Enjoy your next batch of zucchini in the form of a fritter! Made with simple ingredients, this zucchini fritters easy recipe 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.
Original post: July 2019 | Updated: August 2021
Why This Recipe Works
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.
Recipe Ingredients
- Zucchini – Shred the zucchini for best results (as opposed to grating). Use the shredder on your food processor to get the shredding done quickly! 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.
- Flour – Make this recipe gluten free by replacing all-purpose flour with a gluten-free flour.
- Cheese – Replace Parmesan and mozzarella cheeses with varieties of your choice, not exceeding 1 cup total.
How To Make Easy Zucchini Fritters
Step 1
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.
Step 2
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.
Step 3
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!
Recipe Notes
- 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.
- Add 1-2 cloves of minced garlic to the zucchini mixture for an extra punch of flavor.
- A squirt or two of lemon juice will give the fritters an extra fresh flavor.
- 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!
Storing and Freezing 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.
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.
FAQ About 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 savory recipes.
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.
Filled with potassium that is heart healthy, it’s also high in antioxidants like Vitamin B6 and C. It’s also great because it has zero fat and has needed fiber for your diet.
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.
If you have an abundance of zucchini on hand, it can be frozen for 3-4 months. Freeze whole or sliced (raw or cooked) in freezer bags.
More Delicious Zucchini Recipes
If you love zucchini in a variety of recipes, we know you’ll love some of our favorites – check these out!
- Sauteed Zucchini Noodles (Zoodles) and Mushrooms
- Zucchini Brownies
- Zucchini Fries
- Easy Baked Spaghetti
- Chocolate Zucchini Muffins
- Zucchini Chips
More Veggie Sides
- Easy 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 is a super easy recipe 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.
- 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!
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Zucchini Fritters Easy Recipe
Ingredients
- 2 cups zucchini shredded and patted dry
- 1 tsp sea salt
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 cup Parmesan cheese grated
- 1/2 cup Mozzarella cheese shredded
- 3 tbsp olive oil
- 2 tbsp Sriracha for topping, optional
Instructions
- 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!
Notes
- 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.
- 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.
- 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!
Leave a Reply