Zucchini Fritters

These Zucchini Fritters can be pan-fried or baked to perfection, with a crispy outside, tender middle, and only 5 simple ingredients! Even better, these zucchini patties can be prepared gluten-free and dairy-free and are perfect for summer zucchini surplus and will disappear at the table whether served as an appetizer, side, or snack!

Zucchini Garlic Eggs Any flour (I used whole wheat) Dill, parsley, or green onion Salt Ground black pepper Greek yogurt or sour cream Oil for frying

Ingredients You Need

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. Squeeze liquid from zucchini in batches and add to the bowl with batter. Stir well to combine.


To Fry: Preheat large non-stick skillet on medium heat and swirl 2 tsp oil. Using ice cream scoop (or spoon), place zucchini mixture on a skillet and flatten with the back of a scoop. Fry for 3-4 mins until golden brown, flip and fry for another 3-4 mins. Repeat with remaining mixture.


To Bake: Preheat oven to 400° F, line 2 baking sheets with parchment paper and spray with cooking spray. Fill ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes. Remove from the oven.


Serve hot or cold topped with Greek yogurt or sour cream.



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.

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