Zucchini Fritters

These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

Zucchini Fritters - These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

I’m always looking for new ways to use up my lingering zucchini. I’ve made zucchini crisps and zucchini sticks but I wanted to try something a little different this time – something “not fried” per se and a bit healthier. That’s when these fritters happened.

Zucchini Fritters - These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

Now these fritters are unbelievably easy to whip up. Simply grate your zucchini, drain them completely using a dish cloth, and throw them in a bowl with all of your other ingredients. From there, scoop them right out onto a hot skillet, flattening them up to resemble a pancake. Flip, cook, serve. Easy enough, right?

Zucchini Fritters - These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!

Zucchini Fritters - These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

Zucchini Fritters

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Zucchini Fritters

These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!


  • 1 1/2 pounds zucchini, grated
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil


  • Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
  • In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
  • Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  • Serve immediately.


Adapted from Five Heart Home


Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 185.4 Calories from Fat 108
% Daily Value*
Total Fat 12.0g 18%
Saturated Fat 3.0g 15%
Trans Fat 0g
Cholesterol 101.9mg 34%
Sodium 728.9mg 30%
Total Carbohydrate 11.9g 4%
Dietary Fiber 1.9g 8%
Sugars 4.6g
Protein 8.6g 17%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This dish will give you nearly 3 servings of vegetables per portion! And the zucchini provides vitamins A and E while the cheese provides fat to help your body absorb these vitamins. Double win!

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


  1. Emma B. says

    These sound and look delicious! Curious question: what type of skillet do you prefer- stainless steel or nonstick? I ask because our nonstick pans have had it and are no longer nonstick. I’m ready to upgrade to something better!

    • says

      I was looking at your reply to the Zucchini Fritters and I saw your question about the pan- I have been cooking with induction cooking for a bit now and they don’t really care for the non-stick…..the question for you is- how much do you want to spend-…I have some really good ones- but pricey. I tried using the less expensive, and they don’t last….good luck with your choices.

      • Chung-Ah says

        I actually love using my Le Creuset skillet – it’s a bit expensive but worth every single penny!

    • Annette says

      I have a parrot so any nonstick cookware when heated is toxic to them. I use stainless steel or Lodge cast iron. This looks like a great recipe.

      • priscilla says

        just going to say cast iron, but need to add that it HAS to be seasoned. My questions are, can I use squash and bottled garlic and get a good product? I haven’t got zucchini planted.

        • Sharon says

          I have made fritters such as these for many years, and I use summer squash interchangeably with the zucchini, and they are very very tasty. In fact, I like to use the summer squash as my first choice when they are in season.

    • Sam says

      If you do replace with non stick, i would spend a bit more for a “good” quality pan, well worth the money. the cheap ones do not last. Also, you might look for something that has a heavy bottom. i got new ones a year ago, and i did shop around alot. the heavier bottom really makes a BIG difference, it seems to hold the heat better.

    • Carol says

      You can turn a “regular” pan into a nonstick pan, by heating vegetable oil in the pan, add salt to it. Let it sit until it gets thoroughly heated. Then, process with cooking your foods. This works just as well as nonstick pans for nearly every food. Often you need to let the food sit and develop a crust before flipping it or moving it at all. If you shake the pan and the food moves around in one piece, mission accomplished!

  2. denise says

    We always call them zucchini cakes. I have used Bisquick instead of flour in them, cheddar cheese shredded, and love them topped with sour cream, and chopped fresh tomatoes. Delicious with a pot roast, rotisserie chicken (or oven baked) . Yum. Your pictures, like always, are to die for !

  3. Elvira says

    I made these but I added a lil red onion ,red bell peppers to them and my hubby was amazed! But so was I . Thank you !

  4. says

    Mmmm these look delicious. I’ve recently made some with carrots, celery, onion, and breadcrumbs, but will make these this weekend! Thanks for the recipe! :)

  5. Brenda P says

    I had tried a recipe similar to yours minus the garlic. That does sound yummy thought, will have to try it. I have cut up apples into wedges & fried them w/the fritters & put them on the top when ready to eat. I haven’t done this for a while thanks for the reminder.

  6. Sarah says

    Made these for breakfast this morning. So good!! I could eat the entire batch. And my 1 year old devowered hers! Will be making these all summer long. I didn’t have garlic on hand but added a few baby carrots. I doubled the cheese (might as well use up the rest of the parm container)….awesome!!

  7. Tracy says

    Love your recipes! I wondered if you had a suggestion as how you to could make these without the egg, Vegan style?? :)

    • Chung-Ah says

      Unfortunately, there really is no great substitute. The egg works as the “glue,” holding the fritters together.

    • Melanie says

      I have done other fritters and subbed out eggs for 1tsp ground chia or flax and a bit of water mixed together in a bowl. It doesn’t work quite as well but it did work.

      • HeidiG. says

        If you whisk together 1 tablespoon of (ideally) freshly-ground flax seeds with 3 tablespoons of water and pop the mixture in the fridge for at least 15 minutes, it should be thick and sticky. It will help bind your fritter together just like regular eggs.

