Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution!
Whether you grow zucchini, have neighbors who share their wealth, or (like me) go crazy at the farmers market with dreams of Healthy Zucchini Muffins dancing in your head, at one point or another this summer, you are going to end up with Way. Too. Much. Zucchini.
- These easy zucchini fritters use a whopping 5 cups of shredded zucchini, are crispy outside, and taste tender and cheesy inside.
- They are one of the tastiest ways to eat your veggies and make a dent in your zucchini supply at the same time.
Or, top zucchini fritters with a runny egg and avocado and serve them as a meatless main dish.
How to Make Zucchini Fritters
To make zucchini fritters, combine shredded zucchini with breadcrumbs, eggs, and spices to make a savory, pancake-like batter that crisps on the stove.
I like to give my zucchini fritters an Italian twist with herbs and an Italian cheese like mozzarella or fontina, but you can play around with this recipe.
Zucchini fritters with feta will give it a Mediterranean flair; cheddar cheese like in these Potato Fritters with Zucchini is scrumptious and lends a classic all-American vibe.
Toss in a side of Baked Bacon in the Oven and you can even have zucchini fritters for breakfast.
- Zucchini. Zucchini is mild and slightly sweet, making it the perfect veggie to star in these tasty fritters. Rich in vitamins, minerals, and antioxidants, zucchini is healthy too.
- Green Onions. For a hint of onion flavor.
- Eggs. Helps hold the fritters together.
- Flour + Breadcrumbs. These two ingredients give the fritters their shape and texture. I used Italian seasoned whole wheat breadcrumbs for a flavorful, healthy option.
- Spices. A simple mix of basil, garlic powder, salt, and pepper are all these fritters need.
- Lemon Zest.Adds brightness and accentuates all the other flavors.
- Cheddar. Melty, flavorful cheese adds richness to these wholesome fritters. Any cheese on the outsides of the fritters crisps up deliciously, and the cheese in the middle stays gooey.
- Toppings. Our favorite zucchini fritter toppings are Greek yogurt, lemon juice, and chives.
- Dry the zucchini.
- Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl.
- Mix until combined, then fold in the cheese.
- Cook the fritters in oil.
- After 4 minutes, flip the fritters and cook for 3 minutes more.
- Season the cooked fritters with salt. Repeat with any remaining batter. Serve with lemon juice, yogurt, and chives. ENJOY!
- To Store.Refrigerate leftover zucchini fritters in an airtight container for up to 3 days.
- To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave.
- To Freeze. Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
Meal Prep Tip
Up to 1 day in advance, shred the zucchini, chop the green onions, and grate the cheese. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.
What to Serve with Zucchini Fritters
Recommended Tools to Make this Recipe
The Best Non-Stick Skillets
Cleanup is so much easier with a high-quality non-stick pan. This set is even dishwasher and oven safe.
Bring on the squash, we’ve got fritters to flip!
Frequently Asked Questions
If your zucchini fritters are falling apart, it’s likely because the batter was too wet or the fritters are sticking to the skillet. Make sure you thoroughly dry your zucchini before preparing the batter so the binding agents (flour, egg, and breadcrumbs) can hold the fritters together. You’ll also want to use a non-stick skillet and oil to make sure the fritters don’t get stuck to the pan.
If your surplus of summer produce leans more towards summer squash than zucchini, you can swap the two in this recipe.
While we enjoy our fritters with Greek yogurt, there is a myriad of dip options you can use. Try serving your fritters with marinara (especially tasty if you use mozzarella cheese), Greek Yogurt Ranch Dipor the basil dipping sauce from this Zucchini Fries recipe.
- 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
- 3 green onions finely chopped
- 3 large eggs lightly beaten
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 1/3 cup white whole wheat flour or all-purpose flour
- 1 1/2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional for serving
- 1/2 teaspoon ground black pepper
- 1 teaspoon baking soda
- Zest of 1 small lemon reserve fruit for serving
- 1/2 cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
- 1-2 tablespoons olive oil for frying
- Plain nonfat Greek Yogurt for serving
- Chopped fresh chives or green onions for serving
- Squeeze fresh lemon juice from lemon above
If you’d like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.
- *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
- *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
- TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave.
- TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
Serving: 1(of 12), without yogurtCalories: 81kcalCarbohydrates: 8gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 46mgPotassium: 173mgFiber: 1gSugar: 2gVitamin A: 241IUVitamin C: 11mgCalcium: 56mgIron: 1mg
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