Zucchini Fritters are the best appetizer and side dish to serve at any summertime event! Made with fresh zucchini, garlic, two types of cheese and more, these fritters are as flavorful as they are easy to make.
If you have any extra zucchini on hand, use it deliciously in recipes like Zucchini Tomato Soup, Zucchini Bread and Taco Stuffed Zucchini Boats.
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Zucchini is a vegetable that I love sneaking onto my kids plates! It’s so easy to tuck into various recipes, like these cheesy fritters. I’d even go as far as to say that this is a kid-friendly recipe. The zucchini may be the star of the show, but you take bite after bite to really enjoy those cheesy, garlicky flavors that make these fritters so good.
Whipping up a big batch of zucchini fritters for a party is incredibly easy. From start to finish, you should be able to have these fritters on the table in just 30 minutes! You can also serve zucchini fritters as a snack or side dish as well. I’ve made zucchini fritters to go with Baked Chicken, steaks, and even seafood. Zucchini goes well with many meats.
When serving them as an appetizer or a snack, all you need is a simple dip! There are many dips and sauces you can serve with these fritters, but sour cream is the simplest one that will never disappoint. Also, try ranch dressing, Cajun remoulade, Avocado Ranch, creamy cilantro lime dressing, and cucumber raita. Basically, anything creamy and cool will be a nice balance of flavor.
Ingredient Notes
Zucchini – Summer is zucchini season, so go grab yourself plenty of this fresh veggie from your local farmers market or produce section of the grocery store.
Panko – These bread crumbs help to bind the fritters. Panko is my preferred bread crumb of choice because it lends the best subtle crunch.
Cheeses – You’ll need both mozzarella and parmesan to make these cheesy zucchini fritters. Try to make sure both cheeses are fresh (not the pre-shredded bagged stuff) for the best flavor and consistency.
See recipe card for complete information on ingredients and quantities.
How to Make Zucchini Fritters
Prepare the zucchini – Grate the zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can.
Combine the ingredients – Place the squeezed zucchini into a mixing bowl and toss in the remaining ingredients. Mix well until all ingredients are fully combined.
Form the fritters – Preheat a pan over medium heat, then lower the temperature a little bit. Add oil and use an ice cream scoop to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and place into the pan.
Cook the fritters – Cook the zucchini fritters for 4-6 minutes per side, depending on the size of the fritters. Try to only flip once so there is less chance of them breaking apart.
PRO TIP: When cooking fritters, don’t cook at too high temperature. Preheat the pan first and then cook the fritters over medium to medium-low heat. If the heat is too high, the outside will cook much faster than the inside and you will end up with an under-cooked center.
Storing, Freezing, and Reheating
You can store zucchini fritters in an airtight container in the refrigerator for about 2-3 days. I like to separate each fritter with a square of parchment paper so they don’t get stuck together.
To reheat, place them in a pan over medium heat until warmed through.
Freezing:
To freeze cooked zucchini fritters, place them on a sheet of parchment paper, on a baking sheet or a cutting board, in one layer. Freeze for about 2 hours. I recommend setting a timer so you don’t forget about it!
Once the fritters are frozen, transfer them into one or several freezer zip-lock bags. Get all the air out, seal, label and freeze for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Recipe FAQs
Absolutely! Zucchini fritters are very easy to make gluten-free just by substituting the bread crumbs. Use gluten-free bread crumbs and preferrable ones that are similar to Panko in consistency. The 4C brand of plain gluten free bread crumbs is the one that closest resembles Panko.
This usually happens when there is too much moisture. The best way to battle this is to make sure to squeeze out the juices from grated zucchini.
Grate zucchini on a box grater, on the side with larger holes, then transfer grated zucchini into a mesh bag. You can also use cheese cloth. Squeeze out as much liquid as you can before mixing zucchini with remaining ingredients.
This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders.
Fritters can also fall apart if they’re stuck to the pan. Make sure to use enough oil, preheat the pan, don’t flip too soon or too much, or you can use a non-stick cooking pan.
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Zucchini Fritters Recipe
Ingredients
- 3 tbsp canola oil for cooking
- 2 cups shredded zucchini – squeezed (2 large zucchini, around 1.5 lbs)
- 1 cup Panko bread crumbs
- 2 eggs
- 1/3 cup fresh grated Parmesan cheese
- 1/4 cup finely shredded Mozzarella cheese
- 2 garlic cloves
- salt
- fresh cracked black pepper
Instructions
- Grate zucchini on a box grater, on the side with larger holes, and transfer grated zucchini into a mesh bag or cheese cloth. Squeeze out as much liquid as you can.
- Transfer squeezed zucchini into a mixing bowl and add remaining ingredients. Mix well until all ingredients are thoroughly incorporated.
- Preheat a large cooking pan over medium heat and lower the temperature a little bit. Add oil and use an ice cream scoop (or a smaller scoop) to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and place into the cooking pan.
