We love zucchini recipes from Crispy Fried Zucchini to Zucchini Casserole. If you are a fan of zucchini recipes, this Zucchini Fritter recipe is a must-try. This post may contain affiliate links. Read my disclosure policy.
Zucchini Fritters Recipe
We love growing squash in the garden, from Yellow Squash to Zucchini and Spaghetti Squash. If you grow your own zucchini, you know they mass produce. We love them fried, baked, grilled, and even in Vegetable Stir Fry. We are always on the lookout for creative zucchini recipes like this one; fun, simple and so tasty! Zucchini Fritters have been a family favorite for years and a staple in our home all summer long. As soon as our zucchini are ripe, there is a batch of fritters sizzling on the stove. Here’s why you will love this recipe:
Kid-friendly – Our children love zucchini fritters which makes me feel so good knowing they are getting a healthy portion of veggies. Great texture – Crispy on the edges, tender in the middle, and never soggy. Versatile – We enjoy them for breakfast as an alternative to hash browns, for lunch, and even as a snack when the craving strikes.
Zucchini Fritters Video Tutorial
Watch Natasha make this easy zucchini fritters recipe. It’s such a simple recipe but worth discovering.
Ingredients
Zucchini fritters have simple ingredients. If you have the zucchini and green onions, everything else is just pantry and refrigerator staples. Scroll down to the print-friendly recipe card for ingredient quantities.
Zucchini – While you can use large or medium, I find that medium zucchini is best because the seeds aren’t as big and the skin is a little more tender. This makes a difference if you’re grating by hand. Salt – I prefer cooking with sea salt, but table salt will do. Eggs – Lightly beat these in a small bowl. Green onions – Also known as scallions. You can substitute chives for a milder flavor if you’d like. All-purpose flour – Just enough to hold the fritters together. Baking powder – Key to a nice, light texture. Ground black pepper – For a bolder flavor, you can use fresh, coarsely ground peppercorns. Olive oil – As much as you need for sautéing.
Pro Tip: The trick to getting these crisp around the edges is to squeeze out as much liquid as possible. You can do this with your hands over a colander or using a cheesecloth. Homegrown zucchini tend to hold even more water, so you may need to toss in an extra zucchini just in case it shrinks down too much after draining.
How to Make Zucchini Fritters
Pro Tip: I like to use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
Common Questions
To Serve
Our favorite way to serve Zucchini fritters is for breakfast or brunch, paired with:
Sour cream or Greek yogurt – dolloped over the fritters Chives – a tasty and pretty garnish Tzatziki Sauce – a great dip or topping Marinara – warmed and served as a dipping sauce Aioli dip – one of our favorite dips
Make-Ahead
Here are some tips to help you get a head start on your fritters.
To Refrigerate: You can grate the zucchini ahead of time and store it in the refrigerator for up to a day. The finished zucchini fritters can be refrigerated in an airtight container for up to 5 days. Freezing: Freeze zucchini fritters in a freezer bag or airtight container for up to 3 months. To Reheat: Reheat your fritters in a 350ºF oven until they’re warmed through, in a skillet over medium heat, or in the microwave.
These zucchini fritters are a great way to use up a bumper crop of zucchini from your garden. They are easy to make, perfectly crispy, and even kids love them.
More Zucchini Recipes to try
If you love this zucchini fritters recipe, then you won’t want to miss these zucchini recipes.
Zucchini Lasagna Crispy Fried Zucchini Pasta Primavera Grilled Vegetables Roasted Vegetables Chicken Stir Fry Morrocan Vegetable Skewers
