Zucchini Fritters Recipe

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Zucchini fritters are easily one of my all-time favorite recipes. They’re crispy, delicious, and seriously so easy to make! If you’ve ever had an overload of zucchini—maybe from your garden, the farmer’s market, or even from enthusiastic grocery shopping (guilty!)—these fritters are a perfect way to use them up.

I especially love how zucchini fritters manage to feel indulgent, yet they’re actually healthy, packed with veggies and baked instead of fried.

Honestly, even picky eaters seem to devour these fritters—I’ve tested this on my family many times! They’re ideal for a snack, appetizer, or a meat-free meal served alongside salad, or with your favorite dipping sauce (I usually go for a simple garlic yogurt or a spicy mayo!).

Tips For This Recipe

Here are some helpful tips to perfect your zucchini fritters every single time:

• Do not skip squeezing the zucchini! Removing excess moisture helps your fritters crisp up nicely instead of getting soggy.
• If your batter feels too wet even after squeezing zucchini, just sprinkle in a bit more flour or breadcrumbs to achieve the right consistency.
• For extra crispy fritters, brush them lightly with olive oil before baking—this tiny step makes all the difference!

Ingredients:

• 2 cups (around 350g) shredded zucchini, squeezed dry (about 2 large zucchini or 1.5 lbs)
• 1 cup (90g) breadcrumbs
• 2 large eggs
• ¼ cup (30g) finely shredded Mozzarella cheese
• ½ teaspoon ground coriander
• 1 teaspoon harissa paste (adjust to taste)
• ½ teaspoon salt
• Freshly cracked black pepper (to taste)
• 2 tablespoons (15g) plain flour

Alternative Ingredients:

• If you don’t have Mozzarella cheese on hand, grated cheddar, feta, or Parmesan cheese also work really well and give the fritters their own unique flavors.
• Gluten-free? No problem! Substitute regular breadcrumbs with gluten-free breadcrumbs or ground oats, and swap plain flour for gluten-free or almond flour.
• Harissa paste provides a nice warmth, but if you don’t have it handy, chili flakes, smoked paprika, or even curry powder make excellent substitutions.
• You can easily switch up the flavor profile according to your taste or whatever you have available. Not into coriander? Dill, parsley, or even fresh chives are delicious and brighten up the fritters with their fresh flavors.

Step 1: Prepare the Zucchini

Peel the zucchini, then grate it using the side of your grater with the larger holes. Transfer grated zucchini into a cheesecloth, mesh bag, or paper towel. Squeeze out as much liquid as possible. If time allows, sprinkle the zucchini with salt and wait around 30 minutes—it’ll release even more water.

Step 2: Combine Ingredients

Place the squeezed zucchini into a large mixing bowl. Add breadcrumbs, eggs, shredded Mozzarella cheese, ground coriander, harissa paste, salt, freshly cracked pepper, and plain flour. Mix everything thoroughly until you have a uniform batter.

Step 3: Form Fritter Patties

Preheat your oven to 190°C (375°F). Place spoonfuls of batter onto a baking tray lined with parchment paper. Flatten each spoonful gently into fritter shapes with the back of your spoon or your hands. I like them around 1 cm thick.

Step 4: Bake the Fritters

Bake your fritters in the preheated oven for 15 minutes. After that, carefully flip each fritter using a spatula.

Step 5: Finish Baking

Bake the flipped fritters for another 15 minutes, or until golden and crispy on both sides.

How to Conserve the Recipe

Zucchini fritters are fantastic for meal prep or batch cooking. They store really well in the fridge; just pop them into an airtight container, and they’ll stay fresh for up to five days. To reheat, simply bake them briefly at 180°C (350°F) for about 5-7 minutes until they’re warm and crispy again. I personally love making extra and freezing them for quick snacks or meals later on.

To freeze, let the fritters cool completely, wrap them individually in parchment paper or cling wrap, then store in a freezer-safe bag or container. They’ll keep well frozen for up to three months. When you’re ready to eat, thaw overnight in the fridge or bake directly from frozen for around 10-12 minutes. They crisp back up beautifully and taste just as fresh as the day you made them!

Different Ways to Serve the Dish

These zucchini fritters are incredibly versatile, perfect for various meal occasions. They’re ideal as a tasty appetizer or snack, served warm with your favorite dips—I recommend garlic yogurt, spicy mayo, ranch, or even guacamole. Hosting brunch? Top these fritters with a poached egg and sliced avocado for a wholesome and flavorful dish that’ll definitely impress.

For lunch or dinner, they pair perfectly alongside fresh salads, grain bowls, or as a side to grilled meats or fish. They’re also perfect for quick weekday lunches because they taste delicious cold too—pack them into lunchboxes with a side of hummus or a crisp salad. Another fun idea: turn them into vegetarian burgers by placing fritters between burger buns, topped with lettuce, tomato slices, and your favorite sauce. No matter how you choose to serve them, these zucchini fritters always hit the spot and keep everyone coming back for more.