This Zucchini Fritters Recipe is my favorite way to turn fresh zucchini into something crispy, savory, and totally irresistible. They’re simple, fast, and full of flavor. The crispy parmesan crust makes all the difference.
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Why This Recipe Works
This Zucchini Fritters Recipe is one I reach for every summer when the zucchini is overflowing. Here’s why it always hits the spot:
- Crispy on the Outside, Soft in the Center: The golden crust and tender middle make every bite so satisfying. They’re light but still have just enough crisp to make them feel indulgent.
- Perfect Way to Use Extra Zucchini: I always end up with too many zucchini in the fridge, and this is one of my favorite ways to use them up without feeling like I’m eating the same thing twice, a lot like my Italian Shaved Zucchini Salad.
- Loaded with Fresh Flavor: The green onion, dill, and Parmesan bring a ton of flavor. These fritters are anything but bland and don’t even need a dipping sauce, though I still love them with sour cream.
- Great for Any Meal: I serve them as a side dish, stack them for brunch, or enjoy them cold from the fridge the next day. They’re versatile, fresh, and always a hit, like my Grilled Zucchini and Squash.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Zucchini – Grated zucchini is the base of these fritters. It’s light, fresh, and mild in flavor, making it perfect for mixing with herbs, cheese, and spices. Removing the excess moisture is key to getting that crispy finish.
- Egg – A whisked egg helps bind all the ingredients together so the fritters hold their shape while cooking.
- All-Purpose Flour – Just enough flour gives structure and helps create a golden crust. You can also use gluten-free flour if needed.
- Parmesan Cheese – Freshly grated Parmesan adds salty, nutty flavor and helps crisp up the edges as the fritters cook.
- Garlic Powder – A small amount of garlic powder enhances the savory flavor without overpowering the zucchini.
- Green Onion and Dill – These fresh herbs add a burst of brightness and a hint of sharpness that pairs beautifully with the creamy zucchini and cheese.
- Avocado Oil – This neutral oil is perfect for pan-frying. It has a high smoke point and gives the fritters a crispy, golden crust without adding heaviness.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep the Zucchini: Grate the zucchini and toss with salt in a bowl. Let sit for 10 minutes to draw out moisture.
- Squeeze Dry: Use a clean towel or paper towels to wring out as much liquid as possible from the zucchini.
- Make the Batter: In a bowl, mix the drained zucchini with whisked egg, flour, Parmesan, garlic powder, green onion, and dill.
- Heat the Oil: Warm avocado oil in a nonstick skillet over medium heat.
- Cook the Fritters: Scoop ¼ cup portions into the skillet, flatten slightly, and cook for 3–4 minutes per side until golden and crisp.
- Serve: Drain on paper towels and serve warm with sour cream, Greek yogurt, or a squeeze of lemon.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cheese Swaps: Parmesan gives the fritters a salty, savory flavor, but you can also try crumbled feta, shredded cheddar, or Pecorino Romano depending on what you have.
- Herb Substitutes: Dill is bright and fresh, but chopped parsley, basil, chives, or cilantro are all great alternatives. You can also mix a few herbs together for extra flavor.
- Add Veggies: Mix in a bit of grated carrot, corn, or finely chopped spinach along with the zucchini. Just be sure to squeeze out the moisture from any extra vegetables before adding.
What to Serve with Zucchini Fritters
Main Dishes
- Zucchini fritters are light yet flavorful and make a great side dish for mains like Slow Roasted Rib Eye Steak with Veggies, BBQ Chicken Thighs, or even Panko Crusted Salmon.
- For a cozy dinner, pair them with a bowl of Roasted Tomato Soup or Creamy Chicken Tortilla Soup to round out the meal.
Other Sides
- These fritters pair perfectly with other veggie-packed sides. Serve them with Cucumber Avocado Salad, Chopped Greek Salad, or a scoop of Loaded Hummus for a Mediterranean-inspired plate.
- They’re also great with Crispy Air Fryer Potatoes, Air Fryer Carrots or a side of Sweet Potato Fries in Air Fryer for a variety of textures and flavors.
