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.
Rindalynn says
Really good…I was looking for ways to use all the zucchini from the garden and happened upon this.. everyone…..minus the vegtable hater in the house…loved them.. highly recommend. I made another recipe to dip them in or dollop on top…creamy parmesan…good combo, but I don’t really think they need it, and I’m a condiment freak
LyubaB says
I am so glad you liked the recipe! I will have to try them with my parmesan aioli that sounds really good!
Cheryl French says
I have cooked these in a frying pan and baked in the oven, both ways they turned out delicious . Thank you for the recipe.
Cheryl
LyubaB says
You are very welcome, Cheryl!
Lucie Petrelli says
Can I prepare ahead and cook the next day ?
Thankyou
LyubaB says
Hi Lucie,
The panko will get a little soggy that way you could make them and reheat them the next day in a pan to crisp them back up.
Dee Jellison says
Love this recipe! I make a double batch and fry them all up, then freeze the extras. I take them out and re-heat them in my air fryer. They are so good, I finding it’s hard to keep them in the freezer. Very addictive! Thanks
LyubaB says
I am so glad you liked them, Dee! And thanks for letting me and my readers know that you can put them in the air fryer, I wasn’t completely sure since I do not have an air fryer.
Ruthie says
Have you ever tried to fry, chill, freeze and go from freezer to hot oven to reheat. Seem like a great item to just have on hand.
LyubaB says
I have not tried this but yes, this recipe should be good to freeze. I would lay out cooled fritters on a parchment-covered tray and freeze for a couple of hours (set a timer) and then stack them and place them into a zip lock bag or freezer-safe container. I would slow thaw them in the fridge first with a paper towel underneath to absorb any moisture and then reheat. You can reheat them in a skillet on the stove or in the oven. Stovetop will help crisp them up a little though.
Sandy says
This was delicious. I added some red pepper flakes and minced onions.
But over all was fabulous .
LyubaB says
Glad you liked them, Sandy!
Parisa says
Delicious! How long/temperature would you recommend for baking them instead? Thanks!!
LyubaB says
Hi, you can bake these on a baking sheet lined with parchment paper at 400 degrees for 20 minutes.
Elizabeth Gould says
Is it possible freeze before cooking?
Vanessa says
Thanks for sharing! Does it keep long?
LyubaB says
Hi Vanessa, these will keep in the refrigerator for 2-3 days or you can freeze them for up to 2 months.
Suzanne says
This looks so good! What a good side when you’re trying to use up a bunch of zucchini!
LyubaB says
Thanks, Suzanne! 🙂
Sandra Todd says
We made this using ricotta and lemon juice loosely basing it on your recipe and Mario Batali ricotta-zucchini fritters. Squeezing the liquid out made all the difference.
LyubaB says
I am glad you were able to make it your own. 🙂
Connie Wicker says
I have made these fritters for years but always used flour. Will try these using panko.
LyubaB says
Hope you enjoy them, Connie!