Crispy Zucchini Fritters: Your Ultimate Easy Summer Side Dish & Appetizer

As summer approaches, many of us find ourselves with an abundance of fresh zucchini, whether it’s from a thriving garden or a bountiful farmer’s market haul. If you’re searching for a delightful and versatile way to enjoy this seasonal vegetable, look no further than these incredibly easy and utterly delicious **Zucchini Fritters**. They offer a fantastic fresh take on zucchini, transforming it into a crave-worthy dish that’s perfect for any occasion.

What makes these crispy zucchini fritters truly stand out is their exquisite texture. Each bite delivers a satisfyingly crisp, golden-brown exterior that gives way to a wonderfully fluffy and tender interior. This delightful contrast, combined with the fresh flavors of zucchini, green onions, and garlic, makes them an instant favorite. To elevate the experience even further, I highly recommend serving them with a sprinkle of flaky sea salt and a generous dollop of my homemade Whipped Goat Cheese. The creamy, tangy goat cheese perfectly complements the savory fritters, making every flavor pop and adding an irresistible richness.

Zucchini Fritter topped with whipped goat cheese and ready to enjoy.

Beyond their irresistible taste and texture, these zucchini fritters are a dream for busy summer days. They come together incredibly fast, requiring just about 15 minutes of active prep time. This makes them an ideal choice for a quick and easy summer side dish, a light lunch, or a flavorful appetizer when you prefer to spend less time in the kitchen and more time enjoying the season. Imagine whipping up a batch of these while your main course is on the grill – it’s an effortless way to add a touch of gourmet flair to your meal without any extra stress. Get ready to impress yourself and your guests with minimal effort and maximum flavor!

These vegetable fritters are not just a recipe; they are a celebration of summer’s bounty, offering a refreshing and healthy option that’s packed with taste. Whether you’re dealing with an abundance of garden zucchini or simply craving a delicious and simple meal, this crispy zucchini fritter recipe is sure to become a staple in your culinary repertoire for years to come.

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Essential Ingredients for Perfect Zucchini Fritters

The beauty of these homemade zucchini fritters lies in their straightforward ingredient list, each component playing a crucial role in achieving that perfect crispy exterior and tender interior. This recipe is meticulously crafted to maximize flavor and texture with simple, fresh ingredients you likely already have on hand, making it one of the best zucchini fritter recipes you’ll try.

Fresh Zucchini: The star of the show! For this recipe, you’ll need approximately one pound of zucchini or yellow squash, shredded. Don’t underestimate how far a couple of medium zucchinis can go. I typically use two medium-sized zucchini, yielding around 10 generous fritters. While I prefer making them slightly larger for a dinner side, you have the flexibility to adjust the size according to your preference – smaller for appetizers, larger for a light meal.
Kosher Salt (Morton’s): More than just seasoning, salt is vital in the preparation process. It helps draw out excess moisture from the zucchini, which is a critical step for achieving truly crispy fritters. We’ll use it during the salting process and for seasoning the batter.
Fresh Cracked Black Pepper: A simple yet effective seasoning to enhance the overall flavor profile and add a touch of warmth.
Large Eggs (beaten): Eggs act as a binder, holding all the ingredients together and contributing to the fluffy, tender texture of the fritters.
Chopped Scallions (Green Onions): About 1½ cups, or roughly one bunch, of finely chopped scallions provide a mild oniony flavor and a pleasant delicate crunch. They add a fresh, vibrant note that perfectly complements the zucchini without overpowering it.
Grated Garlic: Three cloves of freshly grated garlic infuse the fritters with an aromatic depth that is simply irresistible. Fresh garlic is key for the best, most pungent flavor.
Panko Breadcrumbs (divided): This is where the magic happens for crispiness! Panko breadcrumbs are coarser and flakier than regular breadcrumbs, leading to a much crispier result. They also help absorb any lingering moisture, ensuring your fritters aren’t soggy.
All-Purpose Flour: Three tablespoons of all-purpose flour provide additional structure and binding power, ensuring the fritters hold their shape beautifully during frying.
Light Olive Oil or Vegetable Oil: For frying. Light olive oil adds a subtle flavor, while vegetable or canola oil offers a more neutral base. You’ll need enough to generously coat the bottom of your skillet.
Flaky Sea Salt (like Maldon or Nordur): A final sprinkle of flaky sea salt just after frying adds a delightful burst of saltiness and a beautiful finish, enhancing the crisp texture and making these zucchini fritters truly gourmet.

