I’ve crafted light and crispy zucchini fritters that are quick to make and irresistibly crunchy. Grated zucchini combines with simple ingredients, pan-fried to golden perfection, creating a snack or side that’s fresh, satisfying, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it makes the most of zucchini with minimal effort. The fritters come together fast, are packed with veggie flavor, and have a crisp exterior thanks to a few easy tricks. They’re perfect for a snack, appetizer, or side—delicious hot or at room temperature, and endlessly customizable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini, grated and excess moisture squeezed out
egg (or egg substitute)
all-purpose flour (or gluten-free flour)
grated Parmesan cheese (optional)
garlic, minced or garlic powder
salt and black pepper
fresh herbs (such as parsley, dill, or chives), chopped
olive oil (for frying)

directions

Prep the zucchini:
I grate the zucchini and place it in a clean kitchen towel or cheesecloth. I squeeze out as much liquid as possible—that’s essential for crispy fritters.
Mix the batter:
In a bowl, I whisk the egg with garlic, salt, pepper, and herbs. I stir in the zucchini, flour, and Parmesan until everything comes together into a loose, slightly sticky batter.
Heat the pan:
I heat a non-stick skillet over medium heat and add a thin layer of olive oil.
Form and fry fritters:
Using a spoon or my hands, I scoop 2‑3 tablespoon mounds of batter into the pan and flatten them gently into 2‑inch patties. I cook for about 3–4 minutes per side, until golden and crisp. I adjust the heat as needed to prevent burning and maintain crunch.
Drain and serve:
After frying, I place fritters on a paper-towel-lined plate to absorb excess oil. Then I serve them warm with a dollop of sour cream, Greek yogurt, tzatziki, or a squeeze of lemon.

Servings and Timing

Servings: Makes about 10–12 fritters (serves 3–4)
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: Around 25 minutes

Variations

I swap scallions or red onion instead of herbs for extra bite.
I add a teaspoon of cumin or smoked paprika for deeper flavor.
I use chickpea flour and no egg to make these vegan.
I stir in shredded cheddar or feta for cheesy fritters.
I bake fritters at 400 °F (200 °C) for about 20 minutes, flipping halfway, for a lighter version.

storage/reheating

Refrigeration:
I store leftover fritters in an airtight container in the fridge for up to 2 days.
Reheating:
I reheat in a 375 °F (190 °C) oven for about 5–7 minutes to restore the crisp texture, or warm them in a skillet with a bit of oil. Microwaving makes them softer, so I avoid it.
Freezing:
I flash-freeze cooked fritters on a baking sheet, then transfer to freezer bags for up to 2 months. I reheat from frozen in the oven until warmed and crisp.

FAQs

Can I use frozen zucchini?

Yes—I thaw it completely and squeeze out all moisture before mixing into the batter to avoid watery fritters.

Do I need to grate the zucchini finely?

I prefer a medium grate—the pieces are small enough to cook quickly but still give texture to each bite.

How do I prevent sticking?

I ensure the oil is hot before adding batter and leave the fritters undisturbed until golden, then flip carefully.

Can I make the batter ahead?

I can prep the zucchini mixture and refrigerate it for a few hours before frying. I give it a quick stir and dry out any excess liquid before cooking.

Are these gluten-free?

To make them gluten-free, I swap all-purpose flour for a gluten-free blend or chickpea flour and ensure all other ingredients are GF.

Conclusion

I adore these Crispy and Easy Zucchini Fritters because they transform humble squash into golden, crunchy bites with great flavor and texture. They’re fast, flexible, and perfect for satisfying any time I want something tasty, veggie-forward, and comforting.