  8. Alex says

    Hi, I’ve tried this recipe twice and neither times it turned out like anything remotely similar to what you have here. Not sure what I was doing wrong.

    Do you put water in the mix? Because between the egg and the remaining moisture in the zucchini, there isn’t enough fluid to form a batter. So I add extra water and the fritters turned out soggy. Am I not supposed to do that?


    • Chung-Ah says

      Yes, adding water is not advised. And this mixture is not supposed to be a “batter” per se. The egg is simply the glue holding everything together.

  9. Mindy says

    Made these last night. Great recipe!! I omitted the garlic as I was out (but will add next time) and added a little cayenne as well as 1/2 tsp. baking powder which gave them a little rise. Overall, the ratio of veg to dry ingredients was just right. I loved the idea of a sour cream “topping” which I made with sour cream, a little horseradish and fresh minced chives.

  10. May says

    I made these fritters today but not having enough zucchini I stretched the batter with raw shredded potatoes. The result was delicious ^.^ though the batter was a bit to watery, thanks to the potatoes. Next time, if I have to use potatoes again, I’ll try to drain the batter in a sieve. Or use cooked shredded potatoes.
    I served the fritters with fried mushrooms, my family was very happy with this meal. Thanks for sharing the recipe!

  11. Zey says

    These are super yummy! In Turkey, they are called mujvar. They are a must staple for summer food….add some fresh mint and chives…..delish.

  12. Jen says

    I just made these tonight with yellow squash and they were delicious! I have been trying to ease my husband into eating zucchini (thus the yellow squash) and these were a real hit! He ate more than I did! Thanks!

  13. Joan T says

    Tasty recipe. I didn’t weigh my zucchini before I grated it, so not sure what it weighed. I used about 2 1/2 cups shredded. I also added basil as I have some nice bush basil in the garden.
    Thanks, the parmesan makes it.

  14. Anne M. says

    I was reading your zucchini fritter recipe and thought they would be equally good with some zucchini flowers added to the mix. My Mom fried the flowers in a tempura-like batter. They were a little sweet and oh so delicious! Maybe after washing them and patting them dry, I’d chop them a bit to get them into smaller pieces and just throw a handful into the mix. Yum!

    • Chungah says

      Unfortunately, I do not recommend omitting the flour. It is best to use all the ingredients listed here to obtain the best results possible.

  15. says

    I feel terrible, because I cook from your site ALL the time and I never post comments… So I’m going to start. These are amazing! Ok, my husband is literally the most ridiculous man on the planet and getting him to eat veggies is similar to getting kids to eat them. (except I can’t make him sit at the table until he finishes them) I made these before he entered the room, and he begrudgingly admitted he loved them. (I told them they were broccoli, because he will eat broc/cauli, but shhhhhhh…..) Thanks for a zucchini recipe I can get my hubby to eat!

  16. Donna Kusnierczyk says

    Made them tonight and they were delicious! Added a little oregano and served it with some hot tomato sauce, but they were good plain.

  17. Andrea says

    I made these today. My parents loved them. My dad couldn’t stop raving about them! Easy and tasty. I’ll make these again for sure.

  18. joAnne Schottler says

    just made these but not sure if the inside is suppose to be moist or not, so I microwaved them for 12 seconds ???? how many cups is 1 1/2 pound of Zucchinni, thanks J

    • Chungah says

      No, they should not be moist. I worry that you may have undercooked them or left too much moisture within the zucchini. There is also about 3 cups grated zucchini in 1 1/2 pounds.

        • joAnne Schottler says

          Me again, how long to get the moisture out of zucchini, I am changing my receipe tor read 3 cups instead of 1 12/ pounds,,,thanks for you help

          • Chungah says

            JoAnne, the first step should help with the moisture:

            Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

  19. Michele says

    I’m not a huge zucchini fan, but I usually end up with a lot of it from friends’ gardens and work extras. I found this recipe while contemplating the present bounty. It’s really a great way to use it all up. I substituted the flour for a high protein GF blend, added a little cayenne, and made some for now and a bunch for the freezer. There’s not many left for the freezer, they’re delicious! Thanks for the inspiration and for helping me reconcile my differences with zucchini. :)

  20. MrsB. says

    I have been making these fritters for years; however, I do include diced green onions and shredded potatoes in the batter, which I make with a wheat Bisquick mix. It is served with a blend of soy sauce, finely chopped green onions, and a hint of sesame seed oil. My friends and neighbors can’t get enough of these fritters.

  21. Nevin says

    I am a college student and have recently shifted my diet to a healthier one, but I have been running into the issue of a tasty but monotonous diet. These fritters will for sure become part of my healthy meal repertoire and help to break the monotony! Thanks for the awesome recipe!

    • Chungah says

      I actually have not tried this with almond flour. I also worry that it may bring in unwanted flavors into the fritters.

