Hot, crispy, and delicious zucchini fritters packed with fresh zucchini, scallions, and parmesan cheese, bursting with flavor and cooked to perfection, make a perfect tasty snack. Ridiculously easy to make, they are a firm favorite in our household!
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Why you’ll love this wonderful recipe
- Crispy zucchini fritters make a tasty snack, appetizer, or side dish that the whole family will love.
- It’s a great way to sneak some veggies in for the kids.
- Got a glut of homegrown summer zucchini? This is a great recipe for them!
- They are 100% vegetarian (we use vegetarian parmesan cheese).
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below to make zucchini fritters.
How to make vegetarian zucchini fritters with step-by-step instructions
Making our zucchini fritters is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
It’s very important that your grated zucchini is drained of all its liquid; place it in a sieve or colander for 10 minutes to let it drain out.
Once it’s drained, please remove any remaining excess liquid by placing it in a linen dish towel or using a cheesecloth and squeeze until it’s all removed.
Then place the shredded zucchini in a large bowl along with your flour, baking powder, scallions or green onions, garlic, vegetarian parmesan, cheese, egg, fresh rosemary, fresh thyme, salt, and freshly ground black pepper and stir to combine to form a batter.
Add olive oil to a large skillet over medium-high heat; when hot, take a couple of tablespoonfuls of the zucchini batter and place it in the oil.
Use a spatula to flatten it into a fritter shape and cook for approximately 2 minutes until the underside is golden brown then flip it over and cook for a further 1 – 2 minutes.
Transfer the cooked fritters to a plate with paper towels on to soak up any excess oil.
Serve your zucchini fritters immediately, and enjoy!
Notes and expert tips
- Batch cooking?
It makes sense to make a batch and freeze them; a food processor will make light work of grating the zucchini. - Soggy fritters?
You need to squeeze all the liquid out of the zucchini before making them; soggy fritters mean there is still too much liquid. Squeeze them more than you think you need to! - Fritters falling apart?
This could be because there’s too much liquid or you need a little more binding; add a little flour but not too much, as you don’t want the flour to be the dominant flavor; try adding breadcrumbs to bind them together. - Making lots of zucchini fritters?
You’ll need to work in batches; keep them warm by placing them in the oven. - Out of parmesan cheese?
Use shredded cheese; cheddar cheese would work perfectly. - Don’t have a green onion or scallions?
Use shallots instead.
What is zucchini?
A zucchini, which is also known as a courgette or baby marrow, is a summer squash that grows on a vine.
It looks like a baby marrow and is a little like a cucumber but tastes mild, it really comes to life when cooked, although can be eaten raw in salads.
Are vegetarian zucchini fritters gluten-free?
Our zucchini fritters aren’t gluten-free, BUT it’s easy to make them gluten-free.
Just use gluten-free flour, and then everyone can enjoy them!
What flour should I use?
We used self-raising flour, but you could use all-purpose flour, too.
Other options to consider are almond flour or whole wheat flour, but you may need to alter the recipe slightly; more eggs may be needed to bind the zucchini fritters together.
What do I serve zucchini fritters with?
They are awesome served with a dollop of sour cream and chives on them.
Dip them in your favorite dipping sauce, like sriracha mayo, cucumber raita, garlic dip, or even arrabbiata sauce.
How do I prevent soggy fritters?
Drain, drain, and then drain some more.
Zucchini holds a lot of water; it’s not enough to grate them and then let them naturally drain; you need to get a cheesecloth or a tea towel and wring and squeeze the liquid out of them.
If you don’t get enough of the liquid out, they’ll be soggy, so go the extra mile here.
Why do my fritters fall apart?
If your zucchini fritters are falling apart, you need extra binding. Add a little more flour, but not too much; you don’t want to bite into a flour-tasting fritter.
You could also try using some bread crumbs to help bind the fritters.
Play with the flavors
We think we’ve got the perfect zucchini fritter, but it’s always fun to play with the flavors, isn’t it?
You could try halving the zucchini and do half and half yellow squash.
Use coconut flour for a lovely coconut flavor.
Try adding a little garlic powder or minced garlic, add a pinch of paprika, or how about cumin powder?
A little lemon zest or lemon juice, but if it’s juice, then just adjust the flour and cheese quantities to ensure your fritter doesn’t fall apart.
Try drizzling balsamic glaze or sweet chili sauce on your fritters.
Just add a little of what you love and experiment. It won’t always turn out great the first time, but play around, and you may be surprised with the absolutely delicious outcome!
How do I store them?
Our zucchini fritters store very well; you can keep them in the fridge in an airtight container for up to a week, and they freeze for up to 3 months.
