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Crispy Homemade Zucchini Fritters

These crispy homemade zucchini fritters are a delicious way to use up an abundant summer zucchini harvest. Made with fresh grated zucchini, Parmesan cheese, herbs, and simple pantry ingredients, they're golden brown on the outside, tender on the inside, and perfect as a side dish, appetizer, or light lunch. Serve them with sour cream, Greek yogurt, or your favorite homemade dipping sauce for a simple, from-scratch meal the whole family will love.
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Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: crispy zucchini fritters, easy zucchini fritter recipe, fresh zucchini recipes, garden zucchini recipe, homemade zucchini fritters, savory zucchini pancakes, summer squash recipes, vegetable fritters, zucchini fritters, zucchini side dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 fritters
Calories: 95kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • Box grater or food processor with grating attachment
  • large mixing bowl
  • Clean kitchen towel or cheesecloth
  • Measuring cups and spoons
  • Large skillet or cast iron pan
  • Spatula
  • Cooling rack or paper towel-lined plate

Ingredients

  • 3 medium zucchini about 4 cups grated
  • 1 teaspoon salt for draining zucchini
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • 2 green onions thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh dill optional
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • 2-3 tablespoons olive oil or avocado oil for frying

Optional for Serving

  • Sour cream
  • Plain Greek yogurt
  • Homemade ranch dressing
  • Fresh chopped chives
  • Lemon wedges

Instructions

Step 1: Prepare the Zucchini

  • Grate the zucchini using the large holes of a box grater.
  • Place the grated zucchini in a bowl and toss with the salt.
  • Let sit for 10–15 minutes.
  • Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Step 2: Mix the Batter

  • In a large bowl, whisk together the eggs.
  • Stir in the flour, Parmesan cheese, garlic, green onions, parsley, dill, black pepper, onion powder, and paprika.
  • Fold in the drained zucchini until evenly combined.

Step 3: Cook the Fritters

  • Heat the oil over medium heat in a large skillet.
  • Scoop about ¼ cup of batter into the pan for each fritter.
  • Gently flatten each fritter with a spatula.
  • Cook for 3–4 minutes per side, or until golden brown and crispy.
  • Transfer to a cooling rack or paper towel-lined plate.

Step 4: Serve

  • Serve warm with sour cream, Greek yogurt, ranch dressing, or a squeeze of fresh lemon juice.

Notes

Removing as much moisture from the zucchini as possible helps create crispy fritters.
Fresh herbs add wonderful flavor, but dried herbs can be substituted if needed.
For extra crispiness, cook in a cast iron skillet.
Avoid overcrowding the pan so the fritters brown evenly.
Leftover fritters reheat well in an air fryer or oven.
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooked fritters for up to 3 months.
Reheat in a 375°F oven or air fryer until hot and crispy.

Nutrition

Calories: 95kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 180mg | Fiber: 1g | Sugar: 2g
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