Easy Zucchini Fritters Recipe (So Crispy)
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Zucchini Fritters are snacks that are quite hard to resist—even picky eaters wouldn’t say no to them. Crispy on the outside, tender in the center, and packed with flavor from two cheeses and Panko breadcrumbs. There’s no need for deep frying, and they work with whatever you’ve got going on—serve them plain, dip them, stack them, whatever suits. Beware, though, as they get a little bit addictive!
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I make these zucchini fritters when I need something crowd-friendly for family dinners, gameday, or even just laid-back weekends, and, trust me, they never flop (not even a single time). Even the prep is a win, too—you can make them ahead, and they’ll hold up really well whether stashed in the fridge or freezer. When you’re ready to serve them again, you can simply reheat them, and they’re all crisp and just like new again.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
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How to Make Zucchini Fritters with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll find that making zucchini fritters is super quick and easy.
Grate and Drain the Zucchini
Start by grating the zucchini using the large holes of a box grater, the one I use has these nice wide holes that make quick work of the zucchini without turning it to mush. This is the one I use and I love that it doesn’t slide around on the counter while I’m grating.
Once it’s shredded, wrap it up in a reusable mesh bag like this, cheesecloth, or clean kitchen towel, and squeeze out as much liquid as possible—getting the water out is key to avoiding soggy fritters. You can even do it over the sink, pressing the zucchini against a colander.
Mix the Ingredients
In a large bowl, toss the drained zucchini with Panko bread crumbs, eggs, grated Parmesan, shredded mozzarella, garlic, salt, and black pepper. Stir everything together until the mixture holds its shape when pressed.
Heat the Pan
Pour the vegetable oil into a large skillet or fry pan and place it over medium heat. I love this fry pan, it’s an investment, but it’s spacious enough to handle multiple fritters at once, and the nonstick surface ensures they flip easily without sticking. The even heat distribution helps achieve that perfect golden-brown crust every time. Plus, it’s oven-safe up to 500°F, so I can keep the fritters warm if needed. Cleanup is a breeze, too, since it’s dishwasher-safe.
Let the oil heat up fully, then turn the heat down slightly to keep the fritters from browning too quickly.
Shape and Cook the Fritters
Use a tablespoon or ice cream scoop to portion out the zucchini mixture. Gently shape each one into a fritter, then, working in batches, cook for 4-6 minutes on each side, flipping with a spatula only once to keep the patties from falling apart.
A flexible silicone spatula is super handy—it slides right under without breaking them apart (and it’s safe for nonstick too). These are just little things, but honestly, they’ve made this whole recipe way less messy and way more fun to make.
Serve Warm with Toppings
Once golden brown and crispy, transfer the fritters to a plate lined with paper towel. Finish off with a dollop of Greek yogurt or sour cream, a sprinkle of fresh herbs, and freshly ground pepper on top.
Serve warm and enjoy!
Ingredients
- 3 tablespoons vegetable oil
- 2 cups shredded zucchini squeezed to remove excess water
- 1 cup Panko breadcrumbs
- 2 eggs
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 garlic cloves minced
- Salt and pepper to taste
To serve:
- Greek yogurt or sour cream
- Fresh herbs
- Freshly ground pepper
Video
Instructions
- Grate the zucchini using the large holes of a box grater. Place it in a mesh bag or cheesecloth and squeeze out as much moisture as possible.2 cups shredded zucchini
- In a bowl, combine the squeezed zucchini, breadcrumbs, eggs, Parmesan, mozzarella, garlic, salt, and pepper. Mix until well combined.1 cup Panko breadcrumbs, 2 eggs, ⅓ cup freshly grated Parmesan cheese, ¼ cup shredded mozzarella cheese, 2 garlic cloves, Salt and pepper
- Heat the vegetable oil in a large pan over medium heat. Once hot, lower the heat slightly. Scoop portions of the mixture using an ice cream scoop or tablespoon and shape them into fritters.3 tablespoons vegetable oil
- Place the fritters in the pan and cook for 4-6 minutes on each side, flipping only once to prevent breaking.
- Serve warm with Greek yogurt, fresh herbs, and freshly ground pepper.Greek yogurt or sour cream, Fresh herbs, Freshly ground pepper
Notes
- Drain Well: Take your time squeezing the zucchini dry—too much moisture will keep them from crisping and cause the batter to fall apart.
- Use Panko for Crunch: Panko breadcrumbs make a big difference in texture as they add extra crispiness to your fritters.
- Mix Gently: Combine everything together, but don’t overmix. Too much stirring can make the fritters dense.
- Control the Heat: Start on medium heat to get the oil hot, then reduce slightly. This gives the fritters time to cook through without burning.
- Flip Only Once: Let the first side brown completely before turning to keep the shape intact and prevent the fritters from breaking apart.
- Drain After Cooking: Use paper towels to remove any extra oil and keep the outside nice and crisp.
- Brighten With Herbs: A little chopped parsley, dill, or chives on top adds color and freshness just before serving.
- Serve Right Away: These are best hot from the pan while the edges are still crispy and the cheese is melty.
Nutrition
Recipe Notes and Expert Tips
I’ve made these more times than I can count, and here are my best tips to help yours turn out great every time.
- Drain Well: Take your time squeezing the zucchini dry—too much moisture will keep them from crisping and cause the batter to fall apart. Do it over the sink for easy cleanup.
- Use Panko for Crunch: Panko breadcrumbs make a big difference in texture as they add extra crispiness to your fritters.
- Mix Gently: Combine everything together, but don’t overmix. Too much stirring can make the fritters dense.
- Control the Heat: Start on medium heat to get the oil hot, then reduce slightly. This gives the fritters time to cook through without burning.
- Flip Only Once: Let the first side brown completely before turning to keep the shape intact and prevent the fritters from breaking apart.
- Drain After Cooking: Use paper towels to remove any extra oil and keep the outside nice and crisp.
- Brighten With Herbs: A little chopped parsley, dill, or chives on top adds color and freshness just before serving.
- Serve Right Away: These are best hot from the pan while the edges are still crispy and the cheese is melty.
How to Store Leftovers
Leftover zucchini fritters keep well in the refrigerator for up to 3 days. Just let them cool completely before storing them in an airtight container. To reheat, pop them in a skillet over medium heat until hot and crispy again.
You can also freeze them for up to 3 months—lay them flat on a baking sheet until frozen, then transfer them to a freezer bag or container, with a layer of parchment paper between them to stop them sticking together. Reheat directly from frozen in a skillet or the oven for the best texture.
What to Serve With Zucchini Fritters
Level up your zucchini fritters by serving them with a dollop of sour cream or a dipping sauce like tzatziki or marinara they make a great snack.
They’re also great as a side dish next to scrambled eggs at brunch or grilled chicken for a light dinner. You can even tuck them into wraps or sandwiches for a tasty veggie twist!
More Easy Zucchini Recipes for You to Try at Home
Got more zucchini than you know what to do with? Try these easy recipes.
