Simple Zucchini Fritters
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Made with 5 ingredients, these simple zucchini fritters are a snap to throw together. This is a great recipe to turn to at the height of the summer when the summer squash is arriving in droves from your farm share or growing before your eyes in your garden. With a squeeze of lemon and a pinch of salt, these fritters make a great summer appetizer.
If you find yourself overloaded with zucchini or summer squash, here’s a great recipe to turn to: fritters!
Fritters can made from anything from cabbage to corn. In short, they’re finely chopped or grated vegetables bound by flour and egg. The key to making good fritters lies in finding the balance of egg and flour: too much flour and the fritters can taste gummy; too many eggs, and the fritters will taste, well, eggy; too much of both, and you’ll make pancakes!
As with veggie burgers, I love making a test patty not only to see if the fritter will hold its shape while being cooked but also to test for seasoning. This simple step saves a lot of heartache down the road.
As with making potato latkes, the key when making summer squash fritters is to let the grated squash drain in a colander for at least 15 minutes to allow the excess moisture to drain out. Removing the moisture is key to ensure the fritters brown and crisp properly in the pan.
Made with 5 ingredients, these simple fritters are a snap to throw together. When I’m up for it, I’ll make some tzatziki to serve alongside, but they are delicious on their own too, with a squeeze of lemon and a pinch of flaky sea salt. Give them a whirl! I know you’ll love them.
How to Make Zucchini Fritters
Gather your ingredients: scallions, zucchini, flour, salt, egg.
Coarsely grate the zucchini and transfer to a colander. Draining the zucchini or summer squash in a colander for 15 minutes at least is critical to removing moisture and therefore ensuring the zucchini brown and crisp nicely in the pan.
Make the zucchini fritter “batter” by combining all of the ingredients in a large bowl.
Portion the batter into balls …
… then fry in a skillet for 2 minutes a side.
Serve with lemon, sea salt, and tzatziki if you are up for it.Print
Simple Zucchini Fritters
- Total Time: 50 minutes
- Yield: 6-8 fritters
- Diet: Vegetarian
This is an old recipe that I recently updated and simplified, by removing the herbs and onions and replacing them with sliced scallions, which I always have a ton of on hand in the summer thanks to my farm share. I also omitted the lemon zest, opting instead to finish the fritters with a squeeze of fresh lemon juice. Finally, the original recipe called for some grated potato as well, which is a nice addition if you have it, but not missed if you don’t.
- 1 lb. zucchini or summer squash, coarsely grated to yield 4 cups
- 1 teaspoon kosher salt
- 1 egg
- 4–6 scallions, thinly sliced
- 1/4 cup flour
- grapeseed oil or olive oil for frying
- sea salt
- tzatziki, optional
- Place the grated zucchini in a colander. Spread the gratings out to allow for maximum surface area exposure and sprinkle all over with 1 teaspoon kosher salt. Toss lightly. Let sit for at least 15 minutes to drain.
- After the 15 minutes, transfer the zucchini to a large tea towel, bundle it into a beggar’s purse over the sink or a bowl, and squeeze out all of the juices. (Note: The squash will not drain out enough liquid on its own in the collander, so squeezing it out is a critical step to removing that moisture.)
- In a large bowl, whisk the egg. Add the zucchini, the scallions, and the flour. Using a spatula, stir the mixture well to combine. Squeeze a small portion of the mixture in your hands. If it holds together (not perfectly), it’s likely good to go.
- Make a test patty to test the mixture for texture and flavor. Pour some grapeseed oil or olive oil into a small skillet. Heat over medium to medium-high heat. Squeeze roughly 2 tablespoons of the batter into a ball in your hands. Flatten the ball into a disc and carefully lower it into the skillet. Season with salt. Cook 1-2 minutes; then peak underneath the fritter to see if it is browning nicely. When it is light brown, flip the fritter over, season again with salt, and cook for another 1-2 minutes. Transfer to a plate or board and let cool for a few minutes. Taste. If it tastes nicely seasoned, leave the batter alone. If it doesn’t, season the batter with more salt and pepper if you wish, to taste. If the patty did not hold it’s shape, crack another egg right into the bowl and mix to combine. When you have the texture right, portion the batter into balls: I like using a 1/4 cup measure to do this, and I fill it lightly — it’s easier to make smaller fritters than larger ones.
