I’ve been making these zucchini fritters for years, turning garden-fresh zucchini into crispy, cheesy delights that disappear minutes after hitting the table. They’re my go-to solution when summer gardens overflow with zucchini, just like our Crispy Smashed Potatoes with Garlic and Herbs make the most of seasonal produce.
Growing up in an Italian household, I learned early that zucchini can be transformed into something magical with the right technique. My nonna taught me her secret to perfectly crispy zucchini fritters when I was just eight years old, standing on a step stool in her kitchen. The key, she always insisted, was removing every last drop of moisture from the zucchini before mixing it with the other ingredients.
These golden-brown zucchini fritters have become my signature dish at family gatherings. The combination of crispy exterior and tender, cheesy interior makes them irresistible as an appetizer, side dish, or light meal. I love watching people’s expressions when they take their first bite—surprise followed by delight as they taste how flavorful simple zucchini can become.
Ready to transform ordinary zucchini into something extraordinary? Let’s get cooking!
Why You’ll Love These Crispy Zucchini Fritters
In my twenty years of cooking, I’ve never seen a dish disappear from the table faster than these zucchini fritters. This family recipe has been perfected over generations, starting with my grandmother who brought it from her small Italian village.
Quick and easy to prepare with just 15 minutes of prep and 15 minutes of cooking time
Perfect way to use abundant summer zucchini when gardens are overflowing
Versatile as an appetizer, side dish, or light meal for any occasion
Kid-friendly vegetable option that even picky eaters love
Make-ahead friendly – prepare the mixture in advance for quick cooking later
Customizable with your favorite herbs and spices to match any meal
“My zucchini fritters aren’t just a recipe—they’re a celebration of summer’s bounty transformed into crispy, golden morsels that bring everyone to the table.”
Ingredient Note List
Zucchini: I always use the freshest zucchini possible for these fritters, as younger, smaller zucchini tend to have better flavor and fewer seeds than their larger counterparts.
Panko breadcrumbs: These Japanese-style breadcrumbs create a lighter, airier texture in zucchini fritters than regular breadcrumbs, resulting in that perfect crispy exterior.
Eggs: In my kitchen, eggs are essential for binding the zucchini fritters together, preventing them from falling apart during cooking.
Parmesan cheese: I recommend using freshly grated Parmesan rather than pre-packaged for these zucchini fritters, as it melts better and provides a more intense, nutty flavor.
Mozzarella cheese: The mozzarella adds a wonderful stretch and creaminess to the interior of the zucchini fritters, creating that perfect cheese pull when you take a bite.
Garlic: Fresh minced garlic infuses the zucchini fritters with aromatic flavor that dried garlic powder simply cannot match.
Vegetable oil: I prefer using a neutral oil with a high smoke point for achieving that golden-brown exterior on my zucchini fritters without any burnt flavor.
Greek yogurt or sour cream: A cool, tangy topping creates the perfect contrast to the warm, crispy zucchini fritters and elevates them to restaurant quality.
How to Make Perfect Zucchini Fritters
Step 1. I always start by thoroughly grating the zucchini using the large holes of a box grater, which creates the perfect texture for crispy fritters.
Step 2. In my experience, the most crucial step is squeezing out excess moisture from the zucchini using a cheesecloth or clean kitchen towel—I typically spend at least 2-3 minutes squeezing until no more liquid comes out.
Step 3. I’ve found that combining the dried zucchini with the Panko, eggs, and both cheeses in a large bowl works best when using a fork rather than a spoon, preventing overmixing.
Step 4. My grandmother always taught me to add the garlic, salt, and pepper last, gently folding them in to preserve the light texture of the mixture.
Step 5. I usually heat the oil in a large non-stick skillet until it shimmers but doesn’t smoke—the perfect temperature for achieving golden-brown fritters.
Step 6. Using an ice cream scoop ensures I get consistently sized fritters that cook evenly, and I always flatten them slightly with the back of the scoop after placing them in the pan.
