FREE 5-Ingredient Recipe EBook

• My Zucchini Fritters Recipe Is A Crispy, Cheesy Burst Of Summer Veggies
• Ingredients & Substitutions
• How To Make Zucchini Fritters
• My Recipe Tips
• Zucchini Fritters (Easy Recipe) Recipe card
• Recipe Variations
• Serving Ideas
• More Easy Zucchini Recipes
• Gratitude Moment
• Recipe Reviews

My Zucchini Fritters Recipe Is A Crispy, Cheesy Burst Of Summer Veggies

These zucchini fritters are such a fun way to enjoy my favorite squash ever. My grandma used to make a version of these when I was growing up (except she used flour), and it still brings back memories when I make them. Here’s why they’re special:

• Crispy, savory, and cheesy – Those crisp outsides (and especially the edges) are everything . But I also love the tender inside and cheesy flavor.
• Just 6 simple ingredients – Plus salt. Unlike many zucchini fritters recipes, I don’t use flour or breadcrumbs for mine — which also means they’re healthier and gluten-free. (I use this same method for my tuna patties and chicken fritters , too.)
• Quick and easy – It only takes me about half an hour to whip up a big batch! They also store well if you want to make them ahead.
• Versatile for any meal – You can serve this zucchini fritters recipe as an appetizer , a side dish , or even a snack. I’ve even topped them with fried eggs for breakfast !

Crispy and golden brown on the outside, soft and cheesy on the inside, these zucchini patties are nothing short of amazing with a dollop of sour cream. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini fritters recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Zucchini – You’ll need 8 cups of grated or shredded zucchini, which usually comes out to about 8 medium zucchini for me. You can also make my zucchini fritters using yellow squash or even patty pan squash . Other vegetables would need different ratios due to water content — I have a recipe for broccoli fritters you can try, too.
• Grated Parmesan Cheese – This acts as a binder, doubles as a cheesy flavor booster, and helps the zucchini patties get crisp. You can substitute bread crumbs if you want to. You can also use other types of hard grated cheese, such as pecorino Romano or Asiago.
• Eggs – Another binder, and the main one. While I haven’t tested egg substitutes here, flax eggs might work.
• Garlic – I recommend fresh, but you can use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder to save time.
• Italian Seasoning – You could also choose individual dried herbs, such as dill or oregano, or opt for fresh herbs (triple the amount).
• Sea Salt – Very important to draw out excess liquid from the zucchini.
• Olive Oil – For frying. Avocado oil works just as well.

How To Make Zucchini Fritters

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Drain and squeeze the shredded zucchini. Place it into a large colander and sprinkle with salt. Drain over the sink, then wrap in a kitchen towel or cheesecloth and squeeze out as much liquid as you can.
2. Mix with the other ingredients. Place the zucchini into a large bowl. Stir in the parmesan cheese, eggs, Italian seasoning, and garlic. (The texture will look dry, which is normal.)

1. Fry the zucchini fritters. Heat the olive oil in a large skillet over medium heat. Spoon rounded tablespoonfuls of the zucchini mixture onto the skillet and flatten. Fry until golden on the bottom, then carefully flip and fry the other side. Drain on paper towels and repeat with the remaining batter.

I always top my zucchini fritters with a dollop of sour cream and a sprinkle of fresh parsley. Sliced green onions or chives are nice, too.

