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If your garden is overflowing with fresh zucchini, these easy zucchini fritters are one of the tastiest ways to use it up! They’re crispy and golden brown on the outside, tender on the inside, and packed with fresh zucchini, Parmesan cheese, and simple seasonings.

Zucchini fritters make a great summer side dish, light lunch, or savory snack. I especially love recipes like this during zucchini season because they use basic ingredients I usually already have in the pantry.

And if you’ve ever made zucchini fritters that turned out soggy instead of crispy, don’t worry. I’m sharing the most important trick for getting that beautiful golden crust every time.

Easy Crispy Zucchini Fritters

Fresh zucchini contains a surprising amount of water. That’s wonderful when you’re baking zucchini bread and want something moist, but not so wonderful when you’re trying to make crispy fritters!

The secret is to salt the shredded zucchini and squeeze out as much liquid as possible before mixing the batter.

Once you do that, the rest of this recipe comes together in just a few minutes.

Serve these hot from the skillet with sour cream, ranch dressing, garlic aioli, or even a little marinara sauce for dipping.

Ingredients You'll Need for Easy Zucchini Fritters

For these easy zucchini fritters, you will need:

• 2 medium zucchini
• 1 teaspoon salt, divided
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 2 to 3 tablespoons olive oil or avocado oil, for frying
• Sour cream or your favorite dipping sauce, for serving

How to Make Zucchini Fritters

Step 1: Shred the Zucchini

Wash the zucchini and trim off the ends. There’s no need to peel it.

Using the large holes of a box grater, shred the zucchini into a large bowl.

Sprinkle the shredded zucchini with about ½ teaspoon of salt and toss everything together. Let it sit for about 10 minutes.

The salt will help draw the excess moisture out of the zucchini.

Step 2: Squeeze Out the Liquid

Transfer the zucchini to a clean kitchen towel, cheesecloth, or several layers of paper towels.

Gather the towel around the zucchini and squeeze, squeeze, squeeze!

You may be surprised by how much water comes out.

Don't skip this step. Removing as much moisture as possible is the key to making zucchini fritters that are crispy rather than soggy.

Step 3: Make the Fritter Batter

Place the drained zucchini into a large mixing bowl.

Add the eggs, flour, Parmesan cheese, green onions, garlic, remaining salt, black pepper, onion powder, and garlic powder.

Stir everything together until well combined.

The mixture should hold together when scooped. If it seems especially wet, add another tablespoon or two of flour.

Step 4: Fry the Zucchini Fritters

Heat 2 tablespoons of oil in a large skillet over medium heat.

Once the oil is hot, scoop about ¼ cup of the zucchini mixture into the skillet.

Use the back of your spoon or measuring cup to gently flatten it into a small patty.

Don't overcrowd the skillet. I usually cook about 3 or 4 fritters at a time, depending on the size of the pan.

Cook for approximately 3 to 4 minutes on the first side, or until the bottom is golden brown and crispy.

Flip and cook for another 2 to 3 minutes on the other side.

Transfer the cooked fritters to a paper towel-lined plate or a wire cooling rack and repeat with the remaining batter, adding additional oil to the skillet as needed.

The Secret to Crispy Zucchini Fritters

If there's one thing I want you to remember when making this recipe, it's this:

Get the water out of the zucchini!

Zucchini is made up mostly of water, and all that extra moisture can prevent your fritters from getting crispy.

After salting the shredded zucchini, give it a really good squeeze. When you think you've squeezed out enough liquid, squeeze it one more time.

There are a few other tricks that will help, too:

• Make sure the skillet and oil are hot before adding the fritter mixture.
• Don't overcrowd the pan.
• Flatten the fritters so they're not too thick.
• Let the first side develop a golden crust before flipping.
• Don't use too much flour. You want zucchini fritters, not zucchini pancakes!

What to Serve With Zucchini Fritters

These little fritters are delicious all by themselves, but a good dipping sauce makes them even better.

Try serving them with:

• Sour cream
• Ranch dressing
• Garlic aioli
• Tzatziki sauce
• Marinara sauce
• Spicy mayo
• Greek yogurt mixed with lemon and fresh herbs

For an easy summer dinner, serve zucchini fritters alongside grilled chicken, pork chops, burgers, or steak.

They also make a delicious light lunch served with a fresh garden salad.

Zucchini Fritter Variations

One of the things I love about zucchini fritters is how easy they are to change depending on what you have available.

Add fresh herbs: Fresh dill, parsley, basil, or chives are all delicious with zucchini.

Make them cheesy: Add a little shredded mozzarella, cheddar, or feta along with the Parmesan.

Give them some heat: Add crushed red pepper flakes, cayenne pepper, or finely diced jalapeño.

Add corn: Fresh or frozen corn makes a wonderful addition during the summer months.

Try different seasonings: Italian seasoning, Cajun seasoning, or smoked paprika can completely change the flavor.

Can I Make Zucchini Fritters in the Air Fryer?

Yes! If you'd rather skip frying them in a skillet, you can make zucchini fritters in the air fryer.

Preheat the air fryer to 375°F.

Lightly spray the basket with cooking spray. Form the zucchini mixture into small patties and place them in the basket without allowing them to touch.

Lightly spray the tops with cooking spray and air fry for approximately 8 to 12 minutes, flipping halfway through.

Air fryers vary, so keep an eye on them toward the end of the cooking time. They're ready when the outside is golden and the center is cooked through.

Can You Bake Zucchini Fritters?

You can also bake them.

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Scoop the zucchini mixture onto the baking sheet and flatten each scoop into a patty.

Lightly brush or spray the tops with oil.

Bake for approximately 15 to 20 minutes, flipping halfway through, until the fritters are golden brown.

The baked version won't get quite as crispy as the skillet version, but it's still delicious.

How to Store Leftover Zucchini Fritters

Store leftover fritters in an airtight container in the refrigerator for up to 3 to 4 days.

For the best texture, don't reheat them in the microwave. The microwave will soften that crispy exterior.

Instead, reheat them in a skillet, toaster oven, regular oven, or air fryer until hot and crisp again.

Can You Freeze Zucchini Fritters?

Yes! Zucchini fritters freeze really well.

Allow the cooked fritters to cool completely.

Place them in a single layer on a baking sheet and freeze until firm. Transfer the frozen fritters to a freezer-safe container or bag, placing parchment paper between the layers.

Freeze for up to 2 to 3 months.

You can reheat them directly from frozen in a 375°F oven or air fryer until heated through and crispy.

Frequently Asked Questions

Why are my zucchini fritters soggy?

The most common reason is excess moisture in the zucchini. Salt the shredded zucchini, let it rest, and then squeeze out as much liquid as possible before making the batter.

Your oil may also not be hot enough. If the skillet isn't properly heated, the fritters can absorb oil instead of quickly developing a crispy crust.

Do I need to peel zucchini before shredding it?

No. The peel is tender and completely edible, so leave it on. It also adds beautiful little flecks of green throughout your fritters.

Can I make the batter ahead of time?

I recommend cooking the fritters shortly after mixing the batter. Zucchini will continue releasing moisture as it sits, which can make the mixture watery.

If you want to prep ahead, shred and drain the zucchini, refrigerate it, and then combine it with the remaining ingredients shortly before cooking.

What kind of zucchini is best?

Small to medium zucchini are ideal because they're usually more tender and have smaller seeds.

If you're using one of those giant garden zucchini that somehow hid under the leaves for a week, it will still work! You may want to remove the large seeds before shredding it.

The Perfect Summer Zucchini Recipe

When zucchini season hits and you're looking for another way to use up that garden harvest, these crispy zucchini fritters are an easy recipe to keep handy.

They're simple, inexpensive, and versatile enough to serve as an appetizer, side dish, snack, or light meal. Best of all, you get those delicious crispy golden edges with plenty of tender zucchini tucked inside.

Just remember to squeeze out that zucchini really well — that's the little step that makes all the difference!

Love Zucchini Recipes? Check These Out

• Air Fryer Zucchini Fries
• Chocolate Zucchini Bread Mini Loaves
• Zucchini Bread Made from Scratch