Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution!

Zucchini fritters with cheese on a plate

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Whether you grow zucchini, have neighbors who share their wealth, or (like me) go crazy at the farmers market with dreams of Healthy Zucchini Muffins dancing in your head, at one point or another this summer, you are going to end up with Way. Too. Much. Zucchini.

Easy zucchini fritters on a plate

Zucchini is a fantastic fast, healthy side dish, but by the time you’ve eaten multiple rounds of Grilled Zucchini, Sautéed Zucchini, and Roasted Zucchini, it’s time for something new.

  • These easy zucchini fritters use a whopping 5 cups of shredded zucchini, are crispy outside, and taste tender and cheesy inside.
  • Like Zucchini Casserole, they are one of the tastiest ways to eat your veggies and make a dent in your zucchini supply at the same time.

These Zucchini fritters go well with just about any protein to make it a full meal, from Grilled Salmon in Foil to Air Fryer Chicken Breast.

Or, top zucchini fritters with a runny egg and avocado and serve them as a meatless main dish.

Zucchini fritters with dipping sauce

How to Make Zucchini Fritters

To make zucchini fritters, combine shredded zucchini with breadcrumbs, eggs, and spices to make a savory, pancake-like batter that crisps on the stove.

I like to give my zucchini fritters an Italian twist with herbs and an Italian cheese like mozzarella or fontina, but you can play around with this recipe.

Zucchini fritters with feta will give it a Mediterranean flair; cheddar cheese like in these Potato Fritters with Zucchini is scrumptious and lends a classic all-American vibe.

Toss in a side of Baked Bacon in the Oven and you can even have zucchini fritters for breakfast.


The Ingredients

  • Zucchini. Zucchini is mild and slightly sweet, making it the perfect veggie to star in these tasty fritters. Rich in vitamins, minerals, and antioxidants, zucchini is healthy too.
  • Green Onions. For a hint of onion flavor.
  • Eggs. Helps hold the fritters together.
  • Flour + Breadcrumbs. These two ingredients give the fritters their shape and texture. I used Italian seasoned whole wheat breadcrumbs for a flavorful, healthy option.
  • Spices. A simple mix of basil, garlic powder, a teaspoon salt, and pepper are all these fritters need.
  • Lemon Zest. Adds brightness and accentuates all the other flavors.
  • Cheddar. Melty, flavorful cheese adds richness to these wholesome fritters. Any cheese on the outsides of the fritters crisps up deliciously, and the cheese in the middle stays gooey.

Substitution Tip

You can use any melty cheese you enjoy, such as cheddar, mozzarella, fontina, or gruyere.

  • Toppings. Our favorite zucchini fritter toppings are Greek yogurt, lemon juice, and chives. Also could use sour cream, fresh herbs or parmesan cheese.

The Directions

  1. Dry the zucchini with kitchen towel or paper towels.
A blend of ingredients in a large mixing bowl
  1. Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl.
Zucchini fritter batter in a bowl
  1. Stir until combined, then fold in the cheese to the zucchini mixture. Form into patties.
Vegetable patties in a skillet
  1. In a large skillet or cast iron skillet, cook the fritters in oil until golden brown.
Four zucchini fritters being cooked in a skillet
  1. After 4 minutes, flip the fritters and cook for 3 minutes more.
  2. Season the cooked fritters with salt. Repeat with any remaining batter. Serve with lemon juice, yogurt, and chives. ENJOY!

Dietary Note

To Make Gluten Free. If you want to make these fritters gluten free, you can try swapping oat flour for the whole wheat flour, using gluten free breadcrumbs, and adding an extra pinch of salt, pepper, and Italian seasoning.

A stack of zucchini fritters on a plate

Storage Tips

  • To Store. Refrigerate leftover zucchini fritters in an airtight container for up to 3 days.
  • To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave. 
  • To Freeze. Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Meal Prep Tip

Up to 1 day in advance, shred the zucchini, chop the green onions, and grate the cheese. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.

Leftover Ideas

Pair leftover fritters with a Greek Salad for a delicious meal.

What to Serve with Zucchini Fritters

Healthy zucchini fritters with dipping sauce

Recommended Tools to Make this Recipe

The Best Non-Stick Skillets

Cleanup is so much easier with a high-quality non-stick fry pan. This set is even dishwasher and oven safe.

Zucchini fritters with cheese on a plate

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Leave a rating below in the comments and let me know how you liked the recipe.

Bring on the squash, we’ve got fritters to flip!

Frequently Asked Questions

Why are my Zucchini Fritters Falling Apart?

If your zucchini fritters are falling apart, it’s likely because the batter was too wet or the fritters are sticking to the skillet. Make sure you thoroughly dry your zucchini before preparing the batter so the binding agents (flour, egg, and breadcrumbs) can hold the fritters together. You’ll also want to use a non-stick skillet and oil to make sure the fritters don’t get stuck to the pan.

Can I Swap the Zucchini for Yellow Summer Squash?

If your surplus of summer produce leans more towards summer squash than zucchini, you can swap the two in this recipe.

What Dips Pair Well with Zucchini Fritters?

While we enjoy our fritters with Greek yogurt, there is a myriad of dip options you can use. Try serving your fritters with marinara (especially tasty if you use mozzarella cheese), Greek Yogurt Ranch Dip, or the basil dipping sauce from this Zucchini Fries recipe.

Zucchini fritters with cheese on a plate

Zucchini Fritters

5 from 2 votes
Crispy zucchini fritters are one of the best things to do with an abundance of zucchini! Serve them as a side or top with egg for a meatless meal.

Prep: 20 mins
Cook: 7 mins
Total: 27 mins

Servings: 12 fritters

Ingredients
  

  • 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
  • 3 green onions finely chopped
  • 3 large eggs lightly beaten
  • 1/2 cup Italian seasoned whole wheat breadcrumbs
  • 1/3 cup white whole wheat flour or all-purpose flour
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt plus additional for serving
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon baking soda
  • Zest of 1 small lemon reserve fruit for serving
  • 1/2 cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
  • 1-2 tablespoons olive oil for frying
  • Plain nonfat Greek Yogurt for serving
  • Chopped fresh chives or green onions for serving
  • Squeeze fresh lemon juice from lemon above

Instructions
 

  • If you’d like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
  • Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
  • Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
  • In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
  • Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
  • As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.

Notes

  • *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
  • *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
  • TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave. 
  • TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutrition

Serving: 1(of 12), without yogurtCalories: 81kcalCarbohydrates: 8gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 46mgPotassium: 173mgFiber: 1gSugar: 2gVitamin A: 241IUVitamin C: 11mgCalcium: 56mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m from the Midwest and use soooo many of your recipes, but Erin why do you not include sodium levels in your nutritional analysis? I’ve just learned I have stage 3 Kidney disease and it would be helpful to know.
    Thanks!

    1. Hi! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

    1. Hi Anne! I haven’t tried it myself, so I can’t say for certain. If you decide to play around with it, I’d love to hear how it goes!

    1. Hi Danielle! I don’t have any on my site at the moment, but it’s definitely something I’ll consider for the future. I hope you enjoy the recipe if you try it!

  2. Loved these zucchini fritters. I’ve been making something similar for years, but this recipe is my favorite now.
    Less oil, less messy, great flavor and they don’t fall apart.5 stars