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Stack of zucchini fritters with topping on a plate.

Zucchini Fritters

These Zucchini Fritters are quick and easy to make and a perfect way to enjoy this summer vegetable. You only need 7 ingredients to make crispy fritters in just 30 minutes!
Course Appetizer
Cuisine American
Keyword zucchini fritters
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 185kcal
Author Anna


  • 2 cups shredded zucchini
  • 2 green onions chopped
  • 1 teaspoon minced garlic
  • cup grated Parmesan cheese
  • 1 large egg
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 2 tablespoons olive oil divided


  • Shred zucchini (I keep the skin on) and place on a paper towel. Form a pouch with zucchini inside. Squeeze as much moisture as possible. I do this over the sink.
  • Place shredded zucchini in a large mixing bowl. Add remaining ingredients and stir well.
  • Heat up oil in a skillet.
  • Using a spring ice cream scoop (or two tablespoons), form fritters in a pan and fry for 3 to 4 minutes on each side or until golden brown. Fry 3 to 4 fritters at a time, depending on the size of your skillet.
  • Remove from pan. Cool slightly, then serve.


  • For the best crispy fritters, keep the fritters about 1/4″ thick.
  • Use breadcrumbs in place of flour for extra crispy fritters!
  • Vegetable fritters can be frozen after cooking. Cool them completely, then place them in a freezer-safe container or bag and freeze for up to 2 months.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.


Calories: 185kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 440mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 1mg