This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.

Zucchini fritters

Got zucchini? Here’s a great recipe for using up this tasty summer vegetable: Zucchini Fritters! These savory pancakes are seasoned with herbs and Parmesan cheese, then fried up in a skillet until golden brown. Eat them warm and lightly salted, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!

Ingredients in zucchini fritters

A fritter is a food where vegetables, fruit, meat, or seafood are coated in batter and fried. Fritters are eaten in cuisines around the world, and they can be sweet or savory. Zucchini fritters are commonly eaten in the summer when zucchini is abundant. You can deep fry them, but we’ve found it’s easiest to pan fry them in a bit of olive oil. They come out salty and golden brown! Here’s what you’ll need:

  • Zucchini
  • Egg
  • Garlic
  • Flour
  • Parmesan cheese
  • Dried dill, onion powder, salt, and pepper
  • Baking powder
  • Olive oil, for frying
Zucchini fritters

The trick to zucchini fritters

Here’s the thing about zucchini: it’s full of water (in fact, zucchini is 94% water). Add too much water to a fritter, and it comes out gloppy and soggy! So you’ll need to use a trick for zucchini fritters:

  • Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor.
  • Then, squeeze all moisture from the zucchini. First wring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.

Tips for frying

If you’ve never fried fritters before, it does take a little practice! Just like making pancakes, the first fritter might not turn out perfectly: and that’s expected. Here are a few tips for this recipe to get your zucchini fritters crisped and golden brown:

  • Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil.
  • The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer.
  • Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.

Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.

Shredded zucchini

Sauces for zucchini fritters

Zucchini fritters are great as is, but they’re even tastier when dipped or slathered in a creamy dipping sauce. There are lots of options here! Our favorite is tzatziki, that creamy Greek yogurt cucumber sauce. But there are many more ideas! Here are a few:

  1. Tzatziki: This Greek yogurt cucumber sauce is perfect for dipping
  2. Remoulade: Remoulade is mayonnaise-based, so it’s a little richer and has a developed flavor
  3. Avocado Sauce: Creamy and zingy, it stars ripe avocado, Greek yogurt and cilantro
  4. Sour Cream Sauce: A sour cream base makes this sauce irresistibly rich and creamy
  5. Cilantro Lime Sauce: This cilantro lime ranch is just as tasty as it sounds
  6. Creamy Cilantro Sauce: This vegan sauce uses cashews as the base.
  7. Homemade Ranch Dressing: Speaking of ranch…it’s the perfect dipping sauce for fritters!
  8. Chipotle Ranch Dressing: This spicy sauce brings a little heat.
  9. Green Goddess Dressing: This herby green sauce makes magic with fritters.
  10. Easy Tahini Sauce: This simple lemon tahini sauce is vegan and brings a pop to each bite.
Zucchini fritters recipe

More zucchini recipes

And that’s it! Let us know what you think of these zucchini fritters in the comments below. Here are a few more zucchini recipes for using this tasty summer vegetable:

This zucchini fritters recipe is…

Vegetarian. For dairy-free, use vegan Parmesan cheese and a vegan sauce.

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Zucchini fritters

Zucchini Fritters

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


This zucchini fritters recipe comes out crispy and golden: a great way to use this green vegetable! Dip or slather with sauce and enjoy.


  • 4 cups large grated zucchini (1 1/2 pounds)
  • 1 egg
  • 1 small garlic clove, grated (about ½ tsp)
  • ¾ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt plus 1 large pinch, divided
  • Fresh ground black pepper
  • Olive oil, for frying
  • 1 recipe Tzatziki, for serving


  1. Grate the zucchini using the large holes on a grater. Place it in a bowl and sprinkle with ½ teaspoon kosher salt. Allow it to stand at room temperature for 10 minutes while you prep the other ingredients. Then squeeze out all the moisture with your hands in batches, and use a paper towel or clean dish towel to squeeze out all extra moisture.
  2. In a small bowl, whisk the egg, then add the grated garlic. In a large bowl, whisk the all-purpose flour, Parmesan cheese, dried dill, onion powder, baking powder, and remaining ½ teaspoon plus 1 large pinch kosher salt. Season with a few grinds of black pepper. Add the zucchini and egg mixture and gently mix with a spatula until a sticky dough comes together.
  3. Heat a large non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the skillet by about 1/8-inch (about 2 tablespoons to start). Add the fritters by dropping them from ¼ cup measure, then spreading them slightly thinner with the back of the measuring cup. Fry the fritters in batches that fit the skillet, about 2 to 3 minutes per side until golden. Add a drizzle more olive oil when necessary. Make sure the heat is not too high or the fritters will become browned on the outside but stay gooey in the middle.
  4. Remove each fritter and place it on a plate lined with a paper towel to drain excess oil. Eat immediately; the fritters taste best the day they are made. Leftovers store refrigerated up to 2 days; reheat in a skillet.
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Zucchini fritters, zucchini fritters recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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