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 instead. 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. I haven’t tried softer cheeses like mozzarella, but let me know how it goes if you do. Eggs – Another binder, and the main one. While I haven’t tested any egg substitutes here, but flax eggs might work. Garlic – Fresh garlic will give you the best flavor. You can use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder instead to save time. Italian Seasoning – I like my 5-minute Italian seasoning blend, but store-bought also works. You could also choose individual dried herbs, such as fresh dill or oregano, or opt for fresh herbs (triple the amount). Sea Salt – For seasoning of course, but I also use it to draw out excess liquid from the zucchini. Very important! Olive Oil – For cooking the zucchini patties. Avocado oil works just as well. Garnishes – You don’t have to add any, but 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.
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.
Recipe Variations
Lemon – If you want a lemony flavor, I recommend a teaspoon of lemon zest to do this. Lemon juice can make 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.)
Storage & Meal Prep
Store: Place leftovers in an airtight container lined with paper towels to absorb any moisture. Store in the fridge for up to 3-4 days. Meal prep: Since this recipe for zucchini fritters stores well, you can cook it ahead of time. I don’t recommend making batter ahead, as it will get 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.
Serving Ideas
I’ve served these zucchini fritters in several ways. Here are some pairing ideas:
A food processor is the fastest way to shred the zucchini. You can grate it with a box grater, but my food processor with the grating blade is much faster. Measure the zucchini correctly. You need 8 cups of shredded zucchini for this recipe, loosely in the measuring cup (not packed). Measure before you squeeze out the moisture. If you use too much squash, the zucchini fritters will fall apart. Squeeze out as much water as possible. If you don’t squeeze out enough, the zucchini fritters can turn out soggy or fall apart. 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 easily. 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.
Chicken – Keep your dinner easy with my simple pan fried chicken thighs, or try my chicken piccata, which pairs really well with these flavors. Seafood – These zucchini fritters taste nice and 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: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle! 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.
