Zucchini Fritters
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These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!
I’m always looking for new ways to use up my lingering zucchini. I’ve made zucchini crisps and zucchini sticks but I wanted to try something a little different this time – something “not fried” per se and a bit healthier. That’s when these fritters happened.
Now these fritters are unbelievably easy to whip up. Simply grate your zucchini, drain them completely using a dish cloth, and throw them in a bowl with all of your other ingredients. From there, scoop them right out onto a hot skillet, flattening them up to resemble a pancake. Flip, cook, serve. Easy enough, right?
These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!
WHY DO I HAVE TO DRAIN THE ZUCCHINI?
Zucchini is very high in water! So to avoid soggy fritters, we want to squeeze out as much water as possible. That way, we can get those crisp, golden brown edges.
HOW CAN I GRATE THE ZUCCHINI?
A box grater will work beautifully here!
WHAT DO I SERVE THESE WITH?
The possibilities are endless! You can serve them with a dollop of sour cream, tzatziki sauce, or as a side dish to my favorite lemon herb roasted chicken.
Zucchini Fritters
Ingredients
- 1 ½ pounds zucchini, grated (about 3 cups)
- 1 teaspoon salt
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
- In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
- Heat olive oil in a large cast iron skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Serve immediately.
Did you make this recipe?
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I’ve tried making zucchini fritters so many times and this is the first time they’ve turned out how I wanted them to! I grated a shallot in with one zucchini and one yellow squash, omitted the parmesan, and added some crushed red pepper. Delicious!! I ate them with a soft boiled egg for an easy breakfast.
OK. I must saute Zucchini a few times a week, so this inspired me today. Twist…I used Krusteaz buttermilk pancake mix, one egg, and zucchini spirals. Making spirals was easier than grating, and I cut them into smaller pieces with my kitchen shears. To extract moisture, I lined a strainer with paper towels,pressed, and absorbed lots of juice. I forgot the Parmesan cheese, but after frying them in olive oil and butter, I topped them with shredded Swiss/cheddar cheese, and more butter. Light and fluffy inside, not thick like a fritter. Maybe I’ll use only olive oil next time, to make them get crispier. One medium Zucchini made six decent sized fritters, and I polished them off for my dinner. Meijer has the best shredded cheese called Breakfast Blend, that combines Swiss and cheddar. I use this all the time on my grilled Asparagus and Zucchini spirals. Yum. Thanks for the recipe!
We have an egg allergy in the family, what would be a good substitute?
You can use anything that will help the breadcrumbs stick to the flour. Milk would work, but it would be thin and not as sticky as egg. It would be a kind of batter, then. Online you can find directions for making an effective egg-ish substitute by soaking chia seeds in water, if that intrigues you. Search on “chia egg.” Apologies: I have no idea how well chia egg would work here, though. ~All best.
Thanks and awesome recipe.. we replaced with red chill pepper oh Taste great
DRAIN WELL as recipe says. Mine were slightly limp as I didn’t drain enough. I like to substitute onion for garlic but either way very good. I made a batch and 3/4 and my husband and I ate them all!!
This is outstanding. I’ve made it 2 times, making a double batch now. These are delicious, great re heated and my baby even loves it!!
These are easy and delicious!, I made dairy free with vegan parmesan cheese due to my husband having alpha gal. He loves them froze our doubled batch. Thank you!
Thank you for this brilliant recipe. I just added chives from my garden.
Yummmm
Could I make the batter ahead of time and refrigerate it?
I have tried lots of variations to this recipe and not a fan of the pre-made batter. I shred and prep the veggies part (we like shredded carrots and finely diced broccoli added in) but don’t add the egg and mix until ready to cook. Cooked ones re-heat well next day or freeze.
Just finished making them and wow, they are delicious! I may have tried to sneak in more zucchini than the recipe so I did have to add a little more flour and another egg. 🙂 Yummy!
Great recipe!! Followed the original recipe. Took three towels to get the water out, but they were not soggy. Husband said we can eat that regularly, and he is not a zucchini fan! Thanks for another great way to eat our surplus of zucchini!
could you make this in the air fryer?
Loved this recipe! ❤️ I shredded my zucchini in the Cuisinart (leaving the skin on of course). Then placed in a colander with the salt and used a spatula to squeeze out the excess liquid after it sat there for 10 mins. Also used a combo of grated & shredded Parmesan. Next time I will try almond flour as others have mentioned. Fantastic taste! Plan on making this again and again.
Tried this recipe and replaced flour with ritz cracker crumbs. They were delicious! I will be making these again. Like my husband said it’s a keeper.❤️
These are excellent!!!! Could you make these into one “pizza” crust and top with your favorite toppings? I do this with riced cauliflower and it is delicious, so thought maybe zucchini would work just as well. Your thoughts….
YUM! Huge thumbs up from my husband and I. Fantastic way to use up an overabundance of zucchini. We served it with sour cream, chives and hot sauce to taste. Delicious!
These were excellent!
Wow it’s a quite wonderful and easy snack recipe. It is exactly the one that I was looking for. And thank you so much for these easy steps. It just makes it even more interesting. My kids loved it…
I add red pepper to mine. It needs just a little kick. Also wondering if instant potatoes sprinkled in would prevent them from being soggy.
May give that a try.
Delicious! Added 1 medium brown onion, used 2 teaspoons of minced garlic instead of fresh garlic cloves, and used a combination of Parmesan, English cheese (the orange one) and Tasty cheese instead of just Parmesan. We also used more like a half cup of flour, and it was half SR flour and half plain flour. Forgot to beat the egg, don’t think it made a difference.
Simply served with a thin spiral of tomato sauce…SO DELICIOUS!!
(My partner was convinced he wouldn’t like them because he doesn’t like zucchini…he was wrong lol! Neither of us like zucchini but loved these fritters, so a great way to sneak in some veggies for the kids or picky eaters!)
Very good! Mine were not a pretty as the ones pictured but they were very good!
Super yum. Had to add more egg but was good
Hi what’s the white cream you put at the end? Was thinking of doing this for my toddler.
Looks like sour cream.
Loved this recipe
I added shallots, red capsicum and curry powder and made a stack with bacon. Tomatoes on top drizzled with balsamic glaze yum xx
easy to make and easy to halve!
Any gluten free variations of this recipe?
Dorothy, I make a very similar recipe to this one. It calls for almond flour and green onions is only difference. But truthfully just about any GF flour would work like Bob’s Red Mill, King Arthur etc.
I combined this recipe with a very similar one on another blog, turned out great! The only changes, added 2 tbsp. of mayo, 1/4 tsp. oregano and 1 tbsp. of diced yellow onion. Also added some feta per another comment’s suggestion.
Served with sour cream sprinkled with parsley and dill. Delicious and easy!
Best zucchini fritters I have made.
Definitely delicious.
I just made a batch of these with an overgrown zucchini from the garden. I used 1/4 cup ground almonds and 1 tbs flaxseed meal in place of the all purpose flour, two eggs and 1 tsp garlic powder.
They were quick and easy to whip up for a tasty brunch with some bacon, eggs and grilled tomato. I’ll be making them again
Prepared tonight and it was just delicious.
Thanks
Amazing and so easy to make!
Really delicious!
I felt mine was too dry so I added another egg and a little touch of water, my veggie mix was also zuch, yellow squash, carrots, and sweet onion. Then I added some spices that matched the curry blend I’d made (into the dry mix before the eggs) and it was fantastic.
With the extra egg it made it more like a small veggie omelet thing but it was great. And the curry was veggie so it added lots of protein to dinner!
Great recipe! Easy to change up if you want. I added dried onion instead of fresh, and gave it time to hydrate. I also added a TB of feta along with the parm. So, so good!
Made tonight, added some hatch green chile and a little thyme, everyone raved.
