Easy Zucchini Fritters Recipe (Crispy, Not Soggy!)
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Celebrate your bounty of summer squash with my easy Zucchini Fritters recipe! These yummy veggie-packed patties are absolutely craveworthy, especially when topped with a dollop of tangy yogurt or sour cream. Best of all, they require fewer than 10 ingredients and just 15 minutes of active prep to get on the table.
I originally published this recipe in 2018 and have since updated it with new photos, improved instructions, and extra success tips.
I’ve always been a sucker for handheld, versatile, and dippable vegetarian meals, particularly now that I’m the proud Dad of a baby. These zucchini fritters, broccoli fritters, and cabbage patties have been on regular rotation in our house, making it easy to carry the babe in one arm and snack with the other.
Ingredients & Substitutions
- Zucchini – These green guys grow prolifically during the summer, along with all summer squash. Hop down a section to learn more about different types that’ll work well in this zucchini fritters recipe.
- Medium Eggs – If you’re using a different size of eggs, note that each medium egg is roughly 2.5 tablespoons.
- Garlic Powder – Optional, but adds a gentle savory garlic flavor.
- Green Onions – Also known as scallions, these alliums have a mild onion flavor and gorgeous hue that looks great in these fritters.
- All-Purpose Flour – Also known as plain flour in the UK, this pantry staple helps bind the fritters so they stick together in the pan.
- Salt & Black Pepper – Just the basic seasonings are all you need. Use freshly cracked black pepper for the most potent flavor.
- Neutral Oil – Avocado oil is probably the healthiest option, but any neutral, high smoke point oil works great.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
All About Summer Squash
While zucchini is the classic choice for fritters, it’s far from the only summer squash that works well in this recipe. Many varieties have a similar mild flavor and high moisture content, which means they can be swapped in easily with just a little prep.
- Yellow squash is the closest substitute for zucchini. It has a slightly sweeter flavor and a softer texture, but once grated and drained, it cooks up beautifully and makes tender fritters with a sunny color.
- Pattypan squash (also called scallop squash) works well too. Its flesh is mild and slightly firmer, making it a great option if you want fritters with a bit more structure.
- Cousa squash, a pale green Middle Eastern variety, is another excellent option. It’s less watery than standard zucchini and has a delicate flavor, which can result in fritters that are slightly crispier around the edges.
- Eight Ball zucchini, the round variety, can also be used. It has the same flavor as traditional zucchini but a slightly denser texture, making it ideal for fritters.
No matter which squash you use, grating and draining thoroughly is key for fritters that hold together and crisp nicely.
How to Make Crispy Zucchini Fritters
Watch the full video to learn how to make the BEST Recipe for Zucchini Fritters.
Prefer the written recipe? Scroll down to the recipe box 👇
Zucchini Fritters: Step-By-Step
Optional Variations & Dietary Adaptations
- Gluten-Free Zucchini Fritters – Swap the all-purpose flour for a 1:1 gluten-free flour blend. Chickpea flour or rice flour also work well and add a subtle nutty flavor.
- Egg-Free / Vegan Fritters – Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water). Let the mixture rest for a few minutes so it thickens before cooking.
- Cheesy Zucchini Fritters – Stir in ¼–½ cup grated Parmesan, feta, or sharp cheddar for extra flavor and richness. Cheese also helps the fritters brown nicely in the pan.
- Herb-Forward Fritters – Fresh herbs pair especially well with zucchini’s mild flavor. Try dill, parsley, cilantro, or basil for a bright, summery twist.
- Extra Veggie Fritters – Mix in finely grated carrot, corn kernels, or chopped spinach. Just be sure to squeeze out excess moisture so the fritters stay crisp.
- Spicy Zucchini Fritters – Add a pinch of red pepper flakes, cayenne, or smoked paprika for gentle heat and extra depth of flavor.
Expert Tips & Tricks
- Squeeze the zucchini really well. Zucchini holds a lot of water, and excess moisture is the #1 reason fritters fall apart or turn soggy. After grating, wrap the zucchini in a clean kitchen towel or paper towels and squeeze firmly until most of the liquid is removed.
- Season after draining. Salt pulls moisture from zucchini, so wait to add salt until after the zucchini is squeezed dry. This helps prevent extra liquid from forming in the batter.
- Keep the batter thick. The mixture should be scoopable, not runny. If it feels too wet, sprinkle in a tablespoon of flour at a time until it holds together.
- Use medium heat. Cooking over medium heat allows the fritters to cook through while developing a golden, crisp exterior. Too much heat can brown the outside before the inside sets.
- Don’t overcrowd the pan. Give each fritter space so steam can escape. Crowding the pan traps moisture and prevents proper browning.
- Flip only once. Let the fritters cook undisturbed until the bottoms are deeply golden before flipping. This helps them hold their shape and stay intact.
- Drain briefly after frying. Transfer cooked fritters to a paper towel–lined plate to absorb excess oil while you cook the remaining batches.
Air Fryer Zucchini Fritters
If you prefer a lighter version, zucchini fritters cook beautifully in the air fryer.
Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil, then place fritters in a single layer. Spray the tops lightly with oil and cook for 8–10 minutes, flipping halfway, until golden and crisp. Cook in batches if needed so air can circulate properly.
