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Zucchini fritters were the first savory dish I ever cooked completely on my own. I was 21, living in a tiny studio apartment with a stovetop that barely worked and a fridge overflowing with summer squash from my neighbor’s garden. Armed with just a box grater and one mixing bowl, I whipped together what would become one of my go-to recipes for life: crispy, golden zucchini fritters with just five basic ingredients.
Even now, as a professional chef and recipe developer, zucchini fritters remain one of my most requested sides, especially for brunches or light summer dinners. They’re quick, versatile, and work with almost anything. Whether you’re keeping it classic, going Mediterranean with Greek zucchini fritters, or jazzing them up with cheese and herbs, this recipe is endlessly adaptable.
In this Article
Key Takeaways: What You’ll Love About Zucchini Fritters
- Grated zucchini + flour + egg is the unbeatable 3-ingredient base.
- You can make it with as few as five ingredients, 5 ingredient zucchini fritters are totally a thing.
- Cheese, herbs, and spices boost flavor and crispiness.
- Removing excess water from the zucchini is key to keeping fritters light and crisp.
- Pair with sauces like garlic yogurt, tzatziki, or spicy aioli for a full meal.
- Perfect for meal prep, freezer-friendly, and easy to reheat.
Should You Add Cheese to Zucchini Fritters?
Do you put cheese in zucchini fritters?
Absolutely, and it makes a big difference. While you can make simple 5 ingredient zucchini fritters without it, adding cheese like feta, parmesan, or cheddar takes your fritters from good to addictive. Cheese adds salt, richness, and crisp golden edges when pan-fried.
In Greek zucchini fritters, also called kolokithokeftedes, feta is the star. It pairs beautifully with mint, dill, and scallions for a fresh, herby finish. If you’re aiming for a more indulgent flavor, shredded mozzarella or sharp cheddar melts into the batter and gives you those satisfying gooey bites.
Tip: Use hard cheeses like parmesan or pecorino for extra crispy edges.
I like combining a touch of parmesan with crumbled feta for fritters that hit that perfect balance, salty, creamy, and crisp. This combo works especially well with a bright dipping sauce or served alongside zucchini scarpaccia as a rustic Italian-style starter.
And if you’re going dairy-free? No problem. Nutritional yeast adds savory depth without the cheese, and still crisps beautifully when pan-seared in olive oil.
Which Flour Is Best for Zucchini Fritters?
What flour for zucchini fritters?
Flour might seem like a background player, but in zucchini fritters, it’s the glue that holds everything together, and it directly affects texture. The goal is to bind the grated zucchini without making the fritters dense or doughy. For that, all-purpose flour is your best starting point.
Why? It creates a light but sturdy structure that lets the zucchini shine while giving those crispy edges we all love. But if you’re gluten-free or just experimenting, don’t worry, chickpea flour, rice flour, or almond flour all work beautifully too.
In my test kitchen, I compared four flour types using the same base batter:
| Flour Type | Texture | Crispiness | Flavor |
|---|---|---|---|
| All-purpose | Light and balanced | Golden, crispy outside | Neutral, classic base |
| Chickpea (Besan) | Hearty and dense | Extra crispy | Slightly nutty & earthy |
| Rice flour | Very light, delicate | Super crispy | Mild and clean |
| Almond flour | Moist, slightly crumbly | Less crispy | Rich, slightly sweet |
Best combo? A mix of all-purpose + chickpea flour gives the best of both worlds, structure and snap. It’s also how I build my favorite crispy zucchini fritters recipe.
For more clever flour hacks, check out how we adapt gluten-free blends in zucchini muffins, a sweet cousin to these fritters that also nails texture through smart binding.
Pro tip: Always add flour gradually. Start with 1/4 cup and mix just until the batter holds together. Too much flour = dry fritters that steam instead of sizzle.
What Sauce Pairs Best with Zucchini Fritters?
What sauce is good on zucchini fritters?
While zucchini fritters are flavorful enough to eat solo, the right sauce can make them shine. Whether you’re going for Mediterranean flair, spicy fusion, or brunch-friendly richness, sauces add contrast and character to every bite.
Here are some of my go-to pairings:
- Garlic yogurt sauce: Classic, cooling, and quick. Just mix Greek yogurt, lemon juice, grated garlic, salt, and olive oil. Perfect for Greek zucchini fritters.
- Tzatziki: Think of this as the deluxe version of garlic yogurt. Add shredded cucumber, dill, and a touch of vinegar. I use it often for serving fritters alongside grilled meats or a mezze platter.
- Spicy sriracha mayo: Equal parts mayo and sriracha with a splash of lime juice. It’s bold, punchy, and adds just the right kick to your crisp, cheesy fritters.
- Lemon herb aioli: For something a little fancier, blend mayo, lemon zest, parsley, garlic, and a bit of Dijon. Great for entertaining.
- Marinara or tomato chutney: This is a twist I discovered while making savory bakes like zucchini bread, the acidity from tomatoes balances the richness of fried fritters beautifully.