Loved the flavour of this recipe! Delicious! I did however add a combo of minced white and green onion (about 1/4 cup)…Love my onions!!! Anyhoo…I followed the instructions with regard to squeezing out the juice from the zucchini and my fritters turned out a bit soggy. Any suggestions? I have researched other recipes and instead of flour, bread crumbs or panko is used. Next time I will tweak your recipe to see if that change makes any difference.
It might have had to do with the onion you added – try squeezing the onion of its liquid and adding in an extra tablespoon of flour or some bread crumbs. Found this to be really helpful when I made these.
Try using a potatoe ricer to get rid of fluid, works great!
Squeeze the zucchini by hand, and the onion too. I added a medium onion to my mixture and fritters were not soggy at all. 🙂
These are SO good! I added a red pepper from the garden as well (maybe Fresno Chili pepper) – added a little zip to it. LOVE!
Great ideat! Will have to try that. Thx,
Thought the garlic would be too much but it was perfect. Easy and delicious!
Delicious and really quick! Perfect for an appetizer on a summer night. We paired this with geek yogurt, Whole Foods Harissa vinegarette and hummus for some more protein. Yum!
Good recipe. Easy to follow. Quick.
Simple and super delicious! We will definitely do again! I probably went a little heavy on the garlic — but super, super good! Now I know what I can do with all that zucchini from the garden! It was mentioned that it would be a great addition to a brunch too (we did it with dinner.)
Made these for lunch today! They were awesome! Ty
Easy to make and really good!!
Just made these this morning. I opted to use small cast iron skillets for slightly larger but individual fritters. Filled them in to the edges and then patted down. Flipped after a few minutes, no issues with sticking. Came out good, love cast iron cooking!
I have made ZZ Fritters many times but the lovely balance of cheese / egg / flour was perfect.
I also snuck some chicken stock in place of salt in the recipe. V V Yummy
Turned out excellent! Recommend this for dinner, lunch or breakfast!
Easy instructions to follow. Delicious as is or experiment with different seasonings- we’ve used cumin, garlic powder, onion, curry, fresh herbs. Always turns out. Generally will serve with sour cream, salsa or a homemade relish.
We have an abundance of zucchini from the garden this year so I’m sure I’ll be grating zucchini in 3 cup bags for the freezer.
It’s absolutely delish when eaten piping hot. As I didn’t have enough zucchini, I made up for it with carrot. Also, I added 1 spring onion, chopped. All it needed was a few drops of tabasco sauce.
Yummy! I really like how simple the recipe was to prepare. I did add a carrot to my shredded zucchini. I used garlic and onion powder. My husband liked them and he is picky with the unknown. Served with sauce and a sprinkle of parmesan cheese. My husband liked them and is taking one today for lunch on Italian bread.
Yummy! Recipe was easy to follow. I added 1 whole carrot to my shredded zucchini. I added garlic and onion powder. Definitely need to make sure you squeeze as much water out so they aren’t soggy. My husband liked them and he is picky about the unknown. He is taking one today for lunch on Italian bread. We served them with sauce and a sprinkle of parmesan cheese. Thanks for a great recipe and a way to use huge zucchini’s.
Thank you – found your recipe this evening searching for novel ways of dealing with our glut of garden zucchini. Everything turned out perfectly and the family enjoyed them – even teen no. 2 who usually refuses to have anything to do with zucchini. One bonus: I put the colander into a bowl to drain the zucchini and then squeezed them inside a linen cloth into this bowl. This produced a couple of pints of zucchini “juice” which was refreshing and surprisingly tasty to drink (although I’ll sprinkle less salt next time). This juice would make the basis of a good green smoothie, too.
I love the idea of saving the juice!
Delicious! Made exactly as written. Thank you!
So delicious!
I followed the recipe exactly as posted 🙂
I used jalapeño Monterey Jack cheese instead , added crushed chilli pepper, dried oregano, summer savoury, parsley and fresh off the cob . This was the best ever !!!
Easy and delicious! We had an abundance of zucchini on hand thanks to our CSA, and this recipe made for a very tasty lunch. I was glad to have read the comments about making sure to squeeze as much water as possible out of the grated zucchini; that helped keep the fritters from being soggy. Next time I might try adding some diced onion and some breadcrumbs, just to experiment, but the flavor of these was great as is.
Simple and delicious. I also grated a small carrot in the mix. Will keep this recipe
Good taste but soggy
Followed the recipe pretty much exactly except I added scallions and shredded carrot (extra color). Really, really tasty. I made one as a test and then decided to spice them up a bit – more salt, more pepper and a bit of garlic powder.
I’ve made them a few times since I saw this recpie few weeks ago and am ga ga over it. Strangly it taste a bit like potato pancakes to me ( weird ? ) but a plus for me. I got 6 out of mine and they looked exactly like the picture here !!! Wow ! On the 6, I went back to kitchen 2 more times and ended up eating them all! So now I know I have to get 6 to be filled and happy. Highly recommend ! Thought back to when I was a kid, never even heard of zucchini but we ate a lot of potato pancakes lol And I am making them again this evening and am all set to go 🙂 So my 5 th time making these in about 2 weeks !!! No adjustments , make exactly as she says for fantastic snack
I like to use panko crumbs instead of flour!
Good idea! Did you use the same amount?
Absolutely LOVE these, we now make them every weekend!
I add nutritional yeast instead of parmesan cheese but still tastes great!
These fritters have great texture and stability. I used Bob’s Red Mill gluten-free all purpose flour and I added diced jalepenos
Made these with some slightly over-ripe zuchini and they turned out beautifully crispy on the outside and tender and fluffy inside. I did opt to add some additional flour and also added personal spice favorites but otherwise, followed the recipe as-is. Easy, quick and healthy and most important, delicious! Thanks for posting this recipe.
Mine come out too eggy and floppy. Am I looking for a crispy fritter? I used to medium sized zucchinis – maybe that’s not enough? Help me lol. thanks
Hi CK, If your fritters came out too “wet” you may need to really “squeeze” the liquid out of your shredded zucchini after letting it sit with salt for 10 minutes. I also do this with my shredded potatoes for potato pancakes, it makes a world of difference. Hope this helps!
Can I make these using yellow squash? A co-worker grows yellow squash and I was given a huge one and was wondering if I could make this using it.
it works great with yellow squash! Same rule applies, be sure to squeeze out the extra water.
Can you freeze these?
These came out great. I substituted gluten free breadcrumbs for the flour. And I served them with sour cream plus a little medium hot salsa. I thought the salsa might overwhelm the other flavors but it didn’t.
I need to know if I can storage this fritters for a few days (for meal prep snacks for work).
Thank you so much for this amazing recipe!
Can I sub oat flour?
Are they supposed to be super gooey on the inside? I fried them until they were golden on both sides but the insides were still very gooey…
I had this issue the first time I made them too. I think my main problem was making them too big. The second time, I measured 1 tbsp for each fritter (as per the instructions) and made them quite thin with the spatula. I also reduced the heat as my stove is on the hotter side. They turned out perfectly.
These fritters are the best. Light, fluffy, tasty and easy to make. Highly recommend
Delicious!
Added spring onion and served with crispy bacon, poached egg and a chilli relish for an exceptional brunch meal.
Thank you!
That sounds amazing!!! I’m totally stealing this idea LOL
I am in the process of making this right now and looking forward to the final taste. I started with four zucchini and after all the squeezing of the liquid it looks like I have less than 2 cups. Is that what the recipe expects starting out with a larger amount?
Love this recipe! I added Himalayan salt instead of regular salt, cracked pepper, sweet onion and a dash of garlic powder and Italian seasonings.
served with soup & sorry to say accidentally put in double the flour it called for! But a dash of almond milk helped & they are delicious! thanks, DD!!
These fritters are so delicious. I’ve made them several times and my family loves them. The recipe is great just the way it is but I add one small shallots to the recipe. My family keep coming back for more.
I’ve made these three times now and I really like them. I forgot to put the flour in this time and they didn’t hold together quite as well, but they were still yummy. I love that it’s such a simple recipe.
