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Zucchini Fritters

These garlic-parmesan zucchini fritters are an easy 20-minute appetizer that also doubles as a hearty side dish. These crispy fritters are perfectly crunchy on the outside, while still being tender and full of flavor on the inside. They are the perfect way to use up a surplus of zucchini!

Why I Love These Crispy Fritters

Growing up, zucchini was always a summer staple in our garden. My mom would make all kinds of zucchini dishes like sautéed zucchini and squash, but my favorite was always her zucchini fritters. They’re quick, easy, and a great way to sneak some veggies into our meals. Here’s why I think you are going to love my families’ zucchini fritter recipe too:

  • Flavor: With a blend of panko breadcrumbs, Parmesan cheese, and a hint of garlic, these zucchini fritters are anything but bland!
  • Quick: You only need 20 minutes to throw these crispy fritters together. Just shred the zucchini, squeeze out the water, mix together the fritters and quickly pan fry them!
  • Kid-Friendly: A great way to incorporate more vegetables into your diet, the mild flavor and crunchy texture make them a hit with kids.
  • Freezer-friendly: Pop them out of the freezer for a last-minute appetizer or side dish throughout the week.

Looking for more recipes to use up zucchini? Try my easy air fryer zucchini with parmesan cheese, crispy air fryer zucchini fries, or refreshing zucchini succotash!

Labeled ingredients for zucchini fritters recipe, from top to bottom: shredded zucchini, breadcrumbs, mayo, egg, seasonings, oil and parmesan cheese.

Key Ingredients

For a moist and flavorful center, I use creamy mayo as a secret ingredient. Below you will find helpful notes for key ingredients used to make these zucchini fritters. Scroll down to the recipe card for full ingredient list and exact amounts!

  • Zucchini: Finely chopped store-bought zoodles are a super convenient hack if you don’t want to shred the zucchini yourself. To shred the zucchini, I recommend using a vegetable shredder or food processor for ease, but a box grater using the large hole side will also work!
  • Panko Breadcrumbs: While you can use regular breadcrumbs, I much prefer Panko breadcrumbs as they are coarser and add more texture. Halve the amount of Italian seasoning in the recipe if you use Italian breadcrumbs.
  • Parmesan Cheese: Freshly grated cheese is best, but the bottled kind can be used instead in this particular recipe!
  • Italian seasoning: Make your own by mixing 1/2 tablespoon garlic powder, 2 teaspoons onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, and 1 teaspoon paprika.
Two crispy zucchini fritters served on a white plate topped with a dollop of sour cream, a few sliced green onions, and lemon wedges.

How To Make Zucchini Fritters

The thicker the patties, the softer they’ll be on the inside. I try to strike a balance and keep my patties no thicker than 1-inch. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions

  • Shred and combine: Grate the zucchini and place it in a cheese cloth or thin tea towel. Squeeze out as much liquid as possible. Except for the oil, mix all of the ingredients into the shredded zucchini until combined.
  • Shape the patties: Use your hands to roll the mixture into balls and gently press on them to flatten them into a disk shape.
  • Cook the fritters: Heat a large pan with oil over medium to medium-high heat and cook the patties until golden brown on both sides. Transfer fritters to a paper towel lined plate after frying.
  • Serve: Add your favorite garnishes, serve, and enjoy!
Zucchini fritters fried in a skillet with a wooden spatula scooping one of the fritters out of the skillet.

Cook’s Tips & Variations

  • Squeeze Out Water: Ensure you squeeze out as much water as possible from the shredded zucchini to prevent soggy fritters! This is a super important step!
  • More Veggies: Swap half the zucchini for shredded yellow squash or carrots. You can also add a heaping cup of fresh or frozen corn!
  • Extra Cheesy: Add 1/2 shredded cheddar or mozzarella into the zucchini mixture for more savoriness and a melty, cheesy bite.
  • Air Fry or Bake: Spray the patties with cooking spray and cook them at 400°F for 3 to 5 minutes per side or until golden. You can also bake the fritters at 400°F for about 20 minutes, flipping halfway through.
  • Add Spices: Stir 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1/4 teaspoon cayenne pepper into the mixture for even more depth.
  • Crispier Fritters: For extra crispiness, you can coat the fritters lightly in all-purpose flour, breadcrumbs or cornmeal before frying.
Zucchini fritters with a dollop of sour cream on top.

