Zucchini Fritters Recipe
on Aug 11, 2022, Updated May 09, 2024
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Fritelle di zucchini also known as this Zucchini Fritters Recipe are a staple in my home during the ☀️ summer months. If you have an abundance of zucchini, this is the best way to use them up. Zucchini fritters are so easy to make and only take a few minutes of prep time. They’re so light and cheesy, that you’ll never be able to just eat one! If you live anywhere around the Mediterranean, you know that recipes like this one are in every home.
These fritters take 2 minutes to prep, and seconds to 😋 devour. I suggest you double or even triple this Zucchini Fritters Recipe because once you try them, you will absolutely regret that you didn’t make more. Feel free to use any yogurt dip, or my tzatziki recipe to dip these in, or simply enjoy them on their own.
Why You’ll Love Zucchini Fritters Recipe
This Zucchini Fritters Recipe are absolutely the best way to use up all those garden zucchini during the summer. They come together in no time at all, and cook up even quicker. By 💧 squeezing out all the water from the grated zucchini you’ll get the fluffiest, lightest fritter everyone will go nuts for. Make them for a quick lunch, an easy side dish or for breakfast with a fried 🥚 egg.
How to Prepare Zucchini Fritters Recipe
👩🍳 Start by using a box grater to grate your zucchini.
💧 Then, place the zucchini into a nut milk bag or cheesecloth (or use your clean hands) and squeeze out as much water as you can.
🥣 In a separate bowl, crack two eggs, add the cheese, salt, grated zucchini, and flour. Stir it really well until fully combined.
🫒 Now, place a skillet with olive oil on the stove over medium-high heat for a few minutes.
🔥 Once the oil heats up and shimmers, turn the heat down to medium.
🥄 Using a 1/4 cup measure or spoon, scoop 1/4 cup of the zucchini mixture into the pan, making sure there’s space in between each fritter.
⏲️ Let them cook for a few minutes, flipping over once the bottom and the edges get golden. Cook for another couple of minutes.
🧻 Lay each zucchini fritter onto a plate lined with paper towel and continue to fry the rest, adding a bit more oil if the pan is too dry.
😋 Enjoy with sour cream, yogurt dip, ranch, or on their own.
Nonna’s Tip 🧑🍳
Make sure your fritters are light and fluffy by removing as much moisture as possible from the grated zucchini. I like to squeeze the zucchini by hand, using cheesecloth, a nut milk bag or even a clean kitchen cloth.
Variations and Substitutions for Zucchini Fritters Recipe
- Instead of Parmesan cheese, you can use any low-moisture cheese, such as pecorino Romano, grated Manchego, or gruyere.
- Add any fresh herbs you love to this Zucchini Fritters Recipe such basil, parsley, oregano, or dill.
- Make these Zucchini Ricotta Fritters gluten-free by using your favorite gluten-free flour instead of all-purpose flour.
Similar Recipes
Zucchini Ricotta Fritters
20 mins
Fried Zucchini Flowers
15 mins
Zucchini Cakes
20 mins
Zucchini Rolls
1 hr
Best Served With
- A big, fresh salad like my Wedge Salad or Simple Green Salad.
- Try this Zucchini Fritters Recipe topped with a poached or fried egg.
- A creamy yogurt-based dip, like a garlic sauce or my Easy Tzatziki, would be delicious!
Common Questions
Instead of Parmesan cheese, you can use any low-moisture cheese, such as pecorino Romano, grated Manchego, or gruyere. You can also use your favorite non-dairy Parmesan substitute.
Add any fresh herbs to this Zucchini Fritters Recipe such basil, parsley, oregano, or dill. Finely minced garlic or chives would be delicious, too.
Yes, you certainly can freeze these fritters Once the fritters are at room temperature, place them in a single layer on a lined baking sheet. Freeze for a few hours until firm and transfer into a freezer bag with the date written on them as they are good frozen up to three months. To reheat, place the frozen fritters on a lined baking sheet in a 350F (180C) oven until heated through.
Yes, you can certainly make these gluten-free by using gluten-free flour instead of all-purpose flour.
Make sure your fritters are light and fluffy by removing as much moisture as possible from the grated zucchini. I like to squeeze the zucchini by hand either in a cheesecloth, a nut milk bag, a clean kitchen cloth or even in a strainer with something heavy on top and a bowl underneath.
For the yogurt dip, I mixed 1/4 cup of plain yogurt, with a touch dry or fresh dill, salt to taste, a teaspoon of olive oil, and a splash of lemon juice. Feel free to make any you like and measure with your heart. You can use sour cream or make a ranch dressing too.
Zucchini Fritters Recipe
Equipment
Ingredients
Instructions
- Wash, dry the zucchini, and grate it. I used 2 small zucchini’s for this recipe which yielded 2 cups for me. Place the zucchini into a nut milk bag or cheesecloth (or use your hands) and strain out as much water as you can. You can save the zucchini water for smoothies if you wish.
- In a separate bowl, crack two eggs, add the cheese, salt, grated zucchini, and flour. Stir it really well until fully combined. Head over to the stove and place a skillet with the olive oil on medium-high heat. Once the oil heats up and shimmers, turn the heat down to medium.
- Scoop 1/4 cup of the zucchini mixture into the pan and make sure there’s space in between each fritter. You can also scoop the mixture into the oil with a spoon as well. I usually fry 4 at a time.
- Let it cook for a few minutes, once you see the bottom and the edges are getting golden, flip it over and continue to fry it for a few more minutes. Lay each zucchini fritter onto a plate lined with paper towel as you continue fry the rest.
- If you notice that there’s no oil in the pan, you can always add a touch more before you fry the second batch. I got 7 medium fritters out of this recipe but you can make them as big or as small as you wish. Enjoy with sour cream, yogurt dip, ranch, or on their own.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The prep time listed is 2 minutes. The instructions tell me first to wash and and grate 2 cups of zucchini. This alone took me longer than 5 minutes, and I haven’t yet squeezed out the extra moisture, grated the cheese, cracked the eggs, or mixed anything. How are you doing all if this in 2 minutes?
Hi Nikohl, I can understand why that would be confusing. Since I listed the ingredient prep as part of the recipe (steps 1 and 2), I only counted assembling ingredients as the prep. The grating and squeezing the zucchini does take about 5 minutes. I’ve updated the recipe now. Thank you for the feedback.
So good that they didn’t make it to the table!
This is the highest praise 🙌
Very good and easy. I added some cayenne pepper to recipe to give it a bit of a kick.
Love that addition 🌶️
A light summer side that was delicious with or without the tzatziki sauce. My husband and I both loved these. He’s not a cooked green veggie fan and he ate four!
Love to hear this, Jill! I love to convert veggie-skeptics!
Just made them. Love!! So easy. I hate squeezing the zucchini but worth it for these. Thanks!!
Thanks Barb! Glad you enjoyed!
Made these tonight and they are delicious!
Thanks Christina! So glad they were a hit!
This recipe looks great! I’m planning on making it this week for my family. Quick question, the recipe calls for medium eggs and I can only access large eggs. Should I still use the same amount in the recipe or should I reduce the amount I use? Thanks!
Yes, large eggs should be fine instead of medium. If the mixture seems too runny, add a bit more flour to thicken it up.