Zucchini Fritter Recipe: Crispy Pan-Fried Fritters With Herbs

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Zucchini fritters are golden, lacy-edged patties made from grated squash, a little flour, egg, and cheese. They take about 30 minutes from start to finish and work as an appetizer, a side dish, or a light dinner with a salad. The key to crisp fritters is simple: salt the zucchini, wring it out well, and fry in a hot, well-oiled skillet.

The Main Challenge: Water

Raw zucchini holds a lot of liquid. If the shreds go into the batter wet, the fritters turn soggy and fall apart in the pan. Tossing the grated zucchini with salt draws water out in about ten minutes, and squeezing the shreds in a towel removes it. This one step separates crisp fritters from limp ones.

Ingredients

Fritters

• 1 pound (450 g) zucchini, about 2 medium
• 3/4 teaspoon kosher salt, divided
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1/2 cup (60 g) all-purpose flour
• 1/3 cup (35 g) grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh dill or parsley
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 3 to 4 tablespoons olive oil or vegetable oil, for frying

Lemon Yogurt Sauce

• 1/2 cup (120 g) plain Greek yogurt
• 1 tablespoon lemon juice
• 1 small clove garlic, grated
• 1 tablespoon chopped fresh herbs
• Pinch of salt

Instructions

1. Grate the zucchini on the large holes of a box grater into a large bowl. Sprinkle with 1/2 teaspoon of the salt, toss, and let stand for 10 minutes.
2. Transfer the shreds to a clean kitchen towel or several layers of paper towel. Gather the edges and twist firmly over the sink, squeezing until very little liquid comes out. You should end up with roughly 1 1/2 cups of dry shreds.
3. Return the shreds to the bowl. Add the green onions, garlic, flour, Parmesan, egg, dill, pepper, baking powder, and the remaining 1/4 teaspoon salt. Stir until the mixture holds together when pressed. If it feels too loose, add 1 more tablespoon of flour.
4. Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons of oil and heat until it shimmers, about 2 minutes.
5. Scoop heaping 2-tablespoon mounds into the pan, spacing them about 1 inch apart. Flatten each with the back of a spatula into a disc about 1/2 inch thick.
6. Cook 3 to 4 minutes, until the underside is deep golden brown. Flip carefully and cook another 2 to 3 minutes. The center should feel firm.
7. Drain on a wire rack set over a baking sheet, which keeps the bottoms crisp. Wipe the pan, add more oil, and repeat with the remaining batter.
8. Stir the sauce ingredients together and serve with the warm fritters. Makes about 12 fritters.

Tips for Crisp Fritters

• Keep the heat at medium. If the pan is too hot, the outside burns before the egg sets inside. If it is too cool, the fritters absorb oil. Fritters should sizzle steadily when they hit the pan.
• Do not crowd. Cook four or five at a time in a 12-inch skillet. Crowding drops the temperature and causes steaming.
• Resist moving them. Leave each fritter alone for the full first side. Lifting early tears the crust.
• Use a wire rack. Paper towels trap steam under the fritters. A rack lets air circulate so both sides stay crisp.
• Keep them warm in the oven. Set the rack and baking sheet in a 200°F (95°C) oven while you cook the remaining batches.
• Test fry one first. Cook a single small fritter and taste it. Adjust salt or flour in the remaining batter as needed.

Variations

What to Serve With Them

For a light lunch, pile warm fritters beside an arugula salad dressed with lemon and olive oil. At brunch, top each with a soft poached egg. For appetizers, shrink them into 1-tablespoon bites and serve with the yogurt sauce in a bowl in the center. They also pair well with smoked salmon and a spoonful of sour cream, or with a simple tomato salad in summer.

Storage and Reheating

Cooked fritters keep in the refrigerator, in an airtight container with parchment between layers, for up to four days. Do not reheat in the microwave if you want to keep them crisp, since it makes them soft. Instead, warm them on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, flipping once, or in an air fryer at 375°F (190°C) for 4 to 5 minutes.

To freeze, cool the fritters completely, lay them on a tray, and freeze until firm, about 1 hour. Move them to a freezer bag and keep for up to two months. Reheat straight from frozen at 400°F (200°C) for 12 to 15 minutes. The raw batter does not store well because the salt and zucchini continue to release liquid, so cook it within 30 minutes of mixing.

FAQ

Why are my zucchini fritters falling apart?

The most common cause is excess moisture. Salt and squeeze the shreds thoroughly, and add an extra tablespoon of flour if the mixture looks wet. Also let each fritter set before flipping.

Can I skip the egg?

The egg is the binder. For an egg-free version, mix 1 tablespoon ground flaxseed with 3 tablespoons water, rest for 5 minutes, and use it in place of the egg. The fritters will be a little more delicate.

Can I make the batter ahead?

It is best used right away. Squeeze the zucchini up to a few hours ahead and refrigerate it, then mix in the other ingredients just before frying.

What oil works best for frying?

Olive oil gives good flavor at medium heat. Vegetable, canola, or avocado oil are neutral options with higher smoke points if your pan runs hot.

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