My Recipe Tips

• A food processor is the fastest way to grate zucchini. You can use a box grater , but my food processor with the grating blade is much faster.
• Measure the zucchini before you squeeze. You need 8 cups of shredded zucchini for this recipe, loosely in the measuring cup (not packed). If you use too much squash by measuring after squeezing, the zucchini fritters will fall apart.
• Do squeeze out as much water as possible. Same thing here — they’ll fall apart if you leave too much water in the zucchini.
• Use a nonstick pan. I love my cast iron, but nonstick pans work much better for my zucchini patties recipe. Cast iron burns them more easily and they tend to stick. I like this nonstick pan , which is hard anodized, so it doesn’t scratch easily and has a good weight for nice browning.
• Make sure the oil is hot before adding the fritters. Otherwise, they can stick. I add a drop of water to the pan to check. If it sizzles, it’s ready to go!
• Keep your fritters fairly small, 2-2.5 inches in diameter. They are easier to flip that way and less likely to fall apart. Rounded tablespoonfuls are a good target, but see my next tip…
• Use a cookie scoop to get patties that are all the same size. It also makes the process go faster and gets you just the right amount of batter.
• Flatten the patties pretty thin. They don’t spread on their own and won’t cook through if you don’t. I aim for about 1/4 inch thick.
• Watch the heat. If it’s too high, the outside will burn by the time the inside is cooked through. Turn it down if they brown too much.
• Flip gently just once, and not too soon. Wait for them to form that golden brown crust on the bottom before you flip. I love this cookie spatula for flipping the zucchini fritters, because it’s so thin and makes it easier.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 cups Zucchini (grated, loose in the measuring cup; ~ 8 medium zucchini) ▢
• 1 tsp Sea salt ▢
• 1 cup Grated parmesan cheese ▢
• 2 large Eggs ▢
• 2 tsp Italian seasoning ▢
• 4 cloves Garlic (minced) ▢
• 2 tbsp Olive oil (for frying; plus more as needed) ▢
• Sour cream (optional, for serving) ▢
• Fresh parsley (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Place the zucchini into a large colander , sprinkle with salt, and toss together. Drain over the sink for 10-15 minutes .
2. Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
3. Place the zucchini into a large bowl. Add the grated parmesan, eggs, Italian seasoning, and minced garlic. Mix well.
4. Heat the olive oil in a large skillet over medium heat for about 2 minutes . Spoon rounded tablespoonfuls of the batter onto the skillet and flatten to about 1/4 inch thick. Fry for about 2 minutes on each side, until golden brown. Repeat with the remaining batter, adding more oil if needed.
5. Drain the zucchini fritters on paper towels. Serve with sour cream and parsley.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 4 zucchini fritters, or 1/6 of the entire recipe

• Tips: Check out my recipe tips above to help you shred the squash quickly and measure it correctly for this recipe, get the best texture, and prevent your zucchini fritters from falling apart.
• Storage: Place leftovers in an airtight container lined with paper towels to absorb any moisture. Store in the fridge for up to 3-5 days.
• Meal prep: Since these zucchini fritters store well, you can cook them ahead of time. I don’t recommend making batter ahead, as it gets watery, but you can shred the squash in advance and let it drain in the fridge over a bowl.
• Reheat: The crispy outside softens when you store these, so I prefer to crisp them up again in a skillet (over medium-low heat) or my air fryer . You can also use the oven, but they are softer that way.
• Freeze: Arrange the cooked zucchini patties on a sheet pan lined with parchment paper in a single layer, and freeze until solid. Then, transfer to a zip lock bag and store in the freezer for up to 3 months.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Zucchini Fritters Recipe

Recipe Variations

Want to add a little something? Try these add-ins to change the flavor of these zucchini fritters:

• Lemon – If you want a lemony flavor, I recommend a teaspoon of lemon zest to do this. Lemon juice makes them less sturdy.
• Onion – Add 2 tablespoons of grated onion to the zucchini mixture for extra flavor. Just pat dry first to remove excess moisture.
• Spice – I didn’t add any black pepper to my zucchini patties, but you definitely can. Or try cayenne pepper for a stronger kick.
• Corn – Replace 1-2 cups of the shredded zucchini with canned corn instead. (Add it directly to the mixing bowl.)

Serving Ideas

I’ve served these zucchini fritters in several ways. Here are some pairing ideas:

• Chicken – Keep your dinner easy with my simple pan fried chicken thighs or chicken piccata .
• Seafood – Zucchini fritters taste light, so seafood is the perfect match. Try my flaky grilled salmon if it’s nice out, baked salmon if not, or if you want to get fancy, pan fried scallops .
• Brunch – I mentioned above that I’ve served these with fried eggs, but they also make a nice brunch spread with coddled eggs , protein waffles , oven baked bacon , and cucumber tomato salad .
• Toppers – I usually just do sour cream, but these would also be amazing with my tangy tzatziki sauce or Greek yogurt. You could even dunk them in marinara sauce or drizzle with ranch dressing .

