These zucchini fritters are unbelievably easy to make and a fun way to sneak veggies into your diet. Fried until golden brown, they are best served with a generous dollop of sour cream and fresh herbs.
Zucchini fritters are a fun spin on latkes. The texture is absolutely addicting and the recipe only requires 5 simple ingredients to make. What’s not to love about a crispy, savory pancake?
These fritters are also super versatile. They can be served as an appetizer at your next dinner party, or as a fun addition to your next brunch soiree. The kicker? They’re an easy way to sneak veggies into your diet.
Have a ton of zucchini that you harvested from your home garden? Or, did you grab too big of a haul from the farmer’s market? Make a big batch of zucchini fritters, freeze some for later (see instructions below), and have them on hand for a rainy day. Bonus: They reheat perfectly!
How to Make Zucchini Fritters
Making healthy zucchini fritters requires a few simple steps and 5 ingredients. Below, find a quick overview of the recipe:
- Make the Batter: Combine shredded zucchini with eggs, flour (use almond flour for gluten-free/low-carb diets), salt, and pepper in a mixing bowl.
- Pan-Fry the Fritters: Preheat oil in a skillet. Spoon small amounts of the mixture into the pan. Fry on each side until golden brown (about 2-3 minutes per side).
- Serve Fresh: Serve fritters fresh off the skillet with a dollop of sour cream and a sprinkling of fresh herbs.
Hot tip: Place cooked fritters in a single layer on a paper towel to absorb excess grease.
Hot Tip: Use an ice cream scooper to portion out fritter dough. The ones with squeeze levers work best for quick-releasing the batter into the skillet. This will not only promote even cooking, but it will also ensure your fritters have picture-perfect presentation.
Tips for Preventing Soggy Fritters
Below, find a couple of tips to prevent the fritters from coming out soggy. Fried food is delicious, but there’s nothing worse than going through all the trouble of making it, just for it to turn out limp and underwhelming.
- Squeeze out as much water as you possibly can from the zucchini. Using a kitchen towel, place your shredded zucchini in the center. Wrap the towel around it tightly, creating a coin purse shape. Using your hands, squeeze the water out from top to bottom over the sink.
- Shred the zucchini thinner to avoid a soggy fritter. Shred your zucchini like you would hashbrowns. If the pieces are too big, they will likely hold too much moisture and make your fritters soggy.
- Fry on each side until golden brown. Frying each side adequately will help your fritter maintain structure. It’s also delicious!
- Reheat on a skillet or in a toaster oven to achieve crispiness again. Whatever you do, do not microwave your fritter to reheat it. It will turn soggy so fast! Instead, heat it up in a skillet or toaster oven. You could even use an air fryer if you have one.
Serving Zucchini Fritters
Serve zucchini fritters with a generous dollop of sour cream and a sprinkling of fresh herbs. Scallions, chives, and dill work best. If you’re feeling adventurous, whip up a batch of tzatziki instead. The fresh, creamy cucumber sauce really elevates the dish!
Hosting a fancy brunch party? Top each fritter with a bit of cream cheese and a slice of smoked salmon for a fun spin on a lox bagel. As always, you can’t go wrong with a fried egg on the side. Make it an over-easy egg so you can dip your fritter in all that wonderful yolk. Yum…
Can Zucchini Fritters Be Frozen?
Zucchini fritters are perfect for freezing. First, mix up your fritter batter and grab a baking sheet. Line the baking sheet with parchment paper. Place dollops of the batter 1-inch apart on the baking sheet and pop into the freezer uncovered. Once completely frozen, remove place fritters into a freezer-safe bag. When you are ready to cook them, fry in a skillet preheated with oil until golden brown (3-4 minutes per side).
More Zucchini Recipes
- Zucchini Ravioli Recipe – Low-Carb ravioli
- Zucchini Vegetable Slice – Breakfast zucchini cake
- Grilled Zucchini and Mushrooms – Classic grilled veggies
- Cheesy Zucchini Breadsticks – Low-carb breadsticks
- 2 cup zucchini grated, and squeezed to drain
- 1/2 cup whole wheat flour
- 2 eggs
- 1 tsp salt
- 3 tbsp oil for cooking
Do you cook the zucchini fritters on low heat or medium heat ?
Hey Susanne, on medium heat would be perfect. Also, if you make them slightly thinner, you can turn it up to medium-high.
What size portiond are related to the nutritional label ?
The serving is per fritter.
How many fritters equals per serving
Can I use almond or coconut flour and how much for the two cups of zucchini?
Thank you so much
This recipe makes 12 fritters, the serving is per fritter.
Love this new way to use all my zucchini! Delicious.
Laura, great minds think alike 😉
These were fantastic. Reminded me of my mom's fritters growing up!
Aimee, love that cooking brings childhood memories. 🙂
Yum! We love Zucchini in our house, and this is a great way for us to change it up. They were so easy to make! This will definitely be a repeater for us!
Julie, this is so good to hear. Thank you so much for sharing.
The recipe has conflicting ingredients. In the ingredients section you have baking powder as an ingredient but in the step by step description you write baking soda, my question is which one is it?
Hey Nadia, we just updated the recipe to make it easier. Sorry about the confusion.
Best way to eat veggies is raw, before all their nutrients are killed 😉 and I'm not sure about super healthy hun, they ARE fried after all
You are probably right but definitely better than pancakes 🙂
I been realizing that eating veggies and healthy foods can be tasty too. But sometimes I just have to have some pastries 🙂
These look really good. I will need to try these. I am trying to eat more veggies in interesting ways
Those look really good. I am trying to eat more veggies in interesting ways. I will have to try these