Zucchini Fritters
As a mom, I always try to find a way to sneak vegetables into my kid’s diet. I’ve tested my recipe many, many times, adjusting the flavor and filling from time to time. I’ve perfected this recipe to be incredibly easy and fast – you can have them ready in just 30 minutes. They are packed with delicious cheesy and garlicky flavors that make them a hit with everyone. (Especially the “cheesy” part!)
Through experience, I’ve found them to be highly versatile, serving them as a side dish with chicken, steak, and seafood, or as a simple appetizer for parties with a side of sour cream. (Not gonna lie, I’ve grabbed one from the refrigerator from time to time and just ate it as is! Mom life…)
Featured Comment
Love this recipe. Such a good way to get little ones to eat vegetables. ~Marie
Ingredient Notes Before You Start
Zucchini – wash the zucchini but don’t peel it. The skin hold a lot of nutrients and adds stability to the fritters as well. It will cook nice and soft so it will not affect the texture of the fritters.
Panko – These bread crumbs help to bind the fritters. Panko is my preferred bread crumb of choice because it’s light and delicate so it incorporates into the mixture very well to lend the best shape support.
Cheeses – You’ll need both mozzarella and parmesan to make these cheesy zucchini fritters. Try to make sure both cheeses are fresh (not the pre-shredded bagged cheese) for the best flavor and consistency. Pre-shredded cheeses contain powder separators and preservatives that causes it not to melt as well and freshly grated.
Gluten Free Option: to make these fritters gluten free, simply substitute the bread crumbs. Use gluten-free bread crumbs and preferrable ones that are similar to Panko in consistency. After testing countless amount of different brands, I just that best brand is 4C plain gluten free bread crumbs, because it resembles Panko closest with light and crispy texture.
See recipe card for complete information on ingredients and quantities.
How to Make Zucchini Fritters
Prepare the zucchini – Grate the zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can, it will be almost dry, that’s the secret to keep fritters from being soggy.
Combine the ingredients – Place the squeezed zucchini into a mixing bowl and toss in the remaining ingredients. Mix well until all ingredients are fully combined.
Shape the fritters – use an ice cream scoop to scoop out even amounts of zucchini mixture. Gently shape all the fritters with your hands. Shape them all first, before starting to cook.
Preheat the cooking pan first. Preheat a pan over medium heat, then lower the temperature a little bit after you add the fritters. The fritters should sizzle immediately when they hit the pan. If they don’t, the oil isn’t hot enough yet. It does NOT meat you need to turn the heat on higher than medium! Just make sure to pre-heat.
Cook the fritters – Cook the zucchini fritters for 4-6 minutes per side, depending on the size of the fritters. Try to only flip once so there is less chance of them breaking apart.
Expert Tips for Perfect Zucchini Fritters.
This happens when there is not enough binder in the mix or there are sticking issues. So to prevent this, there are a couple of things I always make sure to do:
- Use proper binders: use Panko bread crumbs, 2 eggs, and some cheese as binders.
- Fritters can fall apart if they’re stuck to the pan, so make sure your pan is clean and if needed, use a non-stick.
- Remember to preheat the pan first and make sure to use enough oil. (Some of the reasons for always waiting for the pan to preheat is to prevent food from sticking, achieving a flavorful brown crust through the Maillard reaction, it ensures even cooking, and helps preserve the moisture.)
- Don’t overcrowd the pan, which can lower the oil temperature and lead to steaming instead of frying. Add enough fritters so they have a little space in between each.
- Don’t flip too soon or too much while they are cooking. Leave them alone. Especially important not to touch them once added to the pan. They will be stuck at first, until they cook through. Food does release from the pan once it’s cooked enough to be flipped.
What to Serve With Zucchini Fritters
My go to way to serve these fritters is with sour cream. It’s simple and refreshing.
Tzatziki sauce is another option you can try but it does change the flavor pallet a little.
