil in a large nonstick or cast iron skillet over medium heat until it shimmers. Drop scant ¼ cup portions of batter into the pan—four at a time in a 12-inch skillet—and use a spatula to gently press them down until they’re just over 3 inches wide. Cook until golden brown on one side, about 2½ to 3 minutes, then flip carefully and brown the other side. Transfer cooked fritters to a paper towel-lined plate while you cook the remaining batter, adding the final tablespoon of olive oil when needed. These fritters are best served warm or at room temp.

How to Serve Zucchini Fritters Recipe

Garnishes

I love serving these fritters with fresh lemon wedges because a squeeze of lemon brightens the rich flavors perfectly. Also, a dollop of sour cream, plain Greek yogurt, or tzatziki sauce takes them to the next level in creaminess and tang. Sprinkle a little extra chopped fresh herbs on top for color and that fresh scent that always impresses guests.

Side Dishes

My go-to sides with these zucchini fritters are simple and light — a crisp green salad with a vinaigrette, some roasted cherry tomatoes, or even a bowl of soup when I want a cozy meal. They also pair beautifully with grilled meats or a simple rice pilaf if you want to turn them into a full meal.

Creative Ways to Present

For special occasions, I like to stack the fritters into tall towers alternating layers with a smear of herbed yogurt or ricotta. It makes for a fun presentation that feels more elegant and festive. Another idea is to serve mini fritters as bite-sized appetizers with various dipping sauces for a party – guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

Leftover zucchini fritters store well in an airtight container in the fridge for up to 3 days. When storing, I like to layer them between sheets of parchment paper so they don’t stick together. Just be careful not to trap moisture inside the container, or the fritters may get soggy overnight.

Freezing

I’ve frozen these fritters before with decent success. After cooking, let them cool completely, then freeze on a baking sheet in a single layer. Once frozen, transfer to a zip-top bag. They’ll keep for up to 2 months. When you want some, thaw in the fridge or reheat straight from frozen.

Reheating

To reheat and keep the crispiness, I recommend warming your zucchini fritters in a skillet over medium heat with a tiny splash of oil, turning once or twice, until heated through. Avoid microwaving if possible, as it tends to make the fritters soggy.

FAQs

Final Thoughts

This Zucchini Fritters Recipe has become one of those dishes I turn to again and again, especially when zucchini is abundant in the garden or market. It’s straightforward, forgiving, and offers such a rewarding crispy bite with fresh, vibrant flavors. I’m confident you’ll enjoy making and sharing it as much as I do — give it a try, and soon it might be your favorite way to celebrate this humble summer vegetable too.