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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Hi, these sound delicious and I will be making them for dinner tonight, but if I wanted to halve the recipe would I still use a whole egg or would that make them too runny?
I recommend using 1/2 large egg.
Thank you for this delicious recipe my baby loves it! I added a table spoon of finely chopped fresh mint onto he mix and omg it tastes so good with Greek style yoghurt as dipping sauce.
These look delicious! What can I use if I don’t have Parmesan at home? Am I able to replace it, or can I leave it out completely?
I use shredded cheese of my choice. Still delicious.
I used a mix of vegan shredded cheese and brewers yeast… and added some spring onion. DELISH!!
I just made them and they turned out PERFECT !!!
Thank you for this amazing recipe ^^
We love hearing that!
Do you have any packing (for overnight) and reheating tips for these and your butternut squash fritters? I plan to make them both for a party, but will have to make ahead of time. Want to ensure they don’t dry out or the opposite, become soggy when rehearing!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Added chilli fresh and corn fresh, used chick pea flour instead of standard. Was very yummy
Easy and delicious!
Absolutely delicious. I served them with hummus and a crisp garden salad for lunch today. My husband and I loved them. Will definitely be making these again.
Did you mean 1/2 pound of grated zucchini or 1.5 pounds? We used 1.5 pounds and the fritters looked very different. They tasted amazing regardless, but yours are prettier and look more “in shape”. Can you please advise? Thanks!
The recipe is correct at 1 1/2 pounds grated zucchini. 🙂
Hi
Looks amazing. I would like yo know if one does not have parmesan what other cheese could one use. Is mature cheddar or Gouda fine?
Thank you for the recipe! I just made these exactly as instructed and they were delicious. 🙂 5/5
Can zucchini fritters be frozen for later use?
Yes, of course!
just made these! didn’t have Parmesan (I know I know… I’m even Italian lol…) so I used Feta, came out great!
I’m sure that tasted great though!
Great ill be trying them tomorrow
just made these! didn’t have and Parmesan in the house (I know, I know… I’m even Italian…) so I used Feta. Came out great 🙂
I’m sure that tasted delicious!
Have you used Almond flour as a substitute for regular flour?
I replaced with garbanzo flour exact amount. It was perfect
Super easy recipe and very filling! To top, I used a store
brought Tzatziki sauce, it was delicious!
they look great! but why so much fat content?
Parmesan has 1.4g fat per 1 TBS.
what did you top the fritters with? Is that sour cream?
Yes.
I have an abundance of zucchini from my CSA and this came up in my google search of zucchini recipes. So delicious! I made them for breakfast and served them with poached eggs on top and a splash of hot sauce. Thank you!!!
Oh, that’s great!
To me these taste like a Mac N Cheese in a double cheesy,crispy crust.Who doesn’t like Mac N Cheese? The taste better warm,than hot out if the pan.
My Italian family makes zucchini patties often. Try adding some presh parsley to the mix: it’s the perfect thing to just brighten it up and adds a pop of flavour.
The amount of salt in the recipe is way too much. Otherwise good recipe.
You can adjust as needed, of course.