Zucchini Fritters

Zucchini fritters are an easy and healthy recipe with a caramelized outside and a tender inside. Have these savory pancake patties as a light meal, side dish, or appetizer.

You might also enjoy our black bean burger, chickpea fritters, lentil patties, and vegetarian meatballs.

Zucchini Fritters (vegetarian & vegan)

Zucchini fritters are one of our favorite ways to turn fresh zucchini into something truly satisfying, healthy, and full of flavor.

They’re made with just a handful of simple ingredients, lightly pan-fried in heart-healthy olive oil, and packed with fiber, antioxidants, and plant-powered goodness.

Zucchini is a low-calorie, high-water vegetable that’s incredibly versatile. Over the years, Louise and I have created more than 40 zucchini recipes for the blog—from creamy zucchini soup to stuffed zucchini boats, baked zucchini, and zucchini salad.

But when we’re craving something crisp, quick, and comforting—without turning on the oven—these fritters are our go-to. They come together in minutes, and they’re perfect for summer lunches, backyard BBQs, or an easy weeknight dinner.

Serve them with a dollop of tzatziki or tirokafteri (spicy feta dip), and you’ve got a Mediterranean-inspired meal that feels as good as it tastes.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Zucchini: We use green zucchini (called courgette in the UK), but you can swap in yellow zucchini, round zucchini, or crookneck squash. For extra color and flavor, try mixing in other grated veggies like carrots, beets, or sweet potatoes.
• Egg: One large egg binds the fritters and adds structure. To make it vegan, mix ⅓ cup (50 grams) of chickpea flour with ¼ cup (60 grams) of water to replace one egg.
• Flour: All-purpose flour helps absorb moisture and hold the fritters together. For a gluten-free version, use a 1:1 gluten-free flour blend—we like King Arthur’s Measure for Measure.
• Red onion: Adds a sweet, mild flavor. You can substitute yellow, white, or green onions depending on what you have on hand.
• Garlic: Use fresh garlic cloves, finely grated, for the best flavor. Garlic powder works too in a pinch.
• Herbs: Use what you love! Fresh parsley, dill, or chives work beautifully. Or try dried herbs like oregano, mint, or thyme.
• Baking powder: Helps make the fritters a little lighter and fluffier. You can skip it, but the texture will be a bit more dense.
• Extra virgin olive oil: Adds richness and helps crisp the fritters. You can also use avocado oil or another neutral vegetable oil.
• Cheese (optional): Grated parmesan or crumbled feta add a salty, savory touch. The fritters in the photos are made without cheese.

1. Grate and Salt the Zucchini

Grate about 2 pounds (900 g) zucchini using the large holes of a box grater, or use a food processor with a grating disc. Transfer the grated zucchini to a colander, sprinkle it with a little salt, and toss it gently. Set the colander over a bowl or in the sink, and let it sit for about 10 minutes. The salt will help draw out the extra water.

2. Squeeze Out the Water

After 10 minutes, use your hands to squeeze the zucchini and remove as much liquid as you can. This is an important step—too much water will make the fritters soggy. You can also use a clean kitchen towel or cheesecloth, but squeezing by hand is usually quicker and easier.

3. Make the Batter

Crack one large egg into a big mixing bowl and beat it with a fork. Add the squeezed zucchini, 4 ounces (115 grams) of crumbled feta cheese (if using), ½ small red onion (thinly sliced), 1 clove of garlic (grated), your favorite chopped herbs, ½ cup (60 grams) of all-purpose flour, 1 teaspoon (4 grams) of baking powder, ½ teaspoon (3 grams) of salt, and a pinch of black pepper. Stir everything together with a spatula until it forms a thick, sticky batter.

4. Cook the Fritters

Heat a generous drizzle of olive oil in a large non-stick or cast iron skillet over medium-high heat. (If you’re using cast iron, you may need a little more oil.) Scoop four heaping tablespoons of the batter into the pan. Flatten each one gently with the back of a spoon or spatula to form a patty.

Cook for 2 to 3 minutes on one side, until golden brown and crispy. Then flip and cook the other side for another 2 minutes. Add more oil if the pan starts to look dry.

5. Serving suggestions

Once the fritters are golden and cooked through, transfer them to a plate lined with paper towels to soak up any extra oil. Keep cooking the rest of the batter in batches, adding more oil as needed.

We love serving zucchini fritters with a dollop of tzatziki, tirokafteri, creamy cucumber salad, or even a spoonful of marinara sauce. They pair beautifully with a refreshing side, like a Mediterranean salad or a simple chickpea salad.

• Cheesy zucchini fritters: Add 3.5 ounces (100 grams) of crumbled feta cheese or grated parmesan cheese to the batter. The cheese adds a salty, savory flavor and makes the fritters extra satisfying.
• Vegan zucchini fritters: Replace the egg with ⅓ cup (50 grams) of chickpea flour mixed with ¼ cup (60 grams) of water. This mixture helps bind the ingredients while keeping the fritters 100% plant-based.
• Spicy zucchini fritters: Add 1 finely chopped chili pepper (or ½ teaspoon of red pepper flakes) and ½ teaspoon of ground cumin to the batter. For even more heat, stir in a spoonful of harissa or a dash of sriracha.

• Chocolate chip zucchini bread
• Zucchini risotto
• Zucchini muffins
• Zucchini boats
• Sautèed zucchini
• Zucchini ribbons salad
• Vegan zucchini bread
• Banana zucchini bread

If you tried this Zucchini fritters recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!