Kids love ranch dressing with zucchini fritters, it actually seems to be the easiest way to convince kids to eat veggies.
When I have some, I adore Green Goddess dressing with them as well.
Also, try Cajun remoulade, Avocado Ranch, creamy cilantro lime dressing, and cucumber raita.
Basically, anything creamy and cool will be a nice balance of flavor.
Storing Leftovers, Freezing, and Reheating
Storing: You can store zucchini fritters in an airtight container in the refrigerator for about 2-3 days. I like to separate each fritter with a square of parchment paper so they don’t get stuck together.
Reheating fritters: best way to reheat is pan or air-fryer. Preheat a cooking pan over medium heat, place them in a pan and let them reheat just until warmed through. In the air-fryer, I recommend lining the basket with air-fryer liner paper and reheat the fritters at 350°F for 2-4 minutes (depending on thickness).
To freeze cooked zucchini fritters, place them on a sheet of parchment paper, on a baking sheet or a cutting board, in one layer. Freeze for about 2 hours. I recommend setting a timer so you don’t forget about it!
Once the fritters are frozen, transfer them into one or several freezer zip-lock bags. Get all the air out, seal, label and freeze for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQs)
This usually happens when there is too much moisture. The best way to battle this is to make sure to squeeze out the juices from grated zucchini.
Grate zucchini on a box grater, on the side with larger holes, then transfer grated zucchini into a mesh bag. You can also use cheese cloth. Squeeze out as much liquid as you can before mixing zucchini with remaining ingredients.
From personal experience, I did not like the results of baking them. You don’t get the crunch on the outside and they come out too soft even at different temperatures. So I don’t recommend baking these fritters.
Although, if you do want to make them, and you are okay with the texture, you can do that. Arrange the fritters in a parchment paper covered baking sheet and bake at 425F for 25-30 minutes.
Yes you can, although there will be slightly difference texture and you need to do it in batches. I highly recommend that you line the air fryer basket with specialized parchment paper (it’s perforated for air-flow and hold up to high temperatures). Place 2-4 shaped fritters into the lined basket, make sure they are not touching. Cook at 370F for 10-12 minutes.
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Zucchini Fritters Recipe
Ingredients
- 3 tbsp avocado, canola, or vegetable oil for cooking
- 2 cups shredded zucchini – squeezed (2 large zucchini, around 1.5 lbs)
- 1 cup Panko bread crumbs
- 2 eggs
- 1/3 cup fresh grated Parmesan cheese
- 1/4 cup finely shredded Mozzarella cheese
- 2 garlic cloves
- salt
- fresh cracked black pepper
Instructions
- Grate zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can.Expert Tip: Make sure to squeeze out as much liquid from grated zucchini as you can before mixing with remaining ingredients. Too much moisture will lead so soggier fritters.
- Transfer squeezed zucchini into a mixing bowl and add remaining ingredients. Mix well until all ingredients are thoroughly incorporated.
- Preheat a large cooking pan over medium heat and lower the temperature a little bit. Add oil and use an ice cream scoop with release (or a smaller scoop) to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and carefully place into the cooking pan.Expert tip: When cooking fritters, don't cook at too high temperature. Preheat the pan first and then cook the fritters over medium to medium-low heat. If the heat is too high, the outside will cook much faster than the inside and you will end up with an under-cooked center.
- Cook for 4-6 minutes on each side, depending on the size of the fritters. Expert tip: Don't disturb them until ready to flip! Try to only flip once so there is less chance of them breaking apart.
- Note: if cooking more than one batch of fritters at a time, you many need to add a little more oil to the pan between batches.
Video
Notes
- Gluten Free Note: zucchini fritters are very easy to make gluten-free just by substituting bread crumbs. Use gluten-free bread crumbs and preferably ones that resemble Panko in consistency. The 4C brand of plain bread crumbs is the one that closest resembles Panko.
