Zucchini fritters are a delicious way to use up extra zucchini from your garden or farmer’s market.
These fritters are crispy on the outside and moist on the inside, with a lovely zucchini flavor. They make a great appetizer, side dish, or even a light meal served with a salad.
Tips for Making Perfect Zucchini Fritters
- Use the smallest, freshest zucchinis you can find for the best flavor and texture. Larger zucchinis tend to be seedy and watery.
- Draining the grated zucchini is crucial to preventing soggy fritters. Let it drain for at least 10 minutes.
- Don’t overmix the batter, this can make the fritters dense. Just mix until the ingredients are incorporated.
- Make sure the oil is hot before frying. Use a thermometer to maintain the temperature at 350°F.
- Don’t overload the pan when frying. Cook in batches to maintain the oil temperature.
- Let the fritters drain on paper towels after frying to soak up excess grease.
Make-Ahead Zucchini Fritters
Zucchini fritters are a tasty way to use up summer zucchini. They make a great appetizer or side dish with their crispy exterior and moist, flavorful interior.
While they are best when freshly fried, you can also prep the zucchini fritter batter ahead of time and cook them later for quick weeknight meals.
Prep the Batter in advance.
To make the batter ahead, grate and drain the zucchini, then mix with the other fritter ingredients like eggs, flour, cheese, and seasonings. Store the batter in an airtight container in the fridge for up to 24 hours before cooking.
When ready to cook, heat oil in a skillet over medium-high heat. Use a tablespoon to scoop and drop the batter into the hot oil. Fry for 2–3 minutes per side until crispy and golden brown. Drain on a paper towel lined plate.
Shape Fritters Ahead of time.
For even quicker cooking, you can also scoop the batter into rounds on a baking sheet lined with parchment paper. Place the pan in the freezer for 1-2 hours until the rounds are frozen solid.
Transfer the frozen fritter rounds to an airtight freezer bag. They will keep for up to 3 months. To cook, simply place them directly into hot oil, frozen, and fry until heated through and browned.
Cook and Freeze for later.
You can also fully cook a batch of zucchini fritters and then freeze them to reheat later on. Allow the cooked fritters to cool completely, then place them in a single layer in a freezer container or bag.
To reheat, place frozen fritters on a baking sheet and bake at 400°F for 10–15 minutes until warmed through and crispy again. You can also reheat in the air fryer or oven.
- Whether reheating fully cooked frozen fritters or frying up batter or shaped rounds from the freezer, make sure to bring them all the way up to an internal temperature of 165°F.
- Reheat fritters in a 375°F oven or air fryer at 360°F if you don’t want to use extra oil to refry them.
- Don’t crowd the pan or sheet. Leave space between fritters for even crisping.
With some simple make-ahead strategies, you can enjoy quick and easy zucchini fritters any night of the week. Just be sure to store and reheat them properly for food safety.
Common Questions About Zucchini Fritters
What kind of zucchini is best for fritters?
The best zucchinis for fritters are small to medium sized with minimal seeds. Larger, overgrown zucchinis will be watery and can make your fritters soggy.
Can I freeze leftover zucchini fritters?
Yes! Allow the fritters to cool completely, then place them in a single layer in an airtight container or freezer bag. They will keep frozen for 2–3 months. Reheat frozen food directly in the oven or air fryer.
How long will unfried zucchini fritter batter keep in the fridge?
The batter can be refrigerated in an airtight container for up to 24 hours before frying. Any longer than that, and the texture will suffer.
Can I make zucchini fritters without eggs?
Yes, you can substitute the egg with 1 tablespoon of ground flaxseed or chia seed mixed with 2–3 tablespoons of water. Let the mixture sit for 5 minutes to thicken before adding it to the batter. The fritters won’t brown as nicely without the egg.
Can I bake the fritters instead of frying them?
Baking is a healthier cooking method, but it won’t give you the same crispy exterior as frying. To bake, place the fritters on a lightly greased baking sheet and bake at 425°F for 16–18 minutes, flipping halfway.
Zucchini Fritters Recipe
- 2 cups grated zucchini
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/4 cup grated parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Vegetable oil for frying
Prep the zucchini.
- Rinse the zucchini and trim off both ends. Grate the zucchini either by hand or using a food processor with a grating blade. You should have about 2 cups of grated zucchini. Spread the grated zucchini out on a paper towel-lined baking sheet. Let it sit for 10–15 minutes to allow any excess moisture to drain off.
Make the fritter batter.
- In a medium bowl, whisk together the flour, egg, parmesan, garlic, salt, and pepper until smooth. Add the grated zucchini and stir to fully incorporate it into the batter.
Fry the fritters.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium high heat. Scoop tablespoon-sized amounts of batter into the hot oil, flattening slightly with the back of the spoon. Fry for 2–3 minutes per side until deeply golden. Transfer the cooked fritters to a paper towel-lined plate.
Serve and enjoy!
- Serve the zucchini fritters warm with your choice of dipping sauces, like ranch, marinara, or tzatziki. They also pair well with eggs for breakfast. Leftover fritters can be refrigerated for 2-3 days and reheated in the oven or air fryer until warmed through.
- Zucchini varies in moisture content. You may need to add a bit more flour if your batter seems too wet.
- For best results, use freshly grated parmesan. Pre-grated cheese contains additives that can make the fritters oily.
- For a vegetarian version, omit the egg and use the flax egg substitute.
- Customize the flavor with your choice of fresh herbs—basil, dill, and parsley all pair nicely.
- Pan-fry in olive oil for a Mediterranean flavor or coconut oil for a dairy-free option.
Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.