Zucchini Fritters make a wonderful snack that is easy and delicious. These fritters are packed with fresh zucchini, Parmesan cheese, and a some Mozzarella cheese for an extra cheesy bite.
Zucchini is the one vegetable that everyone in my family will eat. Not counting potatoes or veggies hidden in soups, I know that even my kids will eat some roasted zucchini. Zucchini bread and zucchini muffins go over well too, even though there is “something green” inside. That’s why zucchini fritters is another great way to get some vegetables into the picky eaters.
It makes a nice snack, appetizer, or even a side dish. I’ve made zucchini fritters to go with baked chicken, steaks, and even seafood. Zucchini goes well with many meats.
When serving it 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.
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TIPS FOR MAKING ZUCCHINI FRITTERS
The most common question that people ask is why are the zucchini fritters soggy on the inside? 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, and 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.
Another common question that people have is why are zucchini 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 it’s stuck to the cooking pan. Make sure to use enough oil, don’t flip too soon or too much, or you can use a non-stick cooking pan.
When cooking fritters, don’t cook at too high temperature. Preheat the cooking pan first and then cook the fritters over medium to medium-low heat setting. 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.
HOW DO IT MAKE ZUCCHINI FRITTERS
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 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.
CAN I MAKE GLUTEN FREE ZUCCHINI FRITTERS?
Absolutely! Zucchini fritters are very easy to make gluten free just by substituting bread crumbs and flour. Use Gluten free bread crumbs and gluten free all purpose flour. The 4C brand of plain bread crumbs is the one that closest resembles Panko.
HOW TO STORE AND REHEAT ZUCCHINI FRITTERS
Store – in the refrigerator, in an air-tight container with a lid. I like to separate each fritter with a square of parchment paper so they don’t get stuck together.
Reheat – in a cooking pan, over medium heat, just until heated through.
Freeze – to freeze cooked zucchini fritters, place them on a 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 forger about it.) Once 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 – in the refrigerator overnight.
SOME MORE RECIPES TO TRY:
Dark Chocolate Zucchini Muffins
Savory Cheddar Zucchini Muffins
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PIN THIS RECIPE
- 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
- fresh cracked black pepper
- 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.
Pat Thompson says
The is one of the best recipes I have had in a long time! It is a real keeper and can’t wait to make them again. I would not change a thing about them. I am sure they fell short of being keto, but it was worth cheating!
That’s so kind! Thank you, Pat! I am so glad you liked it!
Want to try will add onion to this
Hi Karen, I think onion would go nice with this recipe. I hope you enjoy it!
Jan Wolfe says
This was delicious! I will definitely be making this recipe again. I did not have enough panko so I used crushed Ritz crackers instead.
Yum! So glad you liked it, Jan!
I have made this four time in a month. We all love it! I have a question about the nutritional facts, says 250 calories but no serving size. Is that per fritter?
I love hearing you like it so much, Melissa! The serving size is 4 fritters so it’s 250 calories per 4 hope that helps!
Connie Wicker says
I have made these fritters for years but always used flour. Will try these using panko.
Hope you enjoy them, Connie!
Sandra Todd says
We made this using ricotta and lemon juice loosely basing it on your recipe and Mario Batali ricotta-zucchini fritters. Squeezing the liquid out made all the difference.
I am glad you were able to make it your own. 🙂
This looks so good! What a good side when you’re trying to use up a bunch of zucchini!
Thanks, Suzanne! 🙂
Thanks for sharing! Does it keep long?
Hi Vanessa, these will keep in the refrigerator for 2-3 days or you can freeze them for up to 2 months.
Elizabeth Gould says
Is it possible freeze before cooking?
Delicious! How long/temperature would you recommend for baking them instead? Thanks!!
Hi, you can bake these on a baking sheet lined with parchment paper at 400 degrees for 20 minutes.
This was delicious. I added some red pepper flakes and minced onions.
But over all was fabulous .
Glad you liked them, Sandy!
Have you ever tried to fry, chill, freeze and go from freezer to hot oven to reheat. Seem like a great item to just have on hand.
I have not tried this but yes, this recipe should be good to freeze. I would lay out cooled fritters on a parchment-covered tray and freeze for a couple of hours (set a timer) and then stack them and place them into a zip lock bag or freezer-safe container. I would slow thaw them in the fridge first with a paper towel underneath to absorb any moisture and then reheat. You can reheat them in a skillet on the stove or in the oven. Stovetop will help crisp them up a little though.
Dee Jellison says
Love this recipe! I make a double batch and fry them all up, then freeze the extras. I take them out and re-heat them in my air fryer. They are so good, I finding it’s hard to keep them in the freezer. Very addictive! Thanks
I am so glad you liked them, Dee! And thanks for letting me and my readers know that you can put them in the air fryer, I wasn’t completely sure since I do not have an air fryer.
Lucie Petrelli says
Can I prepare ahead and cook the next day ?
The panko will get a little soggy that way you could make them and reheat them the next day in a pan to crisp them back up.
Cheryl French says
I have cooked these in a frying pan and baked in the oven, both ways they turned out delicious . Thank you for the recipe.
You are very welcome, Cheryl!
Really good…I was looking for ways to use all the zucchini from the garden and happened upon this.. everyone…..minus the vegtable hater in the house…loved them.. highly recommend. I made another recipe to dip them in or dollop on top…creamy parmesan…good combo, but I don’t really think they need it, and I’m a condiment freak
I am so glad you liked the recipe! I will have to try them with my parmesan aioli that sounds really good!
Do you measure the 2 cups of zucchini before or after you’ve squeezed the liquid out? It changes the measurement significantly.
Hi Cassie, It is before you squeeze it. I hope you enjoy it! 🙂