Ingredients needed to make Zucchini Fritters.

This ingredient combination ensures each zucchini fritter is bursting with fresh flavor and boasts that coveted crispy exterior. Pay close attention to the quality of your fresh ingredients for the most delicious outcome.

For precise ingredient measurements and step-by-step cooking instructions, please refer to the JUMP TO RECIPE button at the top of this post, or simply scroll down to the bottom for the complete recipe card.

Step-by-Step: How to Make Crispy Zucchini Fritters

Making these easy zucchini fritters is a straightforward process, but a few key steps ensure they turn out perfectly crispy and flavorful every time. Follow these detailed instructions to achieve the best results.

1. Prepare the Zucchini: The Moisture Removal Secret

The very first step is arguably the most crucial for truly crispy zucchini fritters. Begin by grating your zucchini on the large holes of a box grater. Once shredded, transfer the grated zucchini into a colander. Sprinkle it generously with kosher salt – about 1½ teaspoons in total – and toss it well to distribute the salt evenly. The salt works osmotically by drawing out the excess water from the squash. Let the zucchini rest in the sink for 5-10 minutes. You’ll notice liquid pooling at the bottom of the colander. After resting, it’s time to squeeze! Using your hands, firmly press and squeeze out as much water as you possibly can. This step is non-negotiable for preventing soggy fritters. You can also place the grated zucchini in a clean kitchen towel or cheesecloth and twist tightly to extract maximum moisture. The drier your zucchini, the crispier your fritters will be!

Shredded zucchini in a colander, that has been tossed with salt and left to rest for a few minutes.

Shredded zucchini that has been squeezed after salting to release the excess liquid.

2. Mix the Fritter Batter

Once your zucchini is thoroughly drained, transfer it to a large mixing bowl. Add the chopped green onions, grated garlic, a few pinches of salt (remember, you already salted the zucchini, so adjust accordingly and taste as you go), and several cracks of fresh black pepper. In a separate small bowl, whisk the two large eggs until well combined, then add them to the zucchini mixture. Mix everything together until it’s evenly coated and forms a wet batter.

Next, gently fold in the panko breadcrumbs and all-purpose flour. Mix just until the dry ingredients are incorporated and the mixture is cohesive. You should be left with a fairly dry, yet still pliable mixture that holds its shape when pressed. Be careful not to overmix, as this can lead to tough fritters. The panko breadcrumbs are essential here, contributing significantly to the crispy texture we’re aiming for in these best zucchini fritters.

Adding the squeezed zucchini to a bowl with the egg, salt, pepper, garlic, and green onions.

Adding the panko and flour to the zucchini and wet ingredients.

3. Pan-Frying the Fritters to Golden Perfection

Heat a 12-inch cast-iron skillet (or another heavy-bottomed pan with good heat retention) over medium heat on your stove. Add enough light olive oil or vegetable oil to generously coat the bottom of the skillet, about ¼ to ½ inch deep. Allow the oil to heat up thoroughly – it should shimmer slightly but not smoke. A good test is to drop a tiny bit of batter; it should sizzle immediately upon contact, indicating the oil is ready for frying.

For uniformly sized fritters, I find an ice cream scoop (a ¼-cup scoop works well for medium-sized fritters) incredibly useful. Alternatively, you can use a regular spoon to drop spoonfuls of the mixture into the hot pan. Don’t overcrowd the pan; cook in batches of 3-4 fritters to maintain consistent oil temperature and ensure even cooking. Overcrowding can lead to soggy fritters. Once in the skillet, use a spatula to gently flatten each fritter, much like you would a smash burger. This ensures a larger surface area for crisping and even cooking throughout.

Scooping portions of the zucchini batter.

Flattened scoops of zucchini batter frying in a large pan with some oil.

Cook the patties for 2 to 3 minutes on the first side, or until they are beautifully golden brown and crispy. Then, carefully flip them with a spatula and cook for another 2 to 3 minutes on the second side, until that side is also golden brown and the fritters are cooked through. Adjust the heat as needed to prevent burning; if they are browning too quickly, slightly reduce the heat. This careful attention to heat management is crucial for crispy zucchini fritters.