More Easy Zucchini Recipes

It’s no secret that I love (and I mean love ) zucchini! You’ll find all my zucchini recipes here , but here are a few of my other favorites:

Gratitude Moment

I wasn’t even going to update this older post today, but my grandma isn’t doing well (she’s 98) and visiting her yesterday with the kids brought back memories of foods she made for me growing up. Zucchini fritters (she called them “aladushki”) is one of those. Always with sour cream.

Here’s my mom, my grandma, my kids, and me together — 4 generations of women in one photo.

To say I’m grateful to have this time with my grandma, and to have my kids know her, is a giant understatement. Nothing is forever and it’s hard to be positive in tough times, but it’s all the more reason to cherish the time we have.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Zucchini Fritters (Easy Recipe)

Make my easy zucchini fritters recipe with just 6 ingredients, in 30 minutes! These patties are crispy on the outside and cheesy inside.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/zucchini-fritters-recipe/

Ingredients

• 8 cups Zucchini (grated, loose in the measuring cup; ~ 8 medium zucchini)
• 1 tsp Sea salt
• 1 cup Grated parmesan cheese
• 2 large Eggs
• 2 tsp Italian seasoning
• 4 cloves Garlic (minced)
• 2 tbsp Olive oil (for frying; plus more as needed)
• Sour cream (optional, for serving)
• Fresh parsley (optional, for garnish)

Instructions

1. Place the zucchini into a large colander , sprinkle with salt, and toss together. Drain over the sink for 10-15 minutes .
2. Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
3. Place the zucchini into a large bowl. Add the grated parmesan, eggs, Italian seasoning, and minced garlic. Mix well.
4. Heat the olive oil in a large skillet over medium heat for about 2 minutes . Spoon rounded tablespoonfuls of the batter onto the skillet and flatten to about 1/4 inch thick. Fry for about 2 minutes on each side, until golden brown. Repeat with the remaining batter, adding more oil if needed.
5. Drain the zucchini fritters on paper towels. Serve with sour cream and parsley.

Maya’s Recipe Notes

Serving size : 4 zucchini fritters, or 1/6 of the entire recipe

• Tips: Check out my recipe tips above to help you shred the squash quickly and measure it correctly for this recipe, get the best texture, and prevent your zucchini fritters from falling apart.
• Storage: Place leftovers in an airtight container lined with paper towels to absorb any moisture. Store in the fridge for up to 3-5 days.
• Meal prep: Since these zucchini fritters store well, you can cook them ahead of time. I don’t recommend making batter ahead, as it gets watery, but you can shred the squash in advance and let it drain in the fridge over a bowl.
• Reheat: The crispy outside softens when you store these, so I prefer to crisp them up again in a skillet (over medium-low heat) or my air fryer . You can also use the oven, but they are softer that way.
• Freeze: Arrange the cooked zucchini patties on a sheet pan lined with parchment paper in a single layer, and freeze until solid. Then, transfer to a zip lock bag and store in the freezer for up to 3 months.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Zucchini Fritters Recipe Is A Crispy, Cheesy Burst Of Summer Veggies
• Ingredients & Substitutions
• How To Make Zucchini Fritters
• My Recipe Tips
• Zucchini Fritters (Easy Recipe) Recipe card
• Recipe Variations
• Serving Ideas
• More Easy Zucchini Recipes
• Gratitude Moment
• Recipe Reviews

My Zucchini Fritters Recipe Is A Crispy, Cheesy Burst Of Summer Veggies

These zucchini fritters are such a fun way to enjoy my favorite squash ever. My grandma used to make a version of these when I was growing up (except she used flour), and it still brings back memories when I make them. Here’s why they’re special:

• Crispy, savory, and cheesy – Those crisp outsides (and especially the edges) are everything . But I also love the tender inside and cheesy flavor.
• Just 6 simple ingredients – Plus salt. Unlike many zucchini fritters recipes, I don’t use flour or breadcrumbs for mine — which also means they’re healthier and gluten-free. (I use this same method for my tuna patties and chicken fritters , too.)
• Quick and easy – It only takes me about half an hour to whip up a big batch! They also store well if you want to make them ahead.
• Versatile for any meal – You can serve this zucchini fritters recipe as an appetizer , a side dish , or even a snack. I’ve even topped them with fried eggs for breakfast !

