Zucchini Fritters

Every summer seems to come with that moment when you look at the zucchini on your counter (or still out in the garden!) and wonder what on earth you’re going to do with all of it. That’s where these easy zucchini fritters come in.

Crispy on the outside, tender in the middle, and made with just a handful of simple ingredients, they’re one of my favorite ways to turn fresh summer zucchini into a side dish that everyone happily reaches for. Serve them alongside grilled chicken, burgers, steak, or just nab a warm fritter straight from the pan—I won’t tell! 🤗

🔎 A quick look at this recipe

⭐️ Why this recipe works

Well, as much as I talk about this recipe as the perfect way to deal with a bumper crop of squash, I also love to make it when we aren’t smack in the middle of a zucchini storm, because who doesn’t love a crispy fritter at any time of year?

These babies are a simple mixture of grated zucchini along with a little egg and flour and sea salt, but I have also been known to throw all caution to the wind and add a little grated cheddar cheese in the batter. They make a perfect side dish to whatever main course you have going on (looking at you, Rum Steak!).

One way or the other, they are delicious little veggie pancakes, and one of the reasons zucchini season is a reason to celebrate!

🥚Ingredients you need

📝 Ingredient notes

• Zucchini: We always go for the small to medium zucchini as they are more tender and flavorful. You can also swap in yellow squash (or use a mixture!) if you prefer.
• Flour: You can use either regular flour or a nut flour…we find that almond flour works best if you want to go for a nut flour.
• Egg: We always use extra large eggs in our recipes, but any size egg will work.

💡 Ingredient substitution ideas

Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻

See the recipe card for full information on ingredients and quantities and nutritional information.

👩🏻‍🍳 How to make this recipe

STEP 1: First up, you need to grate your zucchini.  I like to do this in my food processor with the grating blade because it takes all of ten seconds, but a good old hand grater will also work just fine – use the side with the larger holes.

Pro tip: If your zucchini seems especially watery after you grate it, pop it into a clean dishtowel, roll it up and give it a squeeze.)

STEP 2: Mix grated zucchini, one beaten egg, a quarter cup of flour and a pinch salt together until everything is nice and mixed.

STEP 3: Heat your griddle or a large skillet to medium high (and if it is not nonstick, drizzle it with some vegetable oil. Scoop out fritter mixture in roughly 1/4 cup amounts and add to skillet or griddle. Smoosh it down gently with a spatula into a pancake shape.

STEP 4: Cook until golden brown on one side. Gently flip and cook until golden on the other side. Remove and sprinkle with sea salt and enjoy!

🧐 Recipe FAQs

It’s enough to inspire you to have a plate of zucchini fritters for supper and nothing else, which I am here to tell you works out just fine.

Hurray for fritters!

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Zucchini Fritters

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Here’s what you do with all that summer squash! Make zucchini fritters with this easy recipe and watch them ask for vegetable seconds.

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 fritters 1x
• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups of grated zucchini (about 2 medium or one large zucchini)
• 1 egg, beaten
• 1/4 cup flour
• 1/2 teaspoon sea salt, plus extra for sprinkling
• Vegetable oil for greasing the pan

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Instructions

1. Heat skillet or electric griddle to medium high. Grease with vegetable oil if pan is not non-stick.
2. Mix grated zucchini, egg, flour and salt together until well mixed. Scoop out fritter mixture in 1/4 cup amounts and add to skillet or griddle.
3. Flatten gently into pancake shapes and cook until golden brown on one side, about 4 minutes. Gently flip and cook until golden on the other side, about another 3 minutes.
4. Remove and sprinkle with sea salt and enjoy!

Notes

• Zucchini: We always go for the small to medium zucchini as they are more tender and flavorful. You can also swap in yellow squash (or use a mixture!) if you prefer.
• Flour: You can use either regular flour or a nut flour…we find that almond flour works best if you want to go for a nut flour.
• Egg: We always use extra large eggs in our recipes, but any size egg will work.

Recipe variations

• 🧀 Add feta cheese for a tangy, Mediterranean twist.
• 🌿 Mix in fresh herbs like dill, chives, parsley, or basil for extra flavor.
• 🧄 Add a clove of grated garlic if you’re a garlic lover.
• 🌶️ Give them a kick with a pinch of red pepper flakes or cayenne.
• 🥕 Mix in grated carrot for a little sweetness and extra color.
• 🌽 Stir in fresh corn kernels during the summer for a sweet, crunchy bite.
• 🧅 Add finely diced scallions or shallots for a mild onion flavor.
• 🧀 Swap the Parmesan for Pecorino Romano or sharp cheddar cheese.
• 🌾 Use panko breadcrumbs instead of regular breadcrumbs for an extra-crispy coating.
• 🍋 Serve with a squeeze of fresh lemon and a dollop of herbed Greek yogurt or sour cream.

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.

Other zucchini recipes we love! ❤️