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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Can these be made and then frozen to be heated at a later time?
You can freeze these in individual servings and reheat as necessary.
Just tried this – didn’t change a thing except maybe I was just a little generous with the parmesan and garlic – absolutely delicious!!! Husband really liked it, too! I will absolutely make this again.
Nothing wrong with lots of parmesan and garlic! Happy you liked it!
Loove the recipe I’ll make it today finally ^^!
Btw which recipe card are u using? Looks really nice 🙂
The recipe card is built in with the design of the website. 🙂
I have a 96 year young patient and she has never seen anything like these . She absolutely loved them
Aw that’s so awesome!
Fantadtic. So so good. Loved them. Fun and easy to make.
Awesome!
They did not stick together and fell apart
Bev, it sounds like perhaps your zucchini retained too much of its water. Did you drain it completely?
An you freeze the batter? And is yes? How many days will it be good for?
You can freeze the cooked fritters in individual servings and reheat as necessary. But as we are not experts on food safety, we cannot advise on shelf life. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!
I’m making these now. I have olive oil in the pan but they are still sticking… a lot!!!!! Any tips???
Oh no – did you drain the zucchini completely?
Can you tell me how many zucchini fritters are in each serving? I see that the recipe yields 4 servings but would like to know how many each! Thank you.
Hi Melissa! It is actually a bit difficult to say with certainty how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc.
What is the measurement in cups for the zucchini? Thank you for the recipe.
There is about 3 cups grated zucchini in 1 1/2 pounds.
I drained the liquid, but I guess not enough! They were nice brown color, size of the 2 inches, but soggy in the center.
Cooking longer did not help.
l have been looking of new ways to cook zucchini especially since I’m trying to lose weight! As a college student, l really appreciate the easy to do recipes! You always make cooking fun.
These are damn delicious. Just enough flour to bind the zucchini together such that you taste zucchini and not the flour. Worked great with EVOO. Cooked with medium heat, browned perfectly. Canola oil is a GENETICALLY MODIFIED OIL that is partially hydrogenated, i.e., it is BAD for you. EVOO is superior.
Hi. what is the quantities for the ingredients for 1 person? because I am doing an assessment and i am only allowed 1 egg
Unfortunately, the size of the fritters can vary so it is very difficult to specify the quantity for one serving. Sorry!
I have made these for my son a few times… am having a hard time getting the zucchini dry enough / getting the fritters to stick together. Do you have any suggestions? Thanks.
It is best to drain the zucchini as best as you possibly can using a dish towel or cheese cloth. Hope that helps!
I cooked these this weekend during our camping trip. I made the batter up and kept it refrigerated overnight and cooked them the next day. We loved them. My husband wanted the rest of the batch made up to take to work for a snack. Thanks for the great recipe.
I made these Sunday night for my family. They were delicious! I will make them again. Thank you!
How many fritters does this recipe make?
It is so difficult to say how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc. Sorry!
These were delicious! Reminds me of spinach dip. I used a vegetti to noodle the zucchini then chopped that up for a hash brown texture. Mine were not as pretty but still great tasting, thanks so much for this recipe!
Do not use olive oil to fry anything. Smokes too much. Unnecessary. Canola oil is superior.
If you use cheese, use Romano cheese. Better than Parmesan.