Zucchini Fritters (Easy Italian Recipe)
Updated May 14, 2025, Published Jul 05, 2022
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These Italian zucchini fritters are an easy recipe that is sure to become your favorite appetizer or side dish! They are made with a few simple and fresh ingredients. Dip them in whipped ricotta and- trust me, you can’t stop at one!
You will also enjoy my Oven Roasted Zucchini, Italian Stuffed Zucchini, and Charred Corn and Zucchini Salad!
What Makes Zucchini Fritters Crispy?
What’s the secret? I’ve got you! Crispy zucchini fritters start with properly draining the zucchini to remove excess moisture. A thick, balanced batter and frying in hot oil without overcrowding the pan are key to achieving a golden, crunchy texture. For extra crispiness, flatten each fritter slightly in the pan and let them cook undisturbed until the edges turn a deep golden brown before flipping! This recipe guides you through this easy process.
Why This Recipe Stands Out
The Italian word for zucchini fritters is “frittelle di zucchine”. They are like little zucchini pancakes packed with zucchini and the perfect balance of cheese and herbs.
” This tastes like a recipe my Nonna would make – delicious!!! Easy and a great way to use our summer harvest of zucchini!”
– MARISSA
I love garden zucchini! It reminds me of summers in Sardegna, Italy, when my Nonna Laura made sautéed Italian zucchini and Italian grilled eggplant. She made them first thing in the morning so we could have them after a long morning at the beach.
Table of Contents
- What Makes Zucchini Fritters Crispy?
- Why This Recipe Stands Out
- Simple Ingredients
- Substitutions and Variations
- How To Make Zucchini Fritters
- Tips For The Best Zucchini Fritters
- What To Serve With This Recipe
- FAQ’s
- Make Ahead, Store, and Reheating Instructions
- More Zucchini Recipes To Try
- Zucchini Fritters Recipe
Simple Ingredients
You probably have everything in your pantry and fridge to make these easy zucchini fritters. The fritter batter has only a few simple ingredients and is flavorful.
- Eggs: Act as the binder, holding the fritters together so they’re light yet sturdy — no crumbling apart when you flip them!
- Zucchini: The star ingredient! Mild and slightly sweet, zucchini brings a tender texture and a fresh garden flavor to every bite.
- Garlic: Adds a subtle aromatic punch, balancing the mildness of the zucchini with a savory depth.
- Parmigiano Cheese (Parmesan): Brings a rich, nutty, salty flavor that melts into the fritters and gives them a signature Italian touch.
- Fresh Herbs (Basil, Parsley, Oregano, Thyme): A burst of vibrant, earthy freshness that brightens the entire dish — customize based on what’s growing in your garden!
- All-Purpose Flour (or Gluten-Free Flour): Gives the batter just enough structure to create crisp edges while keeping the inside tender.
- Salt and Black Pepper.
See recipe card for quantities.
Substitutions and Variations
- Cheese Swap: Use Pecorino Romano instead of Parmesan cheese.
- Herb Variations: Try mint for a fresh, summery twist, green onions, or chives. Try adding a dollop of homemade pesto genovese.
- Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free flour.
- Add More Veggies: Stir in a handful of finely grated carrots, corn kernels, or chopped spinach for extra color and nutrients. Try my creamed spinach or Italian stuffed artichokes next!
- Spicy Kick: Add a pinch of red pepper flakes or finely diced jalapeño.
- Lighter Frying: Use avocado oil or a light olive oil blend.
- Lemon Lovers: Add a little lemon juice and lemon zest to the zucchini batter.
- Oven-Baked Version: Bake fritters at 400°F on a parchment-lined baking sheet for about 15–20 minutes, flipping halfway for even crispness.
How To Make Zucchini Fritters
The process is simple and requires minimal effort. The hardest part is straining the zucchini’s water. The rest resembles making a pancake and frying it in a pan.
Step #1: Grate the zucchini using the large holes of a box grater. Toss the shredded zucchini with about 1 teaspoon of salt and transfer to a colander set over a medium bowl. The salt will help draw out some of this moisture.
Wait 30 minutes, then squeeze excess moisture with your hands or a clean dishcloth.
Step #3:Combined zucchini mixture.
Step #2: In a large bowl, lightly whisk eggs, fresh herbs, garlic, the grated and drained zucchini, and cheese—salt and pepper to taste. Combine until well incorporated.
Step #4: In a large skillet, drizzle about 2 tablespoons of olive oil over medium heat. When hot, add 3 heaping tablespoons of batter and flatten slightly with the back of a spoon to shape the zucchini patties.
Hint: Make sure the oil is very hot before adding the zucchini, so it won’t stick to the pan.
Step #5: Cook for about 2-3 minutes per side or until golden brown. Transfer to a paper towel-lined plate or a wire rack and repeat this process with the rest of the batter.
Optional: serve with garlic aioli, tzatziki sauce, Tahini Sauce, or dipping sauce.
My Pro Tip
Tips For The Best Zucchini Fritters
Did you know that zucchini is 95% water? That is why we need to remove the extra liquid before cooking or frying.
