Skip to content 
Oh, zucchini season! I can still picture my grandmother’s garden in Ohio, overflowing with those dark green squash by mid-July. She’d hand me a basket and say, “Go pick some, Carla—we’ve got work to do!” And work we did, turning armfuls of zucchini into every dish imaginable. But her crispy zucchini fritters? Absolute magic. They solved the “what do I do with all this zucchini?!” panic in 20 minutes flat. Now, I make them weekly when summer hits—golden, crunchy on the outside, tender inside, and yes, easily gluten-free. Trust me, these fritters are the reason my family actually cheers when I bring home extra zucchini from the farmers’ market.
Why You’ll Love These Zucchini Fritters
Listen, I know zucchini doesn’t always get the excitement it deserves, but these fritters? They’re a total game-changer. Here’s why:
- Crispy perfection: That golden-brown crust? It’s everything. One bite and you’ll swear these easy veggie fritters came from a diner, not your kitchen.
- Fast & foolproof: From grating to plating in 20 minutes—yes, really! Perfect for those “I need a snack NOW” moments or last-minute side dish emergencies.
- Gluten-free magic: Made with simple gluten-free flour (no weird blends!), so everyone can enjoy this healthy zucchini snack.
- Kid-approved stealth veggies: My picky nephew calls them “little pancakes” and eats three at a time. I don’t correct him.
- Endlessly versatile: Fancy appetizer? Check. Quick lunch with a fried egg on top? Absolutely. Midnight snack straight from the fridge? No judgment here.
Honestly, these might just become your summer obsession—they’re that good.
Zucchini Fritters Ingredients
You’ll be shocked how these pantry staples transform into something magical. Here’s what you’ll need—all measurements matter, but don’t stress about being exact (grandma never did!):
- 2 cups grated zucchini (packed—then squeezed like you mean it!)
- ½ cup grated cheese (I use sharp cheddar, but see below for swaps)
- ¼ cup gluten-free flour (the binder that holds it all together)
- 1 egg (farm-fresh if you’ve got ’em)
- ½ tsp salt (trust me, zucchini needs this)
- ¼ tsp black pepper (freshly cracked if possible)
- 2 tbsp olive oil (for that perfect golden sizzle)
Hot tip: That zucchini looks harmless, but it’s hiding pools of water! Wring it out in a clean towel like you’re squeezing a stress ball—your fritters will stay crispy instead of soggy.
Ingredient Substitutions & Notes
Ran out of something? No panic! Here’s how to adapt:
Flour: All-purpose works fine if you’re not gluten-free. For a protein boost, try chickpea flour—it adds a nutty flavor I love.
Cheese: Parmesan makes these extra crispy, but any melty cheese works. My vegan friends swear by nutritional yeast!
Egg-free: Mix 1 tbsp flaxseed with 3 tbsp water, let it sit 5 minutes—it’ll bind just like an egg.
Why squeeze?: Zucchini’s 95% water! Skip this step, and you’ll have sad, mushy fritters. Learned that the hard way when my first batch turned into zucchini soup in the pan!
How to Make Zucchini Fritters
Ready for zucchini fritter perfection? Here’s how my grandma taught me—step by simple step:
- Grind & drain: Grate your zucchini on the medium holes of a box grater. You want those lovely green shreds—not mush! Then grab a clean kitchen towel and squeeze the life out of it. No mercy—those zucchini shreds should feel almost dry when you’re done.
- Mix it up In a big bowl, combine your squeezed zucchini with cheese, flour, egg, salt, and pepper. Stir just until everything’s friends—overmixing makes tough fritters. The batter should hold together when you pinch it but still look rough and textured.
- Heat that oil Pour olive oil into your skillet—enough to coat the bottom—and let it get properly hot over medium heat. How do you know it’s ready? Flick a tiny bit of batter in—if it sizzles immediately, game on!
- Fry ’em right Drop spoonfuls of batter into the pan (don’t crowd them!) and gently flatten with the back of your spoon. Cook 3-4 minutes per side until they’re gorgeously golden. Air fryer folks: Spritz your basket with oil and cook at 375°F for 10-12 minutes, flipping halfway.
- The flip Wait for that perfect crust before you peek! Slide your spatula under gently—if they resist, give them another 30 seconds. Flip with confidence—a quick wrist flick works best.
- Crisp & serve Let them drain on paper towels for just a minute (this keeps them crispy!). Serve immediately before your family steals them straight off the tray!
