When summer hits and zucchini is overflowing from garden beds and farmers’ markets, I always find myself looking for new ways to use this humble veggie. That’s how I stumbled upon these shredded zucchini fritters—crispy on the outside, tender on the inside, and packed with flavor.

This recipe was born out of a simple craving for something savory, quick, and satisfying. One afternoon, I had a bowl of freshly grated zucchini, some herbs, and just a handful of pantry staples. What came out of the skillet was something so golden and irresistible that I’ve made it again and again—especially when I need a light lunch or easy snack that still feels comforting.

If you’re tired of bland veggie dishes or just want something a bit different, this one’s for you. Keep reading—because once you try these, you’ll never let another zucchini go to waste again.

Why I Love This Recipe

These zucchini fritters are everything I love in a home-cooked dish: crispy, flavorful, and surprisingly filling without feeling heavy. They come together quickly, making them perfect for busy weeknights or lazy weekend lunches. But what makes them truly special is their versatility. You can eat them straight from the pan, tuck them into pita bread with a dollop of tzatziki, or top them with a fried egg for brunch.

They’re also an amazing way to sneak veggies into meals without anyone batting an eye—kids love them, picky eaters are satisfied, and you’ll feel good knowing there’s something green inside.

What really sets this recipe apart, though, is the texture. The shredded zucchini releases moisture as it cooks, which helps keep the inside tender, while the outer crust crisps up beautifully in the skillet. Paired with fresh herbs and a hint of garlic, each bite is fresh and delicious, with a savory flavor that keeps you going back for more.

Plus, it’s budget-friendly, makes use of seasonal produce, and requires ingredients most of us already have on hand.

Ingredients for Shredded Zucchini Fritters

To make truly golden and flavorful zucchini fritters, you don’t need a long list of exotic ingredients. Just a few basic staples, combined thoughtfully, create a wonderfully textured and tasty dish.

Here’s what you’ll need to bring these fritters to life:

Zucchini – The star of the show. Fresh, firm, and medium-sized zucchini are best. Too big and they can be watery and seedy. You’ll want to shred it using a box grater, then salt it to draw out moisture.
Eggs – Essential for binding the fritters so they don’t fall apart in the pan.
All-purpose flour – Just enough to hold everything together without making them too cakey. You can also swap for whole wheat flour or even chickpea flour (more on that below).

Green onions – They add a lovely bite and color.
Fresh parsley or dill – These brighten up the fritters and add an herbal freshness.
Garlic – Just one or two cloves, finely minced, really enhances the flavor.

Salt & pepper – To season the batter just right.
Baking powder – Helps lighten the fritters just a bit, giving them a fluffier texture inside.
Olive oil or neutral oil – For pan-frying the fritters to a crisp, golden finish.

Optional but delightful additions include feta cheese crumbles, grated Parmesan, or even a pinch of chili flakes for heat.

The beauty of this recipe lies in how customizable it is—play around with what you have on hand and it still turns out great.

How Much Time Will You Need

This is one of those recipes that looks and tastes like it took a lot of effort—but really doesn’t. It’s quick and efficient, especially once you get the hang of it.

Here’s what to expect:

Prep Time: 20 minutes (including time to drain the zucchini)
Cook Time: 15–20 minutes for all batches

Total Time: About 35–40 minutes from start to finish

If you’re making these for a gathering, you can even prep the batter ahead of time and cook them fresh when you’re ready to serve.

How to Make These Shredded Zucchini Fritters

This is a straightforward recipe, but it’s important to follow a few key steps to get that perfect texture. Here’s a breakdown so you know exactly what to do.

Step – 1: Shred and salt the zucchini

Start by washing your zucchini and trimming the ends. Using the large holes of a box grater, shred the zucchini into a large bowl. Sprinkle it with a teaspoon of salt and toss to combine. Let it sit for at least 10 minutes to draw out excess water.

Step – 2: Squeeze out the moisture

After resting, transfer the shredded zucchini to a clean dish towel or cheesecloth. Wrap it tightly and squeeze—really squeeze—until most of the liquid is gone. This step is key to getting crispy fritters instead of soggy ones.

Step – 3: Make the batter

Return the drained zucchini to a clean bowl. Add the eggs, flour, chopped green onions, herbs, garlic, baking powder, pepper, and a pinch of salt. Mix until everything is evenly combined. The batter should be thick enough to hold its shape but not dry.

Step – 4: Heat the oil

Place a non-stick skillet or cast iron pan over medium heat and add a generous layer of oil (enough to coat the bottom). Once the oil is shimmering, it’s ready.

Step – 5: Fry the fritters

Scoop about 2 tablespoons of batter for each fritter and gently flatten it in the pan using the back of a spoon. Don’t overcrowd the pan—you’ll want space to flip them comfortably. Cook for 3–4 minutes on each side, or until deeply golden and crisp.

Step – 6: Drain and serve

Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Serve hot, warm, or even at room temperature. They’re wonderful with sour cream, Greek yogurt, or a tangy dipping sauce.

