by Olena

Zucchini Fritters

Olena's image
Olena Osipov
4.9 from 46 votes

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

You might also enjoy these other zucchini side dishes, including baked parmesan zucchini sticks, grilled zucchini, sauteed zucchini, and Mediterranean zucchini sticks!

Zucchini Fritters

Zucchini fritters are “a blast from the past”. As a kid, I ate a lot of vegetable based fritters. Haven’t you? In Ukraine, cooks always tried to stretch seasonal produce to the max. In fact, I even have a tuna zucchini fritters recipe on the blog too. 

So, this zucchini fritters recipe uses about 3 medium zucchini. And if you double and triple it, even more. Which I highly recommend doing, by the way.

Zucchini Fritters garnished with sour cream and parsley

Zucchini fritters are addictive too. Flavorful, satisfyingly fried but yet full of veggies and only 50 calories per fritter. Which means they make for a wonderful appetizer (like these grilled zucchini ‘pizzas’) – to serve alongside this avocado Greek yogurt dip or the sauce of your choice.

You can also serve it as a side to dishes like grilled shrimp skewersGreek chicken, and even fully-loaded salads.

For a dish with more protein, why not check out these turkey burgers or turkey meatballs. Not dangerously addictive, with simple ingredients, and quick to make.

How to Make Zucchini Fritters

  • Prep zucchini: Shred zucchini on a grater or food processor with attachment saves a ton of time. Sprinkle with salt and set aside for 10 minutes while you are getting other ingredients. This will help to remove a lot of water from squash. shredded zucchini in a bowl
  • Batter: Whisk eggs, flour, garlic, salt, pepper and herbs until paste forms. Then squeeze water from zucchini in batches, add to the bowl and mix well. zucchini and batter in a bowl with forkZucchini Fritters mixture and green spoon
  • Fry: Use large non-stick and well preheated skillet with 2 tsp oil per batch. I love using trigger ice cream scoop for forming fritters. Flatten and fry for 3-4 minutes per side or until golden brown.frying zucchini fritters in a skillet

Tips and Variations for Best Zucchini Fritters

  • Baking: This recipe originally was posted as baked zucchini fritters. All you have to do is bake them in preheated 400 degrees F oven for 12 minutes per side.
  • Types of zucchini: Any colour zucchini will work – green, light green or yellow. Any shape and size as well.
  • No need to peel or seed.
  • Fresh herbs: If you don’t have any, feel free to skip and fritters will still turn out amazing.
  • Almond flour: I am sure almond flour will work. I will try it next. 🙂
  • Additions: You can also add shredded carrots, crumbled feta; up to 1/2 cup corn, ricotta cheese or cooked quinoa.

Zucchini Fritters stack with sour cream

How to Serve, Store and Make Ahead

Serving: In Ukraine, traditionally zucchini fritters are served for dinner or works for breakfast in lieu of potato pancakes too. Serve with sour cream or we also like Greek yogurt for lighter option. Sometimes, I like to stir in a bit of horseradish with yogurt. Serve warm or cold, both versions are unbelievably tasty. Cold fritters firm up more.

As I mentioned above, these fritters will also pair well with proteins and salads, too!

Storing: Refrigerate fritters in an airtight container for up to 3-4 days. You can line it with double folded paper towel to absorb moisture. No need to reheat from the fridge but you can quickly microwave them.

Freezing: Freeze fritters in airtight container lined with parchment paper in between for up to 3 months. Or individually on a large sheet and then transfer to a zip top bag. Thaw on a counter for 5 hours or in the fridge overnight.

Make ahead: You can shred and refrigerate zucchini in airtight container for up to 3 days. Then use as per recipe.

Enjoy! These are amazing!!!

More Zucchini Recipes

Or feel free to browse through my entire list of all zucchini recipes!

Zucchini Fritters on white platter garnished with sour cream and parsley

Zucchini Fritters

Zucchini Fritters {Baked or Fried}

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.
4.92 from 46 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 9 fritters
Calories: 58kcal
Author: Olena Osipov


  • 3 medium (2 lbs) zucchini shredded (6 cups)
  • 2 small garlic cloves grated
  • 2 large eggs
  • 1/2 cup any flour I used whole wheat (see notes for almond flour)
  • 1/2 cup dill, parsley or green onion finely chopped
  • 1 3/4 tsp salt divided
  • Ground black pepper to taste
  • Greek yogurt or sour cream for topping
  • 4 tsp oil for frying


  • In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.
  • In another large bowl, whisk eggs, garlic, flour, herbs, 3/4 tsp salt and pepper.
  • Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.
  • Fry: Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
  • Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
  • Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
  • Bake for 10 - 12 minutes, flip and bake for another 10 - 12 minutes. Remove from the oven.
  • Serve: Serve hot or cold topped with Greek yogurt or sour cream.

Store: Refrigerate in an airtight container lined with double folded paper towel for up to 3 - 4 days. Or freeze for up to 3 months. Then thaw on a counter for 5 hours or in the fridge overnight.

    Make ahead: You can refrigerate shredded zucchini for up to 2 days. Then proceed with recipe.


      • Double the recipe if serving more than 3 people and/or would like to have some leftovers. I usually do that since these are very popular.
      • If using almond flour: Use 1 cup almond flour and 3 eggs.


      Serving: 1fritter | Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 279mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      104 comments on “Zucchini Fritters

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      1. This recipe is not very clear… Do we mix the batter of eggs and etc. with the zucchini once the water from them is added? Also no mention of when to add the green onions/parsley

      2. Hi Olena, these look so good. Can the oven and skillet versions both be made using oat flour please? Do I need to make any alterations? Thanks

      3. 5 stars
        Thank you for a great recipe. I know this from Greece and have been making this every summer when my zucchinis from my veggie garden are ready. I always add feta cheese, which gives it additional flavor and makes it more filling. Sesame seed and pumpkin seeds are also good to add. Baked it in the oven. You absolutely need Tzatziki to go with it.

      4. 5 stars
        I made this recipe today, since I had lots of zucchini in the fridge. They came out light and delicious and paired with a side of country-style potatoes. Thank you for the recipe!

        1. Instead of eggs you can use ground flex seeds. I put 1.t table spoon. They will make it compact and are very tasty as well.

      5. 5 stars
        Thanks for the recipe. A few of my personal tweaks are:
        • Added some sautéed onions and grated parmesan cheese to the mixture.
        • Baked them on a silpat but they weren’t as crispy as we like so, after the oven bake,
        I quickly sautéed them in a lightly oiled, non-stick pan.


      6. 5 stars
        I cooked this last night. I did use a variation of shredding fresh parmesan cheese to the mix. They turned out so good that my wife who hates zucchini enjoyed them. I would recommend as it was a quick and easy prep/cook.

      7. 5 stars
        Hi … loved going through your site … refreshing and straight forward. Thank you.
        Another replacement flour is chickpea (or aka gram) flour. It works really well with this receipe

      8. 5 stars
        Greetings Olena and THANK YOU for easing my conscience- I don’t like to use the word “hate”, but nothing bothers me more than wasting food (I will admit to being slightly obsessive about it.) You present some truly fabulous ideas for refrigerated items which are difficult to readily “use up” in a timely fashion & this brings a smile to my heart. (There IS Hope) I salute your culinary heritage-

      9. 5 stars
        This has become my “go to” recipe for company. Provides a filler with appetizers or works for breakfast in lieu of potato latkes. Super easy to make ahead and reheat!

        I followed the directions (including note for use with almond flour).

      10. 5 stars
        I haven’t made these yet, but planned too. For flavor, which one is better, adding dill, or green onions?

      11. 4 stars
        These are great! My hubby loved them. I added sweet corn like the suggestion and it was the perfect amount of sweet! I baked them but next time I might try to fry them for that little extra crunch! ❤️

      12. 5 stars
        I found this while searching for a zuchuni recipe that used whole wheat flour. I did the baked version. It has become a favorite in my house!

      13. 5 stars
        Another great recipe for all my zucchini! Added cilantro, onion and garlic. 2 batches fried and the oven batch! Oh I added feta in the fried batch! Both turned out perfect. I will be experimenting with other flavor combos!

      14. 4 stars
        I made these a couple days ago. I did add extra garlic and the flavor was amazing. However we felt they were too soft inside. I squeezed the zucchini very well too. I fried them for more than 5 minutes per side and they were crispy but too soft inside. I even then put in oven for 12 minutes thinking they will dry out a little inside. Any suggestions as we love the taste but not the consistency inside.

        1. Only to deep fry. That’s the way zucchini is. It’s still a soft veggie. Also maybe air fryer will work. But for super crispy even inside it’s deep fried stuff comes out like that only.

      15. 5 stars
        I discovered your recipe recently and my family LOVES it. I like to add a grated potato (for a bit more body), Parmesan cheese and fresh basil. Another zucchini fritter tip: put the mix in a Ziplock bag for easy squeezing/draining. Thanks as always, Olena, for the inspiration.

      16. 5 stars
        I followed this recipe as posted – included dill and some green onions and chose the pan fried option. SO DELICIOUS!! A new family favourite. Thank you!!

        1. 5 stars
          I followed the recipe as posted. I baked them and removing from the oven I thought they had not cooked properly. After letting them cool they were great. Such a nice way to have zucchini. Thanks you.

      17. 5 stars
        These are great, especially if you need hand held snacks. Did them in oven. Time on each side seems to depend on how well you squeezed the water out. We did 13-14 mins. Very tasty. Very handy and convenient.

      18. Omg im definitely going to make these for my family, and the recipe is so easy.. Im glad that i seen this.. And i will let you know how they came out yuummy…

      19. 5 stars
        Made mine with zucchini and kale, added more garlic and a small amount of jalapeño. Baked them at 400 for 20 minutes. Used avocado mixed with yoghurt and a small amount of mayo for a sauce. Yummy. Will make again.

      20. 5 stars
        I made the baked version and really like them. These are delicious and easy to make. They’re kind of reminiscent of Potato Latkes but, of course, much lower in calories. Great way to use the abundance of zucchini out at this time of year.

      21. We love zucchini in my house & grill it in the summer but I’ll be making this recipe baked REAL soon!

      22. 5 stars
        I put parsley and dill in the fritters and they were great! I also tried adding left over boiled home grown blue potatoes since I didn’t have enough zuchini, and those were super too:)

      23. 5 stars
        Great recipe. My husband loves fried zucchini, but the recipe I used in the past was very high fat. This has all the taste and is way healthier. thank you.

      24. 5 stars
        Zucchini and dill… a perfect recipe for a delicious summer meal. Served with a side of salad! Yum!

      25. 5 stars
        We loved this dish. Definitely will make it again. However, my batter turned out very runny, probably because I beat the egg too much, or probably because of the almond flour that I used. I baked the patties instead, so after baking, they still turned out fine, just not as good looking as yours :). It might need a bit more seasoning. Next time, I’ll beat the eggs less and try using chickpea breadcrumb (we’re on a low carb diet) to see if it will be less runny and add some cumin to it. Thanks for this recipe.

        1. Yes, beat the egg less and squeeze zucchini better. I tested with almond flour and added info to noes – Use 1 cup almond flour and 3 eggs. Sure, more seasoning is fine. I grew up with very simple salt, pepper and garlic fritters, and that’s what find is enough. You can also add parmesan cheese. 🙂

      26. 5 stars
        Delicious!! I sprayed them with olive oil before I baked them and they turned out perfect!!
        Thank you!

      27. 5 stars
        Hi Olena, I made my with yellow squash. First batch I followed your recipe and they were awesome. Since I had more squash I decided to mix some ham which I processed with my small food processor and some sweet potatoes mixed in. I couldn’t stop eating them but needed to share with grand kids. I fried them. You have great recipes. Thank you for sharing them with us.

      28. 5 stars
        Excellent recipe. Very flavourful and easy to make. Everyone enjoyed it. I baked this time but will try frying next.

      29. 5 stars
        I made these yesterday, baked not fried, and they were absolutely delicious and healthy too! What a great way to an easy side dish, or, if so inclined, a main. And a great way to make use of my aging but working food processor. I served them with low-fat ranch dressing, and ate the last one cold and it was really great that way too. I’ll absolutely make these again.

      30. 5 stars
        I followed the recipe exactly, except used regular butter. Then I baked them in flattened cakes (16, spread out over two sheets) at 375 for 20 minutes. Delicious! Garnished with avocado and lemon.

      31. 5 stars
        This is a great way to serve zucchini and being baked instead of fried it’s healthy. Delicious and easy to make!

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