Mediterranean Recipes

Zucchini Fritters Recipe

farhanmohla October 1, 2026

I’ve been making these zucchini fritters for 30 years now, and my mom made them for about 20 years before that. So yes, this recipe has been around my family for a long, long time.

Honestly, I don’t think I’ve ever served them to someone who didn’t ask for the recipe.

They’re one of those old-fashioned recipes that don’t need anything fancy. You grate fresh zucchini, squeeze out as much moisture as you can, mix it with a handful of simple ingredients, and cook the little patties until they’re beautifully golden and crisp around the edges.

I usually serve them with a cool, creamy herb dip. That combination is what really makes them special—the hot, savory fritters with the fresh, tangy sauce are just ridiculously good.

And if you’ve ever made zucchini fritters only to end up with something soggy or falling apart, don’t worry. I’ve got a few tricks below that I’ve learned over the years.

Ingredients

For the Zucchini Fritters

4 medium zucchini, about 2 pounds total
2 large eggs
½ cup finely grated Parmesan cheese
¾ cup breadcrumbs
2 cloves garlic, finely minced
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried Italian seasoning
¼ cup finely chopped green onion or scallions
½ cup shredded mozzarella cheese, optional
2–3 tablespoons olive oil, for cooking

For the Creamy Herb Dip

½ cup sour cream
½ cup plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped green onion
Salt and black pepper, to taste

How to Make Zucchini Fritters

1. Grate the zucchini

Wash the zucchini and grate it using the large holes of a box grater.

Place the grated zucchini in a large bowl and sprinkle it with about ½ teaspoon salt. Let it sit for 10–15 minutes.

This gives the salt time to pull out some of the excess water.

2. Squeeze out the moisture

This is the step I never skip.

Put the zucchini in a clean kitchen towel or several layers of cheesecloth and squeeze it really well.

And when I say really well, I mean squeeze until you think you’ve gotten everything out—and then squeeze a little more.

You want the zucchini fairly dry. Too much moisture is the number-one reason zucchini fritters turn out soft and fall apart.

3. Make the fritter mixture

Place the squeezed zucchini in a large bowl.

Add the eggs, Parmesan, breadcrumbs, garlic, parsley, dill, green onion, Italian seasoning, black pepper, and mozzarella if you’re using it.

Mix everything together until evenly combined.

The mixture should be moist but thick enough to form into patties. If it seems too wet, add another tablespoon or two of breadcrumbs.

4. Shape the fritters

Using your hands, scoop out roughly 2–3 tablespoons of the mixture and form it into a small patty.

I usually make mine about 2½–3 inches wide and not too thick. Thinner patties cook more evenly and get those wonderfully crispy edges.

Place the shaped fritters on a plate while you finish the remaining mixture.

5. Cook until golden

Heat a large skillet over medium heat and add a thin layer of olive oil.

Once the oil is hot, carefully place the zucchini patties in the pan. Don’t overcrowd them—you want enough room to flip each one easily.

Cook for about 3–4 minutes per side, or until deeply golden brown and crisp.

Transfer the cooked fritters to a plate lined with paper towels or a wire rack.

Continue with the remaining mixture, adding a little more oil to the pan as needed.

How to Make the Creamy Herb Dip

While the fritters are cooking, stir together the sour cream, Greek yogurt, mayonnaise, lemon juice, garlic, dill, parsley, and green onion.

Season with salt and black pepper.

Give it a taste. I usually add another little squeeze of lemon if I want the dip brighter and fresher.

If you have time, refrigerate the dip for 15–30 minutes before serving. The herbs and garlic have a chance to mingle, and it tastes even better.

My Best Tips for Crispy Zucchini Fritters

1. Don’t skip squeezing the zucchini

Honestly, this is the biggest secret.

Zucchini contains a surprising amount of water. If you leave too much of it in, the fritters can become mushy rather than crisp.

2. Don’t make the patties too thick

A thinner fritter gives you more crispy surface area and cooks through before the outside gets too dark.

3. Get the pan hot first

The oil should be hot enough that a little bit of the mixture sizzles when it hits the pan.