- Storing: store leftovers in the refrigerator, in an air-tight container, for 3-4 days.
- Reheating: it’s best to reheat in the cooking pan until just heated through. You can also reheat in the air-fryer at 350°F for 2-4 minutes.
Nutrition
Want to Try More Similar Recipes?
Cheesy corn fritters is another great fritter option. They are a little sweet and pop with juicy, corn flavor.
If you’re in a mood for fritters but thinking more dessert, go with apple fritters. They never disappoint.
If you have any extra zucchini on hand and weather is getting cooler, you have to try my zucchini tomato soup.
Another favorite way to incorporate zucchini into our menu is with zucchini boats like taco stuffed zucchini boats, Italian beef zucchini boats, and southwest chicken zucchini boats.
Originally published on Will Cook For Smiles in August 2019.
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30 Minute Meals, Appetizer Recipes, Lunch Recipe Ideas, Most Popular Recipes, Side Dishes, Snack Ideas, Vegetarian Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Easy to make and was a hit with my family. I’ll be making them again.
I am so glad to hear everyone liked it!
Love this recipe. Such a good way to get little ones to eat vegetables.
I am so glad you and your littles ones enjoy it! Thanks for taking the time to let me know! 🙂
Really good! Thanks for the recipe!
You are so welcome, Marinie! I am so glad you like it!
Panko is made of bread crumbs which contains wheat. Therefore, this is NOT a gluten free recipe.
However, it is delicious. I tweak it a little by using whatever crackers I have on hand and just crunch them up. Yum.
Thank you for your comment! You’re absolutely right—traditional panko isn’t gluten-free. In the recipe card, I’ve included a note in **bold print** on how to make the recipe gluten-free by using gluten-free breadcrumbs instead of panko. I love your idea of using crushed crackers—such a creative tweak! I’m so glad you enjoyed the fritters. 😊
Could I make extras and freeze them?
Very, very good. Thanks for sharing and comu g up with new recipes.
Sue
Thank you, Sue! I am so glad you liked the recipe!
Very good recipe! I added some fresh corn. A dash of cayenne pepper and or a little fresh parsley or chives would be good too.
That sounds like a tasty addition! So glad you liked the recipe.
Have made these twice. Easy and delicious.
SO glad you like them, Ruth!
I made these last night and my daughter and her boyfriend both loved them: will make them again! Thanks for the recipe!!! Hugs, H
Yay! I’m so glad to hear that your daughter and her boyfriend loved the chicken burgers! It makes me so happy when a recipe is a hit with the whole family. Thank you for trying it out, and I can’t wait for you to make them again! Hugs right back to you! ❤️
Just made them, very good!
I am so glad you liked them, Eileen!
Just made them, they are yummy!!
Yay! Glad you liked them! 🙂
So quick and easy. I did it as the recipe said but I did air fry it instead of using oil. Worked out really well!
Delicious. Had dipping sauce on the side and fresh tomatoes
Yum! Glad you liked the recipe!
Delicious! Have made them numerous times! We serve them with ranch or garlic dressing. Can’t wait to harvest my zucchini! Thanks for posting!
I’m so glad to hear you love them! Serving with ranch or garlic dressing sounds perfect—great way to complement the flavors!
Very delicious 😋
I am so glad you liked it!
If you’re cooking in the air fryer, how long and what temperature
I haven’t made these in the air fryer so I can’t say how long or what temperature.
I couldn’t edit my review that I just left, but I also wanted to add that instead of frying the fritters, I used the air fryer. Thanks for sharing your recipe!
These were delicious. This was my first time making
Zucchini fritters. I will be making them again!
These are so good. I made my blue cheese dip I use for wings and dipped the fritters in it. Outstanding. Thanks for the recipe.
Oh yum! That sounds really good! I am so glad you liked it!
These are so good. I dipped them in a
The same blue cheese dip I use for wings. They were outstanding. Thanks for the recipe.