This is an amazing, quick and healthy milk/snack. I was very naughty and fried them in vegetable oil. Nice and fluffy. I didn’t drain the juices from the zucchini, I just added a little bit of extra flour. I thought they were so nice I’m keeping some on the side to serve to my friends tomorrow!
These were delicious and easy! I’ll definitely be making them again. I added some fresh corn (yum!) .. next time I’ll make em a bit smaller than I did. I made them a little too big and they were a bit goopy inside. Still yummy. I’ll follow the measurement when they go in the pan. Highly recommend!
Made these and salted the yogurt as Naz suggested. Delish and quick.
These are great and easy to make. Could hardly keep up with making them. Made them for the grandkids who claimed they did not like zucchini, then everyone dug into them. Thought we had too much zucchini from the garden, but ended up having to buy some during their stay. I added a bit more flour than in the recipe.
You need to try them with salted, creamy yogurt. It’s a game changer.
OMG. I am going to try these tomorrow and was shocked to see this name on the reviews…my name is Naz too and I don’t see it too often! LOL!
Salted the yogurt as suggested. Delicious!!
Naz what type of yoghurt did you use and how much salt. I gather you just sprinkle the sale into yoghurt and stir?
These are great! Make them two mornings in a row. Husband loved them too!
Better than expected with large zucchini from the garden. Teenager approved!
These are so easy and so good! I will add a little more cheese, maybe some shrimp, chipoltle and scallions. Honestly they’re terrific the way they are and took minutes to make.
I made these and added 3/4 cup crab(I used king crab) and some green onions. So good!
Delicious! I made this last week and wasn’t sure if I was using the right ratio of zucchini though, the patties didn’t stay firm after frying – as leftovers I stuck them in the oven and they were better the next day after baking to reheat. Could you specify how many cups of grated zucchini to use? Someone else suggested 2 1/2 cups but wasn’t sure if that was correct? Thank you!
I assumed that the recipe was to say 1 1/2 CUPS rather than pounds! That’s how I made them. Delicious!!!!
These are great and thanks for your sharing. I will try to make it tomorrow
We loved the zucchini fritters. They were delicious and easy to make. I put some pesto sauce on top and it was so yummy.
This one is a keeper!
Easy and tasty-ate with homemade tsadziki. I grated the zucchini with a food processor-peeling, seeds and all, and it was delicious!
This is genius. I’m using the food processor next time.
Just made these for lunch….excellent….thank you.
These are damn delicious made them for my wife and now they are a staple recipe
Very good, and tasty! Pretty simple to make, and a good use of the zuchinni that get large…just scrape out the seeds. I made a bunch of the fritters and froze them, but haven’t reheated them yet. We love them served with Salsa!
I have tried a dozen or so different recipes for zucchini fritters and this one is by far the best. I made them exactly as the recipe states and they came out crispy and super flavorful. They went very well with our baked salmon. Thanks for the new go-to recipe!
I had some ginormous zucchini from the garden with thick skins and made these fritters using just the skin peelings from those zucchini. It was a great way to use up the waste, and as a bonus I didn’t have to worry about moisture content at all. Just took the peels and cut them into kind of a chiffonade. Ate the fritters with tzatziki and kalamatas – delicious! Thanks for the idea!
Love these tasty bites! A little more garlic and a few shakes of pepper– bare minimum salt to draw water out of grated zucchini-pairs well with yum yum sauce and chilled chardonnay!– cheers!
Really delicious ..wanted to know can these be frozen ?
These are delicious. ty
This sounds really good! I was looking for recipes for my left over zucchini and stumbled on this one! I cannot wait to try it!
Quite nice although a little bland.
Good consistancy
Added onion, mint & nutmeg to 2nd batch, bit better still needed to add more.
Like the nibblies idea. Cold delicious as well Looking forward to making again with ppre spices.
Great way to use overgrown zucchini from home garden. Tough skin cooked beautifully Thanx..
Very simple and tasty, I also mixed together Greek Yogurt and Fennel and served the fritters with a dollop of the Yogurt mix, was delicious.
Can I blend the zucchinis a bit into small pieces instead of grating them ? Or will they get too liquid ?
I made them with leftover grated zucchini and it was delicious! I topped it with tzatziki sauce and kimchi. Amazing!
Yummy. I was dying to try wasabi dressing so I di and everything is delish!!! And I drizzled a bit more wasabi on top ..lovely!!
Damn Delicious indeed!
It is Dam delicious !!!! 5 star plus!
I added a sauce to it !
1/2 cup of Chinese plum dipping sauce, and 2 tbs of good mayonnaise , stir it and serve , It is HEAVENLY !
These look so yum. Can I make ahead of time and freeze? Or do they go rubbery when reheated?
You can freeze these in individual servings and reheat as necessary.
Super easy and very tasty. Followed recipe to the T and everything came out just like the picture. I could eat 100 of these. Great for dipping in just about anything. Ive made this as a dinner side and for breakfast with eggs and have never been disappointed 🙂
I havent yet tried this recipe but so many great comments on it that I’m sure it will be a 5 for me.
I searched and found “Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered” so that’s my plan. I also plan on trying to make Chaffles with the recipe. Chaffles are the new craze in the Keto world! Uses a mini waffle iron.
Love all the comments here and I’ve saved the ideas along with the recipe.
These have become a regular feature in the dinner rotation because I, the cook, love them and so does anyone else who happens to be around. I serve them with a simple yogurt/garlic sauce and find them equally good hot or cold. Thank you!
I just made these, followed the recipe exactly. They are delicious and were eaten before dinner.
I made this today using a large zucchini that I had in the garden. I weighed out 1 1/2 pounds shredded and squeezed out the excess liquid after salting and leaving to drain for 10 minutes. I fried the fritters for longer than the recipe called for but the fritters were still soggy in the inside. Loved the flavor but I think I will add more flour next time to see if they firm up a bit better.
I made these last night and it was delicious. I squezed the water from the zucchinis with my hands twice and that was enough.
I think the most important part is to lay the portions very thin. So that it will cook better.
Easy and delicious! You definitely have to use a towel to squeeze out the extra moisture…it’s a LOT! I added some lemon zest, a minced jalapeño, and some fresh snipped mint just because that’s what I like with zucchini.
Hi, these sound delicious and I will be making them for dinner tonight, but if I wanted to halve the recipe would I still use a whole egg or would that make them too runny?
I recommend using 1/2 large egg.
Thank you for this delicious recipe my baby loves it! I added a table spoon of finely chopped fresh mint onto he mix and omg it tastes so good with Greek style yoghurt as dipping sauce.
These look delicious! What can I use if I don’t have Parmesan at home? Am I able to replace it, or can I leave it out completely?
I use shredded cheese of my choice. Still delicious.
I used a mix of vegan shredded cheese and brewers yeast… and added some spring onion. DELISH!!
I just made them and they turned out PERFECT !!!
Thank you for this amazing recipe ^^
We love hearing that!
Do you have any packing (for overnight) and reheating tips for these and your butternut squash fritters? I plan to make them both for a party, but will have to make ahead of time. Want to ensure they don’t dry out or the opposite, become soggy when rehearing!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Added chilli fresh and corn fresh, used chick pea flour instead of standard. Was very yummy
Easy and delicious!
Absolutely delicious. I served them with hummus and a crisp garden salad for lunch today. My husband and I loved them. Will definitely be making these again.
Did you mean 1/2 pound of grated zucchini or 1.5 pounds? We used 1.5 pounds and the fritters looked very different. They tasted amazing regardless, but yours are prettier and look more “in shape”. Can you please advise? Thanks!
The recipe is correct at 1 1/2 pounds grated zucchini. 🙂
Hi
Looks amazing. I would like yo know if one does not have parmesan what other cheese could one use. Is mature cheddar or Gouda fine?
Thank you for the recipe! I just made these exactly as instructed and they were delicious. 🙂 5/5
Can zucchini fritters be frozen for later use?