- Cook for 4-6 minutes on each side, depending on the size of the fritters. Try to only flip once so there is less chance of them breaking apart.
- Note: if cooking more than one batch of fritters at a time, you many need to add a little more oil to the pan between batches.
Video
Notes
- Gluten Free Note: Absolutely! Zucchini fritters are very easy to make gluten-free just by substituting bread crumbs. Use gluten-free bread crumbs and preferably ones that resemble Panko in consistency. The 4C brand of plain bread crumbs is the one that closest resembles Panko.
- Squeeze out the zucchini: Make sure to squeeze out as much liquid as you can before mixing zucchini with remaining ingredients. Too much moisture will lead so soggier fritters.
- Fritters Falling Apart? This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders. Fritters can also fall apart if they’re stuck to the pan. Make sure to use enough oil, don’t flip too soon or too much, or you can use a non-stick cooking pan.
Suzie A says
A friend gave me a yellow zucchini from her garden. It was bigger than my forearm. I removed the seeds and took off half the skin because it was a bit tough. I doubled the recipe with a little extra bread crumbs. Cooked up marvellously. Thanks very much for the recipe!
LyubaB says
Hi Suzie,
There is nothing better than fresh vegetables! I am so glad you liked the recipe! 🙂
Mb says
These were excellent and quick and easy! Thanks for sharing
LyubaB says
I am so glad you liked them! Thanks for taking the time to stop by and tell me! 🙂
Michelle says
I used crushed pork rinds instead of panko. So Keto!!!
LyubaB says
Yum! So glad you liked it!
Stephanie says
These are so quick, easy, and best of all: DELICIOUS! I ended up making 13 3-4inch diameter fritters from the recipe. I’m eating them for breakfast with a bit of sour cream. So good! I had no issues with them falling apart; the “batter” was almost dry by the time I mixed in all of the panko but there was just enough moisture to hold it together to make lovely, crispy fritters.
Thanks for the amazing recipe!
LyubaB says
Hi Stephanie,
I am so glad you liked them! Thank you for taking the time to stop by and tell me! 🙂
Summer says
We made them for an appetizer and they turned out great! So yummy!!
LyubaB says
Hi Summer,
I am so glad you liked it! Thanks for stopping by!!! 🙂
Ann Orgel says
So good!! I made them for dinner with some chicken and didn’t bother eating any of the chicken! Thanks for all the hints, I’ll be making these frequently this summer.
LyubaB says
Hi Ann,
Haha well, you can eat the chicken later 😉 I am so glad that you liked it! 🙂
Peggy Scott says
Delicious!!!!!!! My new favorite way to eat zucchini. Thank you.
LyubaB says
Thanks, Peggy! I am so glad you liked them! Thanks for stopping by to let me know. 🙂
Trisha says
The first time I made these fritters they were absolutely amazing!!! We had some left over tiziki sauce that we made from the night before that paired excellent with these. They very quickly became a family favorite. I have since attempted to make them three or four times and they are crumbly soggy mess. I don’t know what I did the first time that I haven’t done the last three or four times but I cannot succeed with this recipe LOL
LyubaB says
Hi Trisha,
I will have to try them with the tiziki sauce next time I make them, that sounds so good! Thanks for taking the time to comment and let me know you liked them! 🙂
Ritu says
It turned out just perfect. My husband really loved it. So easy and quick to make too. Thanks.
LyubaB says
So glad you liked them! Thanks for taking the time to rate my recipe and let me know you liked it!
Sara says
Made these last zucchini season and LOVED them. Of all the things i make from fresh veggies this is the one i have been craving the most all winter! So today I re-hydrated the last of my stored zucchini and tried it. OMG just as good as fresh! Also I add chives to mine 🙂 So I will be growing more zucchini this season and dehydrating more so I can make these year round!!
LyubaB says
Hi Sara,
I am so happy you like my recipe! And thanks for letting me and others know they can use dehydrated zucchini 🙂
Valerie Diaz says
This appetizer recipe was super easy and quick to make!! Also, works great as a snack.!! Super yummy !
Jane says
Omg! These are so amazing!!!!
LyubaB says
Thank you, Jane! I am happy you liked my recipe 🙂
Amber says
I just made these and they turned out wonderful and delicious! I didn’t have any problem with them falling apart at all, When frying the 2nd batch of fritters, I made them smaller and thinner because with the first batch the center was getting stuck to the pan and I burnt 2 of them. When I changed the size/thickness they cooked beautifully. I had 3 cups of squeezed zucchini, so I adjusted all the other ingredients except for the eggs and added smoked paprika. It made 9 fritters, but could have made more if I didn’t make the 1st batch as big. Thanks for the recipe, will definitely make again!
LyubaB says
Thank you, Amber! I am so glad you liked them! 🙂