top of page
  • Writer's picturedeborahreinhardt

Tasty Zucchini Fritters Recipe

Even picky eaters will love this easy, delicious fritter recipe using garden-fresh zucchini.

tasty easy zucchini fritters
Tasty Zucchini Fritters

Gardeners know zucchini can be compared to that relative who visits over the winter holidays but doesn’t leave until Valentine’s Day. The plants seem to produce squash almost all summer long. Did you know Aug. 8 has been set aside to sneak unwanted zucchini onto your neighbor’s porch? You’ve been warned.

Certainly, zucchini is available in markets throughout the year, but it’s better when in season. And because it’s virtually tasteless on its own, zucchini plays well with any ingredients in almost any recipe. Slice it in salads, use in a summer quiche, make dozens of zucchini bread loaves, or any number of other recipes. But I think fritters are a great way to use this summer veggie. It feels a little bit naughty, but because it’s a vegetable fritter, I convince myself it’s acceptable to “indulge.”

Zucchini Fritters are a tasty side dish to grilled fish or chicken, creating a delicious light summer dinner. I paired these fritters with fresh cantaloupe for lunch. This easy recipe makes eight fritters; two would be a nice dinner side or add one more for a lunch.

Sour cream or plain yogurt with fresh herbs—like dill or chives—are acceptable garnishes. A remoulade would make a nice Southern touch, too. I’m getting hungry, so let’s start cooking!

To make Tasy Zucchini Fritters, which makes eight fritters, you’ll need these ingredients:

1½ pounds fresh zucchini, grated

¼ cup flour

¾ teaspoon salt

1 large egg, beaten

1 teaspoon granulated garlic

1 teaspoon dry yellow mustard

1 teaspoon dry onion flakes

2 tablespoons olive oil

Salt and pepper to taste

Sour cream and fresh chives (optional) to garnish

How to make Tasty Zucchini Fritters

Zucchini can be up to 95 percent water and while vegetables like zucchini, cucumbers, lettuce, and tomatoes are important to help keep our bodies hydrated, you don’t want all this liquid in a fritter. That’s why it’s crucial the zucchini is salted and allowed to stand for a while. Salt helps pull the water out of the vegetable and squeezing the squash that’s been wrapped in cheesecloth finishes the job. You’ve now got a shot at a crispy fritter.

I mean, look at how much water I squeezed out of the pile of grated zucchini! It’s about a ½ cup!

grated zucchini to make fritters
Look at the liquid that came out of about two grated zucchini.

The squished squash is then added to the dry ingredients and beaten egg to create a thick batter. Be sure the oil is hot enough before adding the zucchini mixture. You can tell when the oil starts to shimmer in the skillet.

After adding the scoop of squash mix to the frying oil, flatten it with the back of a spoon or a spatula. And then let it be (to quote my favorite singer, Sir Paul McCartney). Watch for the edges to start browning before you attempt to flip the fritter, or you’ll wind up with broken goop in the skillet. Give the fritters at least 3 minutes on each side and remember not to overcrowd the pan.

I also just kissed each fritter with a small amount of kosher salt when they were cooling on the wire racks. Full instructions are in the downloadable recipe card below. If you have any leftovers (and that’s a big “if”), store the fritters between wax paper in an air-tight container in the refrigerator for a few days.

Make these Tasty Zucchini Fritters this summer. A platter of these will be much more appreciated by your neighbors than unwanted squash dumped on their porch!


Zucchini Quiche is another recipe you can try. It's perfect for any meal. Want more summer vegetable ideas. This month and next, we'll see the local sweet corn coming in. Try the St. Louis Style Street Corn that pairs perfectly with grilled burgers. Baked Peppers with Herbs, from the Saint Louis Herb Society, is another dish to showcase fresh summer produce.


About the blog

Three Women in the Kitchen is a national award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Recent Posts

See All


bottom of page