This easy zucchini fritters recipe has a perfectly crisp golden crust and a soft interior stuffed with shredded zucchini. They’re pan-fried and on the table in only 25 minutes!
Why this recipe works
Crispy zucchini fritters are yet another great way to use up garden zucchini. These little patties of crunchy perfection are made up of shredded zucchini, breadcrumbs, green onion, garlic, plus two eggs and some seasonings. They’re super easy to make and also freeze well for later!
Aside from the typical salad addition or sauteed zucchini, there’s a never-ending list of ways to incorporate your overflowing bounty of summer squash into your everyday meals. We just shared our fried squash the other day, and we’re excited to share this zucchini fritters recipe with you as well! Their texture is just like a fish cake with a crispy exterior and tender interior. I’m hungry just talking about them.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – You’ll need about 3 medium zucchinis, or 24 ounces for this recipe. Don’t skip the step of squeezing out the liquid, otherwise your patties won’t be as crispy.
BINDERS – Breadcrumbs and eggs work together as a binder to help shape the zucchini patties.
How to Make Zucchini Fritters
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Do not peel the zucchini. Simply cut off the stem end and shred the squash on a box grater or run through the shredder attachment on your food processor. To squeeze out the excess liquid you press it into a colander, allowing the juice to flow out, or use a cheesecloth. Place shredded, drained zucchini in a large mixing bowl.
- Beat the eggs in a medium mixing bowl, adding half of the flour and beating again. Add lemon pepper and garlic salt and beat together.
- Add egg mixture, remaining flour, panko breadcrumbs, green onion, and garlic to the zucchini. Use gloved hands to combine the mixture.
- Form mixture into six equal patties and place on a metal baking sheet. Refrigerate for 30-60 minutes to firm them up.
- In a large skillet over medium-high heat, bring oil to 350 F.
- Add fritters, 2 or 3 at a time, to hot oil in the skillet, being careful not to crowd them. Cook for 3-5 minutes, or until nicely browned, then turn over. Cook an additional 3-5 minutes, or until nicely browned.
- Remove to paper towels to drain.
Frequently Asked Questions & Expert Tips
Leftovers can be stored in an airtight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in an air fryer using the reheat function.
You can freeze zucchini fritters by placing them on a wax paper lined plate in the freezer for 2-3 hours. Then remove from the plate and place frozen fritters into a freezer bag or airtight container. Freeze for up to 3 months.
Serving Suggestions
Serve your zucchini fritters hot and fresh with a dollop of sour cream and thinly sliced green onions or chives. You can also pair them with a creamy yogurt dip on the side. Enjoy!
More Zucchini Recipes
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Zucchini Fritters
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 24 ounces zucchini about 3 medium zucchinis
- 2 large eggs
- ¼ cup all purpose flour divided
- 2 teaspoons lemon pepper
- 1 Tablespoon garlic salt
- ¾ cup panko bread crumbs
- 2 Tablespoons minced green onion
- 1 ½ teaspoons minced garlic
- vegetable oil for frying
Things You’ll Need
Before You Begin
- Don’t skip the step of squeezing out the liquid, otherwise your patties won’t be as crispy.
Instructions
- Do not peel the zucchini. Simply cut off the stem end and shred the squash on a box grater or run through the shredder attachment on your food processor. To squeeze out the excess liquid you press it into a colander, allowing the juice to flow out, or use a cheesecloth. Place shredded, drained zucchini in a large mixing bowl.
- Beat the eggs in a medium mixing bowl, adding half of the flour and beating again. Add lemon pepper and garlic salt and beat together.
- Add egg mixture, remaining flour, panko breadcrumbs, green onion, and garlic to the zucchini. Use gloved hands to combine the mixture.
- Form mixture into six equal patties and place on a metal baking sheet. Refrigerate for 30-60 minutes to firm them up.
- In a large skillet over medium-high heat, bring oil to 350 F.
- Add fritters, 2 or 3 at a time, to hot oil in the skillet, being careful not to crowd them. Cook for 3-5 minutes, or until nicely browned, then turn over. Cook an additional 3-5 minutes, or until nicely browned.
- Remove to paper towels to drain.
Expert Tips & FAQs
- Leftovers can be stored in an airtight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in an air fryer using the reheat function.
- You can freeze zucchini fritters by placing them on a wax paper lined plate in the freezer for 2-3 hours. Then remove from the plate and place frozen fritters into a freezer bag or airtight container. Freeze for up to 3 months.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Linda says
Could I make these in an air fryer? If so, how long and what temperature would you recommend?
Amanda Davis says
We have not tested that with this recipe. If we were to try it, I would test it at 370 and start at 6 minutes, then just increase from there as needed. Should you decide to experiment we would love to hear your results!