Easy Zucchini Fritters


These zucchini fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
35 mins

Crisp, cheesy zucchini fritters are filled with delightfully savory flavors that get top marks from our community of home cooks. Learn how to make this down-home appetizer dish that's fast, filling, and family-friendly.

overhead angle looking at a plate of zucchini fritters
dotdash meredith food studios

How to Make Zucchini Fritters

Make these mouthwatering zucchini fritters the star of your next brunch, breakfast, or potluck. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

Begin by tossing zucchini and salt together in a large colander. Allow the mixture to drain for 10 minutes. Place the zucchini in a cheesecloth and squeeze to drain further, then add it to the remaining fritter ingredients.

Cook the fritters (using tablespoon scoops) in oil over medium-high heat, about 2 minutes per side.

What to Serve With Zucchini Fritters

Pair these summertime bites with a zesty dip, sour cream, or salad for the perfect meal. Seafood dishes like Shrimp Creole and Spaghetti with Red Clam Sauce would also work well.

How to Store Zucchini Fritters

To refrigerate zucchini fritters, simply place them in an airtight container separated by parchment paper to avoid sticking.

To freeze, place the fritters on a baking sheet and place in the freezer for two to three hours before transferring them to a heavy-duty zip-top bag. Reheat on the stovetop until thoroughly warmed.

Allrecipes Community Tips and Praise

"This was delicious," raves reviewer Sharon. "I added one grated carrot and one-half teaspoon of baking powder so they would puff a little. Yummy with sour cream or on a sandwich with a slice of tomato!"

"I love this recipe," says Mary. "I add some thin slices of onion, celery, and peppers to give more of a kick. Sometimes I use cheddar or another cheese instead. Simple and easy."

"Just added a few Italian bread crumbs for good measure and I let my zucchini drain for a couple of hours....watery little things!" says home cook MEbest.

Editorial contributions by Rai Mincey


  • 1 ½ pounds zucchini, grated

  • ¾ teaspoon salt

  • ¼ cup all-purpose flour

  • ¼ cup grated Parmesan cheese

  • 1 large egg, beaten

  • 2 cloves garlic, minced

  • kosher salt and ground black pepper to taste

  • 2 tablespoons olive oil


  1. Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.

  2. Transfer zucchini to the center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture as possible.

  3. Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in zucchini, then season with kosher salt and pepper.

  4. Heat olive oil in a large skillet over medium-high heat.

  5. Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet and fry until golden brown, about 2 minutes per side.

    overhead angle looking at a plate of zucchini fritters
    dotdash meredith food studios

Nutrition Facts (per serving)

157 Calories
10g Fat
13g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 157
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 12%
Cholesterol 51mg 17%
Sodium 793mg 34%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 7g
Vitamin C 29mg 147%
Calcium 92mg 7%
Iron 1mg 7%
Potassium 484mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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