Crispy and golden brown on the outside, soft and cheesy on the inside, these zucchini patties are nothing short of amazing with a dollop of sour cream. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini fritters recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Zucchini – You’ll need 8 cups of grated or shredded zucchini, which usually comes out to about 8 medium zucchini for me. You can also make my zucchini fritters using yellow squash or even patty pan squash . Other vegetables would need different ratios due to water content — I have a recipe for broccoli fritters you can try, too.
• Grated Parmesan Cheese – This acts as a binder, doubles as a cheesy flavor booster, and helps the zucchini patties get crisp. You can substitute bread crumbs if you want to. You can also use other types of hard grated cheese, such as pecorino Romano or Asiago.
• Eggs – Another binder, and the main one. While I haven’t tested egg substitutes here, flax eggs might work.
• Garlic – I recommend fresh, but you can use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder to save time.
• Italian Seasoning – You could also choose individual dried herbs, such as dill or oregano, or opt for fresh herbs (triple the amount).
• Sea Salt – Very important to draw out excess liquid from the zucchini.
• Olive Oil – For frying. Avocado oil works just as well.

How To Make Zucchini Fritters

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Drain and squeeze the shredded zucchini. Place it into a large colander and sprinkle with salt. Drain over the sink, then wrap in a kitchen towel or cheesecloth and squeeze out as much liquid as you can.
2. Mix with the other ingredients. Place the zucchini into a large bowl. Stir in the parmesan cheese, eggs, Italian seasoning, and garlic. (The texture will look dry, which is normal.)

1. Fry the zucchini fritters. Heat the olive oil in a large skillet over medium heat. Spoon rounded tablespoonfuls of the zucchini mixture onto the skillet and flatten. Fry until golden on the bottom, then carefully flip and fry the other side. Drain on paper towels and repeat with the remaining batter.

I always top my zucchini fritters with a dollop of sour cream and a sprinkle of fresh parsley. Sliced green onions or chives are nice, too.

My Recipe Tips

• A food processor is the fastest way to grate zucchini. You can use a box grater , but my food processor with the grating blade is much faster.
• Measure the zucchini before you squeeze. You need 8 cups of shredded zucchini for this recipe, loosely in the measuring cup (not packed). If you use too much squash by measuring after squeezing, the zucchini fritters will fall apart.
• Do squeeze out as much water as possible. Same thing here — they’ll fall apart if you leave too much water in the zucchini.
• Use a nonstick pan. I love my cast iron, but nonstick pans work much better for my zucchini patties recipe. Cast iron burns them more easily and they tend to stick. I like this nonstick pan , which is hard anodized, so it doesn’t scratch easily and has a good weight for nice browning.
• Make sure the oil is hot before adding the fritters. Otherwise, they can stick. I add a drop of water to the pan to check. If it sizzles, it’s ready to go!
• Keep your fritters fairly small, 2-2.5 inches in diameter. They are easier to flip that way and less likely to fall apart. Rounded tablespoonfuls are a good target, but see my next tip…
• Use a cookie scoop to get patties that are all the same size. It also makes the process go faster and gets you just the right amount of batter.
• Flatten the patties pretty thin. They don’t spread on their own and won’t cook through if you don’t. I aim for about 1/4 inch thick.
• Watch the heat. If it’s too high, the outside will burn by the time the inside is cooked through. Turn it down if they brown too much.
• Flip gently just once, and not too soon. Wait for them to form that golden brown crust on the bottom before you flip. I love this cookie spatula for flipping the zucchini fritters, because it’s so thin and makes it easier.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 cups Zucchini (grated, loose in the measuring cup; ~ 8 medium zucchini) ▢
• 1 tsp Sea salt ▢
• 1 cup Grated parmesan cheese ▢
• 2 large Eggs ▢
• 2 tsp Italian seasoning ▢
• 4 cloves Garlic (minced) ▢
• 2 tbsp Olive oil (for frying; plus more as needed) ▢
• Sour cream (optional, for serving) ▢
• Fresh parsley (optional, for garnish) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Place the zucchini into a large colander , sprinkle with salt, and toss together. Drain over the sink for 10-15 minutes .
2. Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
3. Place the zucchini into a large bowl. Add the grated parmesan, eggs, Italian seasoning, and minced garlic. Mix well.
4. Heat the olive oil in a large skillet over medium heat for about 2 minutes . Spoon rounded tablespoonfuls of the batter onto the skillet and flatten to about 1/4 inch thick. Fry for about 2 minutes on each side, until golden brown. Repeat with the remaining batter, adding more oil if needed.
5. Drain the zucchini fritters on paper towels. Serve with sour cream and parsley.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 4 zucchini fritters, or 1/6 of the entire recipe

