Easy Zucchini Fritters Recipe - Savory Nothings (2024)

25 minutes mins

| 59 Comments |

4.97 from 87 votes

Jump to Recipe | Updated: | by Nora

These Easy Zucchini Fritters are a great way to use up all that summer zucchini! It’s such an easy recipe that makes for the perfect side to grilled meat, or a simple finger food lunch for the kids!

Zucchini Fritters are one of my kids’ favorite summer dishes, and I love them too because they’re so quick to whip up.

Easy Zucchini Fritters Recipe - Savory Nothings (1)

We grow zucchini in our garden every year, and this year is the first time we actually managed to harvest some! The overload I have to work with usually comes from my neighbor’s garden though – and I always love turning it into fritters, Zucchini Bread Breakfast Cookies or Baked Parmesan Zucchini Fries… All of the zucchini things!

The other day I was making a quadruple batch of these zucchini fritters with another huge zucchini she kindly donated to us (aka she needed to get rid of it, haha!), and I realized I never shared my recipe here on the blog. So I decided to make another batch, take photos – and here it is.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Easy Zucchini Fritters Recipe - Savory Nothings (2)

Ingredient notes

  • Zucchini: If you have some of those huge, overgrown garden zucchini, please scrape out the seedy part before shredding to make fritters. Otherwise, the mix will come out too loose.
  • Cheese: I love the fritters with parmesan or cheddar cheese, but pretty much all shreddable cheeses can work . Some readers have successfully made them with mozzarella, too.
  • Olive oil: This is just my personal preference for oil. Feel free to use a different cooking oil like Canola for example.
  • Chives: Feel free to switch up the herbs you add. Thyme or parsley are very delicious, too!

How to make Zucchini Fritters

This is a walk-through of the recipe with step photos. Skip to the printable recipe card at the bottom for exact times and temperatures.

  • Easy Zucchini Fritters Recipe - Savory Nothings (3)
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1. Shred the zucchini on a coarse grater and place it in a colander with salt to drain out extra moisture. After 10 minutes, transfer the zucchini to a clean tea towel and squeeze well to remove any excess moisture.

2. To make the batter, place eggs, shredded cheese, chopped chives, flour, salt and pepper in a mixing bowl and stir until well combined.

3. Finish the batter: Stir the drained zucchini into the bowl with the egg and flour until well combined.

4. Cook the fritters: Heat oil in a skillet, then drop the batter into the hot pan by tablespoons. Don’t overcrowd the pan or they’ll get soggy! Slightly flatten and spread out with the back of the spoon and pan-fry until golden, then flip and finish cooking on the other side.

5. Serve the fritters hot with sour cream for dipping. They’re only crispy hot out of the pan, so they’ll soften if you serve them at room temperature, but they’re still very delicious!

Easy Zucchini Fritters Recipe - Savory Nothings (7)

Recipe tips

  • do not skip draining excess water from the shredded zucchini, or your fritters will get soggy and watery during cooking
  • season the fritters to your taste – I make them very mild because I have little kids, but feel free to add some heat with chili flakes or a little zestiness with lemon
  • don’t cook too many fritters at once (unless you have a large griddle – lucky you!), they don’t crisp up and brown nicely if the pan is overcrowded

Recipe FAQs

How do you shred zucchini?

To shred zucchini, first wash the zucchini and trim one end – use the other end to hold the zucchini while grating for minimum food waste! There is no need to peel the zucchini.

Shred it on a a coarse grater – I love my microplane box grater because it makes a quick and easy job of shredding pretty much anything.

How do you squeeze out extra moisture from zucchini?

To get rid of all extra moisture, place the zucchini in a colander and toss it with salt (don’t worry, it will not be salty, that’s just to draw out the water) and let it stand in the sink for 10 minutes.

Then place the zucchini in the middle of a clean tea towel and gather up the sides. Squeeze the zucchini over the sink until all extra water has been squeezed out. Now it’s ready to use!

See which box grater I have here on Amazon! (This is an affiliate link and I make a commission for purchases made after clicking through.)

Freezer instructions

Zucchini fritters are great to make ahead and can easily be frozen.

Flash-freeze the fritters once they’re at room temperature by placing them in a single layer on a lined baking sheet. Freeze for a few hours or until solid.

Transfer to a freezer bag, label with the name and use-by date (freeze for up to 3 months) and place in the freezer.

To reheat, place the frozen fritters on a lined baking sheet in a 325 oven until piping hot all the way through.

Easy Zucchini Fritters Recipe - Savory Nothings (8)

Serving ideas

We love these Zucchini Fritters with Lemon Garlic Grilled Chicken or a grilled marinated steak (air fryer steak is my latest love!) for dinner, or with a Cherry Tomato Caprese Salad or a Tomato Cucumber Avocado Salad as an easy lunch.

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

Easy Zucchini Fritters Recipe - Savory Nothings (9)

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Easy Zucchini Fritters

These Easy Zucchini Fritters are a great way to use up all that summer zucchini. It's such an easy recipe that makes for the perfect side to grilled meat, or a simple finger food lunch for the kids!

