Zucchini Fritters are one of our favorite appetizers. A delicious combination of fresh zucchini, parmesan cheese, garlic, and scallions, they’re both healthy and flavorful… and so easy to make! If you’re looking for a fresh new way to use up your garden zucchini, you’ll LOVE these crispy, delicious fritters!

No matter how many zucchini recipes you have… somehow, it never seems like enough. Because when zucchini season hits, it hits hard and it hits fast. And you’d better be prepared!

Of course, our family loves zucchini bread just as much as the next family, but there’s only so much of it you can make. Not to mention… sometimes you just want to go savory. Which is where these Zucchini Fritters are our FAVORITE!

Not gonna lie… the first time I made them, my kids were disappointed. Because they were expecting bread. But as soon as they tasted them, they couldn’t deny they were absolutely delicious!

They’re crispy on the outside, tender on the inside, and have a healthy dose of garlic and Parmesan cheese. And when you whip up our easy sour cream dip to go with them… they’re nothing short of addictive!

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🥒 Ingredients

Zucchini comes in all shapes and sizes, and unless you have a food scale at home, it can be hard to know exactly how much you have on hand. This recipe calls for 4 cups shredded, which is the equivalent of 4 small zucchini or about 2 lbs. You could also substitute yellow squash if you have that available.

For the Parmesan cheese, I bought a wedge and shredded it by hand. You can also buy pre-shredded or grated Parmesan cheese from a shaker.

4 c. shredded zucchini (about 2 lbs.)
1 tsp. salt
1/2 c. all purpose flour
1/2 c. shredded Parmesan cheese
1 large egg
1-2 scallions, thinly sliced
2 cloves garlic, minced
1/2 tsp. pepper
2 Tbsp. olive oil – for frying

For the Sour Cream Dipping Sauce:

1/2 c. sour cream
2 garlic cloves, minced
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

📋 Instructions

The first step is actually the most important step in this recipe. Zucchini holds a surprising amount of water, and without draining it first, your fritters will end up soggy.

The BEST way to drain zucchini is using cheesecloth, but since most people don’t have cheesecloth on hand, a clean hand towel (such as a flour sack towel) will work as a substitute. If you don’t have either, feel free to use a paper towel or just your hands!

Place shredded zucchini in a large colander and sprinkle with salt. Allow zucchini to drain for about 10 minutes, then use your hands or a clean dish towel to drain zucchini completely.
Combine all ingredients except olive oil in a large mixing bowl. Mix well.
Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat.
Scoop 2 Tbsp. of batter into skillet for each fritter, then flatten gently.
Cook for about 2 minutes, until golden brown. Then flip and cook the other side until golden brown.
Serve immediately.

For the sauce:

Combine all ingredients in a small mixing bowl; mix well.

🥓 Recipe variations

Add 1/2 c. cooked, crumbled bacon
Substitute feta, cheddar, or mozzarella cheese for the Parmesan
Use panko bread crumbs in place of flour for extra crispiness
Add minced jalapeno for a spicy kick
Add 2 Tbsp. chopped basil, cilantro, or dill
Add 2 Tbsp. minced chives

♨️ Storing & reheating

Leftover fritters can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, drizzle a small amount of olive oil into a skillet. Heat on medium, then add fritters and cook for about 2 minutes on each side. This method will not only heat the fritters, but will crisp them up as well!

🍞 More zucchini recipes