• Tips: Check out my recipe tips above to help you shred the squash quickly and measure it correctly for this recipe, get the best texture, and prevent your zucchini fritters from falling apart.
• Storage: Place leftovers in an airtight container lined with paper towels to absorb any moisture. Store in the fridge for up to 3-5 days.
• Meal prep: Since these zucchini fritters store well, you can cook them ahead of time. I don’t recommend making batter ahead, as it gets watery, but you can shred the squash in advance and let it drain in the fridge over a bowl.
• Reheat: The crispy outside softens when you store these, so I prefer to crisp them up again in a skillet (over medium-low heat) or my air fryer . You can also use the oven, but they are softer that way.
• Freeze: Arrange the cooked zucchini patties on a sheet pan lined with parchment paper in a single layer, and freeze until solid. Then, transfer to a zip lock bag and store in the freezer for up to 3 months.

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Zucchini Fritters Recipe

Recipe Variations

Want to add a little something? Try these add-ins to change the flavor of these zucchini fritters:

• Lemon – If you want a lemony flavor, I recommend a teaspoon of lemon zest to do this. Lemon juice makes them less sturdy.
• Onion – Add 2 tablespoons of grated onion to the zucchini mixture for extra flavor. Just pat dry first to remove excess moisture.
• Spice – I didn’t add any black pepper to my zucchini patties, but you definitely can. Or try cayenne pepper for a stronger kick.
• Corn – Replace 1-2 cups of the shredded zucchini with canned corn instead. (Add it directly to the mixing bowl.)

Serving Ideas

I’ve served these zucchini fritters in several ways. Here are some pairing ideas:

• Chicken – Keep your dinner easy with my simple pan fried chicken thighs or chicken piccata .
• Seafood – Zucchini fritters taste light, so seafood is the perfect match. Try my flaky grilled salmon if it’s nice out, baked salmon if not, or if you want to get fancy, pan fried scallops .
• Brunch – I mentioned above that I’ve served these with fried eggs, but they also make a nice brunch spread with coddled eggs , protein waffles , oven baked bacon , and cucumber tomato salad .
• Toppers – I usually just do sour cream, but these would also be amazing with my tangy tzatziki sauce or Greek yogurt. You could even dunk them in marinara sauce or drizzle with ranch dressing .

More Easy Zucchini Recipes

It’s no secret that I love (and I mean love ) zucchini! You’ll find all my zucchini recipes here , but here are a few of my other favorites:

Gratitude Moment

I wasn’t even going to update this older post today, but my grandma isn’t doing well (she’s 98) and visiting her yesterday with the kids brought back memories of foods she made for me growing up. Zucchini fritters (she called them “aladushki”) is one of those. Always with sour cream.

Here’s my mom, my grandma, my kids, and me together — 4 generations of women in one photo.

To say I’m grateful to have this time with my grandma, and to have my kids know her, is a giant understatement. Nothing is forever and it’s hard to be positive in tough times, but it’s all the more reason to cherish the time we have.