Zucchini Fritters Recipe

There is something wonderful about turning a pile of garden zucchini into crispy, golden little fritters that disappear from the plate faster than you can make them. These zucchini fritters are crisp around the edges, tender in the middle, and never soggy, which makes them one of the easiest ways to use up extra zucchini all summer long. They come together with pantry staples, a handful of fresh zucchini, and just a little bit of technique, and the payoff is well worth it.

This zucchini fritters recipe has earned a permanent spot in many kitchens for good reason. It is kid friendly, endlessly versatile, and honestly just as good for breakfast as it is for lunch or a light snack. Once you learn the simple trick to keeping them crispy instead of soggy, you will find yourself making a batch every time zucchini season rolls around.

Why You Will Love This Zucchini Fritters Recipe

There are a few reasons this zucchini fritter recipe has become such a summer staple for so many families. It is wonderfully kid friendly, since even picky eaters tend to love these crispy little bites, which makes it an easy way to sneak in a healthy serving of vegetables without any fuss at the table.

The texture is another big draw. Done right, these fritters turn out crisp along the edges while staying soft and tender in the center, with none of the soggy texture that so often ruins homemade fritters. On top of that, they are incredibly versatile, working just as well as a breakfast alternative to hash browns as they do served for lunch or as a quick afternoon snack whenever a craving strikes.

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Ingredients You Will Need

This recipe uses simple, easy to find ingredients, and if you already have zucchini and green onions on hand, everything else is likely already sitting in your pantry or fridge.

For the Fritters

You will need fresh zucchini, sea salt, lightly beaten eggs, chopped green onions, all purpose flour, baking powder, and ground black pepper. Medium sized zucchini tends to work best here, since the seeds are smaller and the skin stays more tender, which makes a real difference if you are grating everything by hand.

For Cooking and Serving

A good amount of olive oil is needed for sauteing the fritters until golden and crisp, and a dollop of sour cream on top when serving ties the whole dish together beautifully.

How to Make Zucchini Fritters Step by Step

Making these fritters is simple, though there is one important step you should never skip if you want that perfectly crispy texture.

Step One Grate the Zucchini

Wash your zucchini and trim off the ends, then grate it on the large holes of a box grater or use the grater attachment on a food processor if you have one. Transfer the grated zucchini to a large mixing bowl, stir in a teaspoon of salt, and let it sit for about ten minutes. This resting time allows the salt to draw out excess moisture from the zucchini.

Step Two Drain the Zucchini Thoroughly

This is the single most important step in the entire recipe. After ten minutes, squeeze handfuls of the salted zucchini tightly over the sink to remove as much liquid as possible. Using a piece of cheesecloth makes this even easier if you happen to have one on hand. You will be surprised at just how much water comes out. Once finished, you should be left with about three and a half to four cups of well drained zucchini.

Step Three Add the Eggs and Green Onion

Transfer the well drained zucchini to a large mixing bowl and stir in the chopped green onions along with the lightly beaten eggs, mixing just until combined.

Step Four Mix in the Dry Ingredients

In a separate small bowl, stir together the flour, baking powder, salt, and black pepper. Add this dry mixture into the zucchini mixture and stir until everything is well combined into a thick, scoopable batter.

Step Five Cook the Fritters

Set a large heavy bottomed skillet, cast iron works especially well here, over medium heat and add a couple of tablespoons of olive oil. Once the oil is hot, scoop heaping tablespoons of the zucchini batter into the pan, flattening each one slightly into a pancake shape. Cook for three to five minutes per side, until golden brown and crisp, reducing the heat if they seem to be browning too quickly.

Step Six Serve Warm

Plate the finished fritters while they are still warm and top with a generous dollop of sour cream. Serve right away for the best texture and flavor.

The Secret to Crispy, Never Soggy Fritters

If there is one tip worth remembering above all others, it is this. Squeezing out as much liquid as possible from the grated zucchini is what separates crispy, golden fritters from a soggy, disappointing batch. Skipping this step, or only draining the zucchini halfway, is the most common reason homemade fritters fall flat.

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Keep in mind that homegrown zucchini tends to hold even more water than store bought varieties, so you may want to grate an extra zucchini just in case the volume shrinks down more than expected once it is fully drained.

