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Zucchini fritters
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5 from 1 vote

Zucchini Fritters

Easy and delicious zucchini fritters! Crisp on the outside, soft on the inside and packed with flavor. Serve with a dollop of sour cream or Greek yogurt.
Prep Time20 mins
Cook Time15 mins
Course: Appetizer, Main Course
Cuisine: American
Diet: Vegetarian
Servings: 8 Fritters
Calories: 171kcal
Author: Alison Hope


  • 3 and 1/2 cups Grated Zucchini Packed cups, (490g), Measured/Weighed before squeezing out excess water
  • 1 tsp Salt
  • 1 cup All Purpose Flour
  • 1/4 cup Parmesan Cheese Grated
  • 1 and 1/2 tsp Baking Powder
  • 1/2 tsp Crushed Garlic
  • 2 Green Onions Chopped*
  • 1/4 cup Butter Melted
  • 1 Large Egg

For Frying:

For Serving:

  • Sour Cream or Greek Yogurt
  • Green Onions Chopped


  • Grate the zucchini and add it to a mixing bowl along with the teaspoon of salt and mix together.
  • Leave it to sit for 10 minutes. Then squeeze the zucchini with your hands to release all the excess moisture.
  • Place the squeezed zucchini into another mixing bowl, leaving all the water behind.
  • Add the flour, parmesan cheese, baking powder, crushed garlic and chopped green onions to the mixing bowl with the zucchini and mix into a crumbly mixture.
  • Add the melted butter and egg and mix into a batter.
  • Heat up a frying pan on medium to high heat with 1 Tbsp olive oil and when hot, use a cookie scoop to scoop out even sized amounts of batter and place into the hot frying pan. You can usually fit 4 fritters at a time, depending on the size of your pan.
  • Use your spatula to press down from the top to flatten them from the top. Cook for around 3 minutes on one side and then flip them over and cook for another 3 minutes on the other side until golden brown and crispy.
  • Add the second Tbsp of olive oil to the frying pan and repeat for the second batch of fritters.
  • Serve with a dollop of Greek yogurt or sour cream and some chopped green onions.



  1. Remove excess moisture from the shredded zucchini. It's crucial to squeeze the excess moisture from the grated zucchini otherwise your fritters will be too wet inside. Measure the grated zucchini first before you add the salt and squeeze out excess moisture. It's 3 and 1/2 packed cups of grated zucchini, or weigh the grated zucchini on a food scale (490g). It can take a bit of hand strength to get all the excess water out of the zucchini. Fairly strong hands are needed. If no strong hands are around then use a tea towel to wring the excess moisture out. 
  2. Green onions are also known as spring onions or scallions. 
  3. Keep the first batch warm while the second batch cooks. You can usually cook these 4 at a time (depending on the size of your pan), but if you want the first 4 to still be piping hot by the time the second 4 are ready, then line a baking pan with parchment paper, preheat the oven to 210°F (100°C) and place the first batch of cooked fritters on the tray and keep them warm in the oven while the second batch cooks. When the second batch comes out the frying pan, the warm tray will be ready for them and you can serve all 8 fritters piping hot.
  4. Storing: These fritters are at their best when they are fresh, hot and crispy. But if you do have leftovers, place them into a covered container and keep them in the fridge for 3-4 days. You can reheat them in the microwave or in a hot pan.
  5. Nutritional information is for fritters only and excludes sour cream or Greek yogurt. 


Serving: 1Fritter | Calories: 171kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 406mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 1mg