Crispy Zucchini Fritters

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These zucchini fritters are fast, simple, and a delicious way to use up zucchini! As one of the more popular garden veggies, zucchini is found in stores year-round now, and for cheap! Forget just the summer, we love to eat zucchini year-round.

For more great recipes using zucchini, why not make this Lemon Zucchini Bread? Or some Crispy, Buttery Fried Zucchini instead?

zucchini fritters on a white plate with sour cream on top of them

Crispy, Amazing Zucchini Fritters

Zucchini is one of my very favorite vegetables, I love how it’s great in savory and sweet dishes and grows like a weed!

Made into fried cakes, however, zucchini isn’t just good, it’s AMAZING. The key to this recipe is plenty of tasty cheese to not only help flavor the cake but keep it super tender inside while the outside is super crispy!

(I have updated this recipe from years and years ago and just can’t bear to take out this photo of my now 15-year-old shredding zucchini for the first time we made these. She was only 4 years old! This was two houses ago and about 11 years! WOW have I been blogging a long time! )

little girl on a chair shredding the zucchini
ingredients for zucchini fritters

Zucchini Fritters Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Shredded zucchini

• Eggs

• Flour

• Shredded Parmesan cheese

• Shredded cheddar cheese

• Garlic

• Green onion

• White onion

• Bread crumbs

(OMG LOOK AT HER LITTLE HANDS HELPING ME I AM GOING TO GO CRY NOW)

hands of a child and mother on a clean tea towel with shredded zucchini

How To Make Fried Zucchini Fritters

• Mix all ingredients except the flour together

• Oil a griddle and heat it on medium-high

• Mix in the flour and, when the grill is hot, form the mixture into pancakes that are about ¼ inch thickness

• Sprinkle the breadcrumbs onto the pancakes, as they will be too soggy to dip

• Cook on the griddle until they are golden brown, flip them and cook until golden brown and then serve

cooking three zucchini fritters in a cast iron pan

How To Best Get The Breadcrumbs To Stick

This recipe makes some really crunchy and delicate zucchini fritters, and a big part of the crunchiness comes from the tasty breadcrumbs surrounding the cakes.

However, the actual zucchini patties are a bit too wet to be able to dip into breadcrumbs. If you tried to place the cakes into the breadcrumbs, they would probably just fall apart, making soggy little balls of bread crumbs and zucchini.

Despite how tasty that actually sounds, the easiest way to get the breadcrumbs to stick is to just sprinkle the crumbs onto the fritters themselves.

For even better coverage, gently wet your hands with cold water before taking the batter and pressing it into pancakes. After wetting your hands, dip them in the bread crumbs to evenly coat them, and then use those hands to press the batter into pancakes.

This results in even coverage of breadcrumbs on the cakes, plus a few breadcrumbs interspersed throughout the mixture for even more flavor!   

a pile of zucchini fritters on a plate with sour cream and green onions on top

Why Use Two Different Types Of Onions In This Recipe?

This recipe might seem to overdo it because it contains two different types of onion together, both white onion and green onion.

However, there is a good reason for this – green onions taste fundamentally different from regular onions!

While a white onion has that same basic oniony flavor that we all know and love, green onions are a little bit different. Green onions have a much milder, slightly sweeter flavor and work really well with the base flavor of a zucchini.

Just using one type of onion on its own might not taste as well, but two together are definitely way more flavorful and complex.

Plus, green onions can actually be grown again after using them! Just place the root ends that are leftover in a small container with some water, and they will grow back after a couple of weeks!

zucchini fritters on a plate

More Zucchini Recipes

·  Chocolate Zucchini Cake

·  Buffalo Chicken Zucchini Boats

·  Cranberry Coconut Zucchini Loaf

Enjoy and happy cooking!

Love,

Karlynn

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These zucchini fritters are loaded with two types of cheese, garlic and onion then fried to a golden, crispy perfection!

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Fried Zucchini Fritters

These zucchini fritters are loaded with two types of cheese, garlic and onion then fried to a golden, crispy perfection!
5 from 9 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
15 minutes
Course
Appetizer
Cuisine
American
Servings
6
Calories
144
Author
Karlynn Johnston

Ingredients
 

  • 2 cups shredded zucchini excess moisture removed
  • 2 large eggs
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded cheddar cheese
  • 1 clove garlic, minced
  • 2 tablespoons minced green onion
  • 2 tablespoons minced white onion
  • salt and pepper
  • 1/2 cup all-purpose flour
  • breadcrumbs

Instructions
 

  • In a medium-sized bowl, mix together the zucchini, eggs, cheeses, garlic, and onions. Add salt and pepper to personal taste.
  • Add 1-2 tablespoons of cooking oil to a griddle or pan and heat over medium-high heat.
  • Mix the flour into the bowl.
  • When the griddle is a nice medium-high temperature, scoop out the batter into circles that are ¼ of an inch thickness.
  • Sprinkle the breadcrumbs on top of each fritter when you have them on the griddle to give them extra crunch if desired!
  • Cook the fritters until they are a dark golden brown then flip them, cooking the other side until golden brown as well. 
  • Remove and place on paper towels to drain, then serve with sour cream and more chopped green onions.

Nutrition Information

Calories: 144kcal, Carbohydrates: 11g, Protein: 9g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 148mg, Potassium: 269mg, Fiber: 1g, Sugar: 2g, Vitamin A: 425IU, Vitamin C: 15mg, Calcium: 142mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Judy says

    I made this tonight and we loved it. I did have a full 2 cups zucchini, so I used shredded carrot to make up the difference. My daughter is gluten sensitive so I substituted the 1/2 cup flour with 1/4 cup corn starch. Yummy

  2. Heather Pollock says

    My mon used to slice a thin ring of zucchini bread it and fry our egg in the middle of it then finish with a sprinkle of cheddar…yumm

  3. RosieFbxAK says

    My firs try was messy! My zukes were way too wet.  My second attempt was an accidental discovery to my solution:  I shredded in the evening to help me w/ prep time the next day.  Right after that I had to take the dogs out before bed. I was  so exhausted I totally forgot about my shredded veg  and left it on the counter. The next morning as I ran through the kitchen on the way out the door I saw them. I had no time to deal w/ it. I just covered them w/ a towel and left.  When I got home I finished making my cakes. PERFECTION! And dry enough to make patties but not too dry.

    Anyhoo… so now I shred in advance, put it in a colander, covered w/ a towel for the day or overnight.

  4. ElvenAssassin says

    My husband’s co-worker gave us an almost 6lb zuchinni, and I’ve been trying to figure out what to make with it besides chocolate cake… this is awesome! I haven’t looked at the rest of your blog yet, but I was titillated when I saw where your breadcrumbs came from. I’m such a kook 😛

  5. Meidego says

    This is similar to my recipe… take out the cheddar, add some lemon zest and a little lemon juice and mix some bread crumbs into the zucchini mixture as well as coating the outside.  YUM.

  6. brendacooks says

    I make a similar recipe that’s very tasty – it has fresh dill and mint and feta cheese instead of cheddar. Yummy!

  7. Shut Up & Cook says

    Tis becoming the season when all my gardening friend’s start pawning their zucchini off on me! This recipe will definitely go into the rotation this year!

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