Crispy Zucchini Fritters

These Crispy Zucchini Fritters get a crusty sear from the skillet and are finished off in the oven for a light, fluffy, non-soggy center. Healthier than deep-frying and packed with the most delicious Parmesan and garlic flavor, they’re a hit even with the pickiest eaters! They make the perfect summer appetizer or simple weeknight side.

It’s officially my favorite time of the summer… zucchini season!!

Whether you stock up on them at the grocery store when they’re on sale (guilty!!) or have a ton thriving in your summer garden, I always find that I need more ways to cook this versatile squash.

While Chocolate Zucchini Bread, Zucchini Lasagna Roll-Ups, Baked Zucchini Fries, and Air Fryer Zucchini Chips are all on regular rotation this time of year in our house, the most delicious one of them all? Zucchini Fritters!

They’re perfectly crispy on the outside, light and fluffy on the outside, have the best flavor, and are pretty easy to make.

Two Things You MUST DO to Make It a Winner

First, there’s a very specific reason we pan-fry them in an oven-proof skillet… you HAVE to finish baking them in the oven! Many other recipes try to cook them fully in the skillet, but that simply won’t do. You’ll end up with a mushy center and an overly burnt outside.

Secondly, you HAVE to wring out the excess moisture from the shredded zucchini! If not, you’ll end up with a watery mess.

Ingredients

Notes about the ingredients needed for this Crisy Zucchini Fritter recipe are below. Jump to recipe for the exact measurements.

• Zucchini. Well, obvi! You can either buy from your local grocery store, farmers market, or grow your own in a garden. Substituting the zucchini with squash is not recommended since they have a slightly different texture and moisture content.
• Flour. All-purpose flour is simple and creates the perfect consistency. You can substitute a gluten-free 1-to-1 or a Paleo flour if you prefer.
• Salt. This is an important ingredient for a reason other than flavor. It actually helps the zucchini release excess moisture so they come out super crispy, and not soggy.
• Parmesan Cheese. Not only does the Parmesan cheese give a yummy, cheesy flavor, but it also helps the fritters to stay together. A dairy-free Parmesan may be substituted.
• Egg. One LARGE egg (not extra-large or medium) is used in this recipe. The egg helps to bind the fritters so they do not fall apart while cooking.
• Garlic cloves. Fresh minced garlic cloves are best, but you can substitute with ½ teaspoon of garlic powder if that is what you have.

How to Make Zucchini Fritters

Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions

1. Grate the zucchini.

You have two options to choose from when grating zucchini for this recipe:

The best option is to use a large food processor with a grating attachment. This is relatively quick, easy, and comes out with uniform pieces.

Trim the ends off and then cut each zucchini lengthwise into 4 spears. Add spears to a large food processor and push through until grated. Repeat with remaining spears.

Or, use a boxed grater. This works but is not ideal. It takes a bit longer and the zucchini tends to be more mushy than grated.

2. Strain the zucchini.

Once you have the zucchini grated, the next step is to get rid of the excess moisture. Too much moisture will result in soggy instead of crispy fritters.

Lay grated vegetables out in a single layer or place in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 10-15 minutes.

Place grated zucchini in a cheesecloth or a thin dish towel and strain until all of the moisture comes out.

3. Form the zucchini into patties.

In a large bowl combine grated zucchini, flour, cheese, egg, garlic, and black pepper. Stir until well combined. The batter will be thick and chunky.

Make 8 equally-sized balls that are each about 2-3 tablespoons.

4. Fry the fritters in a skillet.

Warm a skillet over medium high heat. You will likely need to cook the fritters in more than one batch.

Add 1 tablespoon of oil and 4 balls of zucchini mixture to a large skillet. Smash the zucchini balls with the back of a spatula. Spread them out to around 2 ½ to 3 inches in diameter and about ½-inch thick.

Cook until golden brown. Flip after 2 to 3 minutes so both sides are equally seared. Repeat with the remaining four zucchini balls.

5. Finish baking in the oven.

Return all zucchini fritters to the skillet. Place it in a preheated 350°F oven and bake for 10-15 minutes.

6. Serve with sauce.

Now that you have your zucchini fritters ready to enjoy, it’s time to serve them up! There are many options when it comes to dipping sauces.

Serve these shredded zucchini fritters simply with a side of sour cream or Greek yogurt, either diary-free or regular. Or make one of these easy homemade sauces:

• Remoulade Sauce
• Lime Crema
• Tartar Sauce
• Sriracha Mayo
• Special Sauce
• Chick-fil-a Sauce

Meal Prep and Storage

• Prep-Ahead: Cook the fritters completely. These zucchini fritters do not do well when mixed together ahead of time and not cooked. 
• Storage: Let the cooked zucchini fritters come to room temperature. Then store in an airtight container in the refrigerator for up to 5 days. To freeze, arrange in a single layer and freeze for 2-3 hours. Then transfer to a freezer safe Ziploc bag or container.
• Reheating: Return the fritters to a skillet over medium heat, or pop in the air fryer until heated through.

FAQs

More Delicious Zucchini Recipes

Have plenty of zucchini on hand? Try these other easy recipes:

• Sautéed Zucchini and Squash
• Air Fryer Zucchini Fries
• Taco Stuffed Zucchini Boats
• Zucchini Noodles
• Healthy Zucchini & Squash Casserole
• Zucchini Fries
• Air Fryer Zucchini
• Zucchini Lasagna
• Check out ALL the zucchini recipes.