Zucchini is such a versatile vegetable, and these zucchini fritters are proof positive of that statement. Crispy-golden on the outside, tender on the inside, and everything you want in an easy lunch or dinner this summer. Or, let’s be frank, anytime.

A stack of zucchini fritters with sour cream and green onions on top

I love these easy zucchini fritters for lunch. Zucchini is easy to come by, and it just takes a couple of them and about 20 minutes + a dollop of sour cream for squashy lunchtime greatness.


The list of ingredients for these zucchini fritters is very simple. We’ve got:

  • Zucchini, of course
  • Parmesan (which can be left out, if you prefer, but I like the bit of umami flavor it adds)
  • Chopped scallions
  • Flour
  • Egg
  • Salt & pepper
  • And then some olive oil for frying
  • Oh, and of course, sour cream for serving!
Ingredients for zucchini fritters

How to Make Zucchini Fritters

Important for squash fritters, you want to drain the excess moisture out of your zucchini first.

Do this by tossing your grated zucchini with salt, then letting it drain for about 10 minutes.

Shredded zucchini set up to drain excess moisture

Squeeze out the excess moisture, and you’re on your way.

Zucchini draining for fritters

How to Make Zucchini Fritters

After the excess moisture is squeezed from your zucchini, mix your ingredients together to make a thick doughy situation.

Heat up your oil, and saute those bad boys. Mmmm. Almost there.

Zucchini fritters cooking in a pan

After they’re golden brown and perfect, drain them on a paper towel to soak up any excess oil.

Zucchini fritters draining on a paper towel

That’s it! You have a perfect stack of zucchini fritters, ready to devour.

Pile of zucchini fritters on a plate

Oh right. Don’t forget the sour cream.

Zucchini fritters

Frequently Asked Questions about Zucchini Fritters

Q: My fritters turned out soggy, how do I fix this?

A: The first thing to do to make sure they don’t turn out soggy is to make sure ALL excess water is squeezed out from the zucchini before adding them to the mixture. Using a cheesecloth or tea towel to strain out the zucchini will give you the best results.

Q: How long do they store for?

A: These fritters will stay good in the fridge for 2-3 days in an airtight container, separate layers with parchment paper and reheat the same way you cooked them, or in the oven at 375℉ for 10 minutes or until warm.

Q: What should I serve zucchini fritters with?

Zucchini fritters are usually enjoyed with sour cream on top or on the side for dipping.

Q: Will this recipe give me nice, crisp fritters, or will they be soft on the outside?

A: These fritters will be crisp on the outside and slightly soft on the inside, kind of like hashbrowns.

Q: Does this recipe double easily?

Yes, simply double the amount of the ingredients and cook as directed. It may take longer to make unless using double the pans, too.

Love fritters? Try these Crookneck Squash Fritters, loaded with summery basil and served up with a lemony sour cream. Yum!

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Zucchini Fritters

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Author: Karen
Yield: 4
Crispy-golden brown on the outside, tender on the outside – these are everything you want your zucchini fritters to be. Don't forget the sour cream for dipping!


  • 2 medium zucchini (shredded; about 3 cups or 3/4 pound)
  • 1 teaspoon kosher salt
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup shredded parmesan cheese
  • 2 large eggs
  • 1 teaspoon dried basil (I've substituted 1/2 teaspoon dried oregano which is also delicious)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup scallions ([green onions]; chopped)
  • Olive oil (for frying [can substitute vegetable oil])
  • Sour cream (for serving)


Drain zucchini

  • Shred your zucchini with a medium cheese grater. Set a colander over a bowl (the bowl will catch the liquid that drains) and add the zucchini to the colander Sprinkle the salt over the zucchini and stir to distribute. Let sit for 10 minutes. Use your hands to squeeze the remaining moisture from the zucchini. Alternatively, you can gather the zucchini in a cheesecloth or tea towel, gather it up, and squeeze the moisture out. Discard the liquid.

Mix up the fritters

  • Add the flour, baking powder, basil, and parmesan cheese to a large bowl and mix well.
  • Add the eggs to the bowl with flour and stir until dough starts to form.
  • Fold in the drained zucchini and green onions just until well distributed.

Cook the fritters

  • Set a large saute pan over medium heat. When hot, add olive oil. When the oil begins to shimmer, drop 1-2 tablespoons of the fritter mixture into the heated pan. I like to use a 2-tablespoon cookie scoop for this. Immediately press down on the fritter dough slightly so that it is flat.
  • Cook until golden, 4-6 minutes, flipping halfway through.
  • Transfer to a paper-towel-lined plate to catch any excess oil and continue cooking the rest of the fritters, adding more olive oil to the pan as needed.
  • Serve with sour cream.


If using your hands to squeeze out extra liquid from zucchini shreds, it is best to use a colander, as you can press the shreds into the bottom and the water will run out of the holes. 
If using a medium to large pan, you should be able to cook 5-6 fritters at a time.
Do not cook on high heat or the outside will cook too fast and the inside will be soggy, or not cooked all the way through.
Store in the fridge for 2-3 days in an airtight container.

Nutrition Facts

Serving: 2fritters, Calories: 154kcal, Carbohydrates: 21g, Protein: 9g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 86mg, Sodium: 829mg, Potassium: 357mg, Fiber: 2g, Sugar: 3g, Vitamin A: 491IU, Vitamin C: 20mg, Calcium: 179mg, Iron: 2mg
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