Crispy Zucchini Fritters

These crispy zucchini fritters are golden on the outside, tender in the middle, and packed with fresh zucchini, salty feta, and dill - an easy savory way to use up summer squash.

These crispy zucchini fritters are light, savory, and packed with fresh zucchini, with golden edges and tender centers instead of a soft, soggy middle. The key is salting and thoroughly squeezing the shredded zucchini before mixing it with just enough egg, feta, and flour to hold everything together-so the fritters stay vegetable-forward and crisp in the skillet.

They're an easy way to use summer zucchini for lunch, a simple side dish, or a snack with your favorite creamy dip!

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Why You'll Love These Zucchini Fritters

• Crispy, not soggy: Salting and squeezing the zucchini removes excess moisture before the fritters hit the skillet.
• Quick to make: The recipe comes together with simple pantry staples and cooks in minutes.
• Vegetable-forward: There is just enough flour and egg to bind the zucchini without making the fritters heavy.
• Easy to customize: Serve them with yogurt, sour cream, aioli, or your favorite dipping sauce.
• A great use for summer zucchini: Especially helpful when you have a garden surplus or a few zucchini waiting in the refrigerator.

Ingredient Notes

• Zucchini: Choose small to medium zucchini when possible. They tend to have fewer large seeds and less watery flesh than oversized zucchini. Grate them on the large holes of a box grater; there is no need to peel them.
• Salt: Salting the grated zucchini helps draw out moisture. Do not skip this step.
• Egg: Helps the fritters hold together.
• Flour: Use only enough to bind the mixture. Too much flour creates dense, pancake-like fritters.
• Feta: Adds salty flavor and helps the fritters crisp around the edges.
• Scallions: Adds a mild savory flavor without making the mixture wet.
• Dill: Gives the fritters fresh herby summer flavor. You can use fresh or dried dill.
• Olive oil: Use enough to lightly coat the bottom of the skillet so the fritters can brown evenly.

How To Make Zucchini Fritters

*See recipe card below for a printable version.

Salt the zucchini. Toss the grated zucchini with salt and let it sit for about 10 minutes.

Squeeze it very well. Transfer the zucchini to a clean kitchen towel, cheesecloth, or a few layers of paper towels. Twist and squeeze firmly over the sink until it feels noticeably drier and compact.

Mix the batter. Combine the squeezed zucchini with egg, feta, flour, scallions, and seasonings. The mixture should hold together when pressed with a spoon; it should not be loose or wet.

Pan-fry in batches. Heat oil in a large skillet over medium heat. Scoop in the mixture, flatten each fritter slightly, and leave space between them.

Cook until deeply golden. Let the first side brown fully before flipping. Transfer cooked fritters to a wire rack, not a stacked plate, to keep the edges crisp.

Tips for Crispy Zucchini Fritters

• Squeeze harder than you think you need to. Excess water is the main reason zucchini fritters become soft or fall apart.
• Do not overcrowd the skillet. Leave space around each fritter so steam can escape and the edges can brown.
• Flatten them lightly. Thick fritters can brown before the middle cooks through, while very thin fritters can dry out. Aim for roughly ½-inch-thick patties.
• Wait to flip. The fritter should release easily from the pan when the bottom is browned. If it sticks, give it another minute.
• Use a wire rack for finished fritters. Stacking hot fritters traps steam and softens the crisp edges.
• Adjust the heat as you cook. If the fritters darken too quickly, lower the heat slightly. If they are pale after several minutes, increase it a little.

What To Serve with Crispy Zucchini Fritters

Serve zucchini fritters warm with sour cream, Greek yogurt, lemony basil aioli, or a quick herb dip. They are also great alongside a crisp salad, grilled vegetables, or a simple summer soup.

For a zucchini-filled summer meal, pair them with my stuffed zucchini with rice or Italian zucchini risotto. For a more substantial spread, serve them alongside my pasta with seared scallops.

You can also try my zucchini corn fritters recipe for a slightly sweeter, summery variation.

Make-Ahead, Storage, and Reheating

Zucchini fritters are crispiest right after cooking, but leftovers keep well in an airtight container in the refrigerator for up to 4 days.

To reheat, warm them in a skillet over medium heat, in an air fryer, or on a wire rack in a 375°F oven until hot and crisp again. Avoid the microwave when possible, since it softens the exterior.

You can freeze cooked, cooled fritters in a single layer until firm, then transfer them to a freezer-safe container. Reheat directly from frozen in the oven or air fryer until heated through and crisp.

More Zucchini Recipes

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