Zucchini Fritters

As a mom, I always try to find a way to sneak vegetables into my kid’s diet. I’ve tested my recipe many, many times, adjusting the flavor and filling from time to time. I’ve perfected this recipe to be incredibly easy and fast – you can have them ready in just 30 minutes. They are packed with delicious cheesy and garlicky flavors that make them a hit with everyone. (Especially the “cheesy” part!)

Through experience, I’ve found them to be highly versatile, serving them as a side dish with chicken, steak, and seafood, or as a simple appetizer for parties with a side of sour cream. (Not gonna lie, I’ve grabbed one from the refrigerator from time to time and just ate it as is! Mom life…)

Ingredient Notes Before You Start

Zucchini – wash the zucchini but don’t peel it. The skin hold a lot of nutrients and adds stability to the fritters as well. It will cook nice and soft so it will not affect the texture of the fritters.

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 cheese) for the best flavor and consistency. Pre-shredded cheeses contain powder separators and preservatives that causes it not to melt as well and freshly grated.

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, because it resembles Panko closest with light and crispy texture. 

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, it will be almost dry, that’s the secret to keep fritters from being soggy.

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.

Shape the fritters – use an ice cream scoop to scoop out even amounts of zucchini mixture. Gently shape all the fritters with your hands. Shape them all first, before starting to cook.

Preheat the cooking pan first. Preheat a pan over medium heat, then lower the temperature a little bit after you add the fritters. The fritters should sizzle immediately when they hit the pan. If they don’t, the oil isn’t hot enough yet. It does NOT meat you need to turn the heat on higher than medium! Just make sure to pre-heat.

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.

Expert Tips for Perfect Zucchini Fritters.

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:

• Use proper binders: 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 and make sure to use enough oil. (Some of the reasons for always waiting for the pan to preheat is to prevent food from sticking, achieving a flavorful brown crust through the Maillard reaction, it ensures even cooking, and helps preserve the moisture.)
• Don’t overcrowd the pan, which can lower the oil temperature and lead to steaming instead of frying. Add enough fritters so they have a little space in between each.
• Don’t flip too soon or too much while they are cooking. Leave them alone. Especially important not to touch them once added to the pan. They will be stuck at first, until they cook through. Food does release from the pan once it’s cooked enough to be flipped.

What to Serve With Zucchini 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 dressing 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, Freezing, 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).

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.

Frequently Asked Questions (FAQs)

PIN THIS RECIPE FOR LATER

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!

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.