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.
Did you make this recipe?
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Just finished making them and wow, they are delicious! I may have tried to sneak in more zucchini than the recipe so I did have to add a little more flour and another egg. 🙂 Yummy!
Great recipe!! Followed the original recipe. Took three towels to get the water out, but they were not soggy. Husband said we can eat that regularly, and he is not a zucchini fan! Thanks for another great way to eat our surplus of zucchini!
could you make this in the air fryer?
Loved this recipe! ❤️ I shredded my zucchini in the Cuisinart (leaving the skin on of course). Then placed in a colander with the salt and used a spatula to squeeze out the excess liquid after it sat there for 10 mins. Also used a combo of grated & shredded Parmesan. Next time I will try almond flour as others have mentioned. Fantastic taste! Plan on making this again and again.
Tried this recipe and replaced flour with ritz cracker crumbs. They were delicious! I will be making these again. Like my husband said it’s a keeper.❤️
These are excellent!!!! Could you make these into one “pizza” crust and top with your favorite toppings? I do this with riced cauliflower and it is delicious, so thought maybe zucchini would work just as well. Your thoughts….
YUM! Huge thumbs up from my husband and I. Fantastic way to use up an overabundance of zucchini. We served it with sour cream, chives and hot sauce to taste. Delicious!
These were excellent!
Wow it’s a quite wonderful and easy snack recipe. It is exactly the one that I was looking for. And thank you so much for these easy steps. It just makes it even more interesting. My kids loved it…
I add red pepper to mine. It needs just a little kick. Also wondering if instant potatoes sprinkled in would prevent them from being soggy.
May give that a try.
Delicious! Added 1 medium brown onion, used 2 teaspoons of minced garlic instead of fresh garlic cloves, and used a combination of Parmesan, English cheese (the orange one) and Tasty cheese instead of just Parmesan. We also used more like a half cup of flour, and it was half SR flour and half plain flour. Forgot to beat the egg, don’t think it made a difference.
Simply served with a thin spiral of tomato sauce…SO DELICIOUS!!
(My partner was convinced he wouldn’t like them because he doesn’t like zucchini…he was wrong lol! Neither of us like zucchini but loved these fritters, so a great way to sneak in some veggies for the kids or picky eaters!)
Very good! Mine were not a pretty as the ones pictured but they were very good!
Super yum. Had to add more egg but was good
Hi what’s the white cream you put at the end? Was thinking of doing this for my toddler.
Looks like sour cream.
Loved this recipe
I added shallots, red capsicum and curry powder and made a stack with bacon. Tomatoes on top drizzled with balsamic glaze yum xx
easy to make and easy to halve!
Any gluten free variations of this recipe?
Dorothy, I make a very similar recipe to this one. It calls for almond flour and green onions is only difference. But truthfully just about any GF flour would work like Bob’s Red Mill, King Arthur etc.
I combined this recipe with a very similar one on another blog, turned out great! The only changes, added 2 tbsp. of mayo, 1/4 tsp. oregano and 1 tbsp. of diced yellow onion. Also added some feta per another comment’s suggestion.
Served with sour cream sprinkled with parsley and dill. Delicious and easy!
Best zucchini fritters I have made.
Definitely delicious.
I just made a batch of these with an overgrown zucchini from the garden. I used 1/4 cup ground almonds and 1 tbs flaxseed meal in place of the all purpose flour, two eggs and 1 tsp garlic powder.
They were quick and easy to whip up for a tasty brunch with some bacon, eggs and grilled tomato. I’ll be making them again