Zucchini Fritters
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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.
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?
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!
Tools For This Recipe
Large cast iron skillet
Zucchini Fritters: Frequently Asked Questions
Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.
A box grater will work beautifully here!
The possibilities are endless! You can serve them with a dollop of sour cream, tzatziki sauce, or as a side dish to my favorite lemon herb roasted chicken.
Zucchini Fritters
Ingredients
- 1 ½ pounds zucchini, grated (about 3 cups)
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Place grated zucchini in a colander over the sink. Add 1 teaspoon 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 cast iron skillet over medium high heat. Working in batches, scoop 3-4 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.
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Could you see yellow squash in this recipe?
I’ve never tried it myself but I don’t see why it wouldn’t work!
We mix both….AWESOME!
I love zucchini fritters. These look delicious. I featured them on my weekender.
http://aweekfromthursday.com/2014/05/weekender-5232014/
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?
Thanks!
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.
I don’t have a kitchen scale. Do you know what the approximate amount of grated zucchini is in cups?
2-3 medium-sized zucchini should work just fine.
About 3 cups packed (1 c.=8 oz.)
Love your recipes! I wondered if you had a suggestion as how you to could make these without the egg, Vegan style?? 🙂
Unfortunately, there really is no great substitute. The egg works as the “glue,” holding the fritters together.
I’m going to try egg replacer ( I don’t remember the brand, in an orange box) , it works in other fritter recipes.
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.
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.
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!!
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.
I will try it but maybe substitute flour for bread crumbs!!
Thanks for this!!
Can’t wait to try this. Thanks for sharing.
I love vegetable fritters, latkes, pancakes, whatever you want to call them, I could eat that whole stack and then some!
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! 🙂
Add some chapped mints leaves for surprise every one
I love zucchini fritters. Yours look so gorgeous, I want to make some now.
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 !
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 !
Mmm! Looks like they hold together pretty well? That’s often my problem with fritters like this.
Yum! A healthy spring time snack. I feel like you could eat these for breakfast, lunch or dinner.
Your fritters are absolute perfection!
These sounds divine! I just bought a pack of zucchini yesterday…I’ll be making this!
Love that giant stack of fritters! This is such a great way to use up some leftover zucchini!
Thank you for the nice recipe.