Easy Zucchini Fritters

These easy zucchini fritters are the best appetizer or a side dish to serve with any meal. Made with only 4 ingredients, these fritters are so flavorful and easy to make. If you are a fan of zucchini recipes, this zucchini fritter recipe is a must-try.

Also known as zucchini pancakes or courgette fritters, these are a great way to use up all that summer zucchini. In this zucchini fritter recipe, shredded zucchini is mixed with egg, flour, and cheese. Once formed into patties they can be pan-fried or air fried. They are soft on the inside and nice and crispy on the outside. These 4 ingredient zucchini fritters are perfect and delicious any time of the year. Enjoy them hot or cold, as an appetizer, side dish, or a snack.

These easy zucchini fritters, or zucchini pancakes as my daughter calls them, are so simple to make yet so flavorful. When you need to make a quick and nutritious side dish, this zucchini recipe will quickly become one of your go-to vegetable side dishes. They are the perfect side to grilled meat or even a simple finger food for lunch for kids and grown-ups alike. These zucchini fritters are also great for entertaining.

Yes, the zucchini is the obvious star of the show but when you take one bite of my fritters, you will love the garlicky, cheesy flavor and you will not be able to stop at just one, two, or even three of these.

I love these so much! I can honestly eat them every day and with everything. I make these zucchini fritters several times a month.

Why you will love making these easy zucchini fritters

Kid-friendly – Both my kids love these zucchini fritters. It makes me happy when I know that they are getting a great serving of vegetables from these. If you are trying to get your kiddos to eat more veggies, try these zucchini fritters.

Budget-Friendly – If you have zucchini, you likely have all of the other ingredients on hand. With only 4 ingredients, this is a wallet-friendly recipe that won’t break the bank.

Quick and easy zucchini recipe – these fritters are so easy to make. All you need to do is mix all the ingredients together, form them into little pancakes, and fry them. You will have a great vegetable side dish in under 30 minutes.

Ingredients and Substitutions

• Zucchini – of course, zucchini is the main ingredient and the star of the show. Summer is zucchini season so make sure you definitely make this recipe in the summer but these fritters are so good any time of the year. I suggest using medium-sized zucchini and shredding them using a box grater. You do not need to peel them. If you are using a larger zucchini, cut it in half lengthwise and scrape out the big seeds with a spoon. You can make this recipe using grated summer squash, grated cucumber, or grated carrots or just add them in with the zucchini for an extra punch of vegetable goodness.
• Egg – the egg binds it all together and helps give the fritters a fluffy and airy texture. Substitute the egg with either flaxseeds or flax eggs, if you are looking for a vegan alternative.
• Shredded cheese – use your favorite kind of pre-shredded or freshly shredded cheese. I recommend mozzarella, provolone, or parmesan but you can use a mix of them as well. If you’d like, you can also add feta cheese as well.
• Flour – the flour acts as the binding agent that holds everything together. For a gluten-free option, you can use almond flour instead.
• Seasonings – salt, black pepper, and garlic powder are all I use to season my zucchini fritters but you can add your favorite seasonings.

How to make these easy zucchini fritters

See the recipe card below this post for ingredient quantities and full instructions.

Start by shredding the zucchini using the side of a box grater with the largest holes. I put my grater in a colander and grate the zucchini directly in the colander. I then press my hands down on the shredded zucchini to remove their liquid. Squeeze out as much of the excess liquid from the zucchini as you can. Just like cucumber, zucchini is a water-based vegetable. In order to be able to use less flour, the more liquid you are able to squeeze out the better.

Place the squeezed zucchini into a mixing bowl and toss in the remaining ingredients. Mix all the ingredients until well combined.

Add oil to a pan and preheat over medium heat. Add a heaping tablespoon of batter to the hot pan for each zucchini fritter. Flatten slightly with the back of the spoon, then cook for 3 to 5 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan or they’ll get soggy, also do not cook on high heat or the fritters will cook too fast on the outside but will be raw on the inside.

Transfer to a paper towel-lined serving plate while you fry the remaining fritters. Serve warm.

Tools you might need

• Box grater
• Colander
• Frying pan

Recipe notes and tips

• Make sure you squeeze out as much of the excess liquid from the zucchini as you can. To be able to use less flour, the more liquid you can squeeze out the better.
• Storing – You can store these zucchini fritters in an airtight container in the refrigerator for about 2-3 days.
• Reheat – To reheat, place them in a microwave-safe plate in a single layer and microwave for a couple of minutes.
• Pan frying – Do not overcrowd the pan when cooking the fritters or they will not crisp up as nicely.

Serving suggestions

We love zucchini fritters with our favorite meatballs, Kufteta – A Traditional Bulgarian meatball recipe, or with my Easy Oven-baked Sausage and Potatoes, or my Stuffed Meatloaf with eggs and veggies, or with my Oven baked salmon in foil packets.

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