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These zucchini fritters are one of my favorite summer zucchini recipes! They’re easy to make and packed with hearty quinoa and fresh parmigiano-reggiano cheese, and they turn out crispy every time.
My zucchini fritters are just one way to make use of a garden full of zucchini. For more tasty ideas, try these zucchini lasagna roll-ups and these cheesy stuffed zucchini boats.
Zucchini fritters are one of my favorite things to make as soon as zucchini season hits. This fritter recipe bundles up all sorts of tasty ingredients into a crisp, pan-fried patty. I mixed some fresh zucchini with herbs, sprinkled in parmigiano-reggiano, and bulked things up with hearty quinoa. They’re filling but so fresh at the same time! And when I’m not making fritters, I love turning to my cheesy zucchini casserole—it’s just as perfect for those summer vibes!
I love these fritters dunked in plain yogurt as a light meal, appetizer, or snack. Sometimes, I’ll mix and match with my hearty zucchini chicken fritters. It’s the best way to use up an abundance of garden zucchini.
My daughter Ana, our family’s soccer player, has her own special twist on these. She calls them zucchini cakes and loves dunking them in homemade ranch dressing. After a long practice or a big game, she always asks for them to refuel.
Why You’ll Love These Crispy Zucchini Fritters
- Kid-friendly. Lightly fried zucchini fritters have all the crispy crunch of frozen French fries, and they’re a great way to get a good portion of vegetables into a meal. My kids love them as much as I do!
- Versatile. I’ll serve up a platter of zucchini fritters for a light lunch, a hearty dinner, or a quick snack. Heck, zucchini fritters even make a tasty replacement for breakfast hashbrowns in the morning.
- Make-ahead. I’ll often prepare the zucchini and quinoa mixture in advance and fry the fritters a day or two later. Just tuck it into an airtight container to keep in the fridge.
Ingredients You’ll Need
These fritters require just a handful of simple, fresh ingredients. Let’s start with some quick notes on what you’ll need for this easy zucchini fritters recipe. Scroll down to the recipe card for a printable ingredients list.
- Grated Zucchini – Opt for medium-sized zucchini as they tend to have less water. The less water, the crispier your fritters will be.
- Quinoa – Choose any type of quinoa you’d like, whether it’s white, red, black, or tri-colored. If you don’t have quinoa, another way to bulk the fritters is to use cooked lentils or sautéed shredded potatoes (like you’d use to make latkes).
- Egg – Just like making meatballs, an egg helps bind the ingredients and hold the fritters together. I haven’t tested this recipe with an egg alternative, but I think it would work with a flax egg.
- Seasonings – I flavor these fritters with a combination of fresh garlic, dried oregano (or Italian seasoning), salt, and pepper. You can substitute ¼ teaspoon of garlic powder for fresh garlic if needed.
- Parmesan Cheese – Freshly grated parmigiano-reggiano is my favorite, but any sharp shredded cheese works. Kraft parmesan cheese can also be used here. These fritters aren’t picky!
- Breadcrumbs – I like the larger size and extra crispiness of Panko crumbs. You can use any plain or seasoned breadcrumbs you prefer.
- Oil – For frying. You’ll want to use a good quality vegetable oil that won’t smoke at high temperatures.
How to Make Zucchini Fritters
I feel like, if I’m not tossing a farmer’s market’s worth of zucchini into a stir fry or a grilled zucchini salad, I’m making fritters! Follow these steps for perfectly crispy zucchini fritters that are golden on the outside and super flavorful on the inside.
- Prep the zucchini. Toss the zucchini with salt and let it rest for 10-15 minutes before squeezing it dry with paper towels.
- Cook the quinoa. Meanwhile, boil and then simmer the quinoa, and let it cool.
- Combine. Add your zucchini and quinoa to a big bowl along with the other ingredients. Sprinkle with salt and pepper, and give everything a good mix.
- Fry. Shape the zucchini mixture into patties. Afterward, you’ll fry the fritters in a skillet over medium heat. This usually takes about 4 minutes per side.
- Serve! Move the finished fritters to a plate or baking sheet lined with paper towels. Serve these with a side of your favorite dipping sauce, see below for ideas.
Can I Make These in the Air Fryer Instead?
Absolutely! If you own an air fryer, prepare the fritter mixture as written, and then follow the cooking instructions for my air fryer zucchini corn fritters. It’s quick and clean-up is super easy.
Tips & Variations
- Drain the zucchini well. After salting and draining the grated zucchini, use paper towels to squeeze out as much leftover moisture as possible. Don’t skip this step!
- Use different seasonings. Don’t be afraid to give this zucchini fritter recipe your own personal touch with different herbs, spices, and add-ins. Try finely minced onions, shallots, or something with a kick, like diced jalapeños or red pepper flakes.
