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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! A savory zucchini pancake, they’re crisp outside, tender inside, and great for a side or even brunch!

a stack of crispy zucchini fritters on a white plate

Why You’ll Love This Zucchini Recipe

  • Tasty Way to Use Zucchini. Because whether you grow zucchini, have neighbors who share their wealth, or (like me) go wild 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.
  • Fritters Are a Little Something Different. 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.
  • They’re Everything You Want in a Fritter. Each zucchini fritter is crispy on the outside, and tender and cheesy inside. Soggy and bland? Never! (See Potato Fritters for another tasty savory fritter recipe!).
  • Zucchini Fritters Are Versatile. 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.
  • This Recipe Is Fail-Proof. Have you been victimized by zucchini fritter recipes in the past? This one won’t let you down! The fritters won’t fall apart when you flip them and they have perfect crispy, golden brown exteriors.
Easy zucchini fritters on a plate

5 Star Review

“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.”

— Gail —

More About These 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 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.

Zucchini fritters with dipping sauce

How to Make Zucchini Fritters

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.

Market Swap

All varieties of summer squash have a similar texture and taste, so if your CSA box drops some pattypan squash on you or you couldn’t resist zephyr squash at the farmers market, you can swap those in for the zucchini.

  • 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.

Dietary Note

To Make GlutenFree. 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.

The Directions

  1. Prepare. Dry the zucchini with kitchen towel or paper towels.
A blend of ingredients in a large mixing bowl
  1. Combine. Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl.
Zucchini fritter batter in a bowl
  1. Mix the Fritter “Batter”. Then fold in the cheese to the zucchini mixture. Form into patties.
Four zucchini fritters being cooked in a skillet
  1. Cook. In a large skillet or cast iron skillet, cook the zucchini fritters in oil until golden brown. After 4 minutes, flip the fritters and cook for 3 minutes more.
  2. Serve. Season the cooked fritters with salt. Serve with lemon juice, yogurt, and chives. ENJOY!
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, but note they will be a little soggy. 
  • 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.

What to Serve with Zucchini Fritters

Healthy zucchini fritters with dipping sauce
  • Non-Stick Skillet. Ideal for making these fritters.
  • Food Processor. Use a grating blade for an easy, quick way to grate your zucchini—although the large holes of a box grater work too.
  • Cheese Grater. Grating your own cheese is worth the extra step.

Recipe Tips and Tricks

  • Dry the Zucchini Super Well. The difference between bland, soggy, fall-apart zucchini fritters and the best zucchini fritters you’ve ever had is all about wringing out as much liquid as you can from the shredded zucchini. Press the zucchini until it’s dry to the touch, or wrap it in a kitchen towel and squeeze it over the sink to remove the excess moisture.
  • Use Small or Medium Zucchini. It has smaller seeds and a more pleasant flavor than those baseball-bat-sized zucchini you find after a week or two of neglecting your garden.
  • Don’t Be Afraid to Use Your Hands. You’ll be able to mix the ingredients more evenly if you ditch the wooden spoon and get in there with your hands. Just go for it!
  • Use a Non-Stick Skillet. This helps avoid the problem of having half your zucchini fritter come up with the spatula and half remain sticking to the pan.
  • Adjust the Heat as Needed. If you notice the fritters are browning quickly before the inside has a chance to cook through, lower the heat a bit.
  • Season After Cooking. A sprinkle of salt right after the fritters are done in the skillet will help give their flavor a boost.

Zucchini Fritters

4.67 from 12 votes
Crispy zucchini fritters are one of the best recipes to make with zucchini! Golden, cheesy, and never soggy. Serve as a side or top with an egg for breakfast.

Prep: 20 minutes
Cook: 7 minutes
Total: 27 minutes

Servings: 12 fritters


  • 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


  • If you’d like to keep the fritters warm between batches, preheat your oven to 200℉. 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, baking soda, and lemon zest.
  • 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.



  • *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.


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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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 yellow 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.

More Zucchini Recipes

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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 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.

    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 ( 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

    1. I’m sorry to hear you had trouble with the recipe, Betty. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  3. These were fantastic. My vegetable adverse child even loved them. Next time, I might add a bit of finely chopped onion and cut back on the lemon zest, but this recipe is definitely a keeper!5 stars

  4. Love this recipe.

    I make a double batch every time
    I use them for breakfast, sandwiches and appetizers.5 stars

  5. Love, love, love this version of fried zuchs! In the winter I buy the smallest zucchini from the grocery store and use a shredded red onion, canned Italian tomatoes (can use stewed) and shredded sharp cheddar cheese in the mixture! Yummy!5 stars