Zucchini Fritters

You can easily substitute the fresh herbs with 1/2 teaspoon or so of dried herbs such as Italian seasoning.

A variation that several commenters have mentioned is to add a bit of cumin and feta to the mixture. You can also separate the egg and whip up the egg white and fold back in for lighter and fluffier fritters.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Zucchini draining time: 10 minutes
  • Yield: Serves 4


For the zucchini:

  • 1 pound of zucchini (about 3 medium sized), coarsely grated
  • 1 teaspoon kosher salt

For the dipping sauce:

  • 1/2 cup sour cream (can substitute plain Greek yogurt)
  • 1 clove garlic, minced, about 1 teaspoon
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Pinch of salt

For the fritters:

  • 1 large egg
  • 1/2 cup all-purpose flour
  • 3 green onions, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon lemon zest
  • 1 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup of extra virgin olive oil or canola oil

Special equipment:


1 Salt and drain zucchini: Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.

Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.

Zucchini fritters recipe drain the zucchini

2 Make dipping sauce: Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

3 Make the fritter batter: Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well.

Best zucchini fritter recipe make the batter

4 Fry zucchini fritters: Heat the oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it's ready.

Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Easy Zucchini fritters recipe fry on one side Zucchini fritters fry on the second side

5 Serve the fritters: Serve immediately with sour cream dipping sauce. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two.

Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.

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  • Cheri

    These are excellent. I’ve made them every single year since you posted it. Sometimes I add a couple Tbsp of panko for the crunchiness. My family and I thank you very much :)


  • Jeff

    I’m going to try and make a lower carb version using either coconut or almond flour. I love zucchini be there is too much flour for me to keep low carb. Wish ne luck!

  • Diana

    I make zucchini fritters all the time. I also add grated carrots to mine. I don’t salt them, just grate and squeeze out moisture.

  • jj

    The salt in this is overwhelming. To salt the zucchini to get the moisture out, then add the salt listed in the recipe (followed to the letter)– these were inedible. And I really had high hopes!


  • Hayley

    I used a bit less salt, oil just add needed, and used lime instead of lemon. Wow! Try it with lime! So good. I’ve made this five times in the last month because I keep getting requests to make it again. I’ve done it a little different each time (like adding shredded potato as well) but lime is a keeper. Forgetting to salt the zucchini has been my biggest mess up yet.


  • Sue

    I made it – While the flavor was really good, it was EXTREMELY salty. I’m sure some of the salt will drip out with all that water and then a bit more when you squeeze it with paper towels, but essentially adding 4-1/2 tsp of salt is way too much

    Next time I will reduce the 1 Tbsp salt used to draw out the water and I won’t add any more salt.


  • Vimary

    Tasty and fairly simple recipe. They turned out really good and yummy. It was my first time making zucchini fritters and it will no be the last!


  • Vimary

    My first time making zucchini fritters and this was a great start! Savory and a good recipe, we loved it.


  • Lynne

    Last night was zuchinni night! I had a slightly larger zucchini (free from a neighbor) to use up and made these fritters, along with your turkey zucchini burgers. We loved the pairing of the two recipes. The only problem was that I didn’t make enough for leftovers for today’s lunch!


  • Jane

    Great recipe! I like to add some grated potato (maybe 75/25 zucch/potato) to beef it up a bit.


  • Sidonee Gibson

    I placed the grated zucchini in muslin cloth in a colander for a couple hours squeezing now and then got so much water out! And was still wet.

    Adding fresh Chilli and garlic and onion, Parmasen cheese and oregano.

  • Nancy

    Tasty recipe overall, although I may skip the lemon next time. I used a zeppelin-sized zucchini from my garden, doubled the recipe, and added fesh basil, chives, and parsley (also from my garden). Plain Greek yogurt complemented the fritters nicely.

  • Anne

    Substituted lemon zest with grated fresh ginger. Yum!

  • Linda

    We loved these! I’ve been perusing your site for zucchini recipes due to a high producer plant out back, and you did not fail me. We wolfed these down; made the dip with Greek yogurt. Lovely lemony and herbal flavors with a kick of garlic. Green onions were a good call too! Thank you for sharing your delicious recipes with us, Elise :)


  • pam

    looks simple & easy
    (i usually make latkes by potato; i have to try this!)

  • Jennifer Bunting

    If you have a potato ricer, it’s a great tool for squeezing the moisture out of the shredded zucchini instead of waiting for it to drain or using paper towels. Also good when making latkes or similar.

  • Hannah

    These look absolutely delicious. Could this be a course on its own or is it normally complementary?

