Rating: 4.5 stars 4.5
233 Ratings
  • 5 star values: 157
  • 4 star values: 51
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 3

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

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
10 mins
total:
35 mins
Servings:
4
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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. 

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

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

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

Nutrition Facts

157 calories; protein 6.5g; carbohydrates 12.5g; fat 9.8g; cholesterol 50.9mg; sodium 792.9mg. Full Nutrition
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