Yes, of course!
just made these! didn’t have Parmesan (I know I know… I’m even Italian lol…) so I used Feta, came out great!
I’m sure that tasted great though!
Great ill be trying them tomorrow
just made these! didn’t have and Parmesan in the house (I know, I know… I’m even Italian…) so I used Feta. Came out great 🙂
I’m sure that tasted delicious!
Have you used Almond flour as a substitute for regular flour?
I replaced with garbanzo flour exact amount. It was perfect
Super easy recipe and very filling! To top, I used a store
brought Tzatziki sauce, it was delicious!
they look great! but why so much fat content?
Parmesan has 1.4g fat per 1 TBS.
what did you top the fritters with? Is that sour cream?
Yes.
I have an abundance of zucchini from my CSA and this came up in my google search of zucchini recipes. So delicious! I made them for breakfast and served them with poached eggs on top and a splash of hot sauce. Thank you!!!
Oh, that’s great!
To me these taste like a Mac N Cheese in a double cheesy,crispy crust.Who doesn’t like Mac N Cheese? The taste better warm,than hot out if the pan.
My Italian family makes zucchini patties often. Try adding some presh parsley to the mix: it’s the perfect thing to just brighten it up and adds a pop of flavour.
The amount of salt in the recipe is way too much. Otherwise good recipe.
You can adjust as needed, of course.
Can these be made and then frozen to be heated at a later time?
You can freeze these in individual servings and reheat as necessary.
Just tried this – didn’t change a thing except maybe I was just a little generous with the parmesan and garlic – absolutely delicious!!! Husband really liked it, too! I will absolutely make this again.
Nothing wrong with lots of parmesan and garlic! Happy you liked it!
Loove the recipe I’ll make it today finally ^^!
Btw which recipe card are u using? Looks really nice 🙂
The recipe card is built in with the design of the website. 🙂
I have a 96 year young patient and she has never seen anything like these . She absolutely loved them
Aw that’s so awesome!
Fantadtic. So so good. Loved them. Fun and easy to make.
Awesome!
They did not stick together and fell apart
Bev, it sounds like perhaps your zucchini retained too much of its water. Did you drain it completely?
An you freeze the batter? And is yes? How many days will it be good for?
You can freeze the cooked fritters in individual servings and reheat as necessary. But as we are not experts on food safety, we cannot advise on shelf life. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!
I’m making these now. I have olive oil in the pan but they are still sticking… a lot!!!!! Any tips???
Oh no – did you drain the zucchini completely?
Can you tell me how many zucchini fritters are in each serving? I see that the recipe yields 4 servings but would like to know how many each! Thank you.
Hi Melissa! It is actually a bit difficult to say with certainty how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc.
What is the measurement in cups for the zucchini? Thank you for the recipe.
There is about 3 cups grated zucchini in 1 1/2 pounds.
I drained the liquid, but I guess not enough! They were nice brown color, size of the 2 inches, but soggy in the center.
Cooking longer did not help.
l have been looking of new ways to cook zucchini especially since I’m trying to lose weight! As a college student, l really appreciate the easy to do recipes! You always make cooking fun.
These are damn delicious. Just enough flour to bind the zucchini together such that you taste zucchini and not the flour. Worked great with EVOO. Cooked with medium heat, browned perfectly. Canola oil is a GENETICALLY MODIFIED OIL that is partially hydrogenated, i.e., it is BAD for you. EVOO is superior.
Hi. what is the quantities for the ingredients for 1 person? because I am doing an assessment and i am only allowed 1 egg
Unfortunately, the size of the fritters can vary so it is very difficult to specify the quantity for one serving. Sorry!
I have made these for my son a few times… am having a hard time getting the zucchini dry enough / getting the fritters to stick together. Do you have any suggestions? Thanks.
It is best to drain the zucchini as best as you possibly can using a dish towel or cheese cloth. Hope that helps!
I cooked these this weekend during our camping trip. I made the batter up and kept it refrigerated overnight and cooked them the next day. We loved them. My husband wanted the rest of the batch made up to take to work for a snack. Thanks for the great recipe.
I made these Sunday night for my family. They were delicious! I will make them again. Thank you!
How many fritters does this recipe make?
It is so difficult to say how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc. Sorry!
These were delicious! Reminds me of spinach dip. I used a vegetti to noodle the zucchini then chopped that up for a hash brown texture. Mine were not as pretty but still great tasting, thanks so much for this recipe!
Do not use olive oil to fry anything. Smokes too much. Unnecessary. Canola oil is superior.
If you use cheese, use Romano cheese. Better than Parmesan.
I love this recipe! It’s easy to adapt to your own taste. I had some baby rainbow kale to get rid of, so I added a couple of finely chopped handfuls to the recipe, as well as about 2tsp purple onion. Half way through the batch, I sprinkled whole cumin seeds in the pan right before the batter and it added a really nice savory flavor.
I found these a little bland, I added in 1/2 grated medium onion and probably another 1/4 c. flour and a lot of pepper, that spiced them up. Other than that a good recipe, thanks for posting.
These came out pretty good! For those dairy free like me: instead of the parmesan, I used 1 Tbsp nutritional yeast and 1 Tbsp tofutti better than cream cheese spread. I accidentally used 1 lb of zucchini instead of 1.5; they were a bit runny but still tasted good.
these may sound good, but don’t waste your good ingredients, no flavour….what a disappointment!
I am thinking of freezing the extras and pulling them out for lunches later on. Do you think they freeze well? Thanks!
Yes, they freeze well!
HELP!!! I have made these twice & they keep sticking to the pan. I have a non stuck skillets that I have no problems with normally. What am I doing wrong? I love these but both times have had to cook them like scrambled eggs!
Did you drain the zucchini completely?
It tastes so good thanks for the recipe ❤❤
I made these this evening and I love them. Very easy and very yummy. I am going to make them again and again. Thank you. I had them with ketchup!
Sound and look Delicious!! Can they be made ahead??
Yes!
Made these with gluten free flour and they were still amazing! Thanks for the recipe 🙂
5 STARS! 😀 I found this recipe after doing a search for Zucchini Fritters. The pictures and ease of recipe sold me. The only thing that I wish was that there was a conversion between 1.5 pounds and actual cups. I have to guess, so when I have about 4 cups of zucchini, I double the recipe and it turns out PERFECTLY! I have made these twice and they are absolutely terrific! In fact, my husband, who cannot stand cooked zucchini, thinks these are out of this world. They keep well and are yummy fresh, cold, warmed in the microwave, by themselves or with condiments of your choice.
Hello,
Could the zucchini be replaced with courgette??
Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You do know that a courgette is a zucchini right? One is a French word and the other is an Italian word for the SAME thing. Hope that helps.
I just used the remains of our zucchini with this amazing recipe! I think next year when we have more zucchini, I will try these for breakfast…and lunch…and dinner. Excellent taste! Easy! Healthy! The only change I made was frying them in coconut oil. Thank you for posting this!
I tried this recipe and they came out GREAT! I’m looking forward in trying more recipes from this website.
Hi there!
Can I substitute another cheese for the Parmesan? I keep other varieties in my fridge, just not Parmesan.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
How many cups of grated zucchini do you estimate are in this recipe? I don’t have a kitchen scale to weigh stuff on.
There is roughly about 3 cups grated zucchini in 1 1/2 pounds.
This is very similar to my Mom’s recipe. I found I can cook hers in a waffle iron and top with cooked apples slices (or warmed apple sauce) for a delicious breakfast.
I’ll try this to compare. It sounds wonderful.
2 eggs…perfect! Didn’t use salt, but did wrap in clean kitchen towel.
Great!
Chungah – I am impressed with the numbers of responses to this great recipe for Zucchini Fritters.
I noticed that so many mentioned how hard to get the water out. You kept referring them back to the recipe. I wonder if they added the salt when putting them out to drain. I recently heard a chef on TV say that, “the salt helped draw out more water.” You have it in your recipe but I wonder if they skipped that salt. Thank You for posting so many good healthy recipes. I keep coming back to your site. You are helping people eat better.
