Zucchini Fritters


These are the best quick and easy zucchini fritters that are crispy and golden on the outside, and full of flavor and tender on the inside!

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins


  • ▢4 cups shredded zucchini , 3 medium or 2 large zucchinis
  • ▢⅔ cup all-purpose flour
  • ▢2 large eggs , whisked
  • ▢¼ cup sliced green onions
  • ▢1 teaspoon fine sea salt
  • ▢¼ teaspoon ground black pepper
  • ▢2 to 3 Tablespoons olive oil , more as needed

For serving: sour cream and green onions

Stack of zucchini fritters with sour cream.


  • Place the shredded zucchini in a colander in the sink. Sprinkle with 1/2 teaspoon salt and let sit for 5 to 10 minutes so water can strain. Use a paper towel or cheese cloth to squeeze out any extra water.
  • Place the zucchini in a bowl. Add the flour, eggs, green onions, and remaining 1/2 teaspoon salt. Stir just until combined.
  • Add the olive oil to a large skillet and heat over medium-low heat. After a minute, scoop the mixture with a large cookie scoop (or 3 Tablespoons) and add to the pan. Gently press down with a spatula and then cook 2 to 3 minutes, or until golden brown. Flip and then cook an additional 2 to 3 minutes. Turn up the heat or turn down if browning too fast.
  • Transfer cooked zucchini fritters to a plate lined with paper towel. Sprinkle the top with salt and pepper if desired. Serve the zucchini fritters with sour cream and chives if desired.
Stack of zucchini fritters with sour cream.


Variation: If you want to boost the flavor ad in a clove of minced garlic and a couple Tablespoons of grated parmesan cheese. 


Serving: 2fritters | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 416mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg