Best Zucchini Fritters Recipe: Crispy, Easy, and Cheesy

These crispy zucchini fritters are the perfect way to turn fresh zucchini and potatoes into an irresistible snack or side dish. Lightly fried until golden, they’re cheesy, flavorful, and satisfyingly crunchy—everything you want in a veggie fritter. Whether served as a summer appetizer, brunch favorite, or dinner side, they’re always a hit.

What Are Zucchini Fritters?

Zucchini fritters are shallow-fried savory patties made with shredded zucchini and binding ingredients like egg, flour, and cheese. Think of them as a Mediterranean twist on hash browns or potato pancakes. This version includes grated potato for extra crispness and Parmesan cheese for a rich, salty flavor. Cooked in olive oil until golden brown, they’re a go-to comfort food that’s both wholesome and indulgent.

Why Everyone Will Love This Recipe

• Crispy edges, tender centers – the ultimate texture combo.
• Packed with Parmesan and savory goodness in every bite.
• Great way to use up garden zucchini or leftover potatoes.
• Kid-approved, vegetarian-friendly, and easy to customize.
• Ready in under 30 minutes!

Pro Tips for the Best Zucchini Fritters

1. Drain thoroughly: After salting the shredded vegetables, squeeze out as much moisture as possible—this is key to getting them crispy, not soggy.
2. Use starchy potatoes: Russets or Yukon Gold work best for structure and texture.
3. Don’t overcrowd the pan: Leave space around each fritter so they cook evenly and crisp up nicely.
4. Use a mold for shape: A 5–7 cm ring mold gives you consistent rounds that look great and cook evenly.
5. Season after frying: A light sprinkle of flaky salt right after frying enhances flavor and crunch.

Frequently Asked Questions

Can I bake zucchini fritters instead of frying?

Yes! Preheat the oven to 400°F (200°C), place the shaped fritters on a parchment-lined baking sheet, brush them with olive oil, and bake for 20–25 minutes, flipping halfway through.

Can I make these gluten-free?

Absolutely. Swap the all-purpose flour for gluten-free flour or chickpea flour—both work well and maintain crispness.

How do I keep fritters from falling apart?

Be sure to squeeze out the liquid thoroughly and mix the batter until cohesive. The egg and flour help bind everything together.

Can I add other ingredients?

Definitely. Try adding chopped herbs (like dill or parsley), a dash of garlic powder, or a bit of feta cheese for a flavor boost.

Can I make them ahead of time?

Yes! Prepare and refrigerate the raw mixture for a few hours, or cook the fritters and reheat in the oven when ready to serve.

How to Store

Store leftover fritters in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a hot skillet or oven at 350°F (175°C) for 10 minutes to bring back that crispiness. Avoid microwaving, which softens the exterior.

How to Freeze

Let the fritters cool completely. Lay them in a single layer on a tray and freeze for 1 hour. Then, transfer to a zip-top bag or container and keep frozen for up to 2 months.

Reheat directly from frozen in the oven at 375°F (190°C) for 15 minutes until hot and crisp.

How To Make The Best Zucchini Fritters

Start by grating the zucchini and potatoes into fine julienne strips. You can use a box grater or a mandoline—whichever you’re more comfortable with. Once you’ve got a nice pile of shredded veggies, toss them into a large mixing bowl.

Now it’s time for a crucial step: drawing out the moisture. Sprinkle in two generous pinches of salt and mix everything together with your hands. Let the mixture rest for about 10 minutes. This resting period allows the salt to pull the excess water from the zucchini and potatoes, which helps you get those crispy, golden edges later. After the 10 minutes are up, transfer the vegetables into a clean kitchen towel. Wrap it up tightly and squeeze with both hands to extract as much liquid as possible—you’ll be surprised how much comes out. The drier your mix, the crispier your fritters.

Once that’s done, return the squeezed zucchini and potato to a clean bowl. Add the egg, egg yolk, freshly ground pepper, flour, and grated Parmesan cheese. Stir everything together until you have a well-combined, slightly sticky batter that holds together when pressed.

Now, heat a generous amount of olive oil in a non-stick frying pan over medium heat. You want the oil hot, but not smoking. To shape the fritters evenly, place a round mold (about 5 to 7 cm wide) directly onto the pan and spoon in about two tablespoons of the mixture. Lightly press down to compact it, then gently lift off the mold.

Cook each fritter for about 5 minutes per side, flipping them carefully with a spatula.

They should turn a beautiful golden brown and feel crisp on the outside. Once they’re done, transfer them to a paper towel-lined plate to drain off any excess oil.

Serve them hot, maybe with a dollop of sour cream, tzatziki, or your favorite dipping sauce. Crispy, cheesy, and utterly satisfying—these zucchini fritters are guaranteed to disappear fast!