Zucchini Fritters

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.
Ingredient Notes Before You Start
Zucchini – wash the zucchini but don’t peel it.
Panko – These bread crumbs help to bind the fritters. Panko is my preferred bread crumb of choice because it’s light and delicate so it incorporates into the mixture very well to lend the best shape support.
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.
Gluten Free Option: to make these fritters gluten free, simply substitute the bread crumbs. Use gluten-free bread crumbs and preferrable ones that are similar to Panko in consistency. After testing countless amount of different brands, I just that best brand is 4C plain gluten free bread crumbs, it is the one that resembles Panko closest.
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.
Tips To Keep Zucchini Fritters From Falling Apart
This happens when there is not enough binder in the mix or there are sticking issues. So to prevent this, there are a couple of things I always make sure to do:
- I like to use Panko bread crumbs, 2 eggs, and some cheese as binders.
- Fritters can fall apart if they’re stuck to the pan, so make sure your pan is clean and if needed, use a non-stick.
- Remember to preheat the pan first!
- Make sure to use enough oil.
- Don’t flip too soon or too much while they are cooking. Leave them alone.
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Zucchini Fritters Recipe
Ingredients
- 3 tbsp avocado, canola, or vegetable 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.Expert Tip: Make sure to squeeze out as much liquid from grated zucchini as you can before mixing with remaining ingredients. Too much moisture will lead so soggier fritters.
- 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 with release (or a smaller scoop) to scoop out even amounts of zucchini mixture. Gently shape the fritters with your hands and carefully place into the cooking pan.Expert 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.
- Cook for 4-6 minutes on each side, depending on the size of the fritters. Expert tip: Don't disturb them until ready to flip! 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: 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.
- Storing: store leftovers in the refrigerator, in an air-tight container, for 3-4 days.
- Reheating: it’s best to reheat in the cooking pan until just heated through. You can also reheat in the air-fryer at 350°F for 2-4 minutes.
Nutrition
Recipe FAQs
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.
From personal experience, I did not like the results of baking them. You don’t get the crunch on the outside and they come out too soft even at different temperatures. So I don’t recommend baking these fritters.
My go to way to serve these fritters is with sour cream. It’s simple and refreshing.
Tzatziki sauce is another option you can try but it does change the flavor pallet a little.
Kids love ranch with zucchini fritters, it actually seems to be the easiest way to convince kids to eat veggies.
When I have some, I adore Green Goddess dressing with them as well.
Also, try Cajun remoulade, Avocado Ranch, creamy cilantro lime dressing, and cucumber raita. Basically, anything creamy and cool will be a nice balance of flavor.
Storing Leftovers and Reheating
Storing: 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.
Reheating fritters: best way to reheat is pan or air-fryer. Preheat a cooking pan over medium heat, place them in a pan and let them reheat just until warmed through. In the air-fryer, I recommend lining the basket with air-fryer liner paper and reheat the fritters at 350°F for 2-4 minutes (depending on thickness).
Freezing Zucchini Fritters
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.
Want to Try More Similar Recipes?
Cheesy corn fritters is another great fritter option. They are a little sweet and pop with juicy, corn flavor.
If you’re in a mood for fritters but thinking more dessert, go with apple fritters. They never disappoint.
If you have any extra zucchini on hand and weather is getting cooler, you have to try my zucchini tomato soup.
Another favorite way to incorporate zucchini into our menu is with zucchini boats like taco stuffed zucchini boats, Italian beef zucchini boats, and southwest chicken zucchini boats.
Originally published on Will Cook For Smiles in August 2019.
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30 Minute Meals, Appetizer Recipes, Lunch Recipe Ideas, Most Popular Recipes, Side Dishes, Snack Ideas, Vegetarian Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Easy to make and was a hit with my family. I’ll be making them again.
I am so glad to hear everyone liked it!
Love this recipe. Such a good way to get little ones to eat vegetables.
I am so glad you and your littles ones enjoy it! Thanks for taking the time to let me know! 🙂
Really good! Thanks for the recipe!
You are so welcome, Marinie! I am so glad you like it!
Panko is made of bread crumbs which contains wheat. Therefore, this is NOT a gluten free recipe.
However, it is delicious. I tweak it a little by using whatever crackers I have on hand and just crunch them up. Yum.
Thank you for your comment! You’re absolutely right—traditional panko isn’t gluten-free. In the recipe card, I’ve included a note in **bold print** on how to make the recipe gluten-free by using gluten-free breadcrumbs instead of panko. I love your idea of using crushed crackers—such a creative tweak! I’m so glad you enjoyed the fritters. 😊
Could I make extras and freeze them?