5 from 6 votes
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Easy Zucchini Fritters (Quick Crispy Recipe)

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Do you enjoy zucchini? If so, try my easy zucchini fritters. Grated zucchini, parmesan cheese, and Panko breadcrumbs are pressed together in patties and pan-fried. Give this crispy zucchini fritter recipe a try for a tasty side dish tonight.

A plate of zucchini fritters with a bowl of sauce on the side.

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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 crispy zucchini fritters is a must make.

Make sure to try out my other zucchini recipes: zucchini noodles, Italian sausage and zucchini galette, or even this Minestrone soup with zucchini.

Looking for more flavorful side dishes? You could make some Greek style lemon and dill potatoes with feta cheese. Or grab the air fryer and make some mashed potato bites with bacon.

  • Health-Conscious Choice: These zucchini fritters are a nutritious option, packed with the goodness of zucchini, and offer a fantastic way to include more vegetables in your diet.
  • Versatility at Its Best: Serve them as an appetizer, a side dish, or even a light main course. Their crispy exterior and tender interior make them a hit in any setting.
  • Meal Prep Friendly: Prepare a batch ahead of time and simply reheat it for a quick and delicious addition to your meals throughout the week.
  • Customizable: Feel free to add your favorite herbs and spices to the batter for a personalized touch that caters to your taste preferences.

What’s in This Easy Zucchini Fritters Recipe?

Cheese, eggs, zucchini, flour, garlic powder, breadcrumbs, salt and pepper on a marble countertop.
  • Grated Zucchini –It took me about 3 medium-sized zucchini for this recipe.
  • Egg Whites – I used egg whites, but you could also use whole eggs.
  • Seasoning – Garlic powder, salt, and 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 – You can always use classic breadcrumbs if you don’t have panko.
  • Oil—You will need oil for frying. I recommend peanut, vegetable, or canola oil. Olive oil smokes when it gets too hot.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • Gluten-Free Option: For a gluten-free version, substitute the Panko or classic breadcrumbs with a gluten-free alternative. Several gluten-free breadcrumbs are available in the market that can serve the purpose without compromising the crispiness of the fritters.
  • Vegan Twist: To make these zucchini fritters vegan, replace the egg whites with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside for 5 minutes to thicken) and use a plant-based parmesan cheese alternative.
  • Different Vegetables: Although zucchini is the star of this dish, feel free to add or substitute other grated vegetables like carrots, sweet potatoes, or even beetroot for a colorful and nutritious twist.
  • Spice It Up: For those who enjoy a bit of heat, add some finely chopped jalapeños or a dash of chili flakes to the batter to spice up the fritters.
  • Cheese Variations: While parmesan cheese adds a nice tangy flavor, feel free to experiment with other cheeses. Feta or goat cheese can offer a different flavor profile that pairs beautifully with the mild taste of zucchini.

How to Make Zucchini Fritters (step-by-step directions)

Collage of creating zucchini fritter mix.
  1. Shred your zucchini using a grater. After grating, place the shredded zucchini on a paper towel and lightly salt it to help draw out any excess water. (Photo 1)
  2. In a small bowl, add your breadcrumbs and set aside for later use.
  3. Combine the grated cheese, flour, and seasonings in another large bowl. Add in the shredded zucchini and egg whites, then mix everything until well combined. (Photos 2 & 3)
  4. Take portions of the mixture and form them into patties. Gently dip each patty into the set-aside breadcrumbs to coat it. 
  5. Heat oil in a skillet over medium heat. Place the patties in the skillet and cook on each side for a few minutes until golden brown. (Photos 4 & 5)
Collage of creating a cooking zucchini fritters.
  1. Once cooked, serve the zucchini fritters while fresh and warm. Enjoy! (Photo 6)
Zucchini Fritters with a bowl of white sauce on the side sitting on plate.

Recipe Tips

  • 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 using a large skillet to fit more 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-free all-purpose flour if you want to make them gluten-free
  • Dip in Greek yogurt if you don’t want sour cream.

Alternative Cooking Methods

For those looking to avoid frying or simply seeking a different cooking approach, baking in the oven or utilizing an air fryer are excellent alternatives for making zucchini fritters. Here’s how to do it:

For oven baking, first, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for an easy cleanup. Next, prepare the zucchini fritter mixture as previously described, form your patties, and place them on the prepared baking sheet. Bake in the preheated oven for approximately 20-25 minutes, flipping halfway through until golden and crispy on both sides. Once done, remove from the oven and serve warm.

Or try the air fryer. Preheat your air fryer to 200°C (400°F) if required by your model. Prepare the fritter mixture and form it into patties as the main recipe directs. You may need to cook the patties in batches depending on the size of your air fryer to prevent overcrowding. Lightly spray both sides of the fritters with cooking oil to ensure they turn wonderfully crisp. Cook them in the air fryer for about 10-12 minutes, flipping them halfway through, until they are golden brown and cooked through. Serve the crispy fritters immediately after cooking to enjoy the best texture.

