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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Delicious!
Added spring onion and served with crispy bacon, poached egg and a chilli relish for an exceptional brunch meal.
Thank you!
That sounds amazing!!! I’m totally stealing this idea LOL
I am in the process of making this right now and looking forward to the final taste. I started with four zucchini and after all the squeezing of the liquid it looks like I have less than 2 cups. Is that what the recipe expects starting out with a larger amount?
Love this recipe! I added Himalayan salt instead of regular salt, cracked pepper, sweet onion and a dash of garlic powder and Italian seasonings.
served with soup & sorry to say accidentally put in double the flour it called for! But a dash of almond milk helped & they are delicious! thanks, DD!!
These fritters are so delicious. I’ve made them several times and my family loves them. The recipe is great just the way it is but I add one small shallots to the recipe. My family keep coming back for more.
I’ve made these three times now and I really like them. I forgot to put the flour in this time and they didn’t hold together quite as well, but they were still yummy. I love that it’s such a simple recipe.
This is an amazing, quick and healthy milk/snack. I was very naughty and fried them in vegetable oil. Nice and fluffy. I didn’t drain the juices from the zucchini, I just added a little bit of extra flour. I thought they were so nice I’m keeping some on the side to serve to my friends tomorrow!
These were delicious and easy! I’ll definitely be making them again. I added some fresh corn (yum!) .. next time I’ll make em a bit smaller than I did. I made them a little too big and they were a bit goopy inside. Still yummy. I’ll follow the measurement when they go in the pan. Highly recommend!
Made these and salted the yogurt as Naz suggested. Delish and quick.
These are great and easy to make. Could hardly keep up with making them. Made them for the grandkids who claimed they did not like zucchini, then everyone dug into them. Thought we had too much zucchini from the garden, but ended up having to buy some during their stay. I added a bit more flour than in the recipe.
You need to try them with salted, creamy yogurt. It’s a game changer.
OMG. I am going to try these tomorrow and was shocked to see this name on the reviews…my name is Naz too and I don’t see it too often! LOL!
Salted the yogurt as suggested. Delicious!!
Naz what type of yoghurt did you use and how much salt. I gather you just sprinkle the sale into yoghurt and stir?
These are great! Make them two mornings in a row. Husband loved them too!
Better than expected with large zucchini from the garden. Teenager approved!
These are so easy and so good! I will add a little more cheese, maybe some shrimp, chipoltle and scallions. Honestly they’re terrific the way they are and took minutes to make.
I made these and added 3/4 cup crab(I used king crab) and some green onions. So good!
Delicious! I made this last week and wasn’t sure if I was using the right ratio of zucchini though, the patties didn’t stay firm after frying – as leftovers I stuck them in the oven and they were better the next day after baking to reheat. Could you specify how many cups of grated zucchini to use? Someone else suggested 2 1/2 cups but wasn’t sure if that was correct? Thank you!
I assumed that the recipe was to say 1 1/2 CUPS rather than pounds! That’s how I made them. Delicious!!!!
These are great and thanks for your sharing. I will try to make it tomorrow
We loved the zucchini fritters. They were delicious and easy to make. I put some pesto sauce on top and it was so yummy.
This one is a keeper!
Easy and tasty-ate with homemade tsadziki. I grated the zucchini with a food processor-peeling, seeds and all, and it was delicious!
This is genius. I’m using the food processor next time.
Just made these for lunch….excellent….thank you.
These are damn delicious made them for my wife and now they are a staple recipe