Quick and easy to make. Maybe I dried mine out too much, because I needed to use 3 eggs instead of the one the recipe called for, but other than that it worked great
O…M…G…!!!
Very delicious and very good for you. Yes, they are easy to make, just make sure you add the salt to the zucchini first. The salt draws out a lot of water from the shredded zucchini. I doubled the recipe so I could save some for another day. Just took out 5 lbs of it from my garden yesterday and made a bunh of bread and fritters. Family and friends are about to be real happy with these treats.
Will it work with whole wheat flour instead of all purpose white flour? Thanks
Yes.
Just had these as my lunch today! Thank-God these aren’t fattening! I had to force myself to stop eating them, I had these w/some white fish and I can’t remember having a better lunch. These are a far cry from soup & salad. Thanks for the recipe
I experimented with this recipe all afternoon. The first fritter I cooked seemed too raw in the middle and too brown on the outside. I made sure I cooked the next one slower and kept it cooking for a full two minutes on each side. It still seems to wet inside. I added more flour and cheese to the batter and and tried again. Still to wet in the middle. It must have been that I didn’t drain the zucchini well enough. I had drained it in a salad spinner and got a lot of water out, but I guess not enough. The recipe is really good and I ate all 5 of my experiments 🙂 but I have yet to get them cooked like a pancake. I will keep trying, but for now I’m full!
It may make a difference what elevation you are at while cooking. I’m in Indiana and I had to add 1/2 cup flour. Also, to help avoid a soggy center, after putting a spoonful in the pan, flatten them very thin. This worked great for me.
I made fritters tonight. I did not have scallions so I used onion, and I also added shredded carrot. They were very tastey
I have been making these for a long time. I don’t drain my zucchini and it comes out great. I also use some oregano in mine good stuff.
I have made these alot and i don’t drain my zucchini and they turn out great. I all so sprinkle some oregano in the batter. good stuff.
Wow! Just put these into permanent 5 star rotation in my family cookbook. I also dredged the patties in seasoned panko crumbs for extra crunch. BEST USE OF ZUCCHINI EVER!
Love these, with the expansion of a tablespoon of Old Bay Seasoning.Bring them to life. thanks you for sharring.
sorry also meant to ask, how many actual fritters does this recepie make.
Unfortunately, it is so difficult to say how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc.
I once read a comment somewhere about someone cooking fritters in muffin tins so that they are a neat shape.
I haven’t tried it, thou wondering how they would go? or is it best to allways cook them in a fry pan rather than oven.
I actually have not tried cooking them in muffin tins – but it sounds like a genius idea!
Yum! This sounds great! I don’t know if anyone already asked, but do you know if this will freeze well? Thanks!
Yes, they do!
Eager to try this recipe..but I don’t have any parm cheese at home tonight. How do you think it will work if I omit that ingredient?
Thank you!
Saron
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Has anyone tried baking vs frying? And, how far in advance do you recommend making before serving? Do they hold up well at room temp?
These sound absolutely delicious and I’m going to be making these this weekend for one of our movie night appetizer snacks! I’ll be back with the results…I have a feeling it’s gonna be a winner!! 🙂
Olive Oil isnt a healthy choice for frying Avacado Oil is though!!!!!
I think I’d omit the garlic for minced onion for better taste 🙂
Hi! How many fritters in one serving??
Unfortunately, it is very difficult to say how many fritters are made in a single serving as there is so much room for variation – thick fritters, wide fritters, mini fritters, etc.
Hello! Your recipe states that it yields 4 servings but there are a good 9 fritters in your image – how many fritters make up one serving, and is the nutritional info per quarter of the prepared mixture, or per individual fritter?
Sorry for the silly question; I’m trying to watch my calorie intake and I wanna make sure I get it right!
Kim, the images are strictly shot for photographic purposes and are not indicative to how many fritters this recipe yields. That being said, it is so difficult to say how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc. The nutritional information listed is per serving, not for each individual fritter.
Did my first try adding an extra egg and replacing olive oil for coconut oil and it was heavenly delicious!
Now I’m going to try to do a baked version without the oil… Let’s see if it works!
Thank you so much this recipe is awesome!
These were delicious! Though, making sure the zucchini was dry enough was a challenge. I actually ended up taking my hair dryer to the grated zucchini on the lowest heat for about 5 minutes. As goofy as that sounds it seems to have worked – the fritters came out in one crispy piece.
I’m excited to try these again and experiment with adding some onions as others have suggested or maybe something spicy in the mix for an extra kick of flavor.
I will agree with another user who commented that there was a bit too much salt – I’ll probably add a pinch less next time. Other than that, these were great!
I made these last night and was so excited about them but they were way overstated. I would recommend at least half the salt or just a pinch and add your own to them after they’re cooked if needed.
How do I get the fritters to end up circular, and in the same size?
I recommend using a spatula.
I would love to make these but have a crazy question! Approximately how many cups of shredded zucchini should I use? I had a large zucchini that needed to be used so I shredded it but have no idea how much o( it I would use for this recipe. Thank you!
There is roughly about 3 cups grated zucchini in 1 1/2 pounds.
These are amazing!
I topped mine with ricotta, avocado, and sliced cherry tomatoes. Delicious!
I must admit, I had no idea how to dry the zucchini, and had to cook them longer because really weren’t dry after a couple mins of patting them dry.
Thanks for the recipe 🙂
Your fritters look so delicious but the outcome was less than spectacular for me. I found them pretty bland and wet. They took much longer to cook than the time listed here. Maybe I didn’t squeeze out enough water? Will try squeezing out more next time and I think I’d add some onion as well. Thanks for the recipe
I made these today, and they were so delicious! I do have to say, I made some changes though- I used gluten-free oat flour instead of white flour, and I used egg whites instead of whole eggs. I also did not use the cheese. They were soooo good! I could not stop eating them!! Thanks for this wonderful recipe!
This simply just is amazing! I’m making them right now, they’re so easy to make and such a good alternative! As my boyfriend likes some meat too, I fixed the recipe up with some diced ham for him, once I’m done with mine! Love it!
Can you pack these in kids school lunch? I know you said eat immediately in the recipe. Thanks
Yes, absolutely.
I actually let these drain for close to an hour before making and I took the additional step of wringing out the rest of the moisture by wringing the drained, shredded zucchini in a tea towel before adding the rest of the ingredients. By doing this, the consistency of the pancake was perfect! They held together nice and tightly; however, I only used one clove of garlic and found it to be way too overpowering. Maybe next time try a teaspoon of grated onion instead. These would also be good with a dash of hot sauce or red pepper in the batter. I would make these again with a few tweaks.
Epic Fail! First very watery; I added more flour hoping it would make it tight, but did nothing. When I fried, I had to keep them frying at least 10 minutes per side. If I was lucky they browned, but most when in the garbage because they fell apart.
Jennifer, I’m sorry that this did not turn out the way you had imagined. But it sounds like there was too much excess water from the zucchini. Did you squeeze out as much water as possible as directed in the recipe?
made these with what is called yellow zucchini around here, probably just yellow squash. anyway they were wonderful, followed your recipe and used my non stick simply celphalon pan and loved them. will maybe add some chives or grated onion next time. Have lots of zucchini still in garden to use up so can do some experimenting
How many zucchinis are equivalent to 1 1/2 lbs grated?
1 pound zucchini is equivalent to about 3 medium zucchini.
I see that you said the recipe yields 4 servings but I can’t see the amount per serving. Is this because it could vary on how heavy handed you are? I am wondering about how many fritters it would make approximately. Maybe I missed where you said it! If so, I am sorry! I am excited to try this recipe! My husband doesn’t eat MANY veggies and that used to be none! I have finally gotten him to eat veggies that aren’t canned or fried and that he actually enjoys! We are talking about having a child one day and I know, from how my husband has grown up, that we need to spring yummy veggies on them early! Working on our healthy life style! Thanks again!
