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.
Make More of the Best Summer Recipes
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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.
Angie says
Theses were so yummy and easy to make! Great way to use up all the zucchini this time of year.
LyubaB says
I am glad you liked them, Angie!
Nicole says
In your notes, you mention using gluten-free flour as a substitute for all purpose, but I don’t see any flour in the recipe. Can you tell me how much is needed?
LyubaB says
Hi Nichole,
I am sorry the flour is a typo you just need bread crumbs. With gluten-free bread crumbs, you sometimes will need to add a little extra to get the same binding effect so if it’s to wet add a tablespoon or so of extra bread crumbs.
Gina says
My first time making fritters! I added some onion and garlic powder for extra flavor. They were delicious! Crowd pleaser!
LyubaB says
I am so glad you liked them, Gina!
LyubaB says
I am so glad to hear that!
Cindy Firestine says
Tons of zucchini so tried this recipe… delicious. Easy too! 👍
Will definitely pin this and make them again and again and again.
LyubaB says
Thank you, Cindy! I am so glad you liked them so much!
Andrea says
Just picked my first zucchini of the season and saw this recipe. Added some seasoning and fried them up. Very tasty and will make again and try different seasonings. Planning on having them for breakfast with a fried egg on top!
LyubaB says
Yum! That sounds so good! I am glad you liked it!
Tommie says
I substituted a package of Chicken stuffing mix instead of the Panka and they were delicious!
LyubaB says
So glad you liked it, Tommie!
Mysha says
Great idea!! I’m doing this tonight!
LyubaB says
I hope you enjoy the recipe!
Matt says
Can I make the fritter batter and store it so I can cook them at a later time?
LyubaB says
Hi Matt,
You can but I would wait to add the panko until your about too cook them, it could get soggy and then they wouldn’t be as crispy.
Martha says
Love it!!
LyubaB says
Thanks, Martha!
Maryanne says
Recipe comes together really well. I added some Italian seasoning.
LyubaB says
SO glad you liked it!
Christi says
Very good and tasty way to use zucchini. I enjoyed it a lot, thank you for sharing.
LyubaB says
So glad you enjoyed it, Christi!
Anna says
Add sweet red onion and diced pepper yelllow. Amazing
LyubaB says
I am glad it turned out amazing!
Cassie says
Do you measure the 2 cups of zucchini before or after you’ve squeezed the liquid out? It changes the measurement significantly.
Thank you!
LyubaB says
Hi Cassie, It is before you squeeze it. I hope you enjoy it! 🙂