Could these be cooked in and air fryer?
Love this recipe great taste
I am so glad you liked it!
I made these and they late delicious! I did raise the heat a little because I like things crunchy. YUMMY!! I will be making these again.
Question: Do you have suggestions to dip these in (I’m not too fond of blue cheese!)?
How many fritters do you make with your recipe?
Hi Linda,
This recipe makes about 8 fritters, I hope you enjoy it!
Delicious! I did add just a little minced red onion and used pizza cheese (combination of mozzarella and provolone) super easy and fast!
Delish!!
Thanks, Cynthia!
I just made the Zucchini Fritters OMG DELIOUS . Easy to make I’m sure I will be making these quite a bit. I seen the recipe for Cheesy Corn Fritters can’t wait to make them.
I am so glad you liked it, Debbie! Let me know what you think about the corn fitters!
I added chili powder, onion, and hop salt and these were a HUGE hit
I am so glad you liked it!
Could I use oatmeal instead of bread crumbs?
Hi Judy,
I haven’t tried but I think it would give them a weird texture. You could use gluten-free bread crumbs if that’s the problem.
Very tasty. Thankyou.
You are so welcome, I am glad you liked it!
Theses were so yummy and easy to make! Great way to use up all the zucchini this time of year.
I am glad you liked them, Angie!
In your notes, you mention using gluten-free flour as a substitute for all purpose, but I don’t see any flour in the recipe. Can you tell me how much is needed?
Hi Nichole,
I am sorry the flour is a typo you just need bread crumbs. With gluten-free bread crumbs, you sometimes will need to add a little extra to get the same binding effect so if it’s to wet add a tablespoon or so of extra bread crumbs.
My first time making fritters! I added some onion and garlic powder for extra flavor. They were delicious! Crowd pleaser!
I am so glad you liked them, Gina!
I am so glad to hear that!
Tons of zucchini so tried this recipe… delicious. Easy too! 👍
Will definitely pin this and make them again and again and again.
Thank you, Cindy! I am so glad you liked them so much!
Just picked my first zucchini of the season and saw this recipe. Added some seasoning and fried them up. Very tasty and will make again and try different seasonings. Planning on having them for breakfast with a fried egg on top!
Yum! That sounds so good! I am glad you liked it!
I substituted a package of Chicken stuffing mix instead of the Panka and they were delicious!
So glad you liked it, Tommie!
Great idea!! I’m doing this tonight!
I hope you enjoy the recipe!
Can I make the fritter batter and store it so I can cook them at a later time?
Hi Matt,
You can but I would wait to add the panko until your about too cook them, it could get soggy and then they wouldn’t be as crispy.
Love it!!
Thanks, Martha!
Recipe comes together really well. I added some Italian seasoning.
SO glad you liked it!
Very good and tasty way to use zucchini. I enjoyed it a lot, thank you for sharing.
So glad you enjoyed it, Christi!
Add sweet red onion and diced pepper yelllow. Amazing
I am glad it turned out amazing!
Do you measure the 2 cups of zucchini before or after you’ve squeezed the liquid out? It changes the measurement significantly.
Thank you!
Hi Cassie, It is before you squeeze it. I hope you enjoy it! 🙂
Really good…I was looking for ways to use all the zucchini from the garden and happened upon this.. everyone…..minus the vegtable hater in the house…loved them.. highly recommend. I made another recipe to dip them in or dollop on top…creamy parmesan…good combo, but I don’t really think they need it, and I’m a condiment freak
I am so glad you liked the recipe! I will have to try them with my parmesan aioli that sounds really good!
I have cooked these in a frying pan and baked in the oven, both ways they turned out delicious . Thank you for the recipe.
Cheryl
You are very welcome, Cheryl!
Can I prepare ahead and cook the next day ?
Thankyou
Hi Lucie,
The panko will get a little soggy that way you could make them and reheat them the next day in a pan to crisp them back up.