Pro Tips for Crispy Zucchini Fritters
Want foolproof fritters every time? Here’s what I’ve learned:
- Dry = crispy: That kitchen towel squeeze? Non-negotiable. Dish towels work too—just avoid terrycloth (too fuzzy!).
- Pan real estate: Give each fritter breathing room! Overcrowding steams them instead of crisping. Cook in batches if needed.
- Oil temp is key: Too cool = greasy, too hot = burnt. Aim for shimmering oil with faint wisps of smoke.
- Wet batter fix: If your mix feels too loose, stick it in the fridge for 10 minutes—the flour will absorb extra moisture.
Serving & Storing Zucchini Fritters
Oh, the joy of that first crispy bite! But don’t stop there—these little guys love accessorizing. A dollop of cool sour cream with a sprinkle of lemon zest? Absolute heaven. My grandmother always added a quick drizzle of hot honey when she wanted to impress guests (which was basically every Sunday). Feeling fancy? Top with a poached egg for the ultimate brunch situation.
Got leftovers? (Miraculous if you do!) Pop them in the fridge for up to 3 days—they reheat like a dream in the air fryer at 350°F for 2-3 minutes. Freezer tip: Lay them out on parchment paper between layers so they don’t stick together, then thaw and re-crisp when that zucchini craving hits. Honestly, I stash a few in the freezer just for emergency snack attacks—they’re THAT good.
Zucchini Fritters FAQ
I love getting questions about these fritters—it means you’re as obsessed with them as I am! Here are the answers to what I get asked most:
Can I bake these zucchini fritters instead of frying?
Absolutely! Just pop them on a parchment-lined baking sheet at 400°F for about 15 minutes. Flip halfway through. They won’t get quite as crispy as pan-fried, but they’re still delicious—my sister actually prefers them this way!
Can I make the batter ahead of time?
You bet. The batter chills happily in the fridge for up to 24 hours (I’ve even done 36 in a pinch—just give it a stir before cooking). It actually helps the flavors meld! Pro tip: If it seems watery after resting, add another tablespoon of flour.
What’s the best gluten-free flour for these?
After testing a dozen varieties, my top two are: almond flour for richness (makes them taste almost buttery) or chickpea flour for protein punch. Avoid coconut flour—it’s too absorbent and turns them dry. Bob’s Red Mill 1:1 blend works great too if you want foolproof results.
Help! I only have frozen zucchini—can I use that?
Been there! Thaw it completely first, then squeeze out the water like your life depends on it (frozen zucchini holds even more moisture). Patience pays off here—if you skip this step, you’ll end up with sad, mushy fritters. Learned that one the hard way during my first winter zucchini experiment!
Got another question? Slide into my DMs—I could talk zucchini fritters all day!
Nutrition Information
Okay, let’s talk numbers—but don’t let these scare you off! These fritters are lighter than you’d think (and hey, they’re mostly zucchini!). Here’s the breakdown per serving (that’s 2 fritters, in case you’re wondering):
- Calories: 120
- Fat: 8g (3g saturated)
- Carbs: 7g (1g fiber, 2g sugar)
- Protein: 5g
Remember: These values are estimates—your exact numbers might wiggle depending on your cheese brand or how enthusiastically you press that zucchini! If you’re tracking closely for specific diets (hey there, gluten-free meal delivery friends!), definitely tweak the calculations based on your ingredients.
More Zucchini Recipes to Try
Can’t get enough of that garden goodness? Me neither! Whip up my grandmother’s zucchini bread (with a secret swirl of cinnamon sugar) or these garlicky grilled zucchini spears that disappear faster than I can flip them. For a cozy twist, try my cheesy zucchini stuffed peppers—summer comfort food at its best!
PrintZucchini Fritters
Crispy zucchini fritters made with grated zucchini, perfect for a quick snack or side dish.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Snack
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups grated zucchini
- 1/2 cup grated cheese
- 1/4 cup gluten-free flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Squeeze excess moisture from grated zucchini.
- Mix zucchini, cheese, flour, egg, salt, and pepper in a bowl.
- Heat oil in a pan over medium heat.
- Drop spoonfuls of the mixture into the pan and flatten slightly.
- Cook for 3-4 minutes per side until golden brown.
- Drain on paper towels before serving.
Notes
- Use a clean kitchen towel to squeeze out zucchini moisture.
- For air fryer version, cook at 375°F for 10-12 minutes, flipping halfway.
Nutrition
- Serving Size: 2 fritters
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg