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Easy Zucchini Fritters

This year we planted 2 zucchini plants in our garden and boy were they fruitful! We have had so many zucchini’s that we were having trouble using them all. Which is kind of a ridiculous problem to have. We even had one whose vine fell and it grew mostly on the ground, so it turned out to look like a pumpkin! So far we have made zucchini pasta, grilled zucchini and zucchini bread. Now, we are starting to get a bit more creative with our recipes to use these babies up!


  • 4 cups of shredded Zucchini

  • 2 Eggs whisked

  • 1/4 cup Green Onions

  • 1/2 cup Parmesan Cheese

  • 2/3 cup Flour

  • 3 tbsp (maybe more) Olive Oil

  • Salt + Pepper (to taste) approx 1 tsp

  • (Optional) breadcrumbs to make it crispier

Dipping Sauce Ingredients:

  • Greek yogurt

  • Dill

  • Garlic (fresh or dry)


  • Shred, strain and squeeze your zucchini. (MUST DO!)

  • Place the shredded zucchini in a colander in the sink. Sprinkle it with salt.

  • Let sit for 5-10 minutes. 

  • Using a cheesecloth or paper towel, squeeze zucchini to take out excess water.

  • Combine all ingredients into a large bowl and mix.

  • Add olive oil to frying pan on medium heat (I used my cast iron skillet)

  • Use a cookie scoop or large spoon to drop mixture into the pan.

  • Flatten with spatula.

  • Allow to cook on each side for approx 3 mins or until golden brown.

  • Transfer cooked fritters to a paper town lined plate and spring with salt and pepper to taste.

  • Mix together fresh garlic, fresh dill and Greek yogurt for dipping or dollop on top.


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