Zucchini fritters are always a crowd-pleaser, whether you serve them as an appetizer, a side or even as a main. Prepared with grated zucchini, they’re vegetarian, with a texture that is irresistibly crispy on the outside and tender on the inside.

Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.

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When summer comes to an end, we’re often left with abundance of zucchini to use up. That’s only good news, because we LOVE zucchini recipes in our house. Zucchini is a fantastic versatile veggie that works both in savory and sweet recipes, and it’s so easy to be creative around it. From Easy Vegetarian Zucchini Lasagna to Chocolate Chip Zucchini Muffins or Double Chocolate Zucchini Bread, there’s something for everyone. And we just added some zucchini fritters to our collection!

Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.

What are zucchini fritters?

Zucchini fritters are mini patties prepared with shredded zucchini, seasonings and a bunch of other ingredients for the batter. They’re usually cooked in a skillet over medium heat until golden-brown and crispy on the outside, while still tender on the inside.

Why you’ll love these zucchini fritters

  • An irresistible crispy texture with a tender bite
  • An easy veggie side, appetizer, snack or main. You choose!
  • Festive and kid-friendly too. Your picky eaters will devour them!
  • Versatile and easy to customize (see dedicated section further below)
Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.

The recipe ingredients

  • Zucchini. You will need approximately 2 medium zucchini for this recipe, grated either with a box grater or a food processor equipped with a shredder attachment.
  • Egg. It’s used for biding the ingredients together. It’s what creates the batter of these zucchini fritters.
  • All-purpose flour. It helps create the perfect structure to the fritters, absorbing the excess moistness and making them crispy when cooking.
  • Garlic + parmesan + paprika + salt and pepper. For seasoning. Adjust the seasoning to your liking, using less garlic or paprika if you have a sensitive stomach. Do not forget to use salt and pepper, that will bring up all the flavors of the fritters.
Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.
Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.
Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.

Pro tips for success

  • Drain the grated zucchini before using. This is a mandatory step to squeeze as much moisture as possible and ensure crispier fritters when cooking. This step can be achieved in different ways but I simply recommend to use paper towel to drain the extra liquid; that works perfectly.
  • Cook in batches and do not overcrowd the pan. This will give you enough space to work with each fritter. Don’t try to rush the process or you risk to ruin the recipe, by getting undercooked and soggy fritters.
  • Cook on medium heat and eat right away. This is key to achieve and keep the perfect level of crispiness. Always heat the olive oil first, then cook on medium heat on both sides, until crispy golden-brown.

How to customize zucchini fritters

These zucchini fritters offer many options for customizations. Here are just a few ideas to consider:

  • Add corn. And make corn-zucchini fritters! For best results I recommend using fresh corn from a cob, and a couple of Tablespoons at most.
  • Add sun-dried tomatoes for an Italian version. Zucchini and sun-dried tomatoes make a great combo. Chop the sun-dried tomatoes thinly and drain in paper towel before using, especially if using from a jar with oil.
  • Use a combo zucchini-grated carrots. Or alternatively a combo zucchini-grated sweet potatoes (taking inspiration from these Sweet Potato Hash Brown recipe).
  • Play with the herbs and spices. While I recommend dried herbs for the fritters themselves (think herbes de Provence, Italian seasoning, rosemary, thyme), feel free to use fresh hebs for the dip, such as cilantro, basil, scallions, dill. When it comes to spices, you can replace paprika with cumin. Subtle and delicious!
Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.

Storing and freezing instructions

Storing instructions. Zucchini fritters are generally best eaten right away after cooking them. That’s when they’re the crispier (with still a tender bite). You can however keep leftovers in the refrigerator for a couple of days.

Freezing. You can also freeze these patties once cooked and cooled completely. Place them in a single layer on a baking sheet with baking paper for flash-freeze until solid. Then carefully transfer to a freezing-safe plastic bag, placing parchment paper between each fritter to prevent sticking, and keep for up to 2 months.

Reheat. Whether you have leftovers in the refrigerator or frozen fritters, you can reheat them in a hot skillet or in the oven to bring back the crispiness as much as possible. If using frozen, no need to thaw before.

Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.

Serving suggestions

I usually serve these zucchini fritters with a dollop of sour cream with lemon zest and sliced spring onions (or with dill sometimes). But these patties would also be delicious with a whipped feta dip or served with this homemade garlic tahini sauce!

More veggie patties you’ll love:

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Zucchini Fritters

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Zucchini fritters are always a crowd-pleaser. Crispy on the outside, tender on the inside, they're delicious served with a simple dip.
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  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 8–10 fritters 1x
  • Category: Side
  • Diet: Vegetarian

Zucchini fritters are always a crowd-pleaser, whether you serve them as an appetizer, a side or even as a main. Prepared with grated zucchini, they’re vegetarian, with a texture that is irresistibly crispy on the outside and tender on the inside.

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Ingredients

  • 2 cups (400g) grated zucchini*
  • 2 cloves garlic, minced
  • 3 Tablespoons grated parmesan
  • ¼ teaspoon paprika (optional)
  • Salt and freshly ground pepper
  • 1 medium egg
  • ¼ cup (60g) all-purpose flour
  • 3 Tablespoons olive oil, for frying

Instructions

  1. Grate the zucchini using a box grater or the shredder attachment from a food processor. Lightly squeeze the zucchini with paper towels to drain the excess of water (this step is crucial for achieving crispy fritters).
  2. In a large mixing bowl, combine the grated zucchini with garlic, parmesan cheese, the egg, lemon zest, salt, paprika if using, and black pepper. Add flour and stir until the batter is thick and well-combined. If the mixture seems too wet, add a bit more flour.
  3. Heat olive oil to large skillet placed over medium heat. Once the oil is hot, scoop about 2 to 3 Tablespoons of batter for each fritter into the pan, spacing them apart. Cook the zucchini fritters for 2-3 minutes on each side or until they are golden brown and crispy.
  4. Transfer to a paper towel-lined plate while cooking the other fritters. Repeat the scooping and cooking process with the remaining zucchini mixture. Serve the zucchini fritters with sour cream, sliced scallions and lemon zest. Serve immediately!

Notes

* 2 cups (400g) grated zucchini is about 2 medium zucchini.

Fall, Main Dishes, Party Foods, Sides, Summer, Vegetarian, Zucchini

Did you make this recipe?

Lastly, if you make this Zucchini Fritters, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!