Made from just six ingredients, these tasty summer vegetable zucchini fritters are easier to make than you think.
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In addition to zucchini, all you need is green onion, flour of choice, black pepper, baking powder, and an egg. With substitutions, you could easily make these vegan, gluten-free, or dairy-free.
Personally, I’m surprised that I haven’t come across these before. I was introduced to zucchini fritters recently by a wise farmer who makes them for her customers.
After some research, I decided to make my fritters without cheese, so that the subtle zucchini flavors can shine through.
Below, I have numerous suggestions for how you can customize and add variety to make these zucchini fritters your own.
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Zucchini health benefits
Abundant and easy to find in the summer, fall, and even year-round, zucchini is your star ingredient.
Zucchini is low in calories, easy to digest, low in sugar, supportive for gut health due to soluble fiber, and extremely tasty when combined with other ingredients.
According to Ayurveda, the traditional system of healthcare from India that I practice as a nutritionist, chef, and digestive health counselor, zucchini is one of the best foods you can eat daily for gut health.
The abundant soluble fiber in zucchini protects the sensitive lining of the digestive tract, and circulating toxins bind with the zucchini and are carried out of the body via the stools.
How to make
The process to make zucchini fritters starts with grating the zucchini and salting it.
The salt draws the moisture out in about 20 minutes, then you squeeze it out with your hands or a cheesecloth.
Next, you combine the dry zucchini with the remaining ingredients. Then add the finely chopped green onions, flour, salt, black pepper, baking powder, and egg. Mix with a spoon and it’s ready to go.
For best results, you’ll need a non-stick skillet. Get it good and hot, spread a thin layer of olive oil, and drop the batter on just like pancakes.
Use the back of a spatula to squish them down a touch.
It takes just 2-3 minutes to cook each side to golden brown, and you’re done.
Meanwhile, whip up the creamy sauce from sour cream or yogurt, lemon zest, lemon juice, and a bit of salt.
Ingredients & substitutions
ZUCCHINI: We use zucchini because it’s bland, and it cooks quickly. The long grated strands and soluble fiber also help the fritters bind together. Summer squash will give similar results.
GREEN ONION: Different from regular onion, green onion is dry, herbaceous, and cooks quickly. Sub with chives or fresh herbs of your choice.
ALL-PURPOSE FLOUR: The flour is there for binding. Most everyone has all-purpose on hand. Personally I stock organic unbleached all-purpose, or at very least GMO-free flour from TKTK. You can easily substitute Bob’s Red Mill 1:1 All-purpose Gluten-free flour, or you could experiment with any flour of choice.
EGG: The egg brings in a little extra protein, and it binds everything together. If you don’t eat eggs, try a flax egg (1 tablespoon ground flax seeds combined with 2 tablespoons warm water, and sit for 15 minutes to gel) or a little yogurt instead.
BLACK PEPPER: Isn’t this America’s favorite spice? Feel free to substitute with garlic powder or fresh garlic, or use any spice you like to add a personal touch.
Recipe tips
- Grating the zucchini. It is super easy to grate the zucchini by hand. I know I said you could use a food processor (and you can), but hand grating works just as well.
- Be sure to give ample time for the salt to draw the moisture out of the grated zucchini. Then, be sure to squeeze as much liquid out of the salted zucchini as possible. You’ll be surprised how much you get. The drier the zucchini, the more likely you’ll get some crunch in your fritter.
- Definitely try the suggested dipping sauce with lemon. It’s the perfect compliment and really enjoyable.
- You don’t need much oil for frying. How much you use is a personal choice.
- Definitely enjoy these warm, or even hot. I find they taste best that way.
Recipe variations
- for Tex-mex style, try adding ¼ cup of fresh corn
- for Greek style, try adding 2-3 tablespoons chopped basil, mint, dill, cilantro, parsley etc.
- for Italian, add a teaspoon of dried Italian seasoning or 1-2 cloves fresh garlic
- for Indian style, try adding ½ teaspoon garam masala
- for cheesy style, try adding in ¼-1/2 cup feta cheese
- for a burst of umami, add a ¼ cup parmesan cheese
Dipping sauce
I do love the Smitten Kitchen’s dipping sauce for zucchini fritters, which is made from sour cream or yogurt, made spicy-sour with the addition of fresh lemon juice, lemon zest, and fresh garlic.
It is super yum. It’s surprising how much personality the lemon adds to the zucchini fritters.
You’ll find the recipe below.
