Zucchini Fritters

These Zucchini Fritters cook up crisp on the outside while tender, moist, and flavorful on the inside. Serve them right out of the skillet with sour cream, Greek yogurt, warm marinara, or your favorite dipping sauce. This is a delicious way to use up all that garden zucchini.

How to make Zucchini Fritters

First, shred the zucchini using the large side of a box grater. Add the shredded zucchini and salt to a large bowl and toss. Let the zucchini sit for 10-15 minutes. Add the grated zucchini to a cheesecloth or a tea towel and squeeze out the excess moisture. You can also drain it in a colander and pat the zucchini dry with paper towels. 

Now add the zucchini to a large bowl. In a medium bowl, whisk together the flour, baking powder, fresh ground black pepper, and garlic powder. Add the flour mixture to the grated zucchini along with the beaten eggs, Parmesan Cheese, green onions, and fresh herbs. Stir to combine. The zucchini mixture will be thick.

Heat a little olive oil or vegetable oil in a large skillet or fry pan over medium-high heat. Now using a large cookie scoop, add the batter to the pan. Flatten it into a pancake shape using the backside of a spatula. Cook until golden brown on the bottom, then flip and cook until the other side is golden brown. For best results, serve promptly.

Helpful recipe tips

• Do not peel the zucchini. Shred it using the large side of a box grater or a food processor with the grating blade.
• Don’t get too carried away with the salt. 1/2 teaspoon of salt is plenty to get the grated zucchini to sweat. If you add too much, the finished fritters will taste too salty.
• Use cheesecloth or a tea towel and add the grated zucchini in several increments squeezing hard to remove as much liquid as possible.
• The batter is thick, so press it down a bit with the back side of a spatula after adding it to the skillet.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a single layer on a baking sheet in a 400-degree oven for 5-7 minutes. You can also heat them in a skillet on the stovetop until warm.
• To freeze, first cool completely. Then place in a single layer on a baking sheet with a little space between the fritters. Place the baking sheet on a level surface in the freezer. This technique is known as flash freezing. Once fully frozen, place in a heavy-duty freezer bag and freeze for up to 2 months.

What to serve with zucchini fritters

• Shakshuka
• Tzatziki Sauce
• Arugula Salad
• Mandarin Orange Salad
• Waldorf Chicken Salad
• Chickpea Salad

More Zucchini Recipe

Zucchini Casserole

Grilled Zucchini

Sautéed Zucchini

Zucchini Cake

Zucchini Lasagna

Zucchini and Yellow Squash Au Gratin

Zucchini Fritters

Easy Zucchini Fritters are crispy on the outside and tender on the inside with plenty of flavor from Parmesan Cheese, green onions, and fresh herbs. 

5 from 12 votes

Print Pin Rate

Course: side dish/other

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 14 fritters

Calories: 53kcal

Author: Beth Pierce

Ingredients

• 2 lbs zucchini grated
• ½ teaspoon salt
• ⅔ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fresh ground black pepper
• ½ teaspoon garlic powder
• 2 large eggs beaten
• ⅓ cup grated Parmesan cheese
• ⅓ cup chopped green onions
• 1 teaspoon chopped fresh herbs like thyme parsley, or dill
• Olive oil or vegetable oil for frying

Instructions

• Add the zucchini to a bowl in layers while sprinkling salt on each layer. Let the zucchini sit for 10-15 minutes. Add the grated zucchini in several increments to a cheesecloth or a tea towel and squeeze out the excess moisture. 
• Add the zucchini to a large bowl. In a medium bowl, whisk together the flour, baking powder, fresh ground black pepper, and garlic powder. Add the flour mixture to the grated zucchini along with the beaten eggs, Parmesan Cheese, green onions, and fresh herbs. Stir to combine. 
• Heat a little olive oil or vegetable oil in a large skillet over medium heat. Using a large cookie scoop, add the batter to the pan, cooking 3-4 fritters at a time. Flatten them into a pancake shape using the backside of a spatula. Cook until golden brown on the bottom, then flip and cook until the other side is golden brown. For best results, serve promptly. 

Notes

• Do not peel the zucchini. Shred it using the large side of a box grater or a food processor with the grating blade.
• Don't get too carried away with the salt. 1/2 teaspoon of salt is plenty to get the grated zucchini to sweat. If you add too much, the finished fritters will taste too salty.
• Use cheesecloth or a tea towel and add the grated zucchini in several increments squeezing hard to remove as much liquid as possible.
• The batter is thick, so press it down a bit with the back side of a spatula after adding it to the skillet.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a single layer on a baking sheet in a 400-degree oven for 5-7 minutes. You can also heat them in a skillet on the stovetop until warm.
• To freeze, first cool completely. Then place in a single layer on a baking sheet with a little space between the fritters. Place the baking sheet on a level surface in the freezer. This technique is known as flash freezing. Once fully frozen, place in a heavy-duty freezer bag and freeze for up to 2 months.

Nutrition

Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 155mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 1mg

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