Golden zucchini fritters after flipping, cooking the second side till golden.

Zucchini fritters after frying, resting on a paper towel lined plate.

4. Rest and Serve

Once cooked to golden perfection, transfer the crispy zucchini fritters to a plate lined with paper towels. This allows any excess oil to drain off, helping them stay wonderfully crisp and preventing them from becoming greasy. While resting, lightly dust them with some flaky sea salt for an extra burst of flavor and a beautiful finish. Repeat the frying process with the remaining batter until all your fritters are cooked.

These fritters are incredibly delicious served warm, right out of the pan. For an elevated experience, I highly recommend topping them with a generous dollop of my creamy Whipped Goat Cheese and an additional sprinkle of flaky sea salt. The tangy goat cheese provides a perfect counterpoint to the savory fritters. Other fantastic serving suggestions include a squeeze of fresh lemon, a dollop of sour cream, Greek yogurt, or a fresh herb aioli. Enjoy these delightful summer treats as an appetizer, a side dish, or even a light main course!

A stack of Zucchini Fritters after cooking and ready to be eaten.

Expert Tips & Tricks for the Best Zucchini Fritters

To ensure your homemade zucchini fritters are consistently perfect, keep these essential tips in mind:

Mastering Moisture Removal: As highlighted in the method, diligently removing as much water from the grated zucchini as possible is the absolute key to achieving truly crispy fritters that stay crisp. If your fritters turn out soggy, excess moisture is almost always the culprit. Even with panko, which absorbs some moisture, a thorough squeeze is paramount. Consider using a potato ricer or a nut milk bag for an even more efficient squeeze.
Achieving Consistent Crispiness: Cook your zucchini fritters over medium heat. If the heat is too high, the outside will burn before the inside cooks through. If it’s too low, they will absorb too much oil and become greasy. Medium heat ensures a golden-brown crust and a fully cooked interior. Don’t rush the process!
Preventing Overcrowding: Fry in batches. Overcrowding the pan lowers the oil temperature, leading to less crispy, oilier fritters. Give each fritter space to cook evenly and develop that beautiful golden crust.
Prepping Ahead for Convenience: These easy zucchini fritters are fantastic for meal prep! You can prepare the fritter batter ahead of time and store it in the refrigerator for up to 24 hours. For even quicker cooking, scoop and flatten the raw fritter portions onto a baking sheet lined with plastic wrap or parchment paper. This allows you to easily lift them off without sticking. Cover and refrigerate until you’re ready to fry them up, making dinner prep a breeze.
Choosing Your Frying Oil: I love using light olive oil for frying these healthy zucchini fritters because it imparts a subtle, pleasant flavor that complements the vegetables. However, vegetable oil or canola oil are excellent neutral alternatives. For an extra layer of flavor, consider using an infused olive oil (like garlic or chili-infused) to add a unique twist. Ensure you use enough oil to coat the bottom of the skillet fully for even cooking and browning.
Air Fryer Method: For a slightly healthier or less hands-on approach, these fritters are wonderful in an air fryer. Brush both sides of the flattened fritters with a little oil (olive or vegetable). Air fry at 390˚F (200˚C) for 6-8 minutes, flipping halfway through, until they are golden and crispy. This method also works exceptionally well for reheating leftovers, bringing back their crisp texture beautifully.
Freezing Instructions: To freeze cooked fritters, allow them to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. Reheat directly from frozen in an air fryer or oven until heated through and crisp again.

