With a crispy outside and tender inside, these fluffy Zucchini Fritters make a fabulous breakfast, party snack, or dinner side.
Excessive garden produce is a seasonal issue for me. By August, I’m waist-high in piles of tomatoes, potatoes, hot and mild peppers, eggplant, yellow squash, catnip, and zucchini. I’ve sent out the S.O.S. signal to family and friends, and they’ve done all they can to take some of my bountiful hobby off my hands. The piles continue to grow until late September, when the growing has long slowed and the first frost threatens. And then, I have to sort through everything that’s left, frantically attempting to use or preserve produce before it spoils. (I swear, gardening is more fun than I’m making it sound; this is just part of it!)
Fritters are one of my favorite ways to use up zucchini, yellow squash, and eggplant. They’re simple to make, come together quickly, and they seem to go away just as fast. It beats doing all the work to freeze or can these veggies, and the more I can eat my veggies fresh after all that hard work it takes to grow them, all the better!
This recipe for zucchini fritters is my go-to recipe for the seasonal garden excess problem. It’s lightly seasoned, includes a bit of cheese (how could it not?), and the other ingredients are fridge and pantry staples I usually have on hand. Everyone I’ve ever presented them to has been delighted by their flavor, so they go away faster than a bag of uncooked zucchini does. Plus, you can use them as a bed for fried eggs at breakfast, serve them to dip in hummus as a snack, or use them as a versatile side dish for dinner. Like a little black (or green?) dress, they go with everything.
Are Zucchini Fritters Healthy?
These fritters are healthy by a lot of different measures. They’re made with only a few ingredients, most of which are fresh whole foods. What really adds nutrient value to this dish is the shredded zucchini. Zucchini contains fiber, vitamins B6 and C, folate, and potassium. They also have antioxidants called carotenoids (lutein and zeaxanthin). Another nutritional part of this recipe is eggs, which are a great source of protein and choline. The use of olive oil for frying is a healthier alternative to other types of oils, as olive oil contains healthy monounsaturated fats. The least healthy part of this recipe is all-purpose flour, but you can always substitute it with whole-wheat flour for some extra fiber and nutrition.
You can make this dish gluten-free if you swap the all-purpose flour with a gluten-free option. Additionally, you can make these fritters vegetarian by substituting nutritional yeast for the Parmesan cheese.
Getting Creative With Your Fritters
Zucchini fritters can be as simple as this recipe is or as full of fun flavors as you like. If you’re making these for adventurous eaters, consider adding some of my favorite mix-ins!
- Bacon: Cooked, crumbled bacon is so good in zucchini fritters. Add a handful to your batter and enjoy the extra protein!
- Crushed red pepper: The only thing these fritters are truly missing is a little bit of spice. Add some crushed red pepper flakes to the batter to put some spice in your life.
- Blue cheese: Hear me out before you dismiss this suggestion! Blue cheese has an incredible flavor, and it’s the perfect addition to make a unique zucchini fritter. I’d swap it out for the Parmesan in this recipe.
- Chopped chicken: Cooked and chopped chicken breast can turn these fritters into a full meal! Use whatever chicken you have left over from another meal, and be sure to chop it into small pieces.
- Mushrooms: Mushrooms add nutrition and a bit of heartiness to these fritters. Chop and sauté mushrooms first, then add them to this batter once they’ve cooled off a bit.
How Do I Store Leftovers?
Store leftover fritters in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe bag (squeeze the air out) for up to 3 months. Let them thaw in the fridge overnight before reheating. Reheat them on a baking sheet in a preheated oven at 350°F for about 10 minutes.
Serving Suggestions
Serve hot and crispy. Your fritters can be enjoyed plain or with a squeeze of fresh lemon juice, but you can also get creative with these if you want to! For example, I like to serve them for breakfast with a fried egg on top or melt cheddar on top of them for a veggie-filled “cheese toast” type snack.
One of my favorite ways to eat zucchini fritters is with a dipping sauce as a simple snack. Homemade tzatziki is a personal favorite of mine, and the next would be straight sour cream. But you can also try dipping these in Hummus, Aioli, basil pesto, or even Salsa.
Ingredients
- 2 medium zucchini grated (about 2 cups)
- ½ teaspoon salt
- 2 large eggs beaten
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese grated
- ¼ cup green onions finely chopped
- ½ teaspoon baking powder
- Olive oil for frying
Instructions
- Combine grated zucchini and salt in a colander and let sit for 10 minutes to release moisture.
- Squeeze out excess moisture from zucchini using a clean kitchen towel or cheesecloth.
- In a large bowl, mix together eggs, flour, Parmesan, green onions, and baking powder. Fold in the drained zucchini until well combined.
- Heat olive oil in a skillet over medium heat. Scoop ¼ cup of batter for each fritter into the skillet, flattening slightly. Fry for about 2-3 minutes on each side until golden brown and cooked through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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