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These zucchini fritters are loaded with shredded zucchini, herbs, and a hint of cheese, then pan fried to golden perfection.
It’s a side dish or snack that everyone will rave about.
What are Zucchini Fritters?
Zucchini fritters are patties that are soft inside and crisp on the outside, kind of like a hashbrown patty or potato pancakes. They’re different from my zucchini pancakes, which are a bit softer in texture.
Holly’s Recipe Highlights
- Flavor: They’re savory, lightly herbed, and cheesy with crispy golden edges.
- Skill Level: Zucchini fritters are the perfect way to enjoy garden zucchini and are so easy to make.
- Prep Note: Grating the zucchini gives a better texture and quicker cooking time.
- Make Ahead: They can be prepped ahead, and they reheat well for snacking. If you have lots of zucchini, double (or triple) the recipe as they freeze well, too!
Ingredient Tips for Zucchini Fritters
- Zucchini: Use medium-sized zucchini, and shred it using a box grater; no need to peel! If you’re using a larger zucchini, scrape out the big seeds with a spoon. Add other cooked and finely diced or shredded vegetables if you’d like (squeeze them dry before using).
- Egg, Bread Crumbs & Flour: Seasoned bread crumbs add flavor and, together with the egg and flour, help bind the fritters together.
- Cheese: Use pre-shredded or freshly shredded cheese. I love mozzarella and Parmesan cheese. Want to mix it up? Try cheddar, feta, or pepper jack cheese.
- Variations: Change it up and make your zucchini fritters with your own blend of seasonings. Red pepper flakes, black pepper, garlic, spices, or herbs such as parsley or fresh dill all work well.
How to Make Zucchini Fritters
- Shred zucchini and toss with a bit of salt, and let rest in a colander (full recipe below). Squeeze out excess liquid.
- Add the zucchini to a large bowl with the remaining ingredients and stir to combine.
- Form the zucchini mixture into patties and cook in a skillet or air fryer until golden-brown and crisp.
For The Crispiest Fritters….
Squeeze out as much liquid as possible from the shredded zucchini. Cheesecloth or a clean kitchen towel works best; paper towels aren’t strong enough to squeeze out all the liquid.
Serving Suggestions
Try a squeeze of lemon juice or fresh herbs on top and serve them with a side salad.
Make mini zucchini fritters as an appetizer and try these delish dips and sauces, like Thousand Island dressing, avocado ranch dressing, or homemade ranch dressing.
Top them with some sour cream, Greek yogurt, or even warm marinara.
More Zucchini Recipes You'll Love
Did you enjoy these Zucchini Fritters? Leave us a rating and comment below!
Zucchini Fritters
Equipment
Ingredients
- 1 medium zucchini 12 ounce
- ½ teaspoon salt or to taste
- 1 egg
- ½ cup shredded mozzarella cheese or chedddar cheese
- ¼ cup seasoned bread crumbs
- 1 green onion thinly sliced
- 1 tablespoon all-purpose flour
- 1 tablespoon grated parmesan cheese
- ½ teaspoon baking powder
- 1 tablespoon vegetable oil for frying
Instructions
- Start by grating your zucchini using the larger holes on a box grater. If you have a bigger zucchini, make sure to remove any large seeds with a spoon.
- Sprinkle the shredded zucchini with salt and let it rest in a colander for about 5-10 minutes to draw out excess moisture.
- Squeeze out as much liquid as possible from the zucchini using a cheesecloth or a clean kitchen towel.
- In a bowl, mix the zucchini with the egg, cheese, breadcrumbs, green onion, flour, and baking powder until well combined.
- Shape the mixture into four patties, each about 3-inches across.
- In a large skillet, heat the oil over medium heat. Once hot, add the zucchini patties.
- Cook each patty for 3 to 5 minutes per side until they're a deep, golden brown.
Video
Notes
- These can be cooked in the air fryer at 370°F for 12-14 minutes.
- Prepping the zucchini by ‘sweating’ with salt draws out the excess moisture and guarantees tender, crispy fritters.
- Once rested, place the shredded zucchini in cheesecloth or a kitchen towel and squeeze out as much liquid as possible.
- Choose vegetable oil over oil if cooking in a skillet, as it has a higher smoke point and milder flavor.
- Keep leftover zucchini fritters in a covered container in the refrigerator and reheat them in an oiled skillet or air fryer until crispy and hot.
- Nutrition information is for 1 fritter.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted from Everything Air Fryer.
Quick, easy to make and delicious!!!
I will definitely be adding this to my meal plan.
I USEA SALAD SPIINNER TO REMOVE THE LQUID IT DOES THE JOBE
Would you know approximately how many cups the 1 medium zucchini translates to?
Hi Alicia, one medium zucchini is about 1 cup shredded. I hope that helps!
This is so delicious that even adults who swear they won’t eat zucchini , bite into it and discover just how great zucchini can taste ! Thank you for this enjoyable recipe.
I love that, Goldie! I definitely agree!
could you substitute yellow squash for the zucchini? my garden is going nuts producing squash!
I think that would work well, Susan! I would love to hear how it turns out.
Just made these. They r delicious! I doubled the recipe as I had 2 zucchini. I also made these in the air fryer per the instructions . They were crispy on outside/moist inside.will make again!!
Sandy, that sounds fantastic! Doubling the recipe with your extra zucchini was a great idea, and I love that the air fryer gave them that perfect crispy-outside, moist-inside texture. So glad you enjoyed them.
Mozarrella in ingredients, but not in instructions.
Hi Debra, it is mentioned in step 4 of the recipe. We add it to the zucchini with the rest of the ingredients.
These are SO good, like… really, REALLY amazing! I added more veggies (carrot, red bell pepper, cilantro, serrano pepper) and used Colby jack cheese. WoW! I’m going to use these as a base for eggs benedict instead of muffins. TY!
These are amazing !!! Made them last year with our garden zucchini’s, now using store bought- can’t wait for the garden again.
Thank you
So glad you enjoyed them, Carla!
Absolutely delicious!
Glad you enjoyed them, Vicki!
Zucchini Fritters.Hi Holly,your recipies are no fail.I have archived many of your recipies.My favorite is Banana Bread,with mayonaise,as the secret ingredient,and Chocolate Cake,with mayonaise.That’s an old school trick to moist baked goods.I live in Hawaii,so I have the Korean version of Zucchini Fritter,little different some of the ingredients,but basically the same.Your recipie,has cheese,and I used Panko bread crumbs,still came out great.Thank You,Ann Insillio.
I am so glad you are enjoying the recipes Ann! I agree that mayonnaise makes the best secret ingredient!
I’m thinking of using some grated carrot in these. Would that work?
I haven’t tried it so I can’t say for sure Margaret, but it should work just fine. If you try it I would love to hear how it turns out!
The recipe looks great. Can I prep the fritters and then freeze them, then cook in an air fryer? Should I thaw them or cook from frozen? Thanks.
I haven’t tried freezing these before cooking so I can’t say for certain, but I do think it would work just fine. If air frying, I would cook from frozen, you may need to add an extra minute or so.
I’ve made these many times but added ricotta to the batter. Makes it creamier. Tasty! I could eat a dozen lol.
That’s a great tip Evelyn!
I made them with dill and mint and a little bit of feta, and they fry up so nice. Made tzatziki for dipping.
Glad you loved these Sheila, they’re a favorite for us too!
Yummy!
so glad you loved these Jamie!