  22. Ashley says

    I made these last night.
    They were delicious! Although I just had one problem.
    They wouldn’t hold together as well as your look in your picture.
    Should I add another egg?
    Would it be because I didn’t use a cheese cloth to drain the zucchini?

    • Chungah says

      I’m or entirely sure what could have gone wrong but an additional egg should certainly help as a binder for next time.

  23. Taylor says

    So I have tried and tried to make this recipe, along with a altered version that uses coconut flour instead and I can’t get them to turn out. The coconut flour ones didn’t turn out because they were too dry and fell apart. These ones were too eggy/moist that they didn’t even cook at all. I used tapioca flour instead of arrowroot flour, not sure if that makes a huge difference or not. I didn’t use cheese either because I’m dairy free. I have squeezed all the juice out of the zuchinnis too, so I know that’s not the issue. Any advice?

  24. Cara Mia says

    I love these, my favorite restaurant in my hometown would serve these with thick yogurt with sweet apricot preserves such wonderful accompaniment!
    Now I can recreate at home; Merci!

  25. Amanda says

    I basically took your recipe, added 2 eggs and a crap ton of curry powder, and cooked it like s frittata. Basically, it was awesome!!

  26. ASHLEY says

    Do you happen to have the nutrients for this?? I was basically wondering about the calories, sodium, carbs and sugar? Thank you!

    • Chungah says

      Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

  27. Charlotte says

    Apologies if anyone has already asked this, can you freeze these? I’d love to try some but seeing as I live alone and cook for one freezing some seemed like a good option. If anyone has tried freezing let me know how they turned out!

  28. Teresa says

    I need to be on a low cholesterol diet. Why is the cholesterol so high in this recipe? Any suggestions on a substitute ingredient to help?

    • Chungah says

      Eggs and parmesan cheese are naturally high in cholesterol. For someone with high blood cholesterol, the recommendation is to limit cholesterol intake to 200 mg/day. At 101 mg/serving, if you plan your other food for the day accordingly, this dish could fit into your diet.
      Also, please remember that dietary cholesterol has less of an effect on blood cholesterol than was once thought. The biggest dietary impact on blood cholesterol is actually synthetic trans fat!

  29. cindy says

    Just got done making. I used yellow squash and zucchini. Didn’t have cheese cloth to soak up water. I used a pillow case. They came out amazing. .

  30. Stacey says

    It is summer now in New Zealand, and I finally have a bumper crop of zucchini. Tried this recipe today… they were stunning! We have already eaten half of the first batch, and will absolutely be making more over the next months. Oh yes, they are “damn delicious”!

  31. Andrea says

    These look amazing! Do you think they are freezer friendly? Do you think the fritters could be made and pulled out, thawed, and then browned?

    • Andrea says

      I just saw a previous post with this same question. My understanding is you do cook them. What is the best method of re-heating?

      • Chungah says

        That’s really up to you and what you are comfortable with. I actually prefer to cook them on the stovetop on a hot skillet.

    • Chungah says

      You can certainly try substituting almond flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  32. Katy says

    Having found this recipe on Pinterest and feeling a bit adventurous, I gave this a try. I substituted asiago and romano cheese instead of parm, giving it a bit more flavor. Definitely easy and the ingredients are usually already in the kitchen. Thank you so much for posting this. It even fits in with my diet plan!


    Your recipe sounds great , I have added fresh zucchini flowers from my garden. Very hard to collect them unless you have at least 4 zucchini plants. I add them to the batter and they add a nice touch to the fritter. Very tasty!

    • Chungah says

      The Parmesan should always be freshly grated. I do not recommend using Parmesan cheese from a tin can!

  34. Kristy says

    Made these this morning to go with my breakfast…..delish! I grated the zuccini last night, squeezed out the excess water, and refrigerated in a bowl lined with paper towels, so the zuccini was perfect this morning:) I followed recipe to a T, and cooked in a pan wth 1 tbsp of cocnut oil. Served with 1 tbsp of Greek yogurt. Thanks for this recipe…will make for my family next!

  35. says

    Mine turned out like pictured, used two large zucchini and drained it in a fine colander pushing all the moisture out then squeezing in both hands to make sure it was fairly dry. Add all the other ingredients and followed cooking instructions. Served with dollop of sour cream, chopped tomato and a few basil leaves. Enjoyed it, would make it again.

  36. W says

    Micorplane a garlic clove and add a pinch of cayenne. Kicks it up a little. I also add chiffonade of fresh basil.

  37. mary lynne says

    As part of an italian family, we had these growing up. My aunt would make them and turn around to make the next batch and they’d be gone! Love them! We used sliced zucchini but I can’t wait to try them with grated! Thanks for bringing back warm childhood memories!

  38. susan says

    I made these yesterday and they did not turn out :( They wouldn’t stay together! Since there was no hope, I just cooked them like scrambled eggs. Flavorful mush now sits in the refrigerator. Bummer!

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