Zucchini Fritters

Zucchini fritters have been a family favorite for years, with crisp edges, tender centers, and a texture that is never soggy when made the right way. This easy recipe comes together with simple pantry staples and fresh zucchini.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 39 minutes mins

Servings: 6 servings

Course: Appetizer, Breakfast

Cuisine: American

Calories: 107

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs Zucchini about 2 large or 5 medium
• 1 1/2 tsp Fine Sea Salt divided
• 2 Large Eggs lightly beaten
• 1/2 cup Green Onions chopped
• 3/4 cup All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Ground Black Pepper
• Olive Oil for sauteing
• Sour Cream to serve

Equipment

• 1 Box grater Or food processor with grater attachment
• 1 Cheesecloth Optional, for wringing out excess zucchini liquid
• 1 Large Mixing Bowl For combining the fritter batter
• 1 Large Cast Iron or Non-Stick Skillet For sauteing the fritters
• 1 Trigger Release Ice Cream Scoop Optional, for equal sized fritters

Method

 

1. Prepare the Zucchini – Wash the zucchini and trim off the ends. Grate on the large holes of a box grater or use the grater attachment of a food processor. Place the zucchini in a large mixing bowl, stir in 1 teaspoon of salt, and set aside for 10 minutes.
2. Drain the Zucchini – After 10 minutes, squeeze handfuls of the zucchini tightly over the sink to remove excess water. Wringing it out in cheesecloth makes this easier if you have it. You should end up with 3 and a half to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
3. Add Egg and Green Onion – Add the chopped green onion and lightly beaten eggs to the zucchini.
4. Finish the Batter – In a small bowl, stir together the flour, baking powder, remaining half teaspoon of salt, and black pepper, or season to taste. Add the flour mixture into the zucchini mixture and stir until well combined.
5. Cook the Fritters – Place a large heavy bottomed cast iron or non-stick skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time, flattening the tops slightly into a pancake shape. Saute for 3 to 5 minutes per side, until golden brown, reducing the heat if they brown too quickly.
6. Serve – Serve warm with a dollop of sour cream.

Notes

Cooking the fritters in two separate skillets at once will cut the total cooking time roughly in half. A trigger release ice cream scoop makes it easy to portion the batter into equal sized fritters. Homegrown zucchini tends to hold more water than store bought, so you may want an extra zucchini on hand in case the volume shrinks more than expected after draining. To make ahead, grate the zucchini up to a day in advance and refrigerate. Cooked fritters keep in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in a 350 degree oven, in a skillet, or in the microwave.

Common Questions About Zucchini Fritters

Can I double this recipe

Yes, this recipe doubles easily. If you are making a large batch, using two skillets at once will help you cook everything more quickly without the fritters sitting around and losing their crispness.

Delicious Ways to Serve Zucchini Fritters

While a simple dollop of sour cream is the classic way to serve these fritters, there are plenty of other delicious options worth trying. Greek yogurt makes a lighter, tangy alternative to sour cream, while a sprinkle of fresh chives adds both flavor and a pretty finishing touch.

A homemade tzatziki sauce is another wonderful pairing, bringing a cool, garlicky, herby contrast to the warm crispy fritters. Warmed marinara sauce makes for a fun, unexpected dipping option, and a garlicky aioli dip is another favorite for anyone who loves a rich, creamy topping.

Make Ahead and Storage Tips

If you want to get a head start, you can grate your zucchini up to a day in advance and store it in the refrigerator until you are ready to finish the batter and cook. Once cooked, leftover fritters keep well in an airtight container in the refrigerator for up to five days, making them a great option for meal prep.

For longer storage, these fritters freeze beautifully. Simply place them in a freezer bag or airtight container and freeze for up to three months. When you are ready to enjoy them again, reheat in a three hundred fifty degree oven until warmed through, in a skillet over medium heat, or in the microwave for a quicker option.

Final Thoughts

These zucchini fritters prove that a few simple ingredients and one important technique can turn an ordinary vegetable into something the whole family genuinely looks forward to eating. Crispy on the outside, tender in the middle, and endlessly versatile, this is the kind of recipe that becomes a summer tradition once you make it the first time. Whether you are working through a mountain of garden zucchini or simply craving something crispy and comforting, keep this recipe close by, because it is guaranteed to become a repeat favorite in your kitchen.