You are so welcome! But it is so difficult to say how many fritters are made with this recipe as there is much room for variation – thick fritters, wide fritters, mini fritters, etc.
LOVE LOVE LOVE this recipe! I made these last year for a brunch thing with my roomies and now I make them almost every week on Sundays and then eat them throughout the week for breakfast! Definitely one of my favorites! The only thing I do differently is I actually put my zucchini in a food processor, too lazy to grate a pound and half of zucchini haha anyways thank you so much for posting this! It’s fantastic!
I have only one zucchini how do I adapt this recipe to accommodate only one zucchini?? Would love to try these,please help
Angie, depending on the size of your zucchini, you may have to half or quarter the recipe as needed.
Can these be frozen?
Robin, you can freeze these in individual servings and reheat as necessary.
How do you get them to stay together?? I subbed coconut flour for regular flour, could that be why??
Could it also be they weren’t drained enough?? I used paper towels to draw out the initial moisture then let them sit in a dish cloth for more draining. How long should I let them drain? ?
Devin, I am not entirely sure if the coconut flour is the culprit here (as I have never used this ingredient before) but it is best to drain as much excess water as possible.
I made one batch of these with the parmesan cheese and one without and put in some nutritional yeast. Both batches wewe delicious and this recipe was easy and quick.
I made these zuccini fritters tonight. They were okay. I was disappointed that I could not get them more crispy or firm without getting over browned and even then they were limp as a wet noodle. I let the grated zuccini sit in a colander for 15+ minutes. Then squeezed most of the liquid out with my hands, then pressed and blotted with paper towels while still in the colander, then transferred to a kitchen towel and wrung it tight like s rag twisting the opposite ends of the towel. It was pretty dry when I put it in the bowl and added the flour egg and Parmesan. I added salt and pepper, dried parsley and chipotle seasoning. I used my 40yr well seasoned cast iron pan but they were all very limp and a little bland for our taste. I even let them sit on paper towels after frying in a 300F convection oven while I cleaned up and they were still limp and not crispy. Any ideas why? They certainly didn’t look like the picture – golden brown and firm enough to stack. Any ideas why would be appreciated. 🙂
Nancy, thank you for trying my recipe. I’m not entirely sure what went wrong here – it seems like you squeezed out as much liquid as possible. But you mention frying in a 300F convection oven. I’m wondering if too much zucchini was used? You can also add more flour as needed to help them firm up.
Made these yesterday – double batch – absolutely amazing taste. I froze a few on a cookie sheet and popped them in the oven just a bit ago to heat and crisp them back up a touch. Almost like fresh from the skillet. Thanks for a great recipe.
I was on the fence about if this recipe would work for me and my family, but I was trying a bunch of new recipes with a bumper crop of zucchini in the back yard and went for it. THEY WERE AWESOME! My husband gobbled them up too. I minced some jalapeno in a couple of them and those were great too. These are company worthy for sure.
Made these tonight and they were devoured. Excellent recipe! I am going to try a version using Trader Joe’s broccoli slaw instead of zucchini.
Thanks for the recipe with the great photos! A friend gave me a zucchini from her garden, and I’ve never cooked anything with zucchini before. My mom used to make a fantastic zucchini bread, but I wanted a recipe with less calories and gluten. These were perfect, and so delicious that there were no leftovers for later.
Well. I only had the one zucchini. Thanks again for the recipe!
They came out not done in the middle and were difficult to flip. So I came back and re-read the recipe, then noticing they are only supposed to be tablespoon sized portions! Am going to try again as soon as my pan is cooled!
Can you freeze the fritters and reheat later? I have THAT much zuke
Yes, absolutely. You can freeze these in individual servings and reheat as necessary.
I made a GF version of these tonight using zucchini fresh from my garden and potato flour (not starch, it’s dehydrated ground potato). I used a little garlic powder and onion powder and a few dashes of hot sauce. My 7 y.o. who hasn’t liked other versions loved this one! I used some fresh basil from the garden, lemon juice, salt, pepper, honey and a couple of spoonfuls of mayo as a “sauce” and it was delish! I can’t wait for tomorrow so that we can have the leftovers. Thanks for posting such a wonderful recipe!
I made these also, and they are so good , I made extra and put them in the freezer, when I wanted one I would microwave it for a second then put in the toaster very good, plus they get a little crispie.
Chungah, Hi 🙂 I found your website here about a week ago & LOVE LOVE LOVE your zucchini crisps (2 DIE 4!!!) & am about to fry up a batch of these zucchini fritters. Your cauliflower soup will be my next cooking experience. I have to say that so far your recipes have been beyond damn delicious. Thanx 4 sharing altho, I might get really angry with you if I gain 5 lbs or more on all these DELISH dishes 😉
Mohna
I made these today and they were really good. I had to use another egg and more flour; I think I might’ve used too much zucchini. But delicious anyway!
Hi.
My batter was too runny.
Nothing as was yours.
Shiffali, did you drain the zucchini completely as directed in the recipe?
These look like a great way to sneak in some veggies. Do you think this would work if I did half zucchini and half yellow squash?
Yes, that sounds like a great idea!
I made these thisafternoon and they were really moist inside, what did I do wrong 🙂
Katie, the inside is meant to be a little moist (as long as the fritters are cooked through) so I’m not entirely sure if anything really went wrong!
I read a reply from you (Chungah) on August 22, 2014 and you said they shouldn’t be moist and now you say they should be moist. What is the correct answer at the end of August 2015? I will be making them tomorrow.
Brenda, a little bit of moisture is fine as long as the fritters are cooked through.
Thank you. I am excited to try them!
I made these yesterday and they did not turn out 🙁 They wouldn’t stay together! Since there was no hope, I just cooked them like scrambled eggs. Flavorful mush now sits in the refrigerator. Bummer!
What a bummer! Did you drain the zucchini as indicated in the recipe?
As part of an italian family, we had these growing up. My aunt would make them and turn around to make the next batch and they’d be gone! Love them! We used sliced zucchini but I can’t wait to try them with grated! Thanks for bringing back warm childhood memories!
Micorplane a garlic clove and add a pinch of cayenne. Kicks it up a little. I also add chiffonade of fresh basil.
Mine turned out like pictured, used two large zucchini and drained it in a fine colander pushing all the moisture out then squeezing in both hands to make sure it was fairly dry. Add all the other ingredients and followed cooking instructions. Served with dollop of sour cream, chopped tomato and a few basil leaves. Enjoyed it, would make it again.
Made these this morning to go with my breakfast…..delish! I grated the zuccini last night, squeezed out the excess water, and refrigerated in a bowl lined with paper towels, so the zuccini was perfect this morning:) I followed recipe to a T, and cooked in a pan wth 1 tbsp of cocnut oil. Served with 1 tbsp of Greek yogurt. Thanks for this recipe…will make for my family next!
Is the Parmesan cheese fresh grated in this recipe?
The Parmesan should always be freshly grated. I do not recommend using Parmesan cheese from a tin can!
Your recipe sounds great , I have added fresh zucchini flowers from my garden. Very hard to collect them unless you have at least 4 zucchini plants. I add them to the batter and they add a nice touch to the fritter. Very tasty!
I added some grated onion and carrot and served them with a Ranch dip. Yummy! Thanks for the post.
Having found this recipe on Pinterest and feeling a bit adventurous, I gave this a try. I substituted asiago and romano cheese instead of parm, giving it a bit more flavor. Definitely easy and the ingredients are usually already in the kitchen. Thank you so much for posting this. It even fits in with my diet plan!
Can you make these with almond flour instead of regular flour?
You can certainly try substituting almond flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
These look amazing! Do you think they are freezer friendly? Do you think the fritters could be made and pulled out, thawed, and then browned?
I just saw a previous post with this same question. My understanding is you do cook them. What is the best method of re-heating?
That’s really up to you and what you are comfortable with. I actually prefer to cook them on the stovetop on a hot skillet.