Have with
I consider zucchini fritters either an appetizer, or a starchy vegetable side dish similar to carrots, beets, potatoes, etc.
As a starchy side dish you could have this with anything, but I’m thinking Greek or Mediterranean meals make sense.
Try my Mediterranean Spaghetti Squash Bake
Or Mediterranean Cauliflower & Greens Salad
Combine the fritters and dipping sauce with rice pilaf, Greek salad, falafel or chicken, hummus, etc. and you’ve got an amazing meal.
Owing to their shape, I could also imagine zucchini fritters as a vegetarian burger patty or toast topping.
Or even as a vegetarian breakfast item, you could have them with a fried eggs and toast.
Storage & reheating
FRIDGE: Place leftovers in a ziplock bag or airtight container and store in the fridge for up to 4 days.
FREEZER: To store in the freezer, arrange patties on a tray lined with parchment and freeze until solid. Then transfer to a ziplock bag or airtight container for up to 3 months.
REHEAT: Zucchini fritters are definitely better warm, and they reheat easily.
To keep your fritters warm, or even to crisp them up further in the oven if making a large batch, place on a roasting tray and bake at 300 degrees Fahrenheit until warm.
You could also reheat in the microwave for 30-60 seconds.
Zucchini fritters nutrition
These Zucchini Fritters offer a delicious and nutritious meal, with only 63 calories per serving.
More easy zucchini recipes
Recipe for Zucchini Fritters
Helpful Kitchen Tools:
- hand grater or food processor
- large nonstick skillet
Ingredients
to prepare
- 4 cups (about 2 medium) zucchini , grated
- 1 teaspoon salt
to add
- 2 green onions, split lengthwise finely chopped (sub with chives)
- ½ cup all-purpose flour, (sub with Bob’s Red Mill 1:1)
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon baking powder
- ¼ teaspoon salt, or to taste
- 1 large egg, lightly beaten
for frying
- olive oil, as needed for frying
for the sauce
- ½ cup sour cream or plain, full-fat yogurt
- ¼ teaspoon lemon zest
- 1 to 2 teaspoons lemon juice
- 1 clove garlic, finely chopped or grated
- Pinch salt, or to taste
Instructions
make the fritters
- Wash the zucchini well, trim off the stems, then grate the zucchini by hand or using a food processor. You should end up with about 4 cups.
- Place the grated zucchini in a fine mesh cheesecloth and/or strainer set over a bowl. Sprinkle with 1 teaspoon salt. Mix well, let it sit for 20 minutes, then squeeze out as much liquid as you can.
- Discard the liquid, and transfer the dry zucchini to a large mixing bowl, along with the green onion, flour, black pepper, baking powder additional salt to taste, and egg. Mix well.
make the sauce
- In a small bowl, combine sour cream or yogurt, lemon zest, lemon juice, garlic, and a pinch of salt. Mix well, then set aside until needed.
cook the fritters
- In a large non-stick skillet, heat the olive oil over medium-high heat. Drop quarter cup portions of the zucchini mixture onto the hot skillet. Do not overcrowd the skillet. Use the back of your spatula to gently smush each one.
- Cook for 2-3 minutes until golden brown. Turn, and cook the second side until golden brown.
- Serve warm as is, or with the sauce.
Notes
Nutrition
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Lathiya Shanmugasundaram
I loved these Zucchini fritters. They are so easy and delicious, and I have already made them twice this week.
Andrea
I’m glad you loved them! Easy and delicious is always a winning combo.
Tisha
These were a hit at a recent brunch with the ladies! Recipe was simple to follow!
Andrea
I’m so glad you all loved it! Thanks!
Jacqueline.
We eat so much zucchini in the summer as we grow them ourselves. This is a really nice zucchini fritters recipe, easy to make and very tasty. I liked the dipping sauce too!
Andrea
That sounds wonderful! There’s nothing like using zucchini straight from the garden. I’m glad the fritters and dipping sauce worked so well for you—they’re such a perfect summer combo.
Bev
This was delicious! The perfect way to use fresh zucchini feom the garden. Will definitely be making again!
Andrea
I’m so glad you enjoyed it!
Lora
I really love to make zucchini fritters and this recipe was easy to follow and the whole family enjoyed!
Andrea
Hi Lora, I’m glad your whole family enjoyed it!
Ashley
This is the ultimate summer side dish. So easy and delicious!
Andrea
I’m so happy you enjoyed it!