Zucchini Fritters – Crispy, Savory, and So Easy

Zucchini Fritters are golden, crispy patties made from shredded zucchini, herbs, and a simple batter, pan-fried until the edges are crunchy and the centers are tender. They’re light but satisfying, with a delicate zucchini flavor, a hint of garlic, and a savory finish that makes them perfect for dipping, stacking, or snacking straight from the pan.

This recipe turns a few humble ingredients—zucchini, eggs, flour, and seasoning—into a versatile dish that works as a side, appetizer, or light main. A quick pan-fry gives them a gorgeous crust, while the inside stays soft and flavorful. Serve them with a dollop of yogurt, sour cream, or your favorite dip, and they’re instantly irresistible.

Perfect for using up summer zucchini, adding more veggies to your meals, or impressing guests with something simple yet delicious, these Zucchini Fritters are the kind of recipe you’ll want to make on repeat.

Why You’ll Love This Recipe

Crispy & Golden – Pan-fried until perfectly browned on the outside.
Veggie-Packed – A tasty way to enjoy zucchini in a fun, snackable form.
Quick & Simple – Basic ingredients, easy steps, and ready fast.
Versatile – Great as an appetizer, side dish, or light vegetarian main.

Ingredients

For the Zucchini Fritters:

• 2 medium zucchinis, grated (about 2½–3 cups packed)
• ½ tsp salt (for drawing out moisture)
• 2 large eggs
• ½ small onion, finely grated or very finely chopped
• 2–3 garlic cloves, minced
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese (optional, for extra flavor)
• 2 tbsp chopped fresh parsley or dill
• ¼ tsp black pepper
• ¼ tsp baking powder (optional, for a slightly lighter texture)

For Frying & Serving:

• 3–4 tbsp vegetable oil or olive oil, for pan-frying
• Plain yogurt, sour cream, or garlic-yogurt sauce, for serving
• Lemon wedges (optional)

Instructions

Prep the Zucchini
Grate the zucchinis using the large holes of a box grater.
Place the grated zucchini in a colander set over a bowl and sprinkle with ½ teaspoon salt. Toss and let sit for 10–15 minutes to draw out excess moisture.
Using your hands or a clean kitchen towel/cheesecloth, squeeze out as much liquid as possible. The drier the zucchini, the crispier the fritters.

Make the Fritter Batter
In a large bowl, whisk the eggs.
Add the squeezed zucchini, grated or finely chopped onion, minced garlic, flour, Parmesan (if using), parsley or dill, black pepper, and baking powder (if using).
Mix until everything is well combined and you have a thick, scoopable batter. If it looks too wet, add a tablespoon or two more flour.

Heat the Oil
In a large nonstick or cast-iron skillet, heat 2–3 tablespoons of oil over medium to medium-high heat. The oil should be hot but not smoking.

Fry the Fritters
Scoop about 2 tablespoons of batter per fritter and drop it into the hot oil, flattening gently with the back of the spoon to form small patties.
Cook for 3–4 minutes per side, or until golden brown and crisp on the edges and cooked through in the center.
Work in batches, adding more oil as needed and adjusting heat to prevent burning.

Drain & Serve
Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
Serve warm with yogurt or sour cream and a squeeze of lemon, if desired.

Nutritional Information

(Approximate per fritter, 1 of 10–12)

• Calories: ~90
• Protein: 4g
• Fat: 6g
• Carbohydrates: 6g
• Sugar: 1g
• Fiber: 1g

Tips for Success

Squeeze Well – Removing as much water as possible from the zucchini is the key to crisp fritters that hold together.
Don’t Overcrowd the Pan – Fry in batches so the edges get nicely browned and crunchy.
Adjust the Batter – If it’s too loose, add a bit more flour; if it’s too thick/dry, add a small splash of water or an extra teaspoon of egg.
Serve Fresh – They’re at their crispiest right out of the pan, but they can be kept warm in a low oven if needed.

Why This Recipe Works

Zucchini has a high water content, so salting and squeezing it first keeps the fritters from becoming soggy. The combination of egg and flour binds the mixture, while onion, garlic, herbs, and Parmesan add layers of flavor. A quick pan-fry in just enough oil creates a beautifully crisp exterior with a soft, flavorful inside.

These Zucchini Fritters are simple but satisfying—turning a basic vegetable into something snackable, golden, and packed with flavor.