Storing Tips 

Refrigerate any of the fritters you don’t eat right away in an airtight container or a freezer bag. These are best served fresh and warm, but you can refrigerate them for 1-3 days. The texture will be softer but still delicious. You can heat them up in the skillet for a crispy texture or warm them in the microwave.

You can also freeze the fritters with zucchini. Place them in a freezer container and freeze for 3-4 months. Then, thaw in the fridge the night before you reheat.

Zucchini fritter patties on a plate with ranch.

Serving Suggestions

Zucchini fritters can be served with a variety of accompaniments to complement their flavors. A dollop of sour cream or Greek yogurt on top can add a creamy texture and a slight tanginess, enhancing the dish’s overall savoriness. 

If aiming for a more filling meal, these fritters pair beautifully with baked Parmesan chicken or garlic butter shrimp, adding a hearty protein component to your plate. For those who enjoy chicken kabobs dipping, a side of tzatziki or a spicy aioli can elevate the fritters with additional layers of flavor. 

Recipe FAQs

Can I use huge zucchini for cooking?

Yes, you can use huge zucchini. I just used medium-sized zucchini, as that is what I had on hand. The larger the zucchini, the more excess moisture it can have, so make sure to allow it to sit for a few minutes to release the liquid.

Can these fritters be made ahead of time?

Yes, zucchini fritters can be prepared ahead of time. You can make the batter and form the patties a day in advance, storing them covered in the refrigerator until ready to cook. Alternatively, you can fully cook the fritters and then reheat them in a skillet or oven when you’re ready to serve, although they are best when freshly cooked.

Is there a way to make these fritters lower in carbs?

You can substitute traditional breadcrumbs and flour with almond flour or coconut flour to make zucchini fritters that are lower in carbohydrates. However, the texture and taste might slightly differ from the original recipe.

What dipping sauces are recommended for these fritters?

Aside from sour cream and Greek yogurt, these fritters taste great with a variety of dipping sauces. Try a homemade tzatziki sauce, a tangy lemon-herb yogurt sauce, or a spicy Sriracha mayo for a kick. Even a simple marinara sauce could be a delicious accompaniment to these versatile fritters.

Can I add meat to the fritter mixture?

Absolutely! Cooked and crumbled bacon, diced ham, or even shredded chicken can make these zucchini fritters a more substantial meal. Just ensure that any added meat is fully cooked before incorporating it into the batter.

Need More Side Dish Recipes? Try These:

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Zucchini Fritters and white sauce on a plate.
5 from 6 votes

Easy Zucchini Fritters (Quick Crispy Recipe)


Author: Kim Schob
Course: Appetizer & Snacks
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 minutes
Yields 20 fritters
Easy Zucchini fritters are so easy to make and great for excess zucchini. Grated zucchini, parmesan cheese, breadcrumbs and more pan fried. Try these out today for a great way to use up fresh zucchini.

Ingredients 

  • 2 cups (248 g) Grated Zucchini approximately 3 medium-sized zucchini
  • 2 Egg Whites
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • ½ cup (62 ½ g) All-Purpose Flour
  • 2 Tablespoons Parmesan Cheese Grated
  • 1 cup (108 g) Panko-style Breadcrumbs
  • 2 cups (473 ⅙ ml) Oil as needed

Instructions

  • Shred your zucchini using a grater. After grating, place the shredded zucchini on a paper towel and lightly salt it to help draw out any excess water.
  • In a small bowl, add your breadcrumbs and set aside for later use.
  • In another large bowl, combine the grated cheese, flour, and seasonings. Add in the shredded zucchini and egg whites, then mix everything until well combined.
  • Take portions of the mixture and form them into patties. Gently dip each patty into the set-aside breadcrumbs to coat it.
  • Heat oil in a skillet over medium heat. Place the patties in the skillet and cook on each side for a few minutes until golden brown.
  • Once cooked, serve the zucchini fritters while fresh and warm. Enjoy!

Notes

  • 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 using a large skillet to fit more 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-free all purpose flour if you want to make them gluten-free
  • Dip in Greek yogurt if you don’t want sour cream.

Nutrition Information

Calories: 224kcal (11%) Carbohydrates: 5g (2%) Protein: 1g (2%) Fat: 23g (35%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 6g Monounsaturated Fat: 14g Trans Fat: 0.1g Cholesterol: 0.4mg Sodium: 31mg (1%) Potassium: 12mg Fiber: 0.2g (1%) Sugar: 0.2g Vitamin A: 5IU Vitamin C: 0.002mg Vitamin D: 0.1µg (1%) Calcium: 10mg (1%) Iron: 0.3mg (2%)

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5 from 6 votes (1 rating without comment)

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5 Comments

  1. 5 stars
    I always buy so much zucchini and never know what to do with it. This looks perfect, thank you so much for sharing this recipe 🙂

  2. 5 stars
    I made these fritters as a side with dinner last night and they were delicious! I will be making them all summer long!

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