Zucchini Fritters
Updated Aug 07, 2025
Zucchini Fritters are easy to make grated zucchini, grated Parmesan, a little flour, and seasonings. Takes about 10 minutes to crisp up on the stovetop.
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Zucchini Fritters are so Good!
I make these zucchini fritters every summer when I’m swimming in zucchini and need a break from the usual zucchini bread or roasted zucchini. The fritters are crispy on the edges, soft in the middle, and the parmesan is one of my fave flavors in this dish. My kids will actually eat them (especially if I hand them a little cup of ranch).
Happy Cooking!
– Yumna
Zucchini Fritter Ingredients
- Zucchini: After grating, salt and let it sit at least 10 minutes before squeezing the longer it rests, the easier it is to remove water.
- Eggs: Use room temperature if you can; they mix more evenly into the batter.
- Parmesan: Pre-grated is fine, but avoid the powdery kind in the green can. It won’t melt the same.
- Flour + spices: All-purpose works best. Garlic powder, onion powder, and pepper. You can use Italian Seasoning, Lemon Pepper Seasoning, and or even a BBQ seasoning.
- Oil: Avocado oil is great for high heat, but any neutral oil will work. Don’t skimp; a lightly oiled pan helps the edges crisp.
- Ranch: Store-bought or homemade. Keeps it kid-friendly and helps picky eaters try zucchini.
How to Make Zucchini Fritters
Zucchini Fritters Recipe
Video
Ingredients
- 1 pound zucchini about 3 medium
- 1 teaspoon salt
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons avocado oil
- Ranch dip for serving
Instructions
- Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.
- Transfer the zucchini into a medium bowl. Add the egg, flour, cheese, garlic powder, onion powder and black pepper and mix until well combined and mixture sticks together.
- Heat a large skillet over medium heat. Add the avocado oil, then scoop about 3 tablespoons of the mixture onto the heated pan and flatten with a spatula. Cook until golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, about 2 more minutes.
- Serve warm with ranch dip, if desired
Notes
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
- Instead of eggs, you can use flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
- Use 1:1 GF flour to make them gluten-free
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a fork or stainless steel spatula to flatten. I found that using a plastic or silicone spatula is harder since it tends to stick to the fritters before they fry.
- Set fritters on paper towel after shallow frying. The paper towel will absorb any excess oil on the surface of the fritters after removing from the pan. This helps them not taste oily after frying.
- Don’t overcrowd the pan when frying the fritters. If you try and cook too many, they will lower the temperature of the oil and take longer to cook. They will also be harder to flip over.
- Don’t skip the salting of the zucchini. Salting helps to draw the excess moisture out. If you don’t do this your fritters will be soggy and won’t hold together.
Serving Ideas
FAQs
Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
You can also freeze the fritters before or after cooking them.
To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Yes, after forming the fritters, place them on a baking sheet lined with parchment paper at back at 400°F for 12-15 minutes, flipping them halfway through.
Comments
I followed the recipe exactly. I removed as much liquid as possible from the zucchini. The taste was pretty good but they came out so gooey no matter how long I cooked them for. The texture was weird. It felt like raw pancake batter even though they cooked for a long time. I even tried to air fry some of the already pan fried ones to see if it helped and it didn’t.
Hi Caroll! After squeezing the moisture out of the grated zucchini, did you leave it sitting with salt on it before mixing with the egg, flour, and seasoning?
Is just olive oil okay with these? I don’t have avocado oil. Looks amazing!!
Hi Shaina, absolutely, you can use olive oil instead of avocado oil! You’ll have to let me know how they turn out!
These were amazing!! We made them with homemade tzatziki and loved them.
Thank you so much! So glad you enjoyed them!
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