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 on a plate

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!

Ingredients for zucchini fritters

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. Itโ€™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.
Zucchini fritters in a pan

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 canโ€™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…

Zucchini Fritters on a plate

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).

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.