Easy Zucchini Fritters

by Pamela

Easy Zucchini Fritters

Zucchini fritters are a great way to use up all that zucchini you’ve got. These zucchini fritters come together in minutes and your kids will love ’em.

It’s quickly becoming that time of year when the zucchini start coming out of your ears if you’ve got a garden. Even if you don’t, you’ve probably seen them by the truckload in the grocery stores too.

I don’t have a garden anymore, but I grew up with a huge garden and my parents grew enough zucchini to feed an army and I’m not exaggerating that one little bit. They would plant something like 12 zucchini plants for a family of 4. All that zucchini and my mom made it into about 3 things: zucchini bread, chocolate zucchini cake and pan fried zucchini which was overcooked, slimy and gross. So to say I didn’t like zucchini would be an understatement.

Easy Zucchini Fritters

Now, as an adult, I like zucchini okay. I don’t use it all the time, but when I do I really like it.

These zucchini fritters are one of those dishes that I really like. I got the original recipe from Smitten Kitchen, but changed it up just a little bit. I like these fritters because they don’t have a ton of ingredients and they come together in minutes. I love serving them as a side dish to grilled chicken. You could definitely serve this as a meatless meal though too. I love them for a light lunch.

So don’t let the dearth of zucchini get you down. You have recipes! These zucchini fritters will see you through the summer and you’ll miss them in the winter. I promise you that.



Easy Zucchini Fritters
Prep time
Cook time
Total time
Zucchini fritters are a great way to use up all that zucchini you've got. These zucchini fritters come together in minutes and your kids will love 'em.
Recipe type: Side Dish
Cuisine: American
Serves: 12
  • 1 pound zucchini (approximately 2 zucchini)
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • ½ cup parsley, finely chopped
  • black pepper
  • ½ cup flour
  • ½ teaspoon baking powder
  • vegetable oil
  • sour cream
  1. Preheat oven to 200 degrees Fahrenheit.
  2. Trim ends of zucchini and shred on large holes of a box grater or in your food processor.
  3. In a large bowl, toss zucchini with 1 teaspoon kosher salt and let rest for 10 minutes. Then wring out zucchini and toss back into bowl. (You'll be amazed at how much water comes out of a handful of this zucchini.)
  4. Taste the zucchini and add salt as needed.
  5. Mix in egg, parsley and some freshly ground black pepper.
  6. Stir flour and baking powder together in a small bowl then add it to the zucchini and mix until well combined.
  7. In a large skillet, add 2 tablespoons of oil and heat over medium heat. Once oil shimmers add a few tablespoons full of zucchini mixture to pan. Gently flatten them and don't let edges touch.
  8. When the edges are golden brown, carefully flip the fritters. Continue cooking until that side is golden brown. (total time is about 6 minutes) Then remove to a paper towel lined plate.
  9. Repeat with remaining zucchini. Be sure to keep the pan oiled so that the fritters don't stick and burn.
  10. Place fritters onto a baking sheet and bake for 10 minutes (this gives them an extra crispness).
  11. Remove from oven.
  12. Top with sour cream and serve

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1 comment

John/Kitchen Riffs July 26, 2017 at 9:07 am

Love fritters of all kinds! And zucchini ones are wonderful. I make these sometimes, but it’s been ages. You’ve got me craving them! Good recipe — thanks.

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