- Heat a large skillet over medium-high heat. Pour 3 to 4 tablespoons grapeseed or olive oil into the skillet. Flatten one of the portioned fritter balls into a disc and lower into the pan. Repeat with 2 more. I find cooking 3 fritters at a time is about right. Season with salt. Cook for about 2 minutes. Flip. Season with salt. Cook for another 2 minutes. Transfer to a serving platter while you repeat the cooking with the remaining fritters.
- To serve, squeeze a bit of lemon over top as well as some flaky sea salt. If you have tzatziki, place it in a small ball and serve it alongside.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: fritters, zucchini, summer squash, scallions, simple
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129 Comments on “Simple Zucchini Fritters”
I used a sieve instead of a colander, and the grated veges drained nicely. I also added a grated fresh Beetroot. It overpowers the green of the Zucchini, but gives it a lovely pink colour. Wed had them with tzatziki and humus and a little flat bread on the side. A lovely vegetarian dish!
I have never herd of these. I am always looking for ways to cook zucchini. And I will be making these this week. Looks good
I made these tonight with some Greek chicken and they were SO great. Easy, fast, healthy and tasted like spring. Great recipe, I’ll be sure to make them again! Thank you.
Laura — so glad to hear this! Thanks for writing in. Your dinner is making me drool.
These look delicious. super delicious. I’ve never had them and I cant wait to try them!!! thank you thank you thank you!!!!
Is there any way you can email this receipt to me?
Thanks a Million !!
Can’t wait to try these, I bet they would be great with a little radish in there too!
Yum had them for dinner with the sauce…I did have to add additional flour and one extra egg . They kept falling apart. Will definitely make again.
Thanks for the recipe.
The sauce was so refreshing.
Try using ground oats and flaxseed meal and oat flour . It will help absorb the moisture while adding nutritional value as well.
Try using ground oats and flaxseed meal and oat flour . It will help absorb the moisture while adding nutritional value as well. Also use a cast iron frying pan coated with virgin olive oil then place in the oven and bake at 450. Or place them under the broiler while watching closely. Foil is not such a healthy way to cook food!
Love, love, love these!
Threw in a little bit of cornstarch to keep them together a little better, but oh my, they were DELICIOUS! Can’t wait to make them again!
Andrea — so happy to hear this! I’m intrigued about the cornstarch. Great idea! I think I will have to add some next time around, too.
My 15 year old daughter thought they were great as well!!! Had to add and extra egg but initially I added two egg whites instead of 1 whole egg…so I will add one lg whole egg next time ;D great recipe!!
Hi! I loved the look of these so much I pinned them a while back and am sorry I forgot to let you know. Thank you! Made them tonight as the bottom layer or “bun” for kebab spiced meatballs and avocado for dinner. Sounds weird but was great!!!
Nice blog, btw! Lots of different ideas! Keep on posting!
BP — Love the idea of using the fritter as a “bun.” Not weird at all. I’m going to try that this summer for sure. I think topping it all off with a poached or fried egg sounds kind of amazing, too. Thanks for your nice comment.
At the tzatziki is a MUST to put some crushed garlic and not onion!
And next time try some feta cheese in your fritters!i guarantee u will love it
Vasiliki — That’s what my grandmother always did! I’ll make a note in the recipe. Feta sounds amazing in the fritters.
The fritters sound great but there is no such thing as tzaziki without cucumber. Then it’s just something else!
Hello! I’m making these tonight 🙂 really looking fwd to having them! Also glad I read some tips about the corn starch in your comments too…let u know how i go..
Jenny — and thank you so much for reporting back! So appreciate hearing how things go.
added cheddar and cottage cheese and it was delicious!
Jenny — love the sound of those additions! yum.
Great !!!! Refreshing and there all gone !!!
