Zucchini Fritters

As a registered dietitian, I’m always looking for recipes that make vegetables the star of the meal without feeling like a compromise. And every summer, I find myself looking for creative ways to use up the seemingly endless supply of zucchini coming from my garden. It never fails: one day there are a couple of small zucchini, and the next there are enough to feed the whole neighborhood! While I love baking with zucchini, I especially appreciate having savory recipes like these zucchini fritters in my rotation.

Ingredient Notes And Substitutions

This recipe calls for fresh zucchini plus everyday pantry ingredients for a recipe that comes together quickly. These are the main ingredients to gather: 

• Shredded zucchini: The star of the recipe, zucchini (also called courgettes) provides fiber, vitamin C, potassium, and plenty of moisture. Removing the excess liquid is the secret to crispy fritters. For a variation, try shredded yellow squash (another type of summer squash) in place of the zucchini. 
• Eggs: Eggs help bind everything together while contributing high-quality protein and important nutrients like choline.
• Bread crumbs and Parmesan cheese: These ingredients add structure, flavor, and help create a tender interior. Gluten-free bread crumbs work well as a substitute, and almond flour can replace shredded or grated Parmesan cheese for a dairy-free version.
• Yellow onion: This veggie adds moisture and delicious savory flavor. Feel free to use red onion or spring onion, or add a little chopped fresh dill, scallions, or chives, as well. 
• Simple seasonings: I use garlic powder, Italian seasoning, red pepper flakes, and freshly ground black pepper to create a balanced blend of herbs and a gentle kick. 
• Avocado oil: This neutral heart-healthy oil is a great choice because it holds up well to higher cooking temperatures and lets the natural flavor of the ingredients shine. Olive oil or a single-ingredient vegetable oil will also work. 

Find the ingredient list with exact measurements in the recipe card below.

Kitchen Equipment To Have On Hand

This recipe doesn’t require any speciality equipment, but it’s a good idea to gather these everyday kitchen tools before starting:  

• Box grater – for shredding the zucchini. I’ve also used a food processor with the shredder attachment
• Colander – for letting the shredded zucchini drain out water to remove moisture 
• Kitchen towel – for squeezing out as much extra water as possible from the shredded zucchini. Cheesecloth or paper towels also work great 
• Medium mixing bowl – for combining the ingredients 
• Large skillet or griddle – for cooking the fritters. I use a nonstick skillet or heavy cast iron skillet 
• Spatula – for flipping over the fritters as they cook
• Wire rack – this is optional, but helpful for keeping the fritters crispy as they cool 

Shred The Zucchini And Cook On The Stovetop

These zucchini pancakes are easy to make at home, and here are my tips for making them turn out crispy and delicious every time. 

1. Remove moisture: The most important step in making zucchini fritters is drawing out as much moisture as possible before mixing the batter. After salting the shredded zucchini, letting it rest for several minutes allows it to release excess water. Squeezing it thoroughly afterward (or spinning it thoroughly in a salad spinner) may seem tedious, but it’s the difference between crisp fritters and soggy ones.
2. Combine the fritter batter: Once the zucchini is dry, everything comes together quickly by mixing the remaining ingredients into a simple coarse batter. The fritters cook in a lightly oiled skillet until they’re golden on both sides.
3. Cook and flip: I give each side enough time to develop a deep golden crust before flipping each fritter over. If the fritters release easily from the pan, they’re usually ready to turn. Cooking in two or even three batches also helps prevent overcrowding so every fritter browns evenly.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make These Gluten Free

For gluten-free fritters, I substitute an equal amount of gluten-free bread crumbs for the regular bread crumbs. The texture stays crisp on the outside and tender inside.

Make These Dairy Free

For a dairy-free version, I recommend replacing the Parmesan cheese with ¼ cup almond flour. This still provides structure while creating a slightly softer texture and mild nutty flavor. Keep in mind, however, that using almond flour means the recipe is no longer nut-free. Chickpea flour or rice flour could also work in place of the Parmesan. 

My Favorite Ways To Serve

These fritters are one of those recipes that fit into almost any meal. I love serving them alongside grilled salmon, chicken, steaks, burgers, or other summer dinners. And I don’t just enjoy them in summer. They also work well as a complement to many cozy fall dinners. 

Personally, I think they’re pretty fantastic topped with a dollop of sour cream (or plain yogurt), sliced green onions, and a sprinkle of red pepper flakes. Honey mustard sauce, ranch dressing, and tzatziki sauce are also great dipping sauces for these fritters. For a Greek-inspired flavor, try topping the cooked fritters with a sprinkle of fresh squeezed lemon juice, crumbled goat cheese or feta cheese, a pinch of coarse sea salt, and some fresh mint. For simple palates, like my kids’, try dipping them in ketchup. 

One of my favorite unexpected ways to use these fritters is as a burger bun. They hold together surprisingly well and add an extra serving of vegetables while making burger night a little more fun. They’re also wonderful as a light lunch with a simple salad or topped with a fried egg for a savory breakfast.

Storing Leftovers

Store leftover zucchini fritters in an airtight container in the refrigerator for up to 4 days.

To reheat, I prefer warming them in a skillet, toaster oven, or air fryer rather than the microwave. This helps restore their crispy exterior while keeping the inside tender. Although they’re certainly edible after microwaving, they won’t have quite the same texture.

Recipe Changelog

• July 2026: We previously published a version of this recipe that called for green onions instead of finely diced yellow onion. It did not contain Parmesan cheese and had slightly different seasoning amounts. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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