Easy Zucchini Fritters Recipe (VIDEO)

This homemade Zucchini Fritters Recipe is oh-so-easy to make and you’ll get perfectly crispy fritters every time. Watch the video tutorial and see how easy it is. 

We love zucchini recipes from Crispy Fried Zucchini to Zucchini Casserole. If you are a fan of zucchini recipes, this Zucchini Fritter recipe is a must-try.

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Zucchini Fritters Recipe

We love growing squash in the garden, from Yellow Squash to Zucchini and Spaghetti Squash. If you grow your own zucchini, you know they mass produce. We love them fried, baked, grilled, and even in Vegetable Stir Fry. We are always on the lookout for creative zucchini recipes like this one; fun, simple and so tasty!

Zucchini Fritters have been a family favorite for years and a staple in our home all summer long. As soon as our zucchini are ripe, there is a batch of fritters sizzling on the stove. Here’s why you will love this recipe:

• Kid-friendly – Our children love zucchini fritters which makes me feel so good knowing they are getting a healthy portion of veggies.
• Great texture – Crispy on the edges, tender in the middle, and never soggy.
• Versatile – We enjoy them for breakfast as an alternative to hash browns, for lunch, and even as a snack when the craving strikes.

Zucchini Fritters Video Tutorial

Watch Natasha make this easy zucchini fritters recipe. It’s such a simple recipe but worth discovering.

Ingredients

Zucchini fritters have simple ingredients. If you have the zucchini and green onions, everything else is just pantry and refrigerator staples. Scroll down to the print-friendly recipe card for ingredient quantities.

• Zucchini – While you can use large or medium, I find that medium zucchini is best because the seeds aren’t as big and the skin is a little more tender. This makes a difference if you’re grating by hand.
• Salt – I prefer cooking with sea salt, but table salt will do.
• Eggs – Lightly beat these in a small bowl.
• Green onions – Also known as scallions. You can substitute chives for a milder flavor if you’d like.
• All-purpose flour – Just enough to hold the fritters together.
• Baking powder – Key to a nice, light texture.
• Ground black pepper – For a bolder flavor, you can use fresh, coarsely ground peppercorns.
• Olive oil – As much as you need for sautéing.

Pro Tip: The trick to getting these crisp around the edges is to squeeze out as much liquid as possible. You can do this with your hands over a colander or using a cheesecloth. Homegrown zucchini tend to hold even more water, so you may need to toss in an extra zucchini just in case it shrinks down too much after draining.

How to Make Zucchini Fritters

1. Prepare the zucchini – Grate zucchini on a box grater or in your food processor, transfer to a large mixing bowl and toss it with a teaspoon of salt.
2. Drain – After 10 minutes, squeeze the zucchini over the sink or through a cheesecloth to release the excess liquid. You’ll need to measure 3 1/2 to 4 cups of zucchini once it’s drained.
3. Add egg and green onion – Stir the green onions and eggs into the bowl
4. Finish the batter – Whisk together the dry ingredients in a small bowl and stir into the zucchini.
5. Cook the fritters – Warm 2 tablespoons of olive oil in a skillet set over medium heat. Add a heaping tablespoon of batter to the hot pan for each zucchini fritter. Flatten slightly, then cook for 3 to 5 minutes per side, or until golden brown and crispy, reducing the heat if needed.
6. Serve – Plate the fritters and serve them warm with a dollop of sour cream.

Pro Tip: I like to use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.

Common Questions

To Serve

Our favorite way to serve Zucchini fritters is for breakfast or brunch, paired with:

• Sour cream or Greek yogurt – dolloped over the fritters
• Chives – a tasty and pretty garnish
• Tzatziki Sauce – a great dip or topping
• Marinara – warmed and served as a dipping sauce
• Aioli dip – one of our favorite dips

Make-Ahead

Here are some tips to help you get a head start on your fritters.

• To Refrigerate: You can grate the zucchini ahead of time and store it in the refrigerator for up to a day. The finished zucchini fritters can be refrigerated in an airtight container for up to 5 days.
• Freezing: Freeze zucchini fritters in a freezer bag or airtight container for up to 3 months.
• To Reheat: Reheat your fritters in a 350ºF oven until they’re warmed through, in a skillet over medium heat, or in the microwave.

These zucchini fritters are a great way to use up a bumper crop of zucchini from your garden. They are easy to make, perfectly crispy, and even kids love them.

More Zucchini Recipes to try

If you love this zucchini fritters recipe, then you won’t want to miss these zucchini recipes.

Zucchini Fritters Recipe

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make.

Author: Natasha Kravchuk

Skill Level:

Easy

Cost to Make:

$4-$5

Keyword:

Zucchini Fritters, zucchini pancakes

Cuisine:

American

Course:

Appetizer, Breakfast

Calories: 107

Servings: 6 people (makes 24 fritters)

• 2
  lb
  zucchini, about 2 large or 5 medium
• 1 1/2
  tsp
  fine sea salt, divided
• 2
  large eggs, lightly beaten
• 1/2
  cup
  chopped green onions
• 3/4
  cup
  all-purpose flour
• 1
  tsp
  baking powder
• 1/2
  tsp
  ground black pepper
• olive oil for sautéing
• sour cream, to serve

1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.

2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.

3. Add 1/2 cups chopped green onion and 2 lightly beaten eggs.

4. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.

5. Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

*Cooking the fritters in 2 separate skillets will cut the cooking time in half.
**Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.

Nutrition Facts

Zucchini Fritters Recipe

Amount Per Serving

Calories 107
Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 55mg18%

Sodium 617mg27%

Potassium 524mg15%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 4g4%

Protein 5g10%

Vitamin A 466IU9%

Vitamin C 29mg35%

Calcium 71mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.