Step 7. I’ve learned through many batches that patience is key—cooking each side for 4-6 minutes undisturbed creates that perfect crispy exterior.
Step 8. My husband prefers when I transfer the cooked zucchini fritters to a paper towel-lined plate to absorb any excess oil before serving.
How to Store & Reheat
I typically store leftover zucchini fritters in an airtight container in the refrigerator, where they stay delicious for up to 3 days. Make sure they’ve cooled completely before storing to prevent condensation that could make them soggy.
For freezing, I’ve found that placing cooled fritters in a single layer on a baking sheet, freezing until solid, then transferring to a freezer bag works perfectly. This way, they don’t stick together, and you can easily grab just what you need. They’ll keep well in the freezer for up to 2 months.
When reheating, I always use my oven or toaster oven set to 375°F for about 5-7 minutes to restore that wonderful crispiness. While microwaving is quicker (1-2 minutes), it makes the fritters softer—still delicious but missing that crispy exterior that makes zucchini fritters so special.
Mediterranean Salad: In my kitchen, I often serve these fritters alongside a simple tomato, cucumber, and feta salad dressed with lemon and olive oil—the bright, fresh flavors complement the richness of the fritters perfectly.
Lemon Garlic Aioli: A homemade aioli with fresh lemon zest and minced garlic elevates these zucchini fritters to restaurant-quality appetizers that always impress guests.
Grilled Chicken: For a complete meal, I pair these zucchini fritters with simply seasoned grilled chicken—the fritters add interesting texture and flavor to an otherwise simple protein.
Tomato Soup: My family loves the combination of crispy zucchini fritters dunked into warm tomato soup, especially on cooler evenings when we want something comforting yet not too heavy.
FAQs
Can I make the batter ahead of time?
I often prepare the mixture up to 4 hours ahead and store it covered in the refrigerator, but I wouldn’t recommend longer as the zucchini can release more water.
Why are my zucchini fritters falling apart?
This typically happens when there’s still too much moisture in the zucchini—I recommend squeezing it multiple times with a clean kitchen towel until absolutely no more liquid comes out.
Can I bake these instead of frying?
Yes! I sometimes bake them at 425°F for about 15 minutes per side on a well-oiled baking sheet when I want a lighter version.
What can I substitute for Panko breadcrumbs?
Regular breadcrumbs work well, though the texture will be slightly denser, or for a gluten-free option, I’ve successfully used crushed Rice Chex cereal.
Can I add other vegetables to these fritters?
Absolutely—I’ve added grated carrots, corn kernels, or finely chopped bell peppers with great results, just make sure any additions are dry and finely chopped.
How do I know when the oil is hot enough?
I test it by adding a small pinch of the mixture—when it sizzles immediately without burning, the temperature is perfect for crispy zucchini fritters.
Zucchini Fritters are a crispy and flavorful snack for any occasion.
Ingredients
Scale
2 cups shredded zucchini, squeezed to remove excess water
1 cup Panko breadcrumbs
2 eggs
⅓ cup freshly grated Parmesan cheese
¼ cup shredded mozzarella cheese
2 garlic cloves, minced
Salt and pepper to taste
3 tablespoons vegetable oil
Instructions
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a mesh bag or cheesecloth and squeeze out as much moisture as possible.
In a mixing bowl, combine the squeezed zucchini, Panko breadcrumbs, eggs, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix until all ingredients are well combined.
Heat the vegetable oil in a large pan over medium heat. Scoop portions of the mixture and shape them into fritters. Place the fritters in the pan and cook for 4-6 minutes on each side.
Once cooked, serve the fritters warm with Greek yogurt or sour cream, garnished with fresh herbs and freshly ground pepper.
Notes
Make sure to squeeze out as much moisture from the zucchini as possible for crispy fritters.
Do not overmix the batter to maintain a light texture.
