Zucchini Fritters

5 from 6 votes

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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.

stack of zucchini-fritters on plates with sauce

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.

zucchini-fritters on plates with sauce

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-fritters on baking sheet

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
zucchini-fritters with dolloping 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.

zucchini-fritters on plates

Love Zucchini? Give These Zucchini Recipes a Try…

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!

stack of zucchini-fritters on plates with sauce
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5 from 6 votes

Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!
servings 8 small fritters
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins

Ingredients

  • 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

desired toppings:

  • cheese
  • sour cream
  • green onion etc.

Instructions

  • 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.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: zucchini fritters

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17 Responses
  1. Lori Pond

    5 stars
    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.

  2. Barb

    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.

  3. DORIS BLANKENSHIP

    5 stars
    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.

  4. Peggy

    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!!!)

  5. Karen

    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!

  6. 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…
    love,
    cathy b.

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