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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Prepared tonight and it was just delicious.
Thanks
Amazing and so easy to make!
Really delicious!
I felt mine was too dry so I added another egg and a little touch of water, my veggie mix was also zuch, yellow squash, carrots, and sweet onion. Then I added some spices that matched the curry blend I’d made (into the dry mix before the eggs) and it was fantastic.
With the extra egg it made it more like a small veggie omelet thing but it was great. And the curry was veggie so it added lots of protein to dinner!
Great recipe! Easy to change up if you want. I added dried onion instead of fresh, and gave it time to hydrate. I also added a TB of feta along with the parm. So, so good!
Made tonight, added some hatch green chile and a little thyme, everyone raved.
Loved the flavour of this recipe! Delicious! I did however add a combo of minced white and green onion (about 1/4 cup)…Love my onions!!! Anyhoo…I followed the instructions with regard to squeezing out the juice from the zucchini and my fritters turned out a bit soggy. Any suggestions? I have researched other recipes and instead of flour, bread crumbs or panko is used. Next time I will tweak your recipe to see if that change makes any difference.
It might have had to do with the onion you added – try squeezing the onion of its liquid and adding in an extra tablespoon of flour or some bread crumbs. Found this to be really helpful when I made these.
Try using a potatoe ricer to get rid of fluid, works great!
Squeeze the zucchini by hand, and the onion too. I added a medium onion to my mixture and fritters were not soggy at all. 🙂
These are SO good! I added a red pepper from the garden as well (maybe Fresno Chili pepper) – added a little zip to it. LOVE!
Great ideat! Will have to try that. Thx,
Thought the garlic would be too much but it was perfect. Easy and delicious!
Delicious and really quick! Perfect for an appetizer on a summer night. We paired this with geek yogurt, Whole Foods Harissa vinegarette and hummus for some more protein. Yum!
Good recipe. Easy to follow. Quick.
Simple and super delicious! We will definitely do again! I probably went a little heavy on the garlic — but super, super good! Now I know what I can do with all that zucchini from the garden! It was mentioned that it would be a great addition to a brunch too (we did it with dinner.)
Made these for lunch today! They were awesome! Ty
Easy to make and really good!!
Just made these this morning. I opted to use small cast iron skillets for slightly larger but individual fritters. Filled them in to the edges and then patted down. Flipped after a few minutes, no issues with sticking. Came out good, love cast iron cooking!
I have made ZZ Fritters many times but the lovely balance of cheese / egg / flour was perfect.
I also snuck some chicken stock in place of salt in the recipe. V V Yummy
Turned out excellent! Recommend this for dinner, lunch or breakfast!
Easy instructions to follow. Delicious as is or experiment with different seasonings- we’ve used cumin, garlic powder, onion, curry, fresh herbs. Always turns out. Generally will serve with sour cream, salsa or a homemade relish.
We have an abundance of zucchini from the garden this year so I’m sure I’ll be grating zucchini in 3 cup bags for the freezer.
It’s absolutely delish when eaten piping hot. As I didn’t have enough zucchini, I made up for it with carrot. Also, I added 1 spring onion, chopped. All it needed was a few drops of tabasco sauce.
Yummy! I really like how simple the recipe was to prepare. I did add a carrot to my shredded zucchini. I used garlic and onion powder. My husband liked them and he is picky with the unknown. Served with sauce and a sprinkle of parmesan cheese. My husband liked them and is taking one today for lunch on Italian bread.