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Zucchini Fritters

An easy to make, low calorie side dish or snack. Keeps well in refrigerator. Tastes even better the next day. Delicious dipped in Ranch dressing.
Prep Time1 hr
Cook Time6 mins
Total Time1 hr 6 mins
Course: Side Dish, Snack
Cuisine: American
Servings: 8 fritters


  • 2 cups zucchini, shredded 2-3 fresh zucchinis
  • 1/2 teaspoon salt
  • 1/4-1/2 cup all-purpose flour Or, use self-rising flour
  • 1/4 cup Parmesan cheese
  • 1 large egg, beaten
  • 1/2 teaspoon minced garlic or garlic powder See recipe notes for substitutes.
  • ground black pepper to taste
  • Serve with Ranch dressing or sour cream (optional)


  • Toss together zucchini and salt in a large colander. Place in sink. Drain for 1 hour.
  • Put zucchini in middle of a clean kitchen towel or cheesecloth. Wrap around zucchini and squeeze to drain water. This step is super important.
  • Combine 1/4 cup of flour, Parmesan cheese, egg, minced garlic or garlic powder (or preferred seasoning), and ground black pepper together in a large bowl. Stir in drained zucchini.
  • If batter is watery, add 1 tablespoon of flour and stir. Repeat if necessary to make thicker.
  • Warm vegetable oil or olive oil in a large skillet over medium-high heat until hot.
  • Drop 2 heaping tablespoons of batter into hot skillet. Slightly flatten with back of spoon or spatula. Fry until golden brown for 2-3 minutes per side.
  • Serve with sour cream or Ranch dressing.


Consider using one or more of the following seasonings instead of minced garlic or garlic powder... 
1/2 cup chopped yellow onion
1/2 teaspoon basil
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon chives
1/2 teaspoon chopped dill weed
1/2 teaspoon smoked paprika
1/2 teaspoon thyme