If you do freeze them, then you’ll need to let them defrost overnight in the fridge, then lay them on a lined baking sheet and place them in a preheated oven at 300°F/150°C until they are hot enough.
If you have any leftover zucchini, try these vegetarian zucchini boats or sliced zucchini.
More zucchini recipes for you to enjoy
If you’ve enjoyed our veggie fritters, then why not check out other easy recipes;
- Air fryer Zucchini Fries
- Air Fryer Zucchini
- Zucchini Casserole
Easy Zucchini Fritters Recipe
Utensils
Ingredients
- 1½ lbs (680 grams) Zucchini (courgette) grated
- 1 tsp Fine salt
- ¼ cup (75 grams) All-purpose flour (plain or self-raising)
- 1 tsp Baking powder
- 4 Scallions (spring onions)
- 2 cloves Garlic minced
- ¼ cup (25 grams) Vegetarian Parmesan cheese finely grated
- 1 large Egg beaten
- 1 tsp Rosemary finely chopped
- 1 tsp Thyme finely chopped
- Kosher salt and black pepper to taste
- 2 tbsp Olive oil
Instructions
- It’s very important that your grated zucchini is drained of all its liquid, place it in a sieve or colander for 10 minutes to let it drain out. Once it’s drained, remove any remaining excess liquid by placing it in a linen dish towel or using a cheesecloth, and squeeze until it’s all removed1½ lbs (680 grams) Zucchini (courgette), 1 tsp Fine salt
- Then place the shredded zucchini in a large bowl along with your flour, baking powder, scallions or green onions, garlic, vegetarian parmesan cheese, egg, fresh rosemary, fresh thyme, salt, and freshly ground black pepper and stir to combine to form a batter¼ cup (75 grams) All-purpose flour (plain or self-raising), 1 tsp Baking powder, 4 Scallions (spring onions), ¼ cup (25 grams) Vegetarian Parmesan cheese, 1 large Egg, 1 tsp Rosemary, 1 tsp Thyme, Kosher salt and black pepper, 2 cloves Garlic
- Add olive oil to a large skillet over medium-high heat, when hot, take a couple of tablespoonfuls of the zucchini batter and place it in the oil. Use a spatula to flatten it into a fritter shape and cook for approximately 2 minutes until the underside is golden brown and then flip it over and cook for a further 1 – 2 minutes2 tbsp Olive oil
- Transfer the cooked fritters to a plate with paper towels on to soak up any excess oil. Serve your zucchini fritters immediately and enjoy!
Notes
- Batch cooking?
It makes sense to make a batch and then freeze them, a food processor will make light work of grating the zucchini - Soggy fritters?
You need to squeeze all the liquid out of the zucchinis before making them, soggy fritters mean there is still too much liquid in them. Squeeze them more than you think you need to! - Fritters falling apart?
This could be because there’s too much liquid or you need a little more binding, add a little flour but not too much, as you don’t want the flour to be the dominant flavor, try adding breadcrumbs to bind them together - Making lots of zucchini fritters?
You’ll need to work in batches, keep them warm by placing them in the oven - Out of parmesan cheese?
Use shredded cheese, cheddar cheese would work perfectly - Don’t have a green onion or scallions?
Use shallots instead
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Learn how to make zucchini fritters with step-by-step instructions!
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Rupali says
This would make a perfect lunch for the kids too!
Mandy from Splash of Taste says
Yes, it really would!
lynn polito says
Delicious! My grandma used to make these and they remind me so much of hers!
Mandy from Splash of Taste says
Oh that’s so lovely to hear, really pleased you enjoyed them!
Linda says
This is another fun way to sneak in more veggies. My kid loves zucchini and he will enjoy these fritters!
Mandy from Splash of Taste says
Yes, it’s a perfect way for kids to eat veggies!
Anne says
Nice. Zucchini is my husband’s favorite and he will love these!
Mandy from Splash of Taste says
They are really good, hope your husband enjoys them!
Eileen Kelly says
I absolutely love these fritters. They were easy to prepare and the flavors were so good. Adding to my must make recipes.
Jenn says
Loved these! There’s so much flavor in them and I loved the crispy outsides! Delish!
Sherry Ronning says
Your crispy zucchini fritters turned out perfect cooked on my Blackstone Flat Top Griddle! This fritter recipe is full of awesome flavor. I will be making your recipe again and again.
Rachel says
Summer is right around the corner and zucchini will be on in the garden. Saving this recipe and look forward to trying it. Thanks for sharing!
Donna says
Love how easy these are to pull together, such a great snack!