Zucchini Fritters

This easy zucchini fritters recipe has a perfectly crisp golden crust and a soft interior stuffed with shredded zucchini. They’re pan-fried and on the table in only 25 minutes!

Why this recipe works

Crispy zucchini fritters are yet another great way to use up garden zucchini. These little patties of crunchy perfection are made up of shredded zucchini, breadcrumbs, green onion, garlic, plus two eggs and some seasonings. They’re super easy to make and also freeze well for later!

Aside from the typical salad addition or sauteed zucchini, there’s a never-ending list of ways to incorporate your overflowing bounty of summer squash into your everyday meals. We just shared our fried squash the other day, and we’re excited to share this zucchini fritters recipe with you as well! Their texture is just like a fish cake with a crispy exterior and tender interior. I’m hungry just talking about them.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ZUCCHINI – You’ll need about 3 medium zucchinis, or 24 ounces for this recipe. Don’t skip the step of squeezing out the liquid, otherwise your patties won’t be as crispy.

BINDERS – Breadcrumbs and eggs work together as a binder to help shape the zucchini patties.

How to Make Zucchini Fritters

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Do not peel the zucchini. Simply cut off the stem end and shred the squash on a box grater or run through the shredder attachment on your food processor. To squeeze out the excess liquid you press it into a colander, allowing the juice to flow out, or use a cheesecloth. Place shredded, drained zucchini in a large mixing bowl.
2. Beat the eggs in a medium mixing bowl, adding half of the flour and beating again. Add lemon pepper and garlic salt and beat together.
3. Add egg mixture, remaining flour, panko breadcrumbs, green onion, and garlic to the zucchini. Use gloved hands to combine the mixture.
4. Form mixture into six equal patties and place on a metal baking sheet. Refrigerate for 30-60 minutes to firm them up.
5. In a large skillet over medium-high heat, bring oil to 350 F.
6. Add fritters, 2 or 3 at a time, to hot oil in the skillet, being careful not to crowd them. Cook for 3-5 minutes, or until nicely browned, then turn over. Cook an additional 3-5 minutes, or until nicely browned.
7. Remove to paper towels to drain.

Frequently Asked Questions & Expert Tips

Leftovers can be stored in an airtight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in an air fryer using the reheat function.

You can freeze zucchini fritters by placing them on a wax paper lined plate in the freezer for 2-3 hours. Then remove from the plate and place frozen fritters into a freezer bag or airtight container. Freeze for up to 3 months.

Serving Suggestions

Serve your zucchini fritters hot and fresh with a dollop of sour cream and thinly sliced green onions or chives. You can also pair them with a creamy yogurt dip on the side. Enjoy!

More Zucchini Recipes

• Fried Zucchini
• Grilled Zucchini
• Air Fryer Zucchini Fries
• Simple Zucchini Tomato Pasta

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