    • Elise Bauer

      Hi Hannah, there’s not really enough protein in these fritters to have them qualify as a main in my opinion. They would normally be a side.

  • Brother Bear

    I upped the sized of this and turned them into delicious vege burgers! Magnificent meal it was I tell ya!

  • Heather

    I’m totally late to the party here, but these are SO GOOD, and so very easy. My husband just stood in the kitchen eating the whole first batch, one fritter right after the other. I made the chocolate zucchini cake from this site for the 4th of July yesterday, and was looking for a tasty way to use up the leftover zucchini.

    I think I’m in love with zucchini.


  • Lil

    I put my. zucchini in my salad spinner, it works great get all the water out

  • Kristen

    We just made these and they were awesome! Served them with a fried egg on top and a salad on the side! Yum Yum!


  • Debi

    Thank you so much for posting this, I have been overrun by zucchini this year and the kids are tired of breads. This was gone just as I made them with teenagers and younglings asking for more.


  • Maya

    Hi Elise, stumbled onto your site while searching for ways to use overgrown zucchini. This recipe is a keeper! Brilliant idea to use the potato ricer to squeeze water out of the zucchini. My fritters came out nice and crispy as a result. I added fresh oregano and mint, and some ground coriander and crushed red pepper, and served with Greek yogurt and salsa. Both my husband and I loved these and I’m now looking forward to trying some of your other recipes. Thanks very much and keep up the good work!


  • Lori

    These were terrific. They didn’t get crisp the way potato latkes do (not sure if I didn’t squeeze enough water our, or if that’s just they way they are), but the flavor was great. My husband and kids loved them too. I can imagine flavoring these a myriad of ways and serving with different toppings depending on what we have on hand. Will definitely make again.


  • Wendy

    These were fabulous! They actually remind me of fried zucchini from a fast food restaurant, but MUCH MUCH better, of course.


  • Janick

    I’ve been making this recipe for the last 3 years, and it’s become a family favorite. It’s a great way I have found to use up the humongous zukes I often find in my garden when left unattended for 2 or more days. In fact I’m making these tonight or tomorrow.


  • Jess

    During zucchini season I’m always looking for new ways to cook it. This is my new favorite way, my husband’s too. He’s told everyone he knows how amazing I am that I made these great new (to him) snacks. I made them and served them with a little ranch dressing on the side. I’ve made them 3 or 4 times now. They are awesome.


  • Ouiser

    For the first time the zucchini I bought did not shrivel in the fridge and land in the garbage can….I can’t resist buying them and then don’t seem to know what to do with them….
    BUT these fritters are absolutely delicious!!
    Have prepared them twice already, I added some fresh garlic to the batter and made some lettuce, tomato, cilantro and parsley salad (with just olive oil and salt) to go with it – GREAT!! Thanks for posting this recipe.


  • eat me, delicious

    I love these zucchini fritters. When I found the recipe last summer I just kept making them!


  • Parsnip

    I love love LOVE this recipe! I’ve made it for my husband and friends and it has always been a hit. I’m so glad you posted this again.


  • Kelly C

    This recipe is phenominal! If anyone is wondering whether or not to try it – do! I thought I liked zucchini before and then I tried this recipe. It’s SO tasty!


  • Joy

    I’m in a CSA this summer, which means I have plenty of zucchini on hand at all times. I’ve made these twice so far. (I plan to make them again next week.)

    I don’t have a ricer, so the first time I just squeezed the zucchini shreds. The batter was a little runny. The next time, I salted the zucchini and let it sit for 20 minutes before rinsing it and wringing it out in a tea towel—really squeezing the water out this time. It produced much better results!

    On the second try I also used my food processor’s grating disk to shred the zucchini. It took just a minute—it was so fast and effective I now look for any excuse to use it to shred produce!


  • Lee

    These were very good. Maybe next time, I will add some Parmesan or try some of the other suggestions listed above… Thank you for sharing this recipe


  • LaVonne Ellis

    We’re eating ours right now — yum!


  • m. perry

    Thanks for reposting this recipe. I have make it many times and it is always appreciated. Great with lamb kabobs (rosemary and mint) with yogurt, garlic, cucumber sauce.


  • Sandy

    This is incredibly easy to make and a huge hit with my family. Normally no one wants more zucchini but it was a different story this time. I used a little less oil and an electric skillet for even cooking. Will definitely make these again.


  • Nick

    These are sooo good!!


  • webhill

    I made these as described per your recipe, and they were a HUGE HIT at our chanukah party – they got totally all eaten up. Thanks! As I was making them I was HUGELY tempted to throw in some cumin but didn’t, because of the kids. Next time I think I will add some cumin and feta to some of it for me and my husband :)


  • Asli

    This dish is a favorite in Turkey and called “mucver”- somewhat difficult to pronounce. You can replace the scallions with minced onions and add finely chopped parsley and dill, which give a lovely subtle herb flavor. Some recipes also call for crumbled feta cheese. If you do not prefer the fried version, you can place the mixture in a shallow non-stick baking dish and cook for about 50 mins to an hour in a preheated oven (around 200°C). Makes a delicious combination with garlic yoghurt.

    • Celia Sharp

      Hi Ali
      Is your oven temperature fan or conventional? Be good to bake them – easier to do than frying when a number of people are coming to eat. Thanks, Celia

  • Anna

    I am having trouble with frying. I have made these 5-6 times and they are raw on the inside. I am not sure what the problem is. I still eat them but it’s not the same as cooked (I can only imagine) since I am never able to cook them. Maybe you can advise?

    Sounds like you need to increase the heat, and perhaps flatten them a little more. ~Elise

  • amanda

    i just made these with dried currants, cinnamon and nutmeg instead of scallions and my 3 and 1 year old DESTROYED them. huge hit! and, they will make a great breakfast, too! thanks again, elise. xo

  • Melissa

    I’ve been reading the comments, and I think feta cheese would make a great addition! What if I were to make a feta cheese/Greek yoghurt sauce for dipping? Has anyone ever made something like this and have any suggestions?

    • Linda

      I have a very similar recipe that I’ve been making for years and I add crumbled feta to the zucchini mix before frying. I also make a “dip” to serve with the fritters. Use Greek yogurt or sour cream, fresh dill, fresh parsley, minced green onion, s&p and some lemon zest. I could eat the whole recipe by myself!

  • Jesi

    I whipped these up this evening for dinner and oh my goodness they are lovely. I did let them sit for about 20 minutes after salting and squeezed as much as I could out. Also, I added a little bit of carrot to the fritters as well. Came out perfect (well, perfect to me and my husband :)
    You can’t go wrong with this simple recipe.

  • Diana

    I am vegan but came across this recipe. After reading all the comments, I decided to make these and adjust the ingredients. I used egg replacer (oil, flour, baking soda, water) instead of egg and I used gluten-free flour. I added fresh chopped dill and Old Bay seasoning with a bit of garlic powder. I served them with Tofutti vegan sour cream and WOW – they are soooo good! I am waiting for my omnivorous fiance to come home and try them and I bet he will love them too. Thanks so much for this recipe.

  • Emily

    Elise, I made these tonight, in search of what to do with an abundance of squash. They were SO GOOD! I pan-fried them, and used spelt flour, and subbed some shallots, herbs and parmesan cheese for the scallions and was so happy. They don’t have a ton of filler, just lots of great vegetable flavor. Your website is such a great resource for me, and these were another hit from the site.

  • Maddy

    Thanks that’s just perfect. I had a similar recipe to this yesterday but of course today I can’t find it anywhere. [the recipe I had called for toasted cumin seeds which I thought might be a pleasant addition]
    Best wishes and many thanks

  • Melissa

    This tasted great!
    I cooked it with some slight variations though.
    For starters I didn’t drain the zucchini completly but I squeezed it a bit and took out any juice that came out, leaving some in. This eliminated the need to add as much oil as I would have, plus leaving in the nutrients. I added only about 3-4 tablespoons of oil. I also did not use the egg since I am vegan but I put some ground oats to help it hold together (about 1/2 a cup oats, then ground them in a coffee maker). And lastly I am eating my zucchini fritters with a tomato sauce, something I made to use up the oil in the pot. (I used about half a tomato and a few tablespoons of tomato paste along with half an onion. Goes great with the fritters.) All in all this is a very inspiring recipe! Thanks Bunches. XoX

  • likes to cook

    These things were so good that the people I let try them want me to make them all the time. I put some fresh cayenne peppers and one hot chile pepper with the scallions, a little cilantro, and wow, what a great flavor. I couldn’t have done it without the original starting point. Thanks!

  • the hungry highness

    I finally got around to making these tonight and they were fabulous! I read previous comments and tweaked the recipe by adding a little bit of feta that I had, some cumin, little red pepper, some chopped and sauteed mushrooms and then followed the recipe. I baked them at 350 for 40 minutes (turning once). I topped them with a little strained yogurt I had on hand to make tzatziki, mixed with dill, parsley and lemon juice. So very delicous! Thanks Elise!

  • Stefania/CityMama

    We make these and include sheep’s milk feta and fresh mint in the zucchini batter. Then we dip them in Greek yogurt to which a little lime juice/zest and salt has been added. Also great served with wedges of limes on the side. Sometimes we add cumin to the yogurt and substitute freshly-chopped oregano for the mint. These have been a staple in our house for years. My kids love them.