- Fry in batches. For the crispiest zucchini fritters, don’t overcrowd the pan. Fry in batches as needed, and keep the heat on medium so that they cook through without burning.
Frequently Asked Questions
Zucchini fritters are made from shredded zucchini, seasonings, and binding ingredients (like eggs and/or breadcrumbs), shaped into little patties, and then fried. They’re super popular in the US along with other favorites like savory corn fritters and sweet apple fritters.
Always, always salt your zucchini when frying. Salting zucchini draws out excess moisture, which is key if you’re after a crispy texture. It doesn’t take much salt (I usually do about ½ teaspoon) and it’s worth the extra step so you don’t end up with soggy fritters.
There are a few reasons why fritters get stuck and fall apart. It could be that the batter is too wet, so make sure that the zucchini is dry enough (see above). Secondly, make sure you’re using enough oil. A non-stick skillet also comes in handy here.
Serving Suggestions
Crispy quinoa zucchini fritters are the definition of an anytime meal or snack. I love to eat them dipped in taratur (the Macedonian answer to tzatziki), but they’re just as great with plain yogurt or sour cream. Other good dip options are marinara sauce, soy sauce, or good ol’ honey mustard!
Turning these fritters into dinner is as easy as adding a side of chicken skewers and a green salad or grilled vegetables, washed down with a cool cucumber mojito. Enjoy!
Storing and Reheating Leftovers
Store leftover fritters airtight in the fridge for up to 2 days or freeze them for up to 2 months. Reheat them in the oven, air fryer, or a toaster oven works great. It’s the best way to revive the crispiness!
More Easy Zucchini Recipes
- Skillet Zucchini and Mushrooms
- Grilled Zucchini
- Zucchini Breadsticks
- Air Fryer Zucchini Crisps
- Zucchini Goat Cheese Pizza
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Zucchini Fritters
Ingredients
- 2 cups grated zucchini
- ½ teaspoon salt
- 1 cup water
- ½ cup quinoa
- 1 whole egg
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 cup grated fresh parmigiano-reggiano cheese
- 1 cup panko crumbs
- salt and freshly ground black pepper, to taste
- ¼ cup vegetable oil
Optional (For Dipping)
- yogurt or sour cream
- Ranch dressing
- marinara
- soy sauce
Instructions
- Drain the zucchini. Place the grated zucchini in a colander and toss with 1/2 teaspoon salt. Let stand for 10 to 15 minutes, then wring the zucchini dry with a paper towel.
- Cook the quinoa. In the meantime, prepare the quinoa. Combine water and quinoa in a small saucepan; bring to a boil. Reduce to a simmer; cover and cook for 10 minutes. Remove from heat, fluff with a fork, and let stand for 10 minutes.
- Make the fritter mixture. In a large bowl, combine the zucchini, cooked quinoa, egg, garlic, oregano, fresh cheese, and panko crumbs. Season with salt and pepper; mix until thoroughly combined.
- Shape and fry the fritters. Heat the oil in a skillet. Shape the zucchini-quinoa mixture into 2 to 3-inch patties. Working in batches, add these to the skillet, flattening slightly with a spatula; cook over medium heat until golden and crisp, about 4 minutes per side. Transfer the cooked fritters to a paper towel-lined plate.
- Enjoy! Serve with yogurt, sour cream, marinara, soy sauce, or any dip of your choice.
Equipment
Notes
- Drain Zucchini Well: Salt the zucchini and let it stand for 10 to 15 minutes. Then, squeeze out as much water as possible for non-soggy fritters. Don’t skip this part, please.
- Experiment with Seasoning: Try different herbs, spices, cheeses, or chopped onions for extra flavor.
- Don’t Crowd the Pan: Fry in batches on medium heat for even, crisp cooking.
- Store and Reheat Properly: Refrigerate leftovers for up to 2 days and reheat in the oven to keep them crispy.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
What a beautiful recipe! Straight from the stove top they were gorgeous, crispy and cheesy, and cold the next day in a simple salad had all the hallmarks of yummy leftover rissoles. I loved the pop of the quinoa, even my partner who turned his nose up initally devoured a couple more before I had the chance to get the leftovers into the fridge! Will definitely make these again.
i haven’t tried making these yet but im curious: has anyone tried baking them in the oven vs. pan frying them for an even more healthier option…?
Yep! I tried frying these and they totally fell apart. It was way too much work shaping them… very wet and messy in the hand. And scooping them is not an elegant option either. So yes, I filled my [sort of like a] cupcake pan, which has push-up bottoms for easy removal. And I baked the fritter cakes for a minimum of 45 minutes in a hot (around 225–250°C) oven. But I’ll confess…I more than doubled the amount of quinoa and didn’t use so much zucchini, as it is made almost entirely of water. Added an extra egg, a small white sweet potato (instead of Panko) as well as some baking powder. And they puffed right up. No grease either.