- Grate the zucchini, then squeeze the zucchini well to remove as much liquid as possible. This will make sure your zucchini fritters aren’t watery.
- Make sure the pan is hot and do not overcrowd the pan for crispy fritters.
- Keeping warm – when cooking in multiple batches, place finished fritters in a low-temperature oven (170°F) to keep warm while attending to subsequent batches.
What To Serve With This Recipe
These make the perfect appetizer for any summer meal (or any time of year!). They are great for parties. Super easy to transport if you are in charge of bringing the appetizer! Serve with your favorite protein: baked chicken thighs, grilled Red Rock shrimp, fettuccini alfredo, and grilled pork chops. Don’t forget Italian pear cake for dessert.
FAQ’s
Yes, you can freeze them! Let them cool completely then place them in a freezer-safe bag or air-tight container. They will keep up to 2 months in the freezer if properly stored. They can be reheated in the oven, microwave or in a frying pan, or air fryer.
The key to getting these Italian Zucchini Fritters good and crispy is getting as much moisture out as possible. Zucchini is 95% water; you will get mushy fritters if you skip the step to remove the extra liquid.
Make the zucchini fritters in an air fryer. Cook them at 400 degrees for about 10-12 minutes, flipping halfway through.
Make Ahead, Store, and Reheating Instructions
- Storage: Refrigerate up to 3 days in an airtight container.
- Freezing: Freeze cooled fritters on a baking sheet, then store in a bag up to 2 months.
- Reheating: Bake at 375°F until hot and crispy (no microwaving!).
More Zucchini Recipes To Try
If you are a zucchini lover, these recipes are for you!
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Zucchini Fritters Recipe
Ingredients
- 2 pounds zucchini washed and grated and tossed in a bowl with 1 teaspoon salt
- 2 large eggs
- 2 cloves garlic minced
- 3 tablespoons chopped fresh Italian herbs basil, parsley, rosemary, oregano, etc
- ⅓ cup unbleached all-purpose flour, use gluten-free all-purpose flour
- ½ cup grated Parmesan cheese
- Salt and Pepper to taste
- Olive Oil for frying
Instructions
- Using the large holes of a box grater, grate the zucchini. Toss with 1 teaspoon of salt and transfer to a colander set over a medium bowl. The salt will help draw out some of this moisture. Wait 30 minutes, then squeeze excess moisture with your hands or a clean dishcloth.
- Place zucchini in a large bowl. Stir in the eggs, garlic, and herbs. Then, stir in the flour and cheese.
- Heat the oil in a medium skillet over medium-high heat. Once hot, drop three heaping tablespoons of batter per fritter in the skillet and fry on both sides until nicely browned. Place the fried fritters on paper towels to drain.
- Serve immediately while crispy. Serve with whipped ricotta cheese, a dollop of sour cream or greek yogurt, and a sprig of fresh herb for garnish.
Notes
- Grate the zucchini then squeeze zucchini well to remove as much liquid as possible. This will make sure your zucchini fritters aren’t watery.
- Make sure pan is hot and do not overcrowd the pan for crispy fritters.
- Keeping warm – when cooking in multiple batches, place finished fritters in a low temp oven (170f) to keep warm while attending to subsequent batches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this delicious recipe.
You are most welcome! Happy you loved it!
I made your zucchini fritters yesterday, easy recipe and sooo delicious! 😍 greetings from Austria! ☀️
Thrilled everyone loved them. So happy this recipe made its way to Austria. What a pleasure 🙂
We loved the zucchini fritters. Great instructions! Will try it next time in an air fryer
Yes! They are great both ways.
I made these zucchini fritters for dinner tonight. It was nice to use fresh garden zucchini. Oh my! It was the perfect side dish. Our family ate every last one of them. They were so delicious! I feel like it is kid friendly too because the zucchini taste is not overpowering. They were nice and crispy and I think the key to that was getting the excess moisture out as much as possible. Thanks for another delicious recipe Elena!! This will be a repeat for sure 🙂
You are welcome! Yes, my kids love them too. Hope you can make them again soon.
This tastes like a recipe my Nonna would make – delicious!!! Easy and a great way to use our summer harvest of zucchini!
Happy to bring back memories of your nonna! It is a yummy recipe.
Can you substitute the flour with breadcrumbs?!
Yes! the consistency will be slightly different.
Best ever zucchini fritters, they’re so addicting. I serve them with tzatziki sauce, bursting with flavor! What a crowd pleaser.
Thrilled you loved them! I need to try it with tzatziki sauce!
Thank you. Easy and good.
They are super easy and scrumptious. Happy you loved them!
How many cups of drained grated zucchini equals one pound?
Hello! 1 pound equals about 4 cups grated and 2 cups grated and strained zucchini. Enjoy. I hope that helps.
This recipe couldn’t be more simple yet, so delicious! Thank you, Elena.
My pleasure! So happy you loved it.
We make these all summer with our fresh zucchini! So easy and delicious.
Easy and quick to make. I love recipes that require very little prep time and tasted like you worked hard on it. My husband doesn’t like zucchini but I am growing a lot in my garden this year so it will be my good to recipe.
I am thrilled you both loved it! I hope you enjoy it the rest of the summer.