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.97 from 87 votes

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Ingredients

  • 4 medium zucchini coarsely shredded
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • cup shredded cheese Cheddar or Parmesan are our favorites
  • 1 tablespoon chopped chives plus more to serve
  • salt & pepper to taste
  • olive oil for frying

Instructions

  • Prepare zucchini: Place zucchini in a colander and toss with ½ teaspoon salt. Let stand in sink for 10 minutes, then transfer to a clean tea towel and squeeze out any excess liquid.

  • Make batter: Combine flour, eggs, cheese, chives, salt and pepper in a medium mixing bowl until smooth. Add zucchini and stir well.

  • Cook: Heat oil in a large skillet over medium-high heat. Drop batter by tablespoonfuls, flattening with back of spoon. Fry, about 2 minutes on each side, until crisp and golden.

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Notes

Ingredient notes

  • Zucchini: If you have some of those huge, overgrown garden zucchini, please scrape out the seedy part before shredding to make fritters. Otherwise, the mix will come out too loose.
  • Cheese: I love the fritters with parmesan or cheddar cheese, but pretty much all shreddable cheeses can work . Some readers have successfully made them with mozzarella, too.
  • Olive oil: This is just my personal preference for oil. Feel free to use a different cooking oil like Canola for example.
  • Chives: Feel free to switch up the herbs you add. Thyme or parsley are very delicious, too!

Recipe tips

  • do not skip draining excess water from the shredded zucchini, or your fritters will get soggy and watery during cooking
  • season the fritters to your taste – I make them very mild because I have little kids, but feel free to add some heat with chili flakes or a little zestiness with lemon
  • don’t cook too many fritters at once (unless you have a large griddle – lucky you!), they don’t crisp up and brown nicely if the pan is overcrowded

Freezer instructions

Flash-freeze the fritters once they’re at room temperature by placing them in a single layer on a lined baking sheet. Freeze for a few hours or until solid.

Transfer to a freezer bag, label with the name and use-by date (freeze for up to 3 months) and place in the freezer.

To reheat, place the frozen fritters on a lined baking sheet in a 325 oven until piping hot all the way through.

Nutrition

Serving: 1servingCalories: 181kcalCarbohydrates: 18gProtein: 9gFat: 8gSaturated Fat: 3gCholesterol: 89mgSodium: 397mgPotassium: 559mgFiber: 2gSugar: 5gVitamin A: 607IUVitamin C: 36mgCalcium: 91mgIron: 2mg

Nutrition is an estimate.

More recipe information

Course: Side Dish

Cuisine: American, Traditional

Recipe first published on 07/25/2019. Updated with better text and step by step photos on 03/23/2021. The recipe has not changed.

More zucchini recipes

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  • Chocolate Chip Zucchini Muffins
  • Double Chocolate Zucchini Bread

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Easy Zucchini Fritters Recipe - Savory Nothings (18)
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

  1. Charles W. says

    Easy Zucchini Fritters Recipe - Savory Nothings (21)
    I have to say that the Zucchini Fritters were a big hit in my house. Not one was left and everyone was asking for more. They were light and wonderful and they paired well with Ranch Dressing. Thank you for your amazing recipe.

    Reply

  2. W C says

    Easy Zucchini Fritters Recipe - Savory Nothings (22)
    I wanted smaller batch so I split recipe. I liked it though I think I will add some garlic & a different cheese & make some kind of dipping sauce,since I am not a sour cream lover.
    It is a Great Recipe to make to your liking. Thanks for sharing.

    Reply

    • Nora says

      Those sound like some great suggestions, thank you for sharing!

      Reply

  3. Maryanne says

    Easy Zucchini Fritters Recipe - Savory Nothings (23)
    Great recipe I just added some cornstarch to make it a bit crispy and some garlic cloves and feta . Served it with my own tzatziki made with yogurt dill lemon shedded cuke and salt pepper. A perfect make ahead appetizer.

    Reply

    • Nora says

      That sounds so delicious, Maryanne – thanks for sharing!

      Reply

  4. Jamie says

    Easy Zucchini Fritters Recipe - Savory Nothings (24)
    I followed the recipe exactly the first time I made these and loved them. My husband wanted more flavor without having to dip them into something. I adjusted the recipe by adding 1 tosp minced garlic, half flour and half Italian bread crumbs and used pepperjack cheese. He was thrilled. These are now regular staple in the freezer. They are perfect for snacking, breakfast or anytime you feel like something light.

    Thank you for the great ideas.

    Reply

    • Nora says

      Thank you for sharing your changes, Jamie – sounds delicious!

      Reply

  5. Fred says

    Leftovers heat well in an air fryer.

    Reply

    • Nora says

      Thanks for your tip, Fred!