Love this recipe! I make a double batch and fry them all up, then freeze the extras. I take them out and re-heat them in my air fryer. They are so good, I finding it’s hard to keep them in the freezer. Very addictive! Thanks
I am so glad you liked them, Dee! And thanks for letting me and my readers know that you can put them in the air fryer, I wasn’t completely sure since I do not have an air fryer.
Have you ever tried to fry, chill, freeze and go from freezer to hot oven to reheat. Seem like a great item to just have on hand.
I have not tried this but yes, this recipe should be good to freeze. I would lay out cooled fritters on a parchment-covered tray and freeze for a couple of hours (set a timer) and then stack them and place them into a zip lock bag or freezer-safe container. I would slow thaw them in the fridge first with a paper towel underneath to absorb any moisture and then reheat. You can reheat them in a skillet on the stove or in the oven. Stovetop will help crisp them up a little though.
This was delicious. I added some red pepper flakes and minced onions.
But over all was fabulous .
Glad you liked them, Sandy!
Delicious! How long/temperature would you recommend for baking them instead? Thanks!!
Hi, you can bake these on a baking sheet lined with parchment paper at 400 degrees for 20 minutes.
Is it possible freeze before cooking?
Thanks for sharing! Does it keep long?
Hi Vanessa, these will keep in the refrigerator for 2-3 days or you can freeze them for up to 2 months.
This looks so good! What a good side when you’re trying to use up a bunch of zucchini!
Thanks, Suzanne! 🙂
We made this using ricotta and lemon juice loosely basing it on your recipe and Mario Batali ricotta-zucchini fritters. Squeezing the liquid out made all the difference.
I am glad you were able to make it your own. 🙂
I have made these fritters for years but always used flour. Will try these using panko.
Hope you enjoy them, Connie!
I have made this four time in a month. We all love it! I have a question about the nutritional facts, says 250 calories but no serving size. Is that per fritter?
I love hearing you like it so much, Melissa! The serving size is 4 fritters so it’s 250 calories per 4 hope that helps!
This was delicious! I will definitely be making this recipe again. I did not have enough panko so I used crushed Ritz crackers instead.
Yum! So glad you liked it, Jan!
Want to try will add onion to this
Hi Karen, I think onion would go nice with this recipe. I hope you enjoy it!
The is one of the best recipes I have had in a long time! It is a real keeper and can’t wait to make them again. I would not change a thing about them. I am sure they fell short of being keto, but it was worth cheating!
That’s so kind! Thank you, Pat! I am so glad you liked it!
Love these:and my husband,who hates zucchini,loves them as well!! I added a pat of homeychive butter on top and yummy!!!
Just prepped these for tonight’s dinner, I put a few in the air fryer to try them out and omg they are amazing. My toddlers kept asking for bites as well. I will be making them routinely if the rest of the family approves.
So happy to hear you liked them, Christina! Thanks for stopping by!
Your recipe doesn’t specify how much salt or pepper- how much is needed?
I used yellow zuchinni and this was absolutely fabulous! Great veggie alternative for dinner. Would definately make again 🙂
Delicious. I will be making this again very soon.
Thank you, Ei! I am so happy you liked it!
Among so many websites that post recipes I found this one astonishingly good! Amazing explanation, very detailed and entertaining to read. Thank you very much for such a good job. I’m cooking this ones for today’s lunch! Greetings from Italy, Milan!
Thank you so much, Milan! I hope you enjoy it!
Made these tonight and they were scrumptious! My husband loved them. I didn’t have Panko bread crumbs so I used Vigo Italian bread crumbs and they were still delicious. Thank you for sharing.
I am so glad you liked them, Kathy! Thanks for stopping by!
I just made these for dinner tonight and they were amazing! Have you ever tried freezing them? Or has nayone who has made them tried?I have a Zucchini the size of a baseball bat, lol and was thinking I could triple the batch and freeze some.
