Easy Zucchini Fritters Recipe

I can’t wait to show you these Zucchini Fritters that make the most of summer zucchini and double as a quick school lunch or the simplest side for grilled meat.

I never thought summer zucchini could become the Best Zucchini Fritters until I tried them with grated Parmesan cheese and sliced scallions. They get this crispy edge and soft middle, weirdly addictive, my kids ask for them in their lunch boxes again and again.

I make them when the garden is overloaded because they’re fast and packable, and honestly one batch never lasts long. If you want a snack that sneaks veggies into school lunch without any protests this is it, you’ll be surprised how much everyone loves them.

Ingredients

• Zucchini is mostly water, low calorie, adds crunch and subtle sweetness to fritters.
• Eggs bind ingredients and adds protein, richness, and a tender texture.
• Parmesan brings salty umami, a bit of fat and sharp cheesy depth.
• Scallions or chives give bright oniony zip fresh herb flavor not overpowering.
• Flour gives body and structure, adds carbs for crisp yet soft centers.
• Garlic adds warm savory punch, small amount goes a long way.
• Olive oil fries golden edges, add fruitiness and heart healthy fats.
• Yogurt or sour cream cools, adds tang and creamy balance to fritters.

Ingredient Quantities

• 2 medium zucchini (about 1 to 1 1/4 lb) grated
• 1 teaspoon salt
• 1 large egg
• 1/3 cup all purpose flour
• 1/4 cup grated Parmesan cheese
• 2 scallions, sliced or 2 tbsp chopped chives
• 1 clove garlic
• 1/4 teaspoon black pepper
• 2 to 3 tbsp olive oil or vegetable oil
• Optional 1/4 cup plain Greek yogurt or sour cream
• Optional lemon wedge

How to Make this

1. Grate the zucchini on the coarse side of a box grater, toss with 1 teaspoon salt and let sit 10 minutes so it releases water.

2. After 10 minutes, squeeze the zucchini very well in a clean kitchen towel or a few layers of paper towels until mostly dry, you want it damp not soggy.

3. In a bowl whisk the egg, then add 1/3 cup flour, 1/4 cup grated Parmesan, 2 sliced scallions or 2 tbsp chopped chives, 1 minced clove garlic, 1/4 teaspoon black pepper and mix until combined.

4. Fold the squeezed zucchini into the batter, try not to overwork it, just mix until everything is evenly coated.

5. Heat a large skillet over medium heat and add 2 to 3 tablespoons oil, swirl to coat the bottom.

6. Spoon heaping tablespoons of the zucchini mix into the skillet, press each mound gently with the back of the spoon to flatten into 2 1/2 inch fritters, leave space between them.

7. Cook 2 to 3 minutes per side or until golden brown and cooked through, lower the heat a little if they brown too fast before the center cooks.

8. Transfer fritters to paper towels to drain briefly, then season with a tiny sprinkle of salt if needed.

9. Serve warm with optional 1/4 cup plain Greek yogurt or sour cream and a lemon wedge to squeeze over, theyre great with grilled meat or packed in a lunchbox.

Equipment Needed

1. Box grater (use the coarse side for the zucchini)
2. Large mixing bowl
3. Whisk or a fork to beat the egg
4. Measuring cups and spoons
5. Chef’s knife and cutting board (for scallions and garlic)
6. Clean kitchen towel or several layers of paper towels (to squeeze the zucchini)
7. Large skillet (10 to 12 inch)
8. Spatula or flat turner for flipping fritters
9. Plate lined with paper towels for draining and a small bowl for the yogurt/sour cream if serving

FAQ

Easy Zucchini Fritters Recipe Substitutions and Variations

• Zucchini: Use yellow summer squash instead, or grate 2 medium potatoes (squeeze out the water well) for a denser, crispier fritter; you might need to fry a bit longer.
• Egg: Make a flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes, or use 1/4 cup plain yogurt as the binder if you dont have eggs.
• All purpose flour: Swap in 1/3 cup chickpea (besan) flour for a nuttier flavor and more protein, or use 1/3 cup panko breadcrumbs for extra crunch.
• Parmesan cheese: Use grated Pecorino Romano or Asiago for similar sharpness, or 2 tbsp nutritional yeast to keep it dairy free.

Pro Tips

– Salt the zucchini then squeeze like crazy, use a clean dish towel, cheesecloth or even a salad spinner if you have one; the drier the grate is the crispier the fritter, so dont be shy about wringing it out.

– If the batter seems too loose add a tablespoon or two of flour or some fine breadcrumbs, but add it gradually so you dont make the fritters gummy; you can also chill the mix 10 minutes so the flour hydrates and holds shape better.

– Get the pan properly hot before you add the oil then turn it down a little once the fritters hit the pan, if they brown too fast the centers wont cook, and try to flip only once for best color and less falling apart.

– Keep finished fritters warm in a single layer on a baking sheet in a low oven while you finish the batch, and re-crisp leftovers in a hot oven or air fryer instead of the microwave so they stay crunchy.

– Brighten the plate with a little lemon zest in the batter or squeeze of lemon when serving, and dont forget a salty tang like extra parmesan or a bit of finely crumbled feta if you want more punch.