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Zucchini fritters on a round white plate with herb garnish

Fresh Zucchini Fritters

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I finally recreated the tender, delicious Fresh Zucchini Fritters I first fell for at a local Italian Restaurant. A perfect recipe for your summer zucchini!

This is an excellent zucchini recipe for a starter or side dish. Now you’ll be begging your friends to unload their garden zucchini at your doorstep so you, too, can make these delightful zucchini pancakes.

3 Zucchini Fritters on a white plate with herb garnish and sour cream

Fresh Zucchini Fritters

Years ago, I first sampled a zucchini fritter recipe at Tavola di ToSa, a now long gone Italian restaurant owned by Tony Hanslits, an incredible local chef. I would look forward to his tasty zucchini fritters when I stopped in for lunch, but they never came out quite right when I attempted to recreate them at home.

They were soft, green and full of zucchini and topped with sour cream, chives and a sprinkling of sea salt. Simple, yet exquisite. 

zucchini fritters on a white rectangle tray

Summer Zucchini Pancakes Recipe

Fast forward to a couple of summers ago. I found a similar recipe in Everyday Foods magazine that came very close to those dreamy zucchini fritters. Now I look forward to making them this time of year when zucchini is plentiful. Bill isn’t home for dinner tonight so it was the perfect time to make something with one of his least favorite veggies, the zucchini/cucumber (he really doesn’t know the difference, he just “claims” to be deathly allergic to both).

But I make these gems for me and me alone. A girl has got to treat herself, right??  Roundups like these 35 Zucchini Recipes will keep me busy for the rest of the zucchini season. Don’t forget to try these savory Zucchini Fritters, especially if you’re on team zucchini!

What are Fritters?

Fritters are fried batter filled with meat, fruit, or vegetables. Corn fritters and apple fritters are most common, but the options are endless, and these are the general definitions. The Jewish culture has their latkes and the Turkish have mucver with feta, dill, and mint. So whether you call them zucchini fritters, zucchini pancakes, or zucchini latkes, you’ll still want to make them every summer when zucchini is plentiful!

Overhead view of 3 zucchini fritter on a fancy, decorative white plate

How to Make Zucchini Fritters

First, grate your zucchini. This can be done with a box or hand grater or with a food processor.

Then, salt then shredded zucchini and let it rest before squeezing the excess liquid from the zucchini. I find it easiest to do this with a potato ricer as it neatly squeezes out all the juices. I’ve also done this with my hands over a colander. PRO-Tip: the salt pulls water from the zucchini helping to ensure as much liquid as possible is extracted.

PRO-Tip: If you’re wondering why your fritters are soggy, it’s probably because you didn’t get enough liquid removed from your shredded zucchini. Watery zucchini will prevent the fritters from crisping properly.

Saute your fritters in hot oil. When the oil is hot when you drop mounds of the batter onto the pan, there is less absorption into the fritters.

Press down on the mounds of zucchini batter with your spatula. Making flat fritters help them cook evenly.

Drain on paper towels to soak up any excess oil. Sprinkle with salt and pepper while still hot.

Serve warm with a dollop of sour cream and a sprinkle of herbs, if desired.

More Zucchini Recipes You’ll Love:

This recipe was first shared in August 2010. Photos and text were updated in 2020.

Zucchini fritters on a round white plate with herb garnish

Zucchini Fritters

Tender and delicious Zucchini Fritters adapted from Everyday Food

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Yield 3-4 servings

Ingredients

  • 1 pound (about 2 medium) zucchini, coarsely grated
  • Kosher salt
  • Ground black pepper
  • 1 egg
  • 2 scallions, finely chopped
  • 1/2 cup flour
  • Olive oil
  • Sour cream or yogurt

Instructions

  1. Sprinkle the grated zucchini with about 1 teaspoon of salt. Let rest 10 minutes or so to allow the salt to draw out moisture from the zucchini. Squeeze zucchini using a ricer or by hand.
  2. Whisk egg in medium bowl. Add zucchini, scallions, flour, and pepper to taste. Mix well.
  3. Heat olive oil in saute pan over medium heat. Scoop mounds of batter (about 2 tablespoons each) into pan, pressing down lightly to flatten with spatula. Saute about 4-6 minutes on each side, till golden brown.Remove to paper towel covered plate to drain excess oil.
  4. Salt and serve while hot, garnishing with sour cream or yogurt if desired.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 261mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 8g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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Zucchini Fritter ingredients with our dog, Lambeau

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