Zucchini Fritter Recipe

When summer gardens explode with zucchini, these golden, crispy fritters transform that abundance into irresistible bites of savory goodness your whole family will love. Our simple recipe creates the perfect balance between a crispy exterior and a tender, herb-flecked interior that’ll have everyone reaching for seconds.

Have you noticed that when zucchini is in it’s peak season in the summertime (primarily from June through August) it seems to be EVERYWHERE. Your garden (or the garden of someone you know) is bursting with them, they’re brought in by the box-full to workplace break rooms, and it seems like every stand at the farmers market has a ton of them. Because of this, I know a lot of people just don’t know what to do with all this beautiful produce and need new and different ways to use it up. Enter the zucchini fritter!

My husband and I have been perfecting this recipe for a handful of years now, experimenting with different herbs and techniques until landing on this version. The addition of freshly grated Parmesan and fresh herbs elevates these fritters above basic versions, while still holding together beautifully without becoming dense or soggy.

The secret lies in properly draining the zucchini (I’ll show you exactly how!) and finding that perfect ratio of ingredients. These fritters have quickly become a go-to solution for using up summer’s bounty in a way that’s both delicious and satisfying.

Zucchini Fritter Ingredients

• Fresh Zucchini. The star of the show in this recipe! We’re looking for medium zucchinis here. The large ones have tougher skins, big seeds, and less flavor.
• Large Egg. Acts as a binding agent, helping hold our fritters together. They also contribute to the overall structure and add richness.
• All-Purpose Flour. Also helps bind our fritters together and contributes to our fritters getting a nice, crispy texture when pan-fried. We like using all-purpose flour because it’s readily available and likely what you already have in your pantry too!
• Baking Powder. Acts as our main leavening agent, giving our fritters a lighter, airy texture (helping prevent them from being too dense).
• Parmesan Cheese. Adds a savory ‘umami’ flavor to our fritters, helps our batter bind together, and enhances the overall flavor.
• Salt & Pepper. Simple spices used to season our fritters and enhance the overall flavor profile. We’re also using extra salt to help draw moisture out of our zucchini during a short ‘rest’ period.
• Fresh Herbs. This is where you can have some fun! We’re aiming for about ¼ Cup of chopped, fresh herbs. Green onions, chives, dill, and/or parsley are our go-tos! Basil, oregano, or thyme would also be yummy in these. Use what you have in your garden, what’s available at your farmer’s market, or what looks best at your grocery store.
• Oil for pan-frying. We most-often use canola or vegetable oil for this because of the higher smoke point (about 400°F) and neutral flavor. You can also use olive oil if desired. However, note that it will transfer flavor to your fritters (which you may love!) and has a lower smoke point (with regular olive oil’s smoke point being around 390°F and extra virgin olive oil’s smoke point being around 350°F).

The full list of ingredient measurements can be found in the recipe card at the bottom of the page.

How to Make Zucchini Fritters

Prepare the zucchini. Using the large grating holes on a box grater, shred the zucchini.

Place the grated zucchini in a bowl or on a plate, sprinkle it with salt (stirring to distribute if in a bowl), and let it rest for 10-minutes.

Prepare the batter. While the zucchini rests, add the egg to a medium mixing bowl.

Do a quick whisk on the egg to break up the yolk, then add the remaining batter ingredients to the bowl.

Stir to combine.

The batter ingredients will be a bit dry at this point, that’s ok! Set aside.

Drain the zucchini. Transfer the salted zucchini into a fine mesh strainer over a bowl.

Squeeze it into into the mesh to remove excess water.

When you believe you’ve pushed out all the water you can, press a clean kitchen towel, cheesecloth, or paper towel(s) into the zucchini to remove any additional moisture you can.

Stir the zucchini into the batter. Transfer the drained zucchini into the bowl with your batter ingredients.

Stir to combine, breaking apart any clumps of batter mixture until it coats the zucchini.

Cook. In a large skillet over medium heat, place enough oil into the pan to create a thin layer across the bottom.

Once the oil is hot, scoop ¼ cup sized portions of the fritter mixture into the pan.

Flatten each scoop of mixture into a thin layer using the back of your measuring cup or a spatula.

Be sure to flatten each fritter into a similar thickness.

Cook for 2-3 minutes until the underside of the fritters is a deep golden brown (you’ll see it browning at the edges). Flip and cook the other side for an additional 2-3 minutes.

Transfer the cooked fritters to a wire cooling rack.

Repeat the cooking steps until all the fritter mixture has been used.

Serve warm and enjoy! See below for ideas on ways to serve these!

Recipe Variations

Use yellow summer squash. If you have an abundance of yellow summer squash, or a mixture of summer squash and zucchini, you can interchange them one-for-one in this recipe!

Add some lemon. If you’d like to add a pop of citrus to your fritters, add about ½ teaspoon of lemon zest to your batter. You can also squeeze some fresh lemon juice over the cooked fritters for serving.

Possible Dietary Restrictions?

This recipe is vegetarian as written. To make it gluten-free, swap out the all-purpose flour with a one-to-one gluten free flour blend.

What to Serve with Zucchini Fritters

You can enjoy zucchini fritters for breakfast, lunch, dinner, or as an appetizer!

• For breakfast: This is our favorite time to eat these, and many people enjoy these as an alternative to hashbrowns. We recommend serving them topped with a fried or poached egg. Adding a side of crispy oven bacon is always a great choice too!
• For lunch of dinner: Pair them with a grilled or baked protein (like chicken, steak, or fish) and a green salad. You can also add a fresh fruit salad for a a little something sweet to round out the meal.
• As an appetizer: Serve them with a dipping sauce (or a few different ones to try).

Sauce for Zucchini Fritters

Oftentimes, zucchini fritters are served with a creamy sauce for dipping. Try serving your fritters with a dollop of sour cream, plain Greek yogurt, our Greek yogurt ranch dip, tzatziki sauce, a fun aioli (like basil or sriracha). If you’re in the upper Midwest, grab a container of ‘Top the Tater‘ to try with these too (it’s so good). You can also dip them into a warm marinara sauce!

How to Store Crispy Zucchini Fritters

Allow any leftover fritters to cool fully, then place into an airtight container and store in the refrigerator for up to 5 days.

To reheat, place the fritters onto a lined baking sheet and cook at 350°F until warmed through. You can also reheat in a skillet over medium heat or in the microwave.

Can You Freeze Zucchini Fritters?

Yes, zucchini fritters can be frozen for up to 3 months. To do so, allow the fritters to cool completely, then transfer them to a freezer-safe zip top bag or airtight container, labeling it with the recipe name and date made.