These simple zucchini fritters are the kind of recipe you can make your own — perfect for using up a pile of fresh zucchini! Grated, salted, and squeezed of excess moisture, the zucchini transforms into golden, savory patties that are lightly crisp on the outside and tender inside.

Crispy zucchini fritters served on a white plate, partially overlapping with roasted radicchio on the side

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Whether you enjoy them with a dollop of yogurt, pack them for lunch, or serve them with a salad of greens or poached egg, these fritters are endlessly versatile. You can add cheese, herbs, spices — or keep it simple.

I used to make these for my daughter because she loved them so much! This recipe is a basic version of zucchini, eggs, flour, salt pepper and cheese which is optional. You can also add a little baking powder to give them a little lift. Cheese is optional but if you do use it, you can go with parmesan, cheddar, feta cheese or mozarella. These zucchini fritters are not only easy there are adaptable and really delicious.

Golden zucchini fritters on a white plate with one halved to show the inside.

Why You’ll Love These Zucchini Fritters:

Great way to use up zucchini
Customizable with whatever’s in the fridge
Freezer-friendly and lunchbox-approved
Naturally vegetarian (and can be made gluten-free)

Ingredients for simple zucchini fritters laid out on a table — fresh zucchini, eggs, flour, cheese, shallot, olive oil, salt, and pepper.

Ingredients & Quantities

6 small to medium zucchini (about 1½ lbs), grated
½ tsp salt (for draining moisture)
2 eggs
½ cup all-purpose flour (or almond flour for gluten-free)
½ cup grated cheese (cheddar or parmesan)
1 small shallot chopped very small or 2 spring onions or ½ small onion, finely chopped
1 garlic clove, minced (or 2 small garlic cloves)
Salt and pepper, to taste
Olive oil for frying

Optional Add-Ins:

Fresh herbs (parsley, dill, mint)
½ tsp cumin or smoked paprika
Lemon zest
A spoonful of ricotta or mashed peas

Before you start, here are a few helpful tips for making perfect zucchini fritters:

Pro Tips!

Cook on medium heat: High heat can cause the fritters to brown too quickly on the outside while staying undercooked inside.
Flatten gently: Use a spatula (or the back of a spoon) to lightly press the fritters down once they’re in the pan for even cooking.
Add oil gradually: Start with a small amount of oil, then drizzle in more as needed while cooking. Too much oil can make them greasy — but let’s be honest, that’s still better than biting into a raw fritter!
Still soft in the middle? If you’re like me and extra cautious about undercooked fritters, pop them into the air fryer for a couple of minutes at 200°C/400°F. I blame it on my anosmia 🙂

How to Make Zucchini Fritters

Place grated zucchini in a colander and sprinkle with ½ tsp salt. Let sit for 10 minutes, then use your hands or wrap in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, beat the eggs. Add flour, cheese, onion, garlic, and any optional flavorings. Mix well.
Add the drained zucchini and mix until just combined. The mixture should hold together – see images below.
Heat a skillet over medium heat with a bit of oil. Use an ice-cream scoop or add 2–3 tablespoons of zuccini batter per fritter into the pan, flattening slightly with the back of a spoon.
Cook 2–3 minutes per side until golden and crisp. Drain on paper towel and repeat with remaining mixture.
Serve warm with yogurt, sour cream, guacamole, or a poached egg.

Optional: Add baking powder for lighter fritters. If you prefer a puffier, softer texture inside, stir in ½ teaspoon of baking powder with the dry ingredients. This helps the fritters rise slightly and stay fluffy without changing the flavor.

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Recipe Notes

These zucchini fritter tips will help you get the best results — from making them crispy and golden to storing, freezing, or trying a lighter version in the air fryer. Plus, easy swaps for gluten-free and cheese-free options.

Freezer-friendly: These fritters freeze well. Let them cool completely, then stack with parchment paper between layers.
Gluten-free option: Use almond flour or gluten-free breadcrumbs instead of regular flour.
Air fry for a lighter version: 180°C / 350°F for 8–10 minutes, flipping halfway through.
Zucchini moisture matters: The key to crisp fritters is squeezing out as much liquid as possible. A clean tea towel or cheesecloth works best.
Mixture too wet? Add a spoonful of flour or breadcrumbs to help bind the mixture.
Cheese adds flavor (but it’s optional): Parmesan, cheddar, or feta work well, but you can leave it out for a lighter option.
Pan-fry or air fry: Either works! For air frying, use 350°F (180°C) for 8–10 minutes, flipping halfway.

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Variations

Gluten-free: Use almond flour, oat flour, or gluten-free breadcrumbs.
With cheese: Add feta for a Mediterranean twist, or parmesan for crisp, nutty flavor.
Herby: Mix in fresh parsley, dill, mint, or basil.
Spiced: Add ½ tsp cumin, smoked paprika, or za’atar for more flavor.
Zesty: A bit of lemon zest or a spoonful of ricotta gives a fresh finish.
Veggie boost: Add grated carrot, corn kernels, or mashed peas for more color and texture.

Storage Tips

Meal prep: Great for lunchboxes — just pack with a small container of yogurt, sour cream, or guacamole for dipping.

Fridge: Store cooked fritters in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to keep them crisp.

Freezer: Let fritters cool completely, then freeze in a single layer before transferring to a bag or container. Store for up to 2 months. Reheat from frozen in a pan or oven (no thawing needed).

Pro Tip 🌟
No cheesecloth? Use your hands! Squeeze the salted zucchini over the sink until hardly any liquid drips out. Drier shreds = crispier fritters.

FAQ & Make‑Ahead Tips

Can I make the batter ahead?
Yes — mix everything except the flour and eggs, store chilled (up to 12 h), then add flour and eggs just before frying so the fritters stay fluffy.

How do I freeze zucchini fritters?
Let them cool, lay in a single layer to freeze, then stack with baking paper in a zip bag. Re‑crisp from frozen in a 180 °C / 350 °F oven for 8–10 min.

What’s the best way to reheat?
A hot dry pan or 180 °C / 350 °F air fryer restores the crunch in 3–4 minutes. Microwaving works but the coating softens.

Can I bake them instead of frying?
Absolutely. Lightly oil a parchment‑lined tray, spoon on the mixture, flatten, and bake at 200 °C / 400 °F for 15 min, flipping once. They’ll be a touch lighter in colour but still tasty.

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⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!

Simple Zucchini Fritters (Crispy, Customizable & So Delicious)