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These zucchini fritters are loaded with shredded zucchini, herbs, and a hint of cheese, then pan fried to golden perfection.
It’s a side dish or snack that everyone will rave about.
What are Zucchini Fritters?
Zucchini fritters are patties that are soft inside and crisp on the outside, kind of like a hashbrown patty or potato pancakes. They’re different from my zucchini pancakes, which are a bit softer in texture.
- Flavor: They’re savory, lightly herbed, and cheesy with crispy golden edges.
- Skill Level: Zucchini fritters are the perfect way to enjoy garden zucchini and are so easy to make.
- Prep Note: Grating the zucchini gives a better texture and quicker cooking time.
- Make Ahead: They can be prepped ahead, and they reheat well for snacking. If you have lots of zucchini, double (or triple) the recipe as they freeze well, too!
Ingredient Tips for Zucchini Fritters
- Zucchini: Use medium-sized zucchini, and shred it using a box grater; no need to peel! If you’re using a larger zucchini, scrape out the big seeds with a spoon. Add other cooked and finely diced or shredded vegetables if you’d like (squeeze them dry before using).
- Egg, Bread Crumbs & Flour: Seasoned bread crumbs add flavor and, together with the egg and flour, help bind the fritters together.
- Cheese: Use pre-shredded or freshly shredded cheese. I love mozzarella and Parmesan cheese. Want to mix it up? Try cheddar, feta, or pepper jack cheese.
- Variations: Change it up and make your zucchini fritters with your own blend of seasonings. Red pepper flakes, black pepper, garlic, spices, or herbs such as parsley or fresh dill all work well.
How to Make Zucchini Fritters
- Shred zucchini and toss with a bit of salt, and let rest in a colander (full recipe below). Squeeze out excess liquid.
- Add the zucchini to a large bowl with the remaining ingredients and stir to combine.
- Form the zucchini mixture into patties and cook in a skillet or air fryer until golden-brown and crisp.
Squeeze out as much liquid as possible from the shredded zucchini. Cheesecloth or a clean kitchen towel works best; paper towels aren’t strong enough to squeeze out all the liquid.
- Make quick work of shredding the zucchini by using the large holes of a box grater.
- If pan frying, choose vegetable oil over olive oil for frying; it has a higher smoke point and milder flavor.
- For the best flavor, keep leftover zucchini fritters in a covered container in the refrigerator and reheat them in an oiled skillet or air fryer until crispy and hot.
Serving Suggestions
Try a squeeze of lemon juice or fresh herbs on top and serve them with a side salad.
Make mini zucchini fritters as an appetizer and try these delish dips and sauces, like Thousand Island dressing, avocado ranch dressing, or homemade ranch dressing.
Top them with some sour cream, Greek yogurt, or even warm marinara.
More Zucchini Recipes You'll Love
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Zucchini Fritters
Zucchini fritters are a tasty side dish or appetizer with a crispy exterior and tender inside.
Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 10 minutes
Total Time 33 minutes
- ▢ 1 medium zucchini 12 ounce
- ▢ ½ teaspoon salt or to taste
- ▢ 1 egg
- ▢ ½ cup shredded mozzarella cheese or chedddar cheese
- ▢ ¼ cup seasoned bread crumbs
- ▢ 1 green onion thinly sliced
- ▢ 1 tablespoon all-purpose flour
- ▢ 1 tablespoon grated parmesan cheese
- ▢ ½ teaspoon baking powder
- ▢ 1 tablespoon vegetable oil for frying
Start by grating your zucchini using the larger holes on a box grater. If you have a bigger zucchini, make sure to remove any large seeds with a spoon.
Sprinkle the shredded zucchini with salt and let it rest in a colander for about 5-10 minutes to draw out excess moisture.
Squeeze out as much liquid as possible from the zucchini using a cheesecloth or a clean kitchen towel.
In a bowl, mix the zucchini with the egg, cheese, breadcrumbs, green onion, flour, and baking powder until well combined.
Shape the mixture into four patties, each about 3-inches across.
In a large skillet, heat the oil over medium heat. Once hot, add the zucchini patties.
Cook each patty for 3 to 5 minutes per side until they're a deep, golden brown.
- These can be cooked in the air fryer at 370°F for 12-14 minutes.
- Prepping the zucchini by ‘sweating’ with salt draws out the excess moisture and guarantees tender, crispy fritters.
- Once rested, place the shredded zucchini in cheesecloth or a kitchen towel and squeeze out as much liquid as possible.
- Choose vegetable oil over oil if cooking in a skillet, as it has a higher smoke point and milder flavor.
- Keep leftover zucchini fritters in a covered container in the refrigerator and reheat them in an oiled skillet or air fryer until crispy and hot.
- Nutrition information is for 1 fritter.
Calories: 139 | Carbohydrates: 9g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 519mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted from Everything Air Fryer.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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