Eileen — so happy to hear this!
I eat very low carb, are the potatoes a must or can I just use extra zucchini? these sound amazing and I really want to try them.
Darlene — I don’t think these fritters will be delicious with only zucchini, but they just might not be as crisp. That’s really the main purpose of the potatoes — to add a bit of crispness to the texture. I don’t think you can go wrong, however, but using only zucchini. Good luck with it!
I wouldn’t have thought to use potatoes, this is a very good combination. Must try it.
Did these yesterday night and they were delicious!
Nero di Seppia — So happy to hear this!
I know I finally jumped on the train this week as well……………………and zucchini fritters are CERTAINLY all they’re cracked up to be!!!!! Love your post, and love the photos!
Alexandra, these look as good as the ones my grandmother used to make. I haven’t had them in years, but I’m going to give your recipe a try. I remember that she used to add some dill to hers, but i think the mint may even better.
How does feta taste in these fritters? Also, will tzaziki with cucumber and dill work?
Noopoor — I have not tried feta in the fritters, but I bet it would be delicious. My mother often adds feta to her Greek meatballs, and it always adds a nice saltiness as well as flavor. Tzatziki with cucumbers and dill sounds wonderful.
Just made these and loved them. Thanks for sharing!
MJ — fantastic!
Yum! I finally made these 🙂 I put Parmesan and made avocado guacamole instead of tzaziki. Would love to try dill just read in the comments. thanks it was awesome 🙂
Natalie — so happy to hear this!
We have a HUGE zucchini from our garden that I’d earmarked for zucchini bread, but maybe a bit of it should be turned into these fritters! Do you think a large zuke would work for this, or do you think the smaller would be better? I’ve heard big zucchini can be different in its taste and texture than the smaller ones you buy in the store… Thoughts?
Malisams — I think a large zuke will be just fine, but I have heard the same things as you about large vs. small zukes. If you are worried, I would taste a piece raw. One of my favorite salads is a raw, thinly shaved (julienned on the mandoline) zucchini salad with olive oil, lemon and parmesan. If it tastes ok, I say just go for it in the fritters. I think the addition of the herbs and lemon zest and onion will mask any off flavor as long as it’s subtle enough. I hope that helps. The large zuke definitely will be ok for zucchini bread, so that’s always an option, too.
I cut big zukes up into spears and run them through my salad shooter, baggie up the shreds and make fritters once every few weeks. I have to poke a hole in the baggie and let the water run out for a bit when I’ve thawed the frozen, and add some chia seeds to the mix to sop up the liquid. Yummy! My favorite fast breakfast.
Yum! Sounds amazing. Love the idea of adding chia seeds. I have a big bag in my freezer that I tuck into here and there, but I know I could use them more. Never would have thought to add them to fritters. Fun!
is there anything else i can use instead of the egg?
Bree — I am bad with these sorts of substitutions. The egg definitely helps bind/hold the fritters together. Before I suggest other ingredients, are you trying to avoid certain foods? dairy? or do you have allergies?
These look really good! Thanks for the push…..I usually avoid recipes like this too, especially since I’m only cooking for myself. Will definitely try!
A great substitute for the egg is chia seed (1T chia seed mixed with 3T warm water. Let it sit a little until it thickens). I use this all the time in potato fritters because my daughter must be egg-free. Can’t wait to try it with the zuchini version!
Kim — thank you for this awesome tip! I have never heard of chia seeds — I only associate chia with the chia pet my sister took care of as a child — but I think I am definitely going to have to seek this product out. What a blessing for the many people out there with egg allergies. Thank you! Where do you find yours? I imagine Whole Foods Market and places like that carry them, but I’ll have to ask at my local Wegmans.
Can you use sweet potato instead of white potato?
Melanie — I don’t know, but I don’t see why not. And if you try it out and have success, can you please report back? I received a boatload of sweet potatoes in my CSA. I think you can basically make a fritter out of anything, and the purpose of the potato in this recipe is to provide a little more starch and structure, and I think a sweet potato might be able to play that same role. Good luck with it!