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These Easy Zucchini Fritters are a great way to use up extra zucchini and find a creative way to eat your vegetables!  Crispy golden zucchini fritters will make even picky eaters happy!

Stack of zucchini fritters on a white place with garlic yogurt sauce.
Now that I have started a garden, I am looking for new ways to use zucchini in the kitchen.  Although there are a million ways to use zucchini, I love these cheesy, crispy zucchini fritters for summer meal. I have a few zucchini recipes already, like this Mushroom Zucchini Lasagna or these Zoodles with Asparagus and Prosciutto.  But fritters are such a delicious and easy way to cook zucchini that I wanted to give it a try, and I’m so glad I did!

Zucchini Fritters on a cooling rack

How to make the best zucchini fritters

  • Make sure you get as much moisture out of your zucchini!  This will help make your zucchini fritters crispy and not soggy.  Tossing the grated zucchini in some salt and letting it sit will draw the moisture out.  Then you can squeeze out the excess liquid.  You can wrap the zucchini in a kitchen towel, cheese cloth or even some paper towels to do this.
  • Make sure your oil is very hot before placing the zucchini fritters in the pan to cook.  If the oil is not hot enough, they will absorb the oil and get soggy instead of golden and crispy.

Zucchini fritters on a white plate with a gold fork, topped with garlic yogurt sauce

What to serve with zucchini fritters?

Zucchini fritters make a great snack or appetizer.  I served them with garlic yogurt sauce – just stir a little grated garlic and some salt into plain yogurt.

Serve them for breakfast or brunch with bacon and eggs.  Or serve them as a side dish to grilled chicken, fish or lamb!

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Zucchini Fritters

Prep 10 minutes
Cook 15 minutes
Servings 8 fritters


  • 1 lb zucchini grated
  • 1 tsp salt
  • 1/4 cup flour
  • 1/2 cup Parmesan cheese grated
  • 1 egg
  • 2 TBSP olive oil divided
  • salt to taste
  • pepper to taste


  • Sprinkle salt on zucchini and toss to coat. Place in a colander to drain for at least 10 minutes.
  • Wrap zucchini in a clean kitchen towel, squeeze to get as much liquid out as possible. Discard liquid.
  • Add zucchini to a bowl, add flour, Parmesan cheese, egg, garlic, salt, and pepper. Stir to fully mix.
  • Heat a skillet over medium high heat. Add one tablespoon of oil. Make sure oil is hot before cooking zucchini fritters.
  • Shape zucchini batter into patties about 2 tablespoons in size, place into the hot skillet and fry until golden brown, about 2 minutes per side. Wipe out skillet, add second tablespoon of oil and repeat with the rest of the batter.



Serving: 1fritter | Calories: 87kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 403mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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