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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Very good, and tasty! Pretty simple to make, and a good use of the zuchinni that get large…just scrape out the seeds. I made a bunch of the fritters and froze them, but haven’t reheated them yet. We love them served with Salsa!
I have tried a dozen or so different recipes for zucchini fritters and this one is by far the best. I made them exactly as the recipe states and they came out crispy and super flavorful. They went very well with our baked salmon. Thanks for the new go-to recipe!
I had some ginormous zucchini from the garden with thick skins and made these fritters using just the skin peelings from those zucchini. It was a great way to use up the waste, and as a bonus I didn’t have to worry about moisture content at all. Just took the peels and cut them into kind of a chiffonade. Ate the fritters with tzatziki and kalamatas – delicious! Thanks for the idea!
Love these tasty bites! A little more garlic and a few shakes of pepper– bare minimum salt to draw water out of grated zucchini-pairs well with yum yum sauce and chilled chardonnay!– cheers!
Really delicious ..wanted to know can these be frozen ?
These are delicious. ty
This sounds really good! I was looking for recipes for my left over zucchini and stumbled on this one! I cannot wait to try it!
Quite nice although a little bland.
Good consistancy
Added onion, mint & nutmeg to 2nd batch, bit better still needed to add more.
Like the nibblies idea. Cold delicious as well Looking forward to making again with ppre spices.
Great way to use overgrown zucchini from home garden. Tough skin cooked beautifully Thanx..
Very simple and tasty, I also mixed together Greek Yogurt and Fennel and served the fritters with a dollop of the Yogurt mix, was delicious.
Can I blend the zucchinis a bit into small pieces instead of grating them ? Or will they get too liquid ?
I made them with leftover grated zucchini and it was delicious! I topped it with tzatziki sauce and kimchi. Amazing!
Yummy. I was dying to try wasabi dressing so I di and everything is delish!!! And I drizzled a bit more wasabi on top ..lovely!!
Damn Delicious indeed!
It is Dam delicious !!!! 5 star plus!
I added a sauce to it !
1/2 cup of Chinese plum dipping sauce, and 2 tbs of good mayonnaise , stir it and serve , It is HEAVENLY !
These look so yum. Can I make ahead of time and freeze? Or do they go rubbery when reheated?
You can freeze these in individual servings and reheat as necessary.
Super easy and very tasty. Followed recipe to the T and everything came out just like the picture. I could eat 100 of these. Great for dipping in just about anything. Ive made this as a dinner side and for breakfast with eggs and have never been disappointed 🙂
I havent yet tried this recipe but so many great comments on it that I’m sure it will be a 5 for me.
I searched and found “Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered” so that’s my plan. I also plan on trying to make Chaffles with the recipe. Chaffles are the new craze in the Keto world! Uses a mini waffle iron.
Love all the comments here and I’ve saved the ideas along with the recipe.
These have become a regular feature in the dinner rotation because I, the cook, love them and so does anyone else who happens to be around. I serve them with a simple yogurt/garlic sauce and find them equally good hot or cold. Thank you!
I just made these, followed the recipe exactly. They are delicious and were eaten before dinner.
I made this today using a large zucchini that I had in the garden. I weighed out 1 1/2 pounds shredded and squeezed out the excess liquid after salting and leaving to drain for 10 minutes. I fried the fritters for longer than the recipe called for but the fritters were still soggy in the inside. Loved the flavor but I think I will add more flour next time to see if they firm up a bit better.
I made these last night and it was delicious. I squezed the water from the zucchinis with my hands twice and that was enough.
I think the most important part is to lay the portions very thin. So that it will cook better.
Easy and delicious! You definitely have to use a towel to squeeze out the extra moisture…it’s a LOT! I added some lemon zest, a minced jalapeño, and some fresh snipped mint just because that’s what I like with zucchini.