Enjoy your next batch of zucchini in the form of a fritter! Made with simple ingredients, these fritters come together quickly. 100% kid-friendly and a great way to get veggies in little bodies. Perfect for a light lunch, dinner side or even an appetizer.
Zucchinis are magical, aren’t they? They are so lacking in glory when they’re hanging out by themselves, but when they pair up with other ingredients? DELICIOUS! These giant green vegetables taste good when baked into bread and muffins. AND they are incredible when cooked with butter or olive oil.
Don’t give away all of your garden zucchini! Hold onto some and make these savory fritters. They are delicious! When I made a few batches last week, I ate them for breakfast, snacks and lunch. I like that this recipe does NOT contain baking powder or bread crumbs. Simpler is better. And yummier.
WATCH THIS QUICK VIDEO TO SEE HOW TO MAKE ZUCCHINI FRITTERS!
HOW TO MAKE ZUCCHINI FRITTERS!
These veggie fritters come together in a jiffy and make a perfect lunch or side for any meal!
Place 2 cups of shredded zucchini in a large bowl and toss with 1 teaspoon of sea salt. Let the mixture sit for 5 minutes. Pat the zucchini dry using a paper towel to gently press as much moisture out as you can out before adding the next ingredients.
Add 2 beaten eggs, 1/4 cup flour, 1/2 cup Parmesan cheese and 1/2 cup shredded Mozzarella cheese to the zucchini and mix well.
Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Scoop out heaping tablespoons of the zucchini mixture and add to the pan, pressing down gently with a spatula to create a patty shape. Cook 3-4 minutes per side, or until lightly browned on both sides. Remove them from the pan when they are a nice golden brown color.
Transfer the fritters to a serving plate and allow them to cool for a few minutes, then serve. A drizzle of sriracha is optional but delicious!
Because bacon makes everything yummy, fry 3 slices of bacon, chop it finely and add it to the zucchini batter prior to frying.
A teaspoon of dill weed with the batter adds a delicious flavor that complements the cheese.
Aioli sauce is a delicious dipping sauce for these zucchini fritters.
Use the shredder on your food processor to get the shredding done quickly!
Add 1-2 cloves of minced garlic to the zucchini mixture for an extra punch of flavor.
Salting the zucchini helps to pull moisture out of it, so don’t skip this step in the beginning. Let the zucchini sit with the salt will prevent the fritters from being too watery or mushy.
A squirt or two of lemon juice will give the fritters an extra fresh flavor.
Make these gluten-free by replacing the flour with almond flour!
Toss Feta cheese crumbles over the top, just before serving, for an extra punch of deliciousness.
Replace half of the grated zucchini with grated carrots, sweet potatoes or corn kernels to change up the flavors!
HOW TO STORE AND FREEZE ZUCCHINI FRITTERS
Store the fritters in an air-tight container in the fridge for up to 5 days or in the freezer for up to 3 months. When pulling them out of the freezer to enjoy, allow them to thaw completely. Reheat for a few minutes in the microwave or heat in a skillet on the stove top.
OTHER DELICIOUS ZUCCHINI RECIPES
If you love zucchini in a variety of recipes, we know you’ll love some of our favorites – check these out!
HOW TO TELL IF A ZUCCHINI IS READY TO EAT
When ripe, a zucchini should feel mostly firm but give a little when pressed with your fingers. The skin should appear dark green and glossy. The flesh of the zucchini should not be mushy or tough and should have a yellowish-white color.
IS A ZUCCHINI BETTER RAW OR COOKED?
Zucchini, much like it’s cucumber cousin, is a heavy veggie due to its high water content which means limited calories! It is a flavorful vegetable and can be enjoyed both raw and cooked. Raw zucchini is firm and slightly crunchy. Cooked zucchini is softer, but still delicious.
WHAT IS A GOOD SIZE FOR ZUCCHINI?
When using zucchini is baked into foods such as bread or muffins, it can be as big as a house. If you intend to use it for cooking fritters or zucchini chips or if you want to saute it or use it in any other way, 6 inches is a good size for optimal flavor. The seeds inside the zucchini will be a perfect size when it is on the smaller side, too, and it won’t be as watery. Large zucchini hold a LOT of water, which isn’t ideal for many of savory recipes.
WHAT IS A FRITTER?
It is funny to me that the word fritter can mean “to divide into pieces” and it’s only funny because I didn’t realize that until I decided to make a fritter recipe for you! A fritter, like the recipe I’m sharing in this post, is typically a batter mixed with a meat or vegetable (or even fruit) and fried into a patty shape. Fritters are prepared both sweet and savory (anyone love an apple fritter at the bakery?) but there are many savory varieties, too.
YOUR GO-TO VEGGIE SIDE OPTIONS
Putting together a vegetable side for your meal should be easy and delicious. Mix up your go-to vegetable with one of these flavorful options!
Easy Coleslaw – This classic coleslaw contains shredded cabbage, creamy vinaigrette dressing and it’s not loaded down with mayo! This will be your go-to slaw for a dinner side, picnic fare and fish tacos!
Instant Pot Corn on the Cob – Make a favorite summer finger food in your Instant Pot: Perfectly cooked corn on the cob EVERY SINGLE TIME. Let your pressure cooker simplify meal-time so you can enjoy every morsel of summer.
Roasted Vegetables – Roasting vegetables is super easy and it results in a deliciously crispy, flavorful side dish. This recipe will turn veggie haters into veggie lovers! Swap out vegetables in this recipe for any you might have on hand, such as cauliflower, zucchini, mushrooms or onions.
Sauteed Cabbage – Easy Sauteed Cabbage is the perfect quick and delicious side dish for any meal. Using only a few ingredients and taking 10 minutes of your time, you can’t go wrong with this super flavorful and affordable recipe!
Brussels Sprouts with Bacon and Pomegranate Seeds – Brussels Sprouts with Bacon and Pomegranate Seeds is perfect as a solo party appetizer or a side dish to any meal. The sweet and savory flavors are complementary and so delicious!
WHAT TO SERVE FOR BRUNCH AT HOME
Brunch is one of my favorite things in the world. I mean, we’re talking meat, pancakes, eggs, all the savory breakfast foods AND all the sugar-laden treats, as well. We have veggies and sandwiches and wraps and quiche and pot roast and soup and the list goes on and on. Brunch contains the best collection of foods on the planet, which is why it is so popular among the masses. And we can’t forget that alcohol is totally acceptable at brunches, too! Woo!
Zucchini Fritters are PERFECT brunch fare, but here are a few more of my faves:
Make Homemade Bagels using only 5 ingredients and in 20 minutes from start to finish! NO YEAST or rising or waiting required. These easy bagels are soft, flavorful and taste great with savory or sweet toppings. I love sprinkling Everything But the Bagel Seasoning over the tops!
You have just met your new go-to Blueberry Muffin recipe! These muffins turn out great every time, they are moist and totally packed with blueberries. These are the PERFECT treat to adorn your brunch spread!
Breakfast Pizza – Like brunch itself, this recipe is a combo of two types of meals, making it the perfect brunch fare. Pizza combined with eggs, spinach, bacon and goat cheese? Yes, please!
BEST Breakfast Casserole – I have been making (and perfecting) this breakfast casserole for YEARS and it is one of my all-time favorite breakfast foods. This is perhaps my favorite thing ever to make for brunches. It is a massive hit every single time!
Transform French Toast into a Mixed Berry Croissant Breakfast Bake! The croissants add such a delicious buttery texture. Let it sit in the fridge overnight so it is ready to bake the next day!
These delicious, baked Hot Ham and Cheese Sandwiches are bursting with flavor and gooey cheese! They are super easy to throw together and always get devoured by the masses.
Easy Zucchini Fritters
- 2 cups shredded zucchini patted dry
- 1 tsp sea salt
- 2 eggs, beaten
- 1/4 cup all purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
- 3 tbsp olive oil
- Sriracha for topping optional
- Place grated zucchini in a bowl and toss with the salt. Let sit 5 minutes. Add eggs, flour and cheeses and mix well.
- Heat the oil in a skillet over medium-high heat. Scoop out heaping tablespoons of the zucchini mixture and add to the pan, pressing down with a spatula. Cook 3-4 minutes on each side, or until golden brown.
- Serve immediately. A drizzle of sriracha is optional but delicious!