What To Serve With Zucchini Fritters

We love serving these fritters with a dollop of sour cream and a few sliced green onions on top. Our creamy tajin sauce or tzatziki sauce are also great topping options!

Landscape photo of zucchini fritters.
5 from 1 vote
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Yield: 8 Fritters

Zucchini Fritters

This crispy zucchini fritters recipe with garlic, parmesan, and Italian seasoning is an easy 20-minute appetizer and side dish. These golden-brown fritters are perfectly crunchy on the outside, while still being tender and full of flavor on the inside.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

  • 3 cups shredded zucchini
  • 1 cup panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • cup mayonnaise
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 to 3 tablespoons avocado oil, for frying

Optional Toppings

Instructions 

  • Using a box grater, vegetable shredder or food processor, shred the zucchini and place it in a tea towel or cheese cloth. Squeeze as much water from the zucchini as you can. Discard the zucchini water.
  • In a large bowl, add the zucchini, breadcrumbs, parmesan cheese, mayonnaise, egg, garlic powder, Italian seasoning, salt and pepper. Mix to combine, until all ingredients are blended together.
  • Measure out 1/3 cup of the zucchini mixture and using your hands, for it into a round ball. Place it on a sheet tray and press to flatten. The flatter you make them, the quicker they will cook. Repeat until all the fritters are ready to fry.
  • In a large skillet, heat enough oil to cover the bottom of the pan over medium-high heat. Once the oil is hot, carefully place the fritters into the hot oil. Turn the heat down to medium. Cook for 4 minutes, then flip and cook for 4 more minutes. (If you have extra thin fritters, you may need to flip after 3 minutes.) I use a spatula to gently move them around as they fry, so they do not stick to the bottom of the pan.
  • Serve immediately. Try serving with a little fresh lemon juice squeezed on top, chopped green onions and sour cream.

Notes

Store: Place cooled fritters in an airtight container and store in the fridge for up to 4 days. To reheat them, microwave for up to a minute or until warm. For maximum crispiness, use the air fryer at 400°F for 2-3 minutes. 
Freeze: This method works if you freeze them raw. Freeze the raw patties in the baking sheet for 1-2 hours or until firm. Transfer to a freezer bag and freeze for up to 2 months. Cook straight from frozen but add 1-3 minutes of cooking time. 
Panko Breadcrumbs: While you can use regular breadcrumbs, I much prefer Panko breadcrumbs as they are coarser and add more texture. Halve the amount of Italian seasoning in the recipe if you use Italian breadcrumbs.
More Veggies: Swap half of the zucchini for shredded yellow squash or carrots. You can also add a heaping cup of fresh or frozen corn kernels!
Extra Cheesy: Add 1/2 shredded cheddar or mozzarella into the zucchini mixture for more savoriness and a melty, cheesy bite.
Air Fry or Bake: Spray the patties with cooking spray and cook them at 400°F for 3 to 5 minutes per side or until golden. You can also bake the fritters at 400°F for about 20 minutes, flipping halfway through.
Crispier Fritters: For extra crispiness, you can coat the fritters lightly in all-purpose flour, breadcrumbs or cornmeal before frying.

Nutrition

Serving: 1 serving, Calories: 163kcal, Carbohydrates: 9g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 30mg, Sodium: 330mg, Potassium: 272mg, Fiber: 1g, Sugar: 3g, Vitamin A: 249IU, Vitamin C: 16mg, Calcium: 65mg, Iron: 1mg

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