These classic zucchini fritters are made with simple ingredients and pan-fried until golden and crispy, for an easy, budget-friendly side dish or snack the whole family will love!
Pan-Fried Zucchini Patties
Zucchini fritters are a classic for a reason. They’re simple, made with everyday ingredients, and pan-fried until perfectly golden with crispy edges. It’s an easy way to turn a humble vegetable into something that is surprisingly flavorful and the whole family loves. When I made these for the kids, they gave their stamp of approval and asked me to try this recipe with other vegetables too!
If you’ve made squash patties before, this recipe will feel familiar in the best way. Grated zucchini, a few basic mix-ins, and a hot skillet come together to make tender, flavorful fritters that hold their shape and cook up beautifully. The trick is squeezing out that extra moisture from the zucchini so you get that classic crisp outside.
Another thing I love about zucchini fritters is that they are incredibly versatile. Serve them up as a side dish for supper, enjoy them on their own for a quick lunch, or set them out with a simple dip when you need an easy appetizer. They’re budget-friendly, family-approved, and the kind of recipe you’ll find yourself making again whenever zucchini is in season!
Ingredients
- 4 medium zucchini (shredded)
- 1 teaspoon salt
- 3/4 cup all-purpose flour
- 1/3 cup green onion (chopped)
- 2 eggs (beaten)
- 1 teaspoon baking powder
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- Box grater
- Mixing bowls
- Large skillet or deep sauté pan
Instructions
- Shred 4 medium zucchini using a box grater. Sprinkle with a pinch of salt and squeeze between paper towels to remove excess moisture. Place in a large mixing bowl.
- Add flour, green onion, parmesan, and baking powder to the bowl of zucchini and mix until all the zucchini is well coated and well mixed. You don’t want any large clumps of zucchini.
- Whip the egg in a small bowl as if you were going to make scrambled eggs, then fold into the zucchini mixture. Allow batter to rest for 15 minutes.
- Form into patties that are about 1/2 inch thick and 3 inches in diameter. Fry in a large deep saute pan or frying pan for 4-7 minutes on each side, until the outside is golden brown.
Prep Tips
- Remove Moisture: It’s important to squeeze the zucchini well with paper towels to prevent soggy fritters. Adding a pinch of salt, as described in the instructions, also helps draw out extra liquid.
- Grating Tip: Use the large holes of a box grater for the best texture.
- Cooking Tips: Cook in a preheated skillet over medium heat so they crisp without burning. Leave space between fritters for even browning and crisp edges. Let them cook undisturbed until golden before flipping to keep them from falling apart.
- Keep Warm: Place cooked fritters on a paper towel-lined plate or in a warm oven while finishing batches.
- Storage: Keep leftovers in an airtight container in the fridge for 2-3 days. They can be reheated in a toaster oven, in a skillet, or in the oven.
More Vegetable Fritter Recipes To Try
Zucchini Fritter Recipe (Printable Recipe Card)
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Zucchini Fritters
Equipment
- Large skillet or deep sauté pan
- Mixing bowls
- Box grater
Ingredients
- 4 medium zucchini shredded
- pinch salt
- 3/4 cup all-purpose flour
- 1/3 cup green onion chopped
- 2 eggs beaten
- 1 teaspoon baking powder
Instructions
- Shred 4 medium zucchini using a box grater. Sprinkle with a pinch of salt and squeeze between paper towels to remove excess moisture.
- Place the shredded zucchini in a large mixing bowl.
- Add flour, green onion, parmesan, and baking powder to the bowl of zucchini and mix until all the zucchini is well coated and well mixed. You don't want any large clumps of zucchini.
- Whip the egg in a small bowl as if you were going to make scrambled eggs, then fold into the zucchini mixture.
- Allow batter to rest for 15 minutes.
- Form into patties that are about 1/2 inch thick and 3 inches in diameter.
- Fry in a large deep saute pan or frying pan for 4-7 minutes on each side, until the outside is golden brown.
Notes
- Moisture: Sprinkle with a pinch of salt and squeeze grated zucchini well to remove excess liquid and prevent soggy fritters.
- Grating: Use large holes on a box grater for best texture.
- Cooking: Cook in a preheated skillet over medium heat. Don’t crowd the pan and flip only once when golden.
- Keep Warm: Hold on a paper towel-lined plate or in a warm oven between batches.
- Storage: Refrigerate in an airtight container 2–3 days. Reheat in skillet, oven, or toaster oven.
Nutrition
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