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Zucchini Fritters are perfect for a fast and easy snack, light lunch, dinner side or even a breakfast side. They are low in calories, low carb, unbelievably easy to make and a great way to sneak some veggies in. Top with sour cream, cheddar cheese or even green onions. There are so many great options for zucchini like my Fried Zucchini or Zucchini Enchiladas.
But Wait, What is a Zucchini Fritter?
When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.
What to Serve with Zucchini Fritters
Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.
How to Make Zucchini Fritters
Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.
Make Fritter Batter
Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
Fry the Fritters
Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.
Serve fritters warm with desired toppings.
Zucchini Fritter Topping Ideas
While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!
- sour cream
- grated cheddar cheese
- green onions
- tzatziki sauce
- garlic yogurt sauce
Why are My Fritters Soggy?
Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!
Storing Zucchini Fritters
Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.
Can I Freeze Zucchini Fritters?
Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.
Love Zucchini? Give These Zucchini Recipes a Try…
- Lemon Zucchini Cookies
- Zucchini Brownies
- Fried Zucchini
- Sausage and Peppers Stuffed Zucchini Boats
- Chocolate Zucchini Cupcakes with Chocolate Frosting
So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!
- 1 medium zucchini grated
- 3 tbsp onion finely grated
- 1 egg
- 3 tbsp all purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 2-3 tbsp butter for frying
- 1/4 c parmesan cheese grated
- 1 tbsp fresh dill or other fresh herbs, optional
- sour cream
- green onion etc.
- Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
- Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
- Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.
I love zucchini fritters and am glad to see your recipe since I can’t find mine. I have grated a little potato also with the zucchini and onion. Now I can’t wait to try them again now I have the right portions on the ingredients. Great job! I love your recipes. Heading out to my garden. Hope I have a zucchini.
I planted a bunch of zucchini in my vegetable garden this year and I can’t wait to make these!
Would grape seed or olive oil work? Sounds yummy.
I loved this recipe, made it today and it was the best, thanks so much for sharing.
Love these!!!! So delicious!!
Thank you for sharing!!
Hi…..these looks very good. Do you think almond flour would work in place if the flour? Trying to keep them a little more carb friendly. Thanks in advance for your help.
I am going to try to oven fry them instead. really reduces the calories and has worked well on other recipes
I used the yellow squash instead of zucchini. My husband would not touch squash til I started making these, and we would just about fight for the last one. He stood over my shoulder while I was making them and would grab one as soon as it came out of the pan.
These sound delicious. I love zucchini and my husband grows so many. This is another great recipe to try. Thanks
i just made these– yum!!
I will definitely be making these the next time I see zucchini or any squash in the reduced for quick sale rack!! (and I’ve got freshly ground flour in the freezer just begging to be used!!!)
I am always looking for a good zucchini recipe for the end of summer garden time! I am way excited to try these. I bet I won’t be able to make enough!
I love zucchini fritters! Great recipe.
These look incredible and I love how low in calories they are! Bookmarking these!
Oh, I just got some zucchini in this week’s CSA box – now I’m inspired! 🙂
and here I thought I was the only one who had the problem of letting my zucchini wither away in the crisper! Beautiful recipe…and with that kind of nutritional count i WILL be making it directly…