Do you enjoy zucchini? If so, try my zucchini fritters. Grated zucchini, parmesan cheese, Panko breadcrumbs all pressed together in patties and pan fried. Give this crispy zucchini fritters recipe a try for a tasty side dish tonight.
Pair with a dollop of sour cream or even some homemade ranch dressing. Either way, this is the perfect way to use up the summer zucchini from the garden. These are similar to potato pancakes but with zucchini instead of potatoes. This recipe for zucchini fritters is a must make.
Make sure to try out my zucchini noodles, Italian sausage and zucchini galette, or even this Minestrone soup with zucchini.
Table of Contents
Why you’ll love these easy zucchini fritters
- Great for an abundance of zucchini
- Crispy fritters
- Easy recipe
- Made with fresh zucchini
- Great recipe for snacking or a side dish
Zucchini Fritter Ingredients
- Grated Zucchini – This took me about 3 medium sized zucchini for this recipe.
- Egg Whites – Now, I used egg whites, but you could also use whole eggs.
- Seasoning – Garlic powder, salt, pepper, are what I used to flavor the zucchini.
- Flour – So the flour is going to help these fritters stay in a patty form.
- Parmesan Cheese – The parmesan adds a nice tangy component that compliments nicely.
- Panko – If you don’t have panko, you can always use classic breadcrumbs.
- Oil – You will want oil for frying. I recommend peanut, vegetable, or canola. Olive oil smokes when it gets too hot.
How To Make Zucchini Fritters
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Start by shredding your zucchini with a grater. I like to grate first and then place the shredded zucchini on a paper towel. Then I sprinkle with some salt to release the excess moisture.
Step Two: In a small bowl, add your breadcrumbs and set it aside.
Step Three: Then, in another bowl, add the cheese and seasonings with the flour. Stir in the zucchini and the egg. Mix to combine.
Step Four: Take some of the mixture and make a patty, then dip in the breadcrumbs. Place in a skillet over medium heat.
Step Five: Cook for a couple of minutes and then flip. You will want the zucchini fritters to be golden brown.
Step Six: Repeat until they are all done, and serve fresh and warm.
How to Store
Refrigerate any of the fritters you don’t eat right away in an airtight container. These are best served fresh and warm. But you can refrigerate for 1-3 days. The texture will be softer but still delicious. You can heat up in the skillet for a crispy texture or warm in the microwave.
You can also freeze the fritters with zucchini. Just place in a freezer container and freeze for 3-4 months. Then thaw in the fridge the night before you reheat.
Tips from our Recipe Developer
- Drizzle with lemon juice at the end for added flavor.
- You need to press the bread crumbs on the fritters to ensure they stick.
- I like to use a large skillet to fit more of the fritter patties. Then place on a paper towel-lined plate to help remove excess grease.
- I used the large holes of a box grater to shred the zucchini mixture. It works great.
- Mix in fresh herbs for elevated flour if you want.
- Feel free to use a gluten purpose flour if you want to make these gluten free.
- Dip in Greek yogurt if you don’t want sour cream.
FAQs
Yes, you can use the huge zucchini. I just used medium size as that is what I had on hand. The larger the zucchini, the more excess liquid they can have. So make sure to allow the zucchini to sit for a few minutes to release liquid.
Yes, you can use as much zucchini an flour mixer as you want. Just place a single layer in a warm oven as you are batch cooking your fritters. This will keep them from becoming soggy fritters.
Need more side dish recipes? Try these:
- Quinoa salad
- Chick Fil A Coleslaw
- See all our side dish recipes!
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Zucchini Fritters
Ingredients
- 2 cups Grated Zucchini approximately 3 medium-sized zucchini
- 2 Egg Whites
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- ½ cup All-Purpose Flour
- 2 Tablespoons Parmesan Cheese Grated
- 1 cup Panko-style Breadcrumbs
- 2 cups Oil as needed
Instructions
- Place breadcrumbs in a shallow dish and set aside.
- In a medium-sized bowl, stir together the grated zucchini and egg whites until zucchini is well-coated.
- Stir in the garlic powder, salt, pepper, flour, and grated parmesan until completely combined.
- Portion out the zucchini mixture in 2 Tablespoon increments and press into the breadcrumbs, coating each side completely.
- Heat oil in a skillet over medium heat.
- Once the oil is hot, add 3-4 zucchini fritters at a time and fry until golden, about 2-3 minutes per side.
- Repeat with all of the zucchini mixture.
Notes
Nutrition Information
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