It is summer now in New Zealand, and I finally have a bumper crop of zucchini. Tried this recipe today… they were stunning! We have already eaten half of the first batch, and will absolutely be making more over the next months. Oh yes, they are “damn delicious”!
Just got done making. I used yellow squash and zucchini. Didn’t have cheese cloth to soak up water. I used a pillow case. They came out amazing. .
I need to be on a low cholesterol diet. Why is the cholesterol so high in this recipe? Any suggestions on a substitute ingredient to help?
Eggs and parmesan cheese are naturally high in cholesterol. For someone with high blood cholesterol, the recommendation is to limit cholesterol intake to 200 mg/day. At 101 mg/serving, if you plan your other food for the day accordingly, this dish could fit into your diet.
Also, please remember that dietary cholesterol has less of an effect on blood cholesterol than was once thought. The biggest dietary impact on blood cholesterol is actually synthetic trans fat!
Never drain mine but use 1 egg for every packed cup of zucchini.. Feel your thowing out vitamins when you drain liquid ..no bad..only good cholesteral in this recipe
Apologies if anyone has already asked this, can you freeze these? I’d love to try some but seeing as I live alone and cook for one freezing some seemed like a good option. If anyone has tried freezing let me know how they turned out!
Charlotte, you can freeze these in individual servings and reheat as necessary.
So good! I also put a little feta cheese in it and extra garlic…..was good!
Can you use a nonstick electric griddle to these on?
I haven’t tried it myself but I don’t see why it wouldn’t work!
Do you happen to have the nutrients for this?? I was basically wondering about the calories, sodium, carbs and sugar? Thank you!
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.
I basically took your recipe, added 2 eggs and a crap ton of curry powder, and cooked it like s frittata. Basically, it was awesome!!
I love these, my favorite restaurant in my hometown would serve these with thick yogurt with sweet apricot preserves such wonderful accompaniment!
Now I can recreate at home; Merci!
So I have tried and tried to make this recipe, along with a altered version that uses coconut flour instead and I can’t get them to turn out. The coconut flour ones didn’t turn out because they were too dry and fell apart. These ones were too eggy/moist that they didn’t even cook at all. I used tapioca flour instead of arrowroot flour, not sure if that makes a huge difference or not. I didn’t use cheese either because I’m dairy free. I have squeezed all the juice out of the zuchinnis too, so I know that’s not the issue. Any advice?
Hi,
I made these last night.
They were delicious! Although I just had one problem.
They wouldn’t hold together as well as your look in your picture.
Should I add another egg?
Would it be because I didn’t use a cheese cloth to drain the zucchini?
I’m or entirely sure what could have gone wrong but an additional egg should certainly help as a binder for next time.
I made these and my husband is obsessed with them. Love your site!
-Meg
http://www.MegLovesIt.com
Have you tried these with almond flour to make the carb count even lower?
I actually have not tried this with almond flour. I also worry that it may bring in unwanted flavors into the fritters.
I am a college student and have recently shifted my diet to a healthier one, but I have been running into the issue of a tasty but monotonous diet. These fritters will for sure become part of my healthy meal repertoire and help to break the monotony! Thanks for the awesome recipe!
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Mmmmm…..can you make them in the oven? What temp?How long?
Jossi, this is best when cooked on the stovetop as directed in the recipe. I cannot give you oven temp and time without further recipe testing.
tnxxxxxxx
I have been making these fritters for years; however, I do include diced green onions and shredded potatoes in the batter, which I make with a wheat Bisquick mix. It is served with a blend of soy sauce, finely chopped green onions, and a hint of sesame seed oil. My friends and neighbors can’t get enough of these fritters.
These were AMAZING!! We topped ours off with a little Greek yogurt. Thanks for sharing!
I’m not a huge zucchini fan, but I usually end up with a lot of it from friends’ gardens and work extras. I found this recipe while contemplating the present bounty. It’s really a great way to use it all up. I substituted the flour for a high protein GF blend, added a little cayenne, and made some for now and a bunch for the freezer. There’s not many left for the freezer, they’re delicious! Thanks for the inspiration and for helping me reconcile my differences with zucchini. 🙂
just made these but not sure if the inside is suppose to be moist or not, so I microwaved them for 12 seconds ???? how many cups is 1 1/2 pound of Zucchinni, thanks J
Yes, a little bit of moisture is completely fine as long as the fritters are cooked through. There is also about 3 cups grated zucchini in 1 1/2 pounds.
thanks so much….will try them again, glad I put them in Microwave….LOL….
Me again, how long to get the moisture out of zucchini, I am changing my receipe tor read 3 cups instead of 1 12/ pounds,,,thanks for you help
JoAnne, the first step should help with the moisture:
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
I learned from a similar recipe in my husband’s old-school Italian cookbook that it’s necessary to wring the wet zucchini in a towel – wrap it tight and twist it up hard to squeeze all the water out. I think this is what you are referring to when you say to “drain” with a towel, but it’s not entirely clear in your wording. I left mine to sit for much longer than 10 minutes and was amazed at how much water seeped out.
Has anyone tried freezing these fritters?
Anita, you can freeze these in individual servings and reheat as necessary.
I made these today. My parents loved them. My dad couldn’t stop raving about them! Easy and tasty. I’ll make these again for sure.
Made them tonight and they were delicious! Added a little oregano and served it with some hot tomato sauce, but they were good plain.
I feel terrible, because I cook from your site ALL the time and I never post comments… So I’m going to start. These are amazing! Ok, my husband is literally the most ridiculous man on the planet and getting him to eat veggies is similar to getting kids to eat them. (except I can’t make him sit at the table until he finishes them) I made these before he entered the room, and he begrudgingly admitted he loved them. (I told them they were broccoli, because he will eat broc/cauli, but shhhhhhh…..) Thanks for a zucchini recipe I can get my hubby to eat!
I don’t have all purpose flour could I just not use it at still taste good?
Unfortunately, I do not recommend omitting the flour. It is best to use all the ingredients listed here to obtain the best results possible.
I was reading your zucchini fritter recipe and thought they would be equally good with some zucchini flowers added to the mix. My Mom fried the flowers in a tempura-like batter. They were a little sweet and oh so delicious! Maybe after washing them and patting them dry, I’d chop them a bit to get them into smaller pieces and just throw a handful into the mix. Yum!
Oh and then serve with a side of apple sauce!
Add some onion. I kicks it up a notch.
Never make without the onion any style ..also green & chives
Tasty recipe. I didn’t weigh my zucchini before I grated it, so not sure what it weighed. I used about 2 1/2 cups shredded. I also added basil as I have some nice bush basil in the garden.
Thanks, the parmesan makes it.
I just made these tonight with yellow squash and they were delicious! I have been trying to ease my husband into eating zucchini (thus the yellow squash) and these were a real hit! He ate more than I did! Thanks!
These are super yummy! In Turkey, they are called mujvar. They are a must staple for summer food….add some fresh mint and chives…..delish.
I made these fritters today but not having enough zucchini I stretched the batter with raw shredded potatoes. The result was delicious ^.^ though the batter was a bit to watery, thanks to the potatoes. Next time, if I have to use potatoes again, I’ll try to drain the batter in a sieve. Or use cooked shredded potatoes.
I served the fritters with fried mushrooms, my family was very happy with this meal. Thanks for sharing the recipe!
The most important thing is to squeeze out the moisture – from whatever veggie you are using. In my cooking class with kids, we use a clean dishtowel and “wring it out”. The kids love to do this. Then the “dry” veggies can go into the batter of eggs, flour, cheeses (we add shredded mozzarella cheese to the parmesan), scallions, chopped parsley, etc and fry in mixture of oil and butter. Served with homemade Tzadziki – they were gobbling them up like hotcakes!
Delicious! Helps to have one more thing to do with this Summer’s zucchini, too.
Just made these…they are “damn delicious” !
These were delicious and not enough.
These are awesome! I want to add green peas and green onions next time.