- We love adding a dollop of Caesar Dressing or Lemon Basil Aioli on the side for dipping.
FAQs
Do I need to salt the zucchini before cooking?
Yes. Salting helps draw out excess moisture from the zucchini, which prevents the fritters from turning soggy. Let it sit for about 10 minutes, then squeeze the liquid out thoroughly.
Can I use gluten-free flour in this recipe?
Yes. A 1:1 gluten-free flour blend works well as a substitute for all-purpose flour. The texture stays crisp and light.
Can I bake these instead of frying?
Pan-frying gives the best crispy texture, but you can bake them at 400°F on a parchment-lined baking sheet for about 20 minutes, flipping halfway through.
How long do zucchini fritters keep?
Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to restore their crispness. Avoid microwaving, as it makes them soft.
More Recipes You’ll Enjoy
- Fried Halloumi – This Fried Halloumi recipe offers an irresistible combination of textures and Mediterranean flavors.
- Bang Bang Shrimp – Experience the flavors of Bonefish Grill with this copycat Bang Bang Shrimp recipe. Picture battered shrimp coated in spicy, creamy, and tangy bang bang sauce, all garnished with fresh chives.
- Fried Goat Cheese Balls – These Fried Goat Cheese Balls are a perfect party appetizer! Garlic and herb goat cheese is breaded and fried, then finished with a drizzle of honey. It’s a crispy and creamy snack that’s sure to be a hit!
- Mozzarella Arancini (Fried Risotto Balls) – Mozzarella Arancini (Fried Risotto Balls) is a Sicilian delight. Homemade risotto balls are stuffed with mozzarella before being deep fried and served with warm tomato sauce.
If you try this Zucchini Fritters recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Zucchini Fritters
Servings: 4 servings
This Zucchini Fritters recipe is my favorite way to turn fresh zucchini into something crispy, savory, and totally irresistible. They’re simple, fast, and full of flavor.
Ingredients
- 1 pound zucchinis, grated (3 medium zucchini)
- ½ teaspoon Kosher salt, or more to taste
- 1 large egg, whisked
- ¼ cup all-purpose flour, or gluten free flour
- ½ cup Parmesan cheese, freshly grated
- ¼ teaspoon garlic powder
- ¼ cup green onion, finely chopped
- ¼ cup dill, finely chopped
- ¼ cup avocado oil, or more for frying
Instructions
- Grate the zucchini using a box grater. Place in a bowl and toss with salt. Let it sit for 10 minutes to draw out excess moisture.
- Squeeze out the water: Use a clean kitchen towel or paper towel to wring out as much liquid as possible from the zucchini.
- Mix the drained zucchini with whisked egg, then add the flour, parmesan cheese, garlic powder, green onion and dill in a bowl until combined.
- Heat oil in a non-stick skillet over medium heat. Using a ¼ cup measuring cup, spoon the batter into the pan and flatten with the back of the measuring cup.
- Cook for about 3 – 4 minutes per side, or until golden brown and crisp.
- Drain on a paper towel and serve warm.
- Serve with sour cream, Greek yogurt, and a squeeze of lemon.
Notes
- After grating the zucchini, salt it and let it sit for 10 minutes to help draw out excess moisture.
- Squeeze the zucchini very well using a clean kitchen towel or paper towel to prevent soggy fritters.
- Make sure the batter is well mixed, but do not overmix. Stir just until everything is combined.
- Heat the oil fully before frying to ensure the fritters get crisp and golden without absorbing too much oil.
- Use a ¼ cup measuring cup to portion each fritter and press gently to flatten for even cooking.
- Cook the fritters in batches without crowding the pan so they crisp up properly.
- Drain the cooked fritters on a paper towel to remove excess oil and keep them crisp.
- Serve the fritters warm with sour cream, Greek yogurt, or a squeeze of lemon for a fresh finish.
- These fritters are best served fresh but can be stored in the fridge for up to 3 days and reheated in a skillet or oven.
Photography and styling by Naomi Seiler Photography
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