Zucchini Fritters: a weeknight method

A stack of zucchini fritters topped with sour cream and bacon.

When I’m looking for new and interesting ways to enjoy zucchini, I make zucchini casserole, fried zucchini and these tasty zucchini fritters.

These zucchini fritters are crispy patties filled with shredded squash and flavored with garlic and herbs.

A stack of zucchini fritters topped with sour cream and bacon.

In the summer months, my garden is always overflowing with zucchini! One of my go-to ways to enjoy this versatile vegetable is with zucchini fritters. They’re reliable when served alongside chicken or fish, and are a great way to get the family to eat their veggies.

How do you make zucchini fritters?

Start by grating zucchinis, then place the shreds of zucchini in a colander. Sprinkle salt over the zucchini to help draw out excess water. Once the squash has sat in the colander for about 15 minutes, squeeze the shreds to remove any excess water, then pat the zucchini dry with a paper towel. Combine the squash with flour, eggs, green onions, garlic and seasonings to make the batter. Fry the fritters in a little vegetable oil until they’re golden brown and crunchy. Serve immediately with toppings of your choice.

Shredded zucchini in a colander.

Tips for the reliable fritters

It’s very important to remove as much water as possible from the squash so that the batter stays thick.
You can use a box grater or a food processor to make quick work of shredding the zucchini.
These fritters are finest when they’re fresh and hot from the pan, as they may start to soften when they cool.
Store any leftover fritters in the refrigerator for up to 3 days. Reheat the fritters in a little oil in a pan over medium high heat to crisp them back up.
I serve my fritters with an assortment of toppings such as sour cream, sliced green onions, parsley, bacon or even a sprinkle of parmesan cheese.

Zucchini, flour, eggs and seasonings in a bowl.

HOW DO YOU KEEP Zucchini FRITTERS CRUNCHY?

The finest way to keep your fritters crunchy as you make them is to place the cooked fritters on a cooling rack in a single layer. Do not stack the patties on top of each other, as they could steam and soften. If you’re not planning to serve the fritters immediately, you can put them in a single layer on a sheet pan in a 300 degrees F oven to stay warm.

Batter to make zucchini pancakes in a mixing bowl.

Zucchini fritters flavor variations

These fritters are tasty as-is, but you can add other flavors to customize the dish to your tastes.

Protein: Add some finely diced ham or cooked crumbled bacon to the batter to make these fritters into a meal.
Cheese: Stir in up to 1/2 cup of shredded cheddar, parmesan or mozzarella cheeses.
Vegetables: You can swap out part of the zucchini for a different veggie such as corn, cooked bell peppers, or use a blend of zucchini and yellow squash.

A plate of zucchini fritters garnished with fresh herbs.

I don’t wait for summer squash season to make these fritters, they’re reliable to enjoy all year round!

More zucchini recipes you’ll enjoy

Zucchini Fritters Video

Add as Google preferred source Authorthe Makdob kitchen A stack of zucchini fritters topped with sour cream and bacon.

These zucchini fritters are crunchy patties filled with shredded squash and flavored with garlic and herbs. An straightforward and tasty side dish that takes just minutes to put together, and always gets rave reviews. Time Prep Time15 minutes
Cook Time20 minutes
Resting Time15 minutes
Total Time50 minutes

Course Side Dish
Cuisine American
Serves 6

Ingredients

4 cups shredded zucchini
3/4 cup all purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt divided use
1/4 teaspoon pepper
2 eggs
3/4 teaspoon garlic minced
1/4 cup green onions thinly sliced
1/4 cup vegetable oil
toppings such as sour cream, sliced green onions and crumbled bacon optional

Instructions

Place the shredded zucchini in a large colander and sprinkle 1/2 teaspoon of salt over it. Let it sit for 15 minutes.
Squeeze all of the excess water out of the zucchini, then pat it dry with a paper towel.
Place the zucchini in a large bowl and add the flour, baking powder, remaining 1/2 teaspoon of salt, pepper, eggs, garlic and green onions. Stir until a batter forms.
Heat the vegetable oil in a large deep pan over medium high heat. Place 2 tablespoon size mounds of the fritter mixture in the pan, then flatten them.
Cook the fritters for 3-4 minutes per side, or until they're golden brown and crunchy. Repeat the process with any remaining batter.
Add toppings if desired, then serve immediately.