Not sure what direction to take? Go neutral with yogurt sauce and let the zucchini shine. Want to upgrade your snack game? Try the aioli + tzatziki duo with a side of zucchini brownie for the ultimate sweet and savory spread.
Tip: Always serve sauces chilled, especially when your fritters are fresh from the pan. The contrast in temperature makes every bite more exciting.
How to Keep Zucchini from Getting Soggy
How to stop zucchini from getting soggy?
Here’s the truth: even the best zucchini fritters will flop if you don’t control moisture. Zucchini is over 90% water, and while that’s great for keeping your fritters moist inside, it’s also what causes soggy middles and limp edges.
The fix? Proper prep.
Before mixing anything:
- Grate your zucchini finely, skin on.
- Place it in a clean dish towel or cheesecloth.
- Squeeze out all the liquid, and I mean all of it. Twist that towel until no more water drips.
You’ll be surprised how much comes out. Two cups of grated zucchini can release nearly half a cup of water. Skipping this step is why many fritters turn out mushy or never crisp up.
Bonus tip: After squeezing, let the zucchini rest in a colander with salt for 5–10 minutes, then give it one more squeeze. Salt pulls out even more hidden moisture.
Are zucchini fritters easy?
Absolutely. If you can mix ingredients and flip a pancake, you can make zucchini fritters. The hardest part is managing the water content, and you’ve already got that covered.
Even if you’re working with minimal ingredients (hello, 5 ingredient zucchini fritters), this dish is totally approachable. It’s the same ease I love about one-bowl recipes like zucchini bread recipe or zucchini muffins, fuss-free and pantry-friendly.
My favorite part? They cook up fast. Just 3–4 minutes per side in a hot pan, and you’ve got crispy edges, a tender center, and the kind of flavor that makes them vanish off the plate.
Want to prep ahead? You can grate and squeeze the zucchini in advance, then refrigerate until ready to mix and fry. It also freezes well, just reheat in a skillet or air fryer to bring back the crisp.
Frequently Asked Questions
Do you put cheese in zucchini fritters?
Yes, and it’s highly recommended. Cheese adds depth, saltiness, and helps your fritters crisp. Feta is a staple in Greek zucchini fritters, while parmesan or cheddar give you that golden crust. You can also mix two types, crumbly and melty, for flavor and texture in every bite.
What flour is best for zucchini fritters?
All-purpose flour is the most common and provides a balanced structure. For gluten-free alternatives, chickpea flour or rice flour make crispy zucchini fritters with bold flavor and great texture. Start with a little and add more only if needed to bind the mixture.
What sauce is good on zucchini fritters?
Top choices include garlic yogurt, tzatziki, sriracha mayo, or lemon herb aioli. Each complements the fritter’s savory flavor, especially versions with cheese or herbs. If you love tangy contrast, try marinara like you’d serve with zucchini bread.
How to stop zucchini from getting soggy?
Squeeze the grated zucchini thoroughly before mixing. Wrap it in a clean towel or cheesecloth and twist to remove water. Adding salt and resting the shreds before squeezing draws out even more moisture, ensuring a crisp, light fritter.
Are zucchini fritters easy?
Yes. Just mix, shape, and pan-fry. They’re as easy as pancakes but crispier and more flavorful. You don’t need any special tools, just a grater, bowl, and skillet. They’re just as beginner-friendly as our zucchini bread or zucchini chocolate chip loaf.
Why are my zucchini fritters not crispy?
Too much moisture or too low a cooking temp is usually the problem. Make sure your zucchini is well-squeezed, use enough oil, and fry on medium-high heat. Also, avoid crowding the pan so steam doesn’t build up. Crisping is all about dry batter + hot oil.
Easy Zucchini Fritters Recipe (2025)
Ingredients
Equipment
Method
- Grate the zucchini and place it in a clean towel. Sprinkle with salt, let sit for 5–10 minutes.
- Twist the towel and squeeze firmly to remove as much water as possible.
- In a large bowl, combine the eggs, flour, cheese, herbs, garlic, and pepper. Add the squeezed zucchini and mix.
- If the mixture seems too loose, add 1–2 more tablespoons of flour until it holds together.
- Heat oil in a non-stick pan over medium heat. Scoop about 2 tablespoons of batter per fritter and press lightly into a round shape.
- Fry 3–4 minutes per side or until golden and crisp.
- Transfer to a paper towel–lined plate. Let rest 5 minutes before serving.
- Serve with garlic yogurt, tzatziki, or your favorite dipping sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion: Crispy Zucchini Fritters That Always Deliver
When you need a fast, veggie-packed side that satisfies every time, zucchini fritters are it. They’re crunchy, cheesy (if you want), and endlessly adaptable. You can go Greek-style, make a 5-ingredient version, or load them with herbs and dip them in creamy sauces. The base is forgiving, the flavors are fresh, and the crisp factor is off the charts.
This recipe, like our zucchini scarpaccia, shows that zucchini is more than a side vegetable, it’s a main event when treated right. Whether you’re using up summer squash or meal-prepping for the week, fritters are a feel-good, fry-fast solution.
And if you’re still hungry? Browse all our best zucchini recipes for savory bakes, sweet loaves, and everything in between.
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