Crispy on the outside yet tender & fluffy on the inside is what makes Zucchini Fritters an irresistible summer favorite. Whether you enjoy them as a side, snack, appetizer, or vegetarian main dish, you cannot go wrong with this classic Italian fritelle di zucchine recipe.
Why this Zucchini Fritter Recipe is the Best: It is light on the flour making it extra cheesy and let's the zucchini be the star.
Let's all admit it, vegetables that are fried are the best way to get your daily serving of veggies. May not be the most healthy, but sure is the most tasty.
Unlike my recipe for Deep-Fried Sweet Potato Fries, these are shallow fried in a pan. Just a little bit of oil does the trick. Ok, now we cook!
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Ingredients for Zucchini Fritters
The batter for these vegetable pancakes is part flour part cheese. The balance makes these tender and not too dense or doughy. The perfect crispy cheesy savory bite.
Here are important notes for some ingredients:
- Zucchini - grated & moisture removed
- All-Purpose Flour - for the batter
- Mozzarella Cheese - gives the batter a chewy cheesy texture and taste
- Parmesan Cheese - the classic Italian cheese is bold & salty
- Eggs - the binder to hold these together
- Garlic - complements the cheese and veggies
- Spices - Italian seasoning, salt, & pepper
- Oil - for frying (vegetable or olive oil)
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Zucchini Fritters
In all honesty, this is a crazy easy recipe. If you make pancakes for breakfast, this is just one step longer & just as simple to make.
Here are the easy steps for pan frying savory zucchini pancakes:
- Make the Fritter Batter
- Pan Fry the Zucchini Fritters
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Fritter Batter
Begin by prepping the zucchini by washing and drying it. Trim off the ends before shredding or grating. You can use a food processor or box grater.
I like the use my new favorite gadget seen below, this awesome rotary grater. Seriously it grates so fast & it's easy to clean!
Shred or grate the zucchini, skin and all. Place in a colander.
Press or squeeze the shredded zucchini with your hand, paper towels, a clean dish cloth etc. The important part is getting out as much moisture as you can - important for crispy vs soggy fritters.
In a medium mixing bowl add the eggs, scramble to break them up. Next add the flour, cheeses, garlic, and spice. Mix to combine.
Stir in the zucchini and combine until the batter is thick, lumpy, but has no dry flour or eggy streaks. (as seen here)
2 - Pan Fry the Zucchini Fritters
This recipe will make about a dozen fritters. I like to fry these in 2 batches in a large skillet with deep edges. Heat the oil on medium-high until it reaches 350°-375°F.
Carefully drop 2 tablespoons of batter in round circles in the hot oil, one at a time leaving space between each. Press down a bit so they are about an inch thick at most. Do NOT overcrowd the pan or the temperature will drop too much.
Fry each pancake fritter for 3-4 minutes and just as you see the edges get golden brown, gently flip them over to cook the other side.
Let the other side cook for another 3-4 minutes. Once both sides are golden brown with dark edges they are ready. Gently remove them from the oil and place on a plate lined with a paper towel to drain any remaining oil. Salt, if desired, while still hot.
Repeat with the remaining batter until they are all done frying.
Serving, Storing & Reheating
Enjoy as a first course, side, or vegetarian main. I love this with summer pesto pasta just as is. Or serve with marinara, sour cream, whipped ricotta, apple sauce, or mayo-free Ranch for dipping.
These store well in the fridge for 5 days or 30 days in the freezer. Reheat from the refrigerator in an air fryer or oven to crisp the outside up and warm up the inside. I recommend in the oven for 5 minutes each side under a low broiler or in the air fryer at 400°F for 6 minutes.
What to Serve with Zucchini Fritters : Since this is likely made in summer, they go great with BBQ grilled or smoked meats & of course, with any light Italian recipe.
I recommend pairing this with Italian Drumsticks or Spaghetti Aglio, Olio e Peperoncino.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Squeeze out as much moisture from the shredded zucchini as possible.
- Italy has a high rate of celiac disease per capita compared to most other nations. So rest assured this recipe can easily be made gluten-free. I have made this with Bob's Red Mill 1:1 baking blend and it is just as good!
- Try substituting the green zucchini with yellow summer squash or a combination of both.
- These are also great for breakfast - make them into a summery eggs benedict by topping with a poached egg & hollandaise (way better than an english muffin)
- Love this recipe? Try my other Italian Vegetable Recipes; Garlic Sauteed Romano Green Beans or Broccolini with Lemon & Parmesan.
- I grew up with eating this as one big giant pancake and then cut into wedges. The first time I had this in a restaurant as finger food and every bite had a crunchy edge - oh yeah! You can do it either way but why would you?
FAQ
If the oil is too hot, the outside will cook too fast (almost burn) before the inside cooks all the way through. Make sure not to fry at anything above 375°F. Also do not make them too thick, drop the batter and press it down a bit so they are not balls of dough but pancake thick. (also too much moisture in the squash will make them soggy inside)
There are many yummy choices for making vegetable fritters. Summer squash is the most popular but try substituting; grated carrots, sweet potatoes/potatoes, or parsnips also chopped finely broccoli, cauliflower, or corn.
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Zucchini Fritters (Frittelle di Zucchine)
Equipment
- box or hand crank rotary grater
- large skillet
Ingredients
- 1 pound zucchini
- 1 cup all-purpose flour
- ¾ cup mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 eggs
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- oil for frying vegetable or olive oil
Instructions
- Wash, dry, & remove the ends of the zucchini. Grate using a food processor, box grater or rotary grater. Place in a colander so the liquid can be removed.Press down or squeeze the grated squash to release the moisture. Some paper towels or a clean tea towel works great.1 pound zucchini
- In a medium bowl, scramble the eggs. Add the remaining ingredients; flour, cheeses, garlic, and spices. Mix to combine.1 cup all-purpose flour, ¾ cup mozzarella cheese, ¼ cup grated parmesan cheese, 2 eggs, 3 garlic cloves, 1 teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper
- To the batter, add the zucchini that has been squeezed of most of its moisture. Stir to combine.
- In a large skillet with deep sides, add enough oil so that it is ½-inch deep. Heat over medium-high heat until it reaches 350-375°F.oil for frying
- TO FRY: Carefully drop 2 tablespoons of batter in round circles in the hot oil, one at a time leaving space between each. Press down a bit so they are about an inch thick at most. Do NOT overcrowd the pan or the temperature will drop too much
- Cook for 3-4 minutes on the first side. They are done when the edges are brown. Flip over carefully to cook the other side.
- Cook for an additional 3-4 minutes on the second side. They will be golden ever where with the edges a bit darker. * internal temperature should be 165°F when ready.
- Remove the fritters when done and place on a plate lined with paper towels. Salt if desired. Repeat with remaining batter until all are done.
- Serve and enjoy while hot & crispy!
Notes
- Serve with a dipping sauce like marinara, ranch, apple sauce, etc.
- Store in the refrigerator for 5 days or 30 days in the freezer.
- To reheat: In the oven for 5 minutes each side under a low broiler or in the air fryer at 400°F for 6 minutes for a crispy reheat. (microwave makes they soft)
- Gluten-free zucchini fritters; substitute equal amount of all-purpose flour with Bob's Red Mill 1:1 Baking Flour.
- Substitute green zucchini with yellow summer squash or combine together.
- 1 teaspoon garlic powder instead of 3 cloves.
Nutrition
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