Versatile Substitutions for Your Zucchini Fritters

This zucchini fritter recipe is quite forgiving and allows for several simple substitutions to suit your dietary needs or ingredient availability:

Squash Varieties: While zucchini is traditional, you can easily use yellow summer squash, pattypan squash, or even a delightful mixture of different summer squash varieties. They all yield delicious results with similar textures and cooking times.
Egg Alternatives: If you’re looking for an egg-free option, flax eggs are an excellent binder. Simply combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water for each egg, let it sit for 5 minutes to thicken, and then add it to the batter. This works perfectly to hold everything together.
Onion Variations: Green onions offer a mild flavor and crisp texture that I particularly enjoy. However, feel free to experiment with finely diced yellow onion or red onion for a slightly different, yet equally complementary, onion flavor.
Panko is Key: When it comes to breadcrumbs, panko is truly the superior choice for achieving that signature crispiness. Its unique flaky texture provides a lighter, crunchier coating than traditional Italian breadcrumbs, which tend to be finer and can result in a denser fritter. If panko is unavailable, your best bet for a similar texture would be to tear up stale sourdough bread or similar crusty bread into small, coarse pieces. Avoid fine breadcrumbs if crispness is your goal.
Gluten-Free Options: To make these zucchini fritters gluten-free, simply swap the all-purpose flour for a cup-for-cup gluten-free flour alternative. Additionally, ensure you use gluten-free panko breadcrumbs, which are widely available in most grocery stores.
Frying Oils: As mentioned, light olive oil adds a lovely flavor. However, feel free to use any neutral-flavored oil with a high smoke point, such as canola oil, vegetable oil, or grapeseed oil. The most important thing is to use an oil that can withstand the frying temperature without burning, ensuring your fritters brown beautifully.

More of my favorite Summer Recipes

Looking for more delicious ways to enjoy the summer season? Here are some of my go-to recipes that pair wonderfully with these zucchini fritters or make fantastic meals on their own:

Mediterranean Bowl

Panera Asian Sesame Salad

Grilled Zucchini

Pesto Pasta Salad

Grilled Chicken Thighs

Dr. Pepper Baked Beans

Strawberry Crunch Cake

Tomato Feta Salad

Did you make this delicious zucchini fritter recipe? I’d love to hear your thoughts! Let me know by leaving a review or comment below. And for more easy, flavorful recipes and culinary inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 8-10 fritters

Zucchini Fritters

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Whether you have an abundance of garden zucchini or are looking for a fresh, healthy recipe, these crispy zucchini fritters are the perfect summer side or appetizer! Quick to prepare with a delightfully crisp exterior and fluffy interior, they are a fantastic way to enjoy seasonal vegetables.

Ingredients

1 pound Zucchini or Yellow Squash, shredded
Kosher Salt, Morton’s
Fresh Cracked Black Pepper
2 large Eggs, beaten
1½ cups chopped scallions, about 1 bunch
3 cloves Garlic, grated
1 ½ cups Panko Breadcrumbs, divided
3 tablespoons All-Purpose Flour
Light Olive or Vegetable Oil, for frying
Flakey Sea Salt, like Maldon or Nordur

Instructions

Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a colander, and sprinkle with salt, toss and add a little more salt (about 1 ½ teaspoons in total), toss again and let the zucchini sit for 10 minutes.

After the salted zucchini sits, squeeze out the excess water between your hands.

In a large bowl, whisk the eggs and place the squeezed zucchini, scallions, garlic, a few pinches of salt, and several cracks of pepper.

Fold in the the panko and flour.

Heat a 12-inch cast-iron skillet over medium heat on the stove with enough oil to coat the bottom of the skillet fully.

Using a ¼-cup measuring cup, drop 4 portions in the hot pan at a time, and press to flatten.

Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned.

Transfer to a paper towel-lined plate and dust with some flakey salt.

Serve immediately with Whipped Goat Cheese.

Notes

Notes & Tips

The key to exceptionally crispy fritters lies in thoroughly squeezing out excess water from the grated zucchini. Cook over medium heat in batches to ensure even browning. You can prepare the batter ahead of time and store in the fridge. For a lighter option, these fritters can also be made in an air fryer at 390˚F (200˚C) for 6-8 minutes. For detailed tips on moisture removal, cooking temperatures, make-ahead instructions, and more, please refer to the “Expert Tips & Tricks” section above.

Substitutions

Feel free to use yellow summer squash instead of zucchini. For an egg-free version, flax eggs work perfectly as a binder. While panko breadcrumbs are highly recommended for crispness, gluten-free panko and a cup-for-cup gluten-free flour alternative can be used for a gluten-free recipe. Any neutral frying oil is suitable, though olive oil adds extra flavor. For detailed substitution options, refer to the “Versatile Substitutions” section above.

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