These crispy Zucchini Fritters can be served as an appetizer or a side dish with a side of sour cream, creme fraiche, Southern comeback sauce or Ranch dressing for dipping.

Easy Zucchini Fritters Recipe

To make these Zucchini Fritters you begin by shredding fresh unpeeled zucchini. Once shredded, place into a colander and sprinkle with salt. This will help draw some of the liquid out and an important step, don’t skip it. How to make Zucchini Fritters: (Scroll down for full printable recipe.)

Prepare Zucchini – Shred zucchini using a food processor or a box grater. Place into a colander and sprinkle with 1/2 teaspoon salt. Let stand 15 minutes, then drain and place into a clean kitchen towel. Twist towel to ring the zucchini and remove as much moisture as possible.
Combine – To a medium size bowl add zucchini with green onions, flour, Parmesan, cornstarch, granulated garlic, seasoned salt, black pepper, baking powder and eggs. Mix well, until fully combined.
Heat Oil – Heat a couple of drizzles of olive oil in a non stick skillet or griddle. (You’ll need to add more between batches.)
Divide Batter and Fry – Use a medium scoop to divide the mixture frying in batches per the recipe until golden. Once turned, press to 1/3-1/2 inch thickness. (Wait to press until the fritter is turned, otherwise the zucchini mixture may stick to the spatula.)
Remove to a paper towel lined platter or sheet pan, keep warm until serving garnished with sour cream and green onions.

How to Make the Best Zucchini Fritters Recipe

Ingredients you’ll need to make homemade Zucchini Fritters: Shredded fresh zucchini, all purpose flour, shredded Parmesan cheese, cornstarch, green onions, seasoned salt, black pepper, granulated garlic, baking powder and large eggs. You’ll also need creme fraiche and sour cream for serving.
Kitchen tools you’ll need: A food processor or box grater, sharp knife and cutting board, large non stick skillet or griddle, medium bowl, medium ice cream scoop, measuring cups and spoons and a cheese grater.
It’s important to divide the zucchini mixture evenly so the fritters will cook at the same time. An ice cream scoop will be super handy to help keep things uniform in size.
You can make these into any size you like. Keep in mind that smaller fritters may take less time to cook and larger fritters will need more time. Adjust accordingly.
When turning the fritters, it’s best to wait to press and flatten when it’s turned. Otherwise the zucchini mixture may stick to the spatula. After turning, gently press to around 1/2 inch thickness.
When frying in batches you can keep the fritters warm in a 200°F oven. Fit an oven safe rack into a sheet pan and place the cooked fritters on the rack and into the oven.
If you’d like to add kick to the fritters, finely dice a small jalapeno pepper and toss it into the bowl with the green onions.
To reheat, place onto a sheet pan and into a preheated 375°F oven for 8-10 minutes or just until heated through. You can also reheat them for a few minutes in an air fryer or nonstick oiled skillet over medium heat.
Store cooked Zucchini Fritters chilled in the refrigerator for up to 4 days.

More Easy Zucchini Recipes to Make

These Stuffed Zucchini Boats are a naturally lower carb option that everyone will love.
Panko Parmesan Crusted Zucchini Fries are a fan favorite!
Skillet Zucchini Bacon Cornbread is yummy alongside beans, chili or soup.
Two bite Cheesy Baked Zucchini Bites.
Baked Zucchini with Tomatoes and Gouda Cheese.
You’ll love my Mom’s Zucchini Bread recipe.
Smokey Zucchini Salsa from The Reluctant Entertainer.

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