I made these for dinner tonight and considering it’s at the least the third time I’ve made these I figured it was time to leave a comment. These are SO delicious. I love them, my 19 month old loves them, and even my anti-Meatless Monday husband loves them. Tonight I used red quinoa and a mixture of shredded zucchini and carrot. I used two eggs to get the mixture sticky enough to stay together. I saw some people struggling with the mixture falling apart so perhaps another egg is necessary. I also make sure to let the oil get nice and hot over medium heat. While the oil is heating I form all the patties and line them on a piece of wax paper, wetting my hands after every 2-3 patties to help them stick together and not to my hands. I cook the patties 5 minutes each side, only flipping once. A really nice crust forms on the outside if you don’t mess with them in the pan. I’ve never had issues with them falling apart this way. Hope this helps someone else! Great recipe 🙂
These are delicious!
Dear Katerina,
I thought perhaps you’d like to know that your fritters have found their way to Sweden and become a firm favourite too. I can only agree with previous comments; my mouth wants more long after my stomach is full!
My suggestion ty anyone who’s having problems with the fritters falling apart is:
1: take desired amount of the mix in your hand and give it a good squeeze. Even if it seems dry in the mixing bowl itwill come together beautifully this way.
2: Finish shaping the frtiier in your hand – don’t press down on it once it’s in the pan.
Occasionally I’ll use fresh dill instead of oregano and serve these with greek yoghurt flavoured with dill and lemon juice. Not bad either.
Thanks from a happy Swede. 🙂
Looks completely delicious!. Such a great way to use all up all those summer zucchini. I’ll be making these this week. Great recipe. Thanks Katerina.
hi…just tried this recipe…was very skeptical at the taste and how they would stay together….but I was pleasantly surprised….they have a great taste and even my husband liked them…made them gluten free and they came out great…thanks
Thank you! SO happy you liked the fritters! 🙂
I made these last night with the broccoli & cheese casserole & although I LOVED them, they didn’t hold together very well. The only thing I can assume is that I didn’t soak up enough of the water? But I was constantly adding olive oil & most of them just fell apart 🙁 they got devoured even with not looking pretty! Haha. Any suggestions on how to keep them together better?
Hi Chelsea!! Seems like both recipes didn’t work out for you. 🙁 I’m so sorry! The only thing I can think of here is that the zucchini either wasn’t dry enough or maybe there were too many dry ingredients and not enough egg? I’m just guessing. They should hold up like a meatball when you shape them.
Don’t give up on them, though! They’re so good! 😀
I know, what a bummer! I followed the recipe to a T but the only thing I can think of is I didn’t drain enough of the water from the zucchini… Do you have a good way to make sure it’s really dry? I used soooo many paper towels & it was like the water wasn’t giving up! They still turned out super good, just some of them were ugly. Hahahaha I would try to form them & it was like they were falling apart… 🙁
Hi Chelsea!! Ugly, but delicious. I can live with that! 😉
My tip would be to salt the shredded zucchini and let it drain for about 20 to 30 minutes. Use kosher salt, if you have it. You can then pat it dry before cooking, but don’t use salt while cooking the zucchini in case it’s too much. Taste as you go would be best in this case.
Awesome, I will try that! Thanks!
Here is a tip for getting the zucchini drier than a drain and wring. You can use one or both methods combined. Take single layer of cheesecloth and lay it over a cooling rack. Place it in a sheet pan then place your salted zucchini on top and let it drain for 20 or 30 minutes. The second is to grate, salt, and rest your zucchini then place it in a salad spinner. Either method is superior for removing moisture that a rest and wring. Hope that it helps!
Love this site..Only thing I wish you could of done is post serving size or maybe calories
I agree – you should post calorie content per serving size after all the title of your webpage “diethood” implies that these recipes are low in calories. They all seem delicious by your photos but are they?
If you want to know if they’re delicious, you have to try them! ;’D
I have also used a potato ricer when I want to get maximum water out. Use it for frozen spinach, too. Works great, if somewhat messy.
This might be a silly question but I’m new to cooking with quinoa. Do I need to cook the actual quinoa before adding it to the other ingredients? Or do I leave it in its raw state and just add it straight from the box? TIA
Hi Holly!! Not silly at all! Quinoa is still fairly new to many, and for this recipe you first have to prepare the quinoa. All you have to do is combine water and quinoa in a small saucepan and bring to a boil. Reduce heat down to a simmer; cover and cook the quinoa for 10 minutes. Remove from heat, fluff with fork and let stand ten minutes to cool down. These steps are also listed in the recipe box under steps 4 through 6. Let me know if you have any more questions – I’m always happy to help!! Have a great day!