There are so many ways to cook zucchini, from Zucchini Soup to Zucchini Bread, and these fritters, with just 5 ingredients plus seasonings, are one of the best. Looking for new and exciting zucchini recipes? That’s amazing because this recipe for Zucchini Fritters is going to blow you away! Tender on the inside, but crisp and crunchy on the edges, these zucchini patties are simply flavored with green onion and garlic. They can be enjoyed on their own as a snack, and also work as a tasty side dish. In summer, when garden zucchini is abundant, this is my favorite zucchini recipe for using up extras. It’s also a nice, light veggie dish to make in the winter with zucchini from the grocery store. I think you’ll also love my recipes for Corn Fritters, Onion Bhaji, and Potato Cakes! All of these recipes are made in a similar way and create crispy, pan-fried fritters that are so tasty.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make easy zucchini fritters:
Zucchini: You’ll need about a pound of zucchini. This recipe will work with any size of zucchini you have, but you’ll have the easiest time working with medium-sized squash. And speaking of squash, this recipe works with yellow summer squash too! Green Onion and Garlic: Savory flavor comes from these two aromatic ingredients. Slice the green onion thinly, using the green and white parts. The garlic should be finely minced or pressed. Grated Parmesan Cheese: It’s salty, umami, and cheesy, and quite possibly the perfect ingredient to go with zucchini.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Best Zucchini Fritters
Recipe Tips
Squeeze the Zucchini! I’m probably repeating myself, but it is VERY important that you get as much moisture out of the shredded zucchini as possible. The dryer it is, the better. Work in Batches: You will be able to fit 4, maybe 5 fritters at a time in your skillet. Tent the plate holding the cooked fritters very loosely with foil, or hold them in a warm oven if needed. To be real, these are delicious served hot or at room temperature, so I don’t stress too much about it! Use a Non-Stick Skillet: You don’t want to risk the zucchini mixture sticking to the pan, or you’ll end up with a mess! A well-seasoned cast iron pan, or your favorite coated non-stick pan will be perfect. Watch the Temperature: If your pan gets too hot, you’ll end up browning the outside of the fritters too quickly, and the inside won’t cook. Medium to medium-high heat should be perfect. Add Other Vegetables: Grated carrots, peas, corn, diced peppers, or any other veggies can be added to zucchini fritters. Make sure that anything you add is also cut very small so that it will cook at the same time as the zucchini, or already cooked. More Cheese: Crumbled feta or goat cheese is amazing in zucchini fritters. You can also try shredded cheddar or mozzarella cheese.
Storing Tips
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat zucchini fritters so that they’re crispy again, place them back into a skillet with a small amount of oil and cook until warmed through. You can also microwave them, but they won’t be crisp that way.
What To Serve With Zucchini Fritters
I like to add a few fritters to a plate. Then I sprinkle them with salt and pepper, a dollop of sour cream, and dig right in! As a late breakfast or light lunch, I sometimes add a fried egg or some chicken salad for extra protein. Instead of sour cream, zucchini fritters are also delicious with any of your favorite dipping sauces, like homemade ranch dressing, marinara sauce, tzatziki sauce, or even Chik Fil A sauce. Save this recipe for the next time you have extra zucchini and you want to make the best zucchini recipe ever! Pin it for more people to enjoy too! If you still have zucchini, use it to make an amazing chocolate zucchini cake! © Little Sunny Kitchen