  • ksklein

    These fritters were delicious. the whole family loved them.

  • Marc

    The potato ricer is a great idea, but I think it is important to let the salted zucchini shreds sit for 10 to 30 minutes to let the salt do its work (break the cell walls and cause water to be released. I’m sure that McGee explains exactly what happens.). Then you can squeeze with the ricer, a towel, or with bare hands (I used this last method last time with good success and less mess).

    Mint and feta cheese are an excellent addition to the zucchini base. Basil is also nice. I haven’t tried a cheese addition with basil, but imagine that most Italian varieties could taste good.

    The comments above are great inspirations for the rest of zucchini season!

  • Kay

    For slightly different variation, instead of white flour we use chickpea flour you can buy at an Indian grocery store and no egg, it still binds great. Add a little onion and red chile powder or curry powder if you like

  • Daniel

    Susan and I have been making a variation of these with corn added for a while now. Yogurt sounds really delicious and I’m sure we’ll be trying it. I also think the suggestion of adding dill or feta would be great too!

  • Sarah

    When I lived in a tiny town in Italy called Tuscania there used to be an annual festival in which they would place a massive frying pan in the center square of the town and fry cauliflower like this. The only different being that they would dust it with powdered sugar. While I was at first reluctant to try it, it was absolutely delicious!

  • Tracy

    If you really want these lovely fritters to taste like crab cakes, add some old bay seasoning to them!

  • erin

    I just made these with the modifications listed in that link above. Holy — these are unreal!

  • louise

    These sounded so good when they were posted that I couldn’t wait to try them. Finally, tonight was the night! I tried to cut down the recipe for one serving, but ran into problems with the mixture being too runny (eyed the amount of egg to use and wasn’t so successful; lesson learned: less is better). Also added some carrots and, on the last fritter, some bread crumbs to try to “dry” it up. Poured off the majority of the oil, after turning, and pan-fried the other side. Personal preference. But really enjoyed it and am glad that I bought extra zucchini.

  • beth

    These are simple to make, and outstanding! After reading the comments, I made the recipe with a little cumin and Feta added in. Here’s how you know it’s a hit: my kid asked for seconds. :)

  • Anonymous

    I’ve made these with a combo of every fresh herb I have in my garden (thyme, sage, summer savory, parsley, anise hyssop, mint, lemon balm, and tarragon). I chop enough to put into the fritters and to add to the creme fraiche I serve them with.

    If you are really crazy, you can save the roots of the scallions. Clean them and fry them in a bit of coconut oil. They are crispy, wispy and melt in your mouth.

  • Laurie

    I tried this the other night with parmesan cheese and topped with spaghetti sauce. Awesome on my low carb diet. Made pasta for the family and didn’t miss it at all very tasty!

  • Linda

    I tried this the other night with the addition of parasean cheese and some chopped fresh basil. They were really tasty. I’m thinking they might be a good side vegetable dish with some meat, maybe roast beef. I have a bumper crops of zucchini right now so am looking for new ways to use them all up.

  • Esther

    Quite interesting ‘zucchini latkes’ as appetizers in the monsoons.

    Zucchini pairs well with lentil flour. You can also add chopped green onions, herbs like chopped dill, oregano with a dash of paprika.

  • fethiye

    Hey Elise, for the Turkish version mentioned before: http://www.yogurtland.com/2005/07/21/mucver/

    it is interesting how our zucchini plant died this year after producing 4 – 5 zucchinis. I didn’t cry over it too much as I think we had our share of it last year ;) You definitely should try the Turkish version; dill and feta make a difference.

  • Rodo222

    Hi elise! This recipe sounds really good, and is quite similar to one I picked up from the newspaper here in Argentina (if I’m not mistaken), anyways, it also works really well if instead of flour you use breadcrumbs…I used reagular, but seasoned could work just fine…cheers from Buenos Aires!

  • Meg

    I make a version from the Moosewood cookbook that calls for feta as well, and the flavor combination is perfect. Also, it calls for beating egg whites until stiff, and then folding into the zucchini mixture before frying — makes for amazingly light and fluffy fritters.

  • Lou Grubaugh

    A great recipe! We jazzed up our version with the addition of diced green chilies and served them with Mexican salsa fresca. Yum.

  • Lady Amalthea

    I’ve also had this the way Asil describes and it’s fantastic. We usually make it a little spicier though, and throw some cumin in. Try it with Labne or strained yogurt, for a slightly creamier topping. It’s great.