Zucchini Fritters

Up until last summer the only way I would eat zucchini was deep-fried.

It’s one of the fastest ways to appeal to a picky eater and still tops the list as my favorite way to eat zucchini. Aside from baking it into cupcakes and breads.

If potato latkes have a twin this is them! The fritters are made by mixing shredded zucchini with Parmesan cheese, scallions, egg, parsley, dill and flour and then pan-fried to a deep golden brown.

One of the secrets to getting a good crust is to salt them first to draw out the water. It sounds like a bother but it’s really quite painless and definitely worth the extra time it takes.

The end result is a crusty outside and incredibly creamy inside! Almost like custard.

A little sour cream, tzatziki or remoulade makes the perfect accompaniment. But they disappear so fast you hardly need a sauce to go with them.

I learned too late that I should of doubled the recipe.

I hope you have better luck than I getting them to the table!

The alluring smell will mark a path straight to the kitchen where hungry hands will greedily grab for them…they’re seriously addicting!

Zucchini Fritters

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 3 servings

Zucchini Fritters

Pan fried Zucchini fritters will disappear faster than you can make them!


2 small - medium zucchini
1 teaspoon coarse salt
4 scallions minced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 egg, beaten
3/4 cup Parmesan Cheese, grated
1/4 cup flour
canola oil for pan-frying
sour cream, for serving


  1. Grate zucchini into a colander in the sink; toss with 1 teaspoons salt and let sit 10 minutes. Squeeze out the liquid.
  2. Mix with 4 minced scallions, parsley, dill, egg, Parmesan and flour.
  3. Add enough oil to a large skillet to lightly cover the bottom. Heat over medium heat. Pan-fry spoonfuls of the mixture flattening with a spatula, 3 to 4 minutes per side or until golden brown. Drain on paper towels and season with salt. Serve with sour cream.

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. says

    I came "this close" to making zucchini fritters last night. I opted for Apple & Corn Fritters but something tells me there are a few, just a few:) zucchini fritters in my future! Yours look awesome!!!Thanks for sharing, Reeni and thanks for the tip!!!

  2. says

    It is definitely zucchini season and great minds think alike, Reeni — I just made zucchini fritters too! Your recipe looks amazing so I would love to give it a try also! (I never get sick of fritters. :) )

  3. Pegasuslegend says

    I love these have been seeing them in abundance now but yours look the best as I expected they are perfect!~

  4. Ann says

    Oh wow, I have got to try those. I love fried zucchini and zucchini bread and zucchini cookies and the list goes on :) Those look fantastic

  5. says

    i love zucchini fritters, the first time I made them I did not squezze the excess liquid out, wowo what a mess…great recipesweetlife

  6. says

    Oh man, I just ate dinner and now I want to eat those. There are two lonely zucchini in my veggie bin, just waiting to be made into fritters.

  7. Swathi says

    Reeni,These zucchini fritters are gorgeous. I like this vegetable because they are some what bland and will blend with any spices.

  8. Heather Schmitt-Gonz says

    I'm pretty sure I could gobble up a plate of these puppies…STAT! I love me some fried zucc, too- but man, this looks waaaay better. Delicious as always, Reeni! Thanks so much for sharing with Two for Tuesdays =)

Leave a Reply

Your email address will not be published. Required fields are marked *