Air-fried fritters are slightly less crispy than pan-fried but still delicious and use much less oil.
How to Serve Zucchini Fritters
These zucchini fritters are best served hot and crispy straight from the pan. Enjoy them on their own with a sprinkle of flaky salt and freshly cracked black pepper, or pair them with a simple dipping sauce like sour cream, sour cream dip, garlic aioli, tzatziki, Greek yogurt, or a garlicky yogurt sauce.
They also make a great side dish or light meal and are perfect for meal prep or lunchboxes, since they taste great even at room temperature. Serve them alongside a fresh summer salad, grilled chicken, or salmon. For a brunch-friendly option, top the fritters with a poached or fried egg and a handful of green onions or fresh herbs for an easy, satisfying plate.
How to Store and Reheat Zucchini Fritters
- Fridge: Store leftover zucchini fritters in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent condensation, which can make them soggy. This makes them great to prepare ahead for busy weeks or freezer-friendly meals.
- Freezer: For longer storage, freeze the fritters in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. Place parchment paper between layers to keep them from sticking.
- To reheat, warm fritters in a skillet over medium heat with a small amount of oil to restore crispness, or bake at 375°F for 8-10 minutes until heated through. Avoid the microwave if possible, as it tends to make them soft rather than crispy.
More Fritter & Patty Recipes
Easy Zucchini Fritters Recipe (Crispy, Not Soggy!)
Ingredients
- 1½ pounds (700 g) Zucchini about 2 large or 4 medium
- 2 Eggs medium
- 1 teaspoon Salt or to taste
- 1 teaspoon Garlic powder optional
- ½ teaspoon Black pepper
- 2 Green onions chopped
- ⅔ cup (83 g) All-purpose flour
- Oil for frying
Instructions
- Prepare the Zucchini: Line a large bowl with a thin kitchen towel or cheesecloth. Grate the zucchini directly into the towel. Gather the towel into a pouch and squeeze firmly to remove as much liquid as possible.
- Make the Batter: Transfer the squeezed zucchini to a large bowl. Add salt, black pepper, garlic powder, green onions, flour, and beaten eggs. Mix until just combined.
- Fry the Fritters: Heat a generous layer of oil in a large skillet over medium-high heat. Spoon 2–3 tablespoons of the mixture into the hot oil and gently flatten.
- Cook Until Golden: Fry for 3–4 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain.
- Serve: Serve hot with sour cream or your favorite dipping sauce.
Video
Notes
- Squeezing the zucchini well is key – excess moisture will make fritters soggy.
- For extra crispiness, let the batter rest 5 minutes before frying.
- If the mixture feels too wet, add 1–2 tablespoons flour.
- Variations & Mix-Ins: Add grated Parmesan or feta, fresh herbs (dill, parsley, or chives), a pinch of smoked paprika or cumin, or ½ small onion, finely grated and well-squeezed (important to remove excess moisture) for extra flavor.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crispy (avoid the microwave).
- Serving Suggestions: Serve with tzatziki, yogurt sauce, garlic aioli, or sour cream.
Nutrition
FAQs
The secret to making good fritters is removing excess moisture and using the right heat. Thoroughly squeeze out watery ingredients like zucchini so the batter holds together, then cook the fritters over medium heat so they crisp up on the outside while cooking through without burning.
The key to non-soggy zucchini fritters is removing as much moisture as possible before cooking. Grate the zucchini, then squeeze it firmly in a clean kitchen towel or paper towels until very little liquid comes out. Cook the fritters in a hot pan with enough oil and avoid overcrowding, which lets steam escape and helps them turn golden and crisp instead of soft.
It depends. Zucchini fritters can be a healthy option when they’re made with simple ingredients and pan-fried lightly, since zucchini is low in calories and rich in fiber, vitamins, and antioxidants. That said, heavily fried or cheese-loaded versions are more of an occasional treat.
Yes. Preheat the air fryer to 375°F (190°C), lightly oil the basket, and cook fritters for 8–10 minutes, flipping halfway, until golden and cooked through. Cook in batches for best results.
Not bad. Too much salt for us! Inside still a bit mushy. Look so pretty. Love that it has so much zuchinni! I forgot to peel one cause directions didn’t state. But was fine.
If we don’t have medium eggs handy, can we use large eggs and add some extra flour to compensate?
Yes, you can use large eggs. If the batter feels a bit loose, just add a little extra flour, one tablespoon at a time, until the mixture holds together well. The exact amount can vary depending on how much moisture is in the zucchini too, so adjust as needed.
Would garbanzo flour work as well, instead of flour – or a combination?
Yes, you can use garbanzo (chickpea) flour! It works well as a gluten-free alternative. You can replace the flour completely, or use a mix of half regular flour and half chickpea flour for a slightly lighter texture.
Just keep in mind that chickpea flour absorbs moisture differently, so start with a little less and add more only if needed, the mixture should hold together but still feel light, not heavy.
What flour could be used for my gluten free friends?
For a gluten-free version, you can use a 1:1 gluten-free all-purpose flour blend, chickpea flour, or oat flour.