Hi Jennifer,
Yes, you can freeze these to do so you will take cooked zucchini fritters, place them on a parchment paper, on a baking sheet or a cutting board, in one layer. Freeze for about 2 hours. (I recommend setting a timer so you don’t forget about it.) Once fritters are frozen, transfer them into one or several freezer zip-lock bags. Get all the air out, seal, label and freeze for up to 2 months.
A friend gave me a yellow zucchini from her garden. It was bigger than my forearm. I removed the seeds and took off half the skin because it was a bit tough. I doubled the recipe with a little extra bread crumbs. Cooked up marvellously. Thanks very much for the recipe!
Hi Suzie,
There is nothing better than fresh vegetables! I am so glad you liked the recipe! 🙂
These were excellent and quick and easy! Thanks for sharing
I am so glad you liked them! Thanks for taking the time to stop by and tell me! 🙂
I used crushed pork rinds instead of panko. So Keto!!!
Yum! So glad you liked it!
These are so quick, easy, and best of all: DELICIOUS! I ended up making 13 3-4inch diameter fritters from the recipe. I’m eating them for breakfast with a bit of sour cream. So good! I had no issues with them falling apart; the “batter” was almost dry by the time I mixed in all of the panko but there was just enough moisture to hold it together to make lovely, crispy fritters.
Thanks for the amazing recipe!
Hi Stephanie,
I am so glad you liked them! Thank you for taking the time to stop by and tell me! 🙂
We made them for an appetizer and they turned out great! So yummy!!
Hi Summer,
I am so glad you liked it! Thanks for stopping by!!! 🙂
So good!! I made them for dinner with some chicken and didn’t bother eating any of the chicken! Thanks for all the hints, I’ll be making these frequently this summer.
Hi Ann,
Haha well, you can eat the chicken later 😉 I am so glad that you liked it! 🙂
Delicious!!!!!!! My new favorite way to eat zucchini. Thank you.
Thanks, Peggy! I am so glad you liked them! Thanks for stopping by to let me know. 🙂
The first time I made these fritters they were absolutely amazing!!! We had some left over tiziki sauce that we made from the night before that paired excellent with these. They very quickly became a family favorite. I have since attempted to make them three or four times and they are crumbly soggy mess. I don’t know what I did the first time that I haven’t done the last three or four times but I cannot succeed with this recipe LOL
Hi Trisha,
I will have to try them with the tiziki sauce next time I make them, that sounds so good! Thanks for taking the time to comment and let me know you liked them! 🙂
It turned out just perfect. My husband really loved it. So easy and quick to make too. Thanks.
So glad you liked them! Thanks for taking the time to rate my recipe and let me know you liked it!
Made these last zucchini season and LOVED them. Of all the things i make from fresh veggies this is the one i have been craving the most all winter! So today I re-hydrated the last of my stored zucchini and tried it. OMG just as good as fresh! Also I add chives to mine 🙂 So I will be growing more zucchini this season and dehydrating more so I can make these year round!!
Hi Sara,
I am so happy you like my recipe! And thanks for letting me and others know they can use dehydrated zucchini 🙂
This appetizer recipe was super easy and quick to make!! Also, works great as a snack.!! Super yummy !
Omg! These are so amazing!!!!
Thank you, Jane! I am happy you liked my recipe 🙂
I just made these and they turned out wonderful and delicious! I didn’t have any problem with them falling apart at all, When frying the 2nd batch of fritters, I made them smaller and thinner because with the first batch the center was getting stuck to the pan and I burnt 2 of them. When I changed the size/thickness they cooked beautifully. I had 3 cups of squeezed zucchini, so I adjusted all the other ingredients except for the eggs and added smoked paprika. It made 9 fritters, but could have made more if I didn’t make the 1st batch as big. Thanks for the recipe, will definitely make again!
Thank you, Amber! I am so glad you liked them! 🙂