Substitutions

Don’t have everything on hand? No problem. This recipe is super forgiving, and a few smart swaps can tailor it to your pantry or dietary preferences.

Flour: You can easily swap all-purpose flour with whole wheat, almond flour (for a lower-carb option), or chickpea flour for a protein-rich twist.
Herbs: No fresh parsley or dill? Use dried herbs or sub in chives, basil, or cilantro.

Eggs: For an egg-free version, try using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
Cheese: Add grated Parmesan or feta for extra richness and saltiness.
Zucchini: If you’re short on zucchini, try combining it with grated carrot or even sweet potato for added color and sweetness.

Play with the mix and find your favorite version—the core technique stays the same.

Best Side Dishes for Shredded Zucchini Fritters

To make a full meal or just elevate the experience, these side dishes pair beautifully with zucchini fritters:

Tzatziki Sauce – The creamy yogurt, cucumber, and garlic dip adds a refreshing, cool contrast to the crisp fritters.

Tomato-Cucumber Salad – A fresh, crunchy salad tossed in lemon and olive oil balances the richness perfectly.
Poached or Fried Eggs – For a breakfast twist, serve your fritters with an egg on top—it’s hearty, satisfying, and makes the whole plate feel elevated.

These sides turn a simple snack into a delicious, complete meal that’s perfect any time of day.

Serving and Presentation Tips

When it comes to zucchini fritters, presentation doesn’t have to be fancy—but a few thoughtful touches can make them feel restaurant-worthy.

I love to serve them stacked on a rustic plate, with a dollop of sour cream or Greek yogurt on top and a sprinkle of freshly chopped herbs. If you’re hosting or want to make them appetizer-style, you can make mini versions and serve them on a platter with toothpicks and a dipping sauce on the side (tzatziki, ranch, or spicy aioli work wonders).

Lining the plate with parchment paper or a leaf of lettuce also adds a pop of color and helps absorb any excess oil.

Garnish with:

Thinly sliced green onions or chives
Lemon wedges for a bright finish

A dusting of smoked paprika or chili flakes if you’re feeling bold

Remember: warm fritters are best, so serve them fresh from the pan whenever possible.

Tips and Tricks to Make This Recipe Better

If you want truly memorable zucchini fritters, it all comes down to a few insider tips that make a big difference in texture and flavor.

Always salt and drain the zucchini. This step isn’t optional if you want a crispy outside. Excess moisture is the #1 fritter killer.
Don’t skip the herbs. A handful of fresh parsley or dill lifts the flavor and adds a little sophistication.
Use a cast iron or non-stick pan. You’ll get a better, more even crisping than with stainless steel.

Don’t overcrowd the pan. Give the fritters room to breathe so they cook evenly and flip easily.
Try a test fritter. Cook one small fritter first to check seasoning. You can always adjust the batter before frying the rest.
Drain on paper towels. This keeps the bottoms from getting soggy and ensures a crispy finish.

Common Mistakes to Avoid

Even though this recipe is beginner-friendly, a few simple missteps can affect the final results. Here’s what to look out for:

Not draining the zucchini enough: This one’s huge. If the batter is watery, your fritters will be mushy.
Adding too much flour: You want them to be light, not doughy. Add just enough to bind the mixture.

Overcrowding the pan: It drops the oil temperature and causes the fritters to steam instead of crisp.
Flipping too early: Wait until the edges are golden and the fritter easily lifts from the pan—otherwise they may fall apart.
Not seasoning enough: Taste your batter. Zucchini needs help from salt, pepper, garlic, and herbs to really shine.

How to Store It

If you’re lucky enough to have leftovers, storing them properly will help keep their flavor and texture.

Fridge: Let the fritters cool completely, then store them in an airtight container with parchment or paper towels between layers. They’ll keep for up to 3 days.

Freezer: Lay cooled fritters in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer them to a zip-top bag or freezer container. They’ll keep for up to 2 months.

Reheating Tips:

For best results, reheat in a skillet over medium heat until crisp again.
You can also use an air fryer or oven at 350°F (175°C) for 8–10 minutes.

Avoid microwaving if you want to preserve the crispiness.

FAQ

Can I bake these instead of frying them?
Yes! Preheat your oven to 400°F (200°C), place fritters on a greased or parchment-lined baking sheet, and bake for 20–25 minutes, flipping halfway through. They won’t be as crispy as fried, but still delicious.

Can I use frozen shredded zucchini?
Absolutely, just make sure it’s fully thawed and thoroughly drained. Frozen zucchini tends to hold more moisture, so squeeze it very well before mixing.

Can I make these gluten-free?
Yes. Swap the all-purpose flour with almond flour, oat flour, or a 1:1 gluten-free blend. Chickpea flour is another great option for added protein.

How do I make these vegan?
Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based yogurt or sauce for dipping.

What sauces go well with zucchini fritters?
Tzatziki, sour cream, garlic aioli, spicy mayo, or even a squeeze of lemon over the top are all fantastic. You can also try a yogurt-herb dip with lemon juice and dill.

Shredded Zucchini Fritters