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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I love this recipe! It’s easy to adapt to your own taste. I had some baby rainbow kale to get rid of, so I added a couple of finely chopped handfuls to the recipe, as well as about 2tsp purple onion. Half way through the batch, I sprinkled whole cumin seeds in the pan right before the batter and it added a really nice savory flavor.
I found these a little bland, I added in 1/2 grated medium onion and probably another 1/4 c. flour and a lot of pepper, that spiced them up. Other than that a good recipe, thanks for posting.
These came out pretty good! For those dairy free like me: instead of the parmesan, I used 1 Tbsp nutritional yeast and 1 Tbsp tofutti better than cream cheese spread. I accidentally used 1 lb of zucchini instead of 1.5; they were a bit runny but still tasted good.
these may sound good, but don’t waste your good ingredients, no flavour….what a disappointment!
I am thinking of freezing the extras and pulling them out for lunches later on. Do you think they freeze well? Thanks!
Yes, they freeze well!
HELP!!! I have made these twice & they keep sticking to the pan. I have a non stuck skillets that I have no problems with normally. What am I doing wrong? I love these but both times have had to cook them like scrambled eggs!
Did you drain the zucchini completely?
It tastes so good thanks for the recipe ❤❤
I made these this evening and I love them. Very easy and very yummy. I am going to make them again and again. Thank you. I had them with ketchup!
Sound and look Delicious!! Can they be made ahead??
Yes!
Made these with gluten free flour and they were still amazing! Thanks for the recipe 🙂
5 STARS! 😀 I found this recipe after doing a search for Zucchini Fritters. The pictures and ease of recipe sold me. The only thing that I wish was that there was a conversion between 1.5 pounds and actual cups. I have to guess, so when I have about 4 cups of zucchini, I double the recipe and it turns out PERFECTLY! I have made these twice and they are absolutely terrific! In fact, my husband, who cannot stand cooked zucchini, thinks these are out of this world. They keep well and are yummy fresh, cold, warmed in the microwave, by themselves or with condiments of your choice.
Hello,
Could the zucchini be replaced with courgette??
Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You do know that a courgette is a zucchini right? One is a French word and the other is an Italian word for the SAME thing. Hope that helps.
I just used the remains of our zucchini with this amazing recipe! I think next year when we have more zucchini, I will try these for breakfast…and lunch…and dinner. Excellent taste! Easy! Healthy! The only change I made was frying them in coconut oil. Thank you for posting this!
I tried this recipe and they came out GREAT! I’m looking forward in trying more recipes from this website.
Hi there!
Can I substitute another cheese for the Parmesan? I keep other varieties in my fridge, just not Parmesan.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How many cups of grated zucchini do you estimate are in this recipe? I don’t have a kitchen scale to weigh stuff on.
There is roughly about 3 cups grated zucchini in 1 1/2 pounds.
This is very similar to my Mom’s recipe. I found I can cook hers in a waffle iron and top with cooked apples slices (or warmed apple sauce) for a delicious breakfast.
I’ll try this to compare. It sounds wonderful.
2 eggs…perfect! Didn’t use salt, but did wrap in clean kitchen towel.
Great!
Chungah – I am impressed with the numbers of responses to this great recipe for Zucchini Fritters.
I noticed that so many mentioned how hard to get the water out. You kept referring them back to the recipe. I wonder if they added the salt when putting them out to drain. I recently heard a chef on TV say that, “the salt helped draw out more water.” You have it in your recipe but I wonder if they skipped that salt. Thank You for posting so many good healthy recipes. I keep coming back to your site. You are helping people eat better.
Quick and easy to make. Maybe I dried mine out too much, because I needed to use 3 eggs instead of the one the recipe called for, but other than that it worked great