If the pan isn’t hot enough, the fritters tend to absorb oil instead of developing that lovely golden crust.

4. Don’t crowd the skillet

I usually cook them in batches. It takes a little longer, but it’s worth it.

Too many fritters in the pan at once can lower the temperature and prevent them from crisping properly.

5. Adjust the breadcrumbs as needed

Every zucchini is a little different. Some are incredibly watery, while others aren’t.

If your mixture feels loose, simply add another tablespoon or two of breadcrumbs until it holds together.

6. Let them brown before flipping

Try not to fuss with the fritters once they’re in the pan. Let the first side develop a proper crust before turning them.

Once they’re nicely browned, they’ll release from the pan much more easily.

Can You Bake Zucchini Fritters?

Absolutely.

If you prefer not to pan-fry them, arrange the patties on a parchment-lined baking sheet and lightly brush or spray them with olive oil.

Bake at 425°F (220°C) for about 20–25 minutes, flipping halfway through.

They won’t have quite the same fried crispness, but they’re still delicious.

For extra browning, I usually put them under the broiler for the final 1–2 minutes. Keep a close eye on them because they can brown quickly.

Serving Suggestions

These zucchini fritters are incredibly versatile.

I love serving them with the creamy herb dip as an appetizer, but they also make a wonderful light meal.

Try serving them with:

A crisp green salad
Sliced tomatoes and cucumbers
Roasted vegetables
Grilled chicken
Poached or fried eggs
A dollop of sour cream
Fresh lemon wedges
Tzatziki or garlic yogurt sauce

For a party, make the fritters slightly smaller and serve them as bite-sized appetizers with toothpicks and a bowl of the herb dip in the center.

That’s actually one of my favorite ways to serve them because people tend to grab “just one more” every time they walk past the platter.

How to Store Leftover Zucchini Fritters

Store cooled fritters in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat them in a skillet, oven, or air fryer rather than the microwave.

To freeze them, let the cooked fritters cool completely, place them in a single layer on a baking sheet, and freeze until solid. Transfer them to a freezer-safe container or bag.

They can be reheated straight from frozen in a 400°F (200°C) oven until hot and crisp.

Approximate Nutrition Information

Per serving, assuming 4 fritters with a small portion of dip; actual values will vary depending on ingredients and cooking oil.

Calories: 260–300
Protein: 12–14 g
Carbohydrates: 20–24 g
Fat: 14–17 g
Fiber: 2–3 g
Sugar: 4–5 g
Sodium: 450–550 mg

Frequently Asked Questions

Can I make zucchini fritters ahead of time?

Yes. You can prepare the mixture several hours ahead and refrigerate it, although I prefer shaping and cooking them fairly soon after mixing. You can also cook the fritters ahead and reheat them in the oven or air fryer.

Why are my zucchini fritters falling apart?

Usually, the zucchini contains too much water or there isn’t enough binder. Make sure you squeeze the grated zucchini extremely well. If the mixture is still loose, add a little more breadcrumbs.

Can I use yellow squash instead of zucchini?

Yes. Yellow summer squash works beautifully in this recipe. Just treat it the same way and squeeze out as much moisture as possible.

Can I make these zucchini fritters gluten-free?

Certainly. Use gluten-free breadcrumbs in place of regular breadcrumbs. The rest of the ingredients are naturally gluten-free as long as the individual products you use are certified gluten-free where necessary.

Can I make zucchini fritters in an air fryer?

Yes. Lightly spray the fritters with oil and arrange them in a single layer in the air fryer basket. Cook at around 375°F (190°C) for 10–14 minutes, turning halfway through, until golden and cooked through. Cooking times vary between air fryers, so keep an eye on the first batch.

Final Thoughts

After making these for three decades, I can honestly say they’re one of those recipes I never get tired of.

They’re simple, inexpensive, and a wonderful way to turn a few humble zucchini into something that feels like a proper treat. The outside gets wonderfully golden and crisp while the inside stays tender, cheesy, and full of fresh herbs.