That sounds like amazing additions!
Made these last night. Great recipe!! I omitted the garlic as I was out (but will add next time) and added a little cayenne as well as 1/2 tsp. baking powder which gave them a little rise. Overall, the ratio of veg to dry ingredients was just right. I loved the idea of a sour cream “topping” which I made with sour cream, a little horseradish and fresh minced chives.
I made these this past weekend and they were soooo yummy! Super easy to make too! 🙂
Could you see yellow squash in this recipe?
I’ve never tried it myself but I don’t see why it wouldn’t work!
We mix both….AWESOME!
I love zucchini fritters. These look delicious. I featured them on my weekender.
http://aweekfromthursday.com/2014/05/weekender-5232014/
Hi, I’ve tried this recipe twice and neither times it turned out like anything remotely similar to what you have here. Not sure what I was doing wrong.
Do you put water in the mix? Because between the egg and the remaining moisture in the zucchini, there isn’t enough fluid to form a batter. So I add extra water and the fritters turned out soggy. Am I not supposed to do that?
Thanks!
Yes, adding water is not advised. And this mixture is not supposed to be a “batter” per se. The egg is simply the glue holding everything together.
I don’t have a kitchen scale. Do you know what the approximate amount of grated zucchini is in cups?
2-3 medium-sized zucchini should work just fine.
About 3 cups packed (1 c.=8 oz.)
Love your recipes! I wondered if you had a suggestion as how you to could make these without the egg, Vegan style?? 🙂
Unfortunately, there really is no great substitute. The egg works as the “glue,” holding the fritters together.
I’m going to try egg replacer ( I don’t remember the brand, in an orange box) , it works in other fritter recipes.
I have done other fritters and subbed out eggs for 1tsp ground chia or flax and a bit of water mixed together in a bowl. It doesn’t work quite as well but it did work.
If you whisk together 1 tablespoon of (ideally) freshly-ground flax seeds with 3 tablespoons of water and pop the mixture in the fridge for at least 15 minutes, it should be thick and sticky. It will help bind your fritter together just like regular eggs.
Made these for breakfast this morning. So good!! I could eat the entire batch. And my 1 year old devowered hers! Will be making these all summer long. I didn’t have garlic on hand but added a few baby carrots. I doubled the cheese (might as well use up the rest of the parm container)….awesome!!
I had tried a recipe similar to yours minus the garlic. That does sound yummy thought, will have to try it. I have cut up apples into wedges & fried them w/the fritters & put them on the top when ready to eat. I haven’t done this for a while thanks for the reminder.
I will try it but maybe substitute flour for bread crumbs!!
Thanks for this!!
Can’t wait to try this. Thanks for sharing.
I love vegetable fritters, latkes, pancakes, whatever you want to call them, I could eat that whole stack and then some!
Mmmm these look delicious. I’ve recently made some with carrots, celery, onion, and breadcrumbs, but will make these this weekend! Thanks for the recipe! 🙂
Add some chapped mints leaves for surprise every one
I love zucchini fritters. Yours look so gorgeous, I want to make some now.
I made these but I added a lil red onion ,red bell peppers to them and my hubby was amazed! But so was I . Thank you !
We always call them zucchini cakes. I have used Bisquick instead of flour in them, cheddar cheese shredded, and love them topped with sour cream, and chopped fresh tomatoes. Delicious with a pot roast, rotisserie chicken (or oven baked) . Yum. Your pictures, like always, are to die for !
Mmm! Looks like they hold together pretty well? That’s often my problem with fritters like this.
Yum! A healthy spring time snack. I feel like you could eat these for breakfast, lunch or dinner.
Your fritters are absolute perfection!
These sounds divine! I just bought a pack of zucchini yesterday…I’ll be making this!
Love that giant stack of fritters! This is such a great way to use up some leftover zucchini!
Thank you for the nice recipe.
The perfect app, or snack!! Honestly I could probably down the whole batch by myself!
Mmmm these look so good! I have been looking for an alternative to corn fritters for breakfast 🙂
Can’t wait to try 🙂
The Macadame. xx
http://www.creamstop.com
I might have to make these and eat them as a snack, appetizer AND light lunch. All in the same day.
Love your version of these, Chung-Ah…gorgeous photos, as always! I can’t wait to make Zucchini Fritters again this summer when the garden goes crazy… 🙂
These fritters are beyond gorgeous and I’d like a plate full, please!
I LOVE zucchini, so I am loving your healthy zucchini treats. Those are some gorgeous fritters…I want to jump into the middle of the stack and eat my way out! Pinned 😀
Amazing Chung! Love that you add a bit of parmesan and garlic as they hold such strong flavours that you only need a bit of it. Those fritters looks absolutely fantastic! x
I made some zucchini fritters a couple years ago with carrots too and I loved those things, I can only imagine how good yours are with the Parmesan! Pinned!
These sound and look delicious! Curious question: what type of skillet do you prefer- stainless steel or nonstick? I ask because our nonstick pans have had it and are no longer nonstick. I’m ready to upgrade to something better!
I was looking at your reply to the Zucchini Fritters and I saw your question about the pan- I have been cooking with induction cooking for a bit now and they don’t really care for the non-stick…..the question for you is- how much do you want to spend-…I have some really good ones- but pricey. I tried using the less expensive, and they don’t last….good luck with your choices.
I actually love using my Le Creuset skillet – it’s a bit expensive but worth every single penny!
Any cast iron would work wonderfully well.
I prefer cast iron!!
I have a parrot so any nonstick cookware when heated is toxic to them. I use stainless steel or Lodge cast iron. This looks like a great recipe.
just going to say cast iron, but need to add that it HAS to be seasoned. My questions are, can I use squash and bottled garlic and get a good product? I haven’t got zucchini planted.
I’ve never tried this with squash but I don’t see why it wouldn’t work!
I have made fritters such as these for many years, and I use summer squash interchangeably with the zucchini, and they are very very tasty. In fact, I like to use the summer squash as my first choice when they are in season.
Oooo, I bet spaghetti squash would be lovely!
If you do replace with non stick, i would spend a bit more for a “good” quality pan, well worth the money. the cheap ones do not last. Also, you might look for something that has a heavy bottom. i got new ones a year ago, and i did shop around alot. the heavier bottom really makes a BIG difference, it seems to hold the heat better.
Not only do the heavy bottom – or encapsulated bottom – pans hold and distribute heat better, they don’t warp! If, like me, you’ve ever bought an expensive thin bottomed pan and had it warp so that the oil runs to the outside of the pan, you’ll never regret spending more for an encapsulated bottom pan.
I think they’re meant for induction cooking, but they work great on a gas cooktop too.
You can turn a “regular” pan into a nonstick pan, by heating vegetable oil in the pan, add salt to it. Let it sit until it gets thoroughly heated. Then, process with cooking your foods. This works just as well as nonstick pans for nearly every food. Often you need to let the food sit and develop a crust before flipping it or moving it at all. If you shake the pan and the food moves around in one piece, mission accomplished!
I often use Baking paper lined in a frying pan or skillet, with a little olive oil.
No mess and no sticking. win win.
Cast iron pans are best. Last forever. Mine is 40 years old.
I used a cast iron skillet–yum! The fritters turned out nice and crunchy. Great recipe.
Cast iron is the beat and, properly seasoned, it’s non stick!
Very photogenic stack of fritters i have ever seen. I love to use these fritters as instant afternoon stacks the next day; even cold they are glorious!
I have a question…can chopped spinach be substituted for the zucchini?
That sounds like a great substitution but without having tried it myself, I cannot say with certainty what the end result will be. Please use your best judgment.
I have usd spinach as long as it’s very dry i sauteed it first to get some of the water out. Or use frozen and drain and I used feta as the cheese instead delicious.
Can this be frozen to take out. And fry later
Yes.
Hi,
Do you think I can use frozen zucchini noodles and chop them for this recipe? I have a bag in my freezer and want to use it.
Thanks!!