      Reply

  6. Jenna says

    Easy Zucchini Fritters Recipe - Savory Nothings (25)
    This was utterly fantastic. Even the zucchini haters in my home couldnt get enough of these!

    Reply

    • Nora says

      That’s so great to hear, Jenna!

      Reply

  7. FresnoGal says

    Easy Zucchini Fritters Recipe - Savory Nothings (26)
    We loved them but what are servings as a dip for them? I used Creme Fraiche and then with a little yogurt with cilantro which was okay. Then tried sour cream still want something with a little more zing or different.

    Reply

    • Nora says

      Sour cream seasoned with lemon juice, freshly chopped herbs, garlic powder, onion powder, salt, pepper is my go to!

      Reply

  8. Kimmie says

    Can these be done in an air fryer?

    Reply

    • Nora says

      Kimmie, the batter is like thicker pancake batter and I’m pretty sure it would run straight through an air fryer basket.

      Reply

  9. Sharon says

    Easy Zucchini Fritters Recipe - Savory Nothings (27)
    These are delicious and so easy to make. I just made a big batch to freeze with the last of the zucchini from our garden so we can enjoy them for weeks to come. Thanks for the great recipe!

    Reply

    • Nora says

      Thanks for making them, Sharon!

      Reply

  10. Allison says

    Easy Zucchini Fritters Recipe - Savory Nothings (28)
    These are absolutely delicious! I have tried zucchini fritters before without much success but these were wonderful. I did add some shredded carrot for a little more texture but followed the recipe otherwise. I did half cheddar and half parmesan. Oh, and green onions from the garden in place of chives. They will be a summer tradition when we have lots of zucchini! Honestly, I ate 5-6 fritters by myself while still frying the others, sooo yummy!

    Reply

    • Nora says

      I’m so glad, Allison! And thanks for sharing your exact additions, sounds wonderful!

      Reply

  11. Lily says

    Easy Zucchini Fritters Recipe - Savory Nothings (29)
    Easy and Tasty! Thanks!

    Reply

    • Nora says

      I’m glad to hear it, Lily!

      Reply

  12. KJ says

    Easy Zucchini Fritters Recipe - Savory Nothings (30)
    These were a huge hit with my family tonight, even the ones who tend not to like zucchini very much. Even my super picky husband went back for seconds! Will definitely be making again. Served with herb grilled chicken and Greek salad it perfect for a hot summer night

    Reply

    • Nora says

      I’m so glad to hear this, KJ! Sounds like the perfect summer meal to me.

      Reply

  13. Erica says

    Easy Zucchini Fritters Recipe - Savory Nothings (31)
    These were so so so good! 16 month old and meat/potato husband approved! I didn’t have enough zucchini so I added shredded carrots. Used a dipping sauce of light sour cream mixed with hot sauce to taste, drizzled in water to make a dripping sauce. Amazing!

    Reply

    • Nora says

      I’m so glad, Erica!

      Reply

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Easy Zucchini Fritters Recipe - Savory Nothings (2024)

FAQs

Why are my fritters not crispy? ›

Avoid overcrowding the pan. Fry the fritters in batches, leaving enough space between each fritter so they cook evenly and get crispy. If the pan is overcrowded, the fritters may release more moisture, making them soft instead of crispy.

How do you firm up fritters? ›

Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

Why are my fritters soggy in the middle? ›

Why fritters are soggy. The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Which will create the crispiest batter for frying? ›

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

How do you keep fritters crispy? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

How can I enhance the flavor of zucchini? ›

Salt and Pepper: A simple yet effective starting point. Salt enhances the natural sweetness of zucchini, while pepper adds a touch of warmth. Garlic Powder or Fresh Garlic: Garlic complements zucchini beautifully. You can use garlic powder for convenience or minced fresh garlic for a more intense flavor.

How do you make zucchini not soggy? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Should you drain zucchini before baking? ›

Squeezing is optional.

Some recipes tell you to remove extra moisture from the grated zucchini by squeezing it in a clean kitchen towel. But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though.

Why do my zucchini fritters fall apart? ›

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together.

How to thicken fritter batter? ›

Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.

How to know when fritters are cooked? ›

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

Why do you put baking powder in fritters? ›

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Does baking soda make fritters crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

What can I use to bind fritters instead of egg? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

How do you make fritters crispy again? ›

For the stovetop skillet technique, heat a skillet over medium heat with a thin layer of vegetable oil. Once the skillet is hot, add the fritters and cook for 2 to 3 minutes on each side until they reach a golden-brown color and regain their crispy exterior.

Why is my batter not getting crispy? ›

Soggy batter prevention that works every time

If you've gotten the dreaded limp fried coating, you might have over-mixed your batter, which forms more pesky gluten that readily soaks up the oil. Mix batter until just combined — no more, and no less. You might also be making the mistake of adding warm water.

Why are my vegetable fritters soggy? ›

If you have too much oil in the pan or it isn't hot enough before you add the batter, the fritters will absorb the oil and become soggy.

Why are my potato fritters soggy? ›

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

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