Zucchini Fritters
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These Zucchini Fritters are super cheesy made with Provolone and Parmesan cheese and are incredibly delicious. They make for a perfect side dish or appetizer! Quick and easy to make, plus instructions on how to both fry or air fry them!
The Best Zucchini Fritters Recipe
I love these zucchini fritters, and I’ve been making them for years. It’s a really old recipe I got from a friend over 15 years ago and these zucchini fritters are so delicious and decadent, they’ll become a staple in your home. My friend and I could not stop eating these, we dipped them in Ranch Dressing and they were to die for.
These little crispy morsels are packed full of gooey cheese, soft and savory zucchini, all crisped up in a hot skillet. You’ll never look at zucchini the same way again, trust me on that one. The added bonus is that you can air fry these fritters, then you can eat as much as you want, guilt free!
Why Zucchini?
There’s so many delicious ways to cook with zucchini, I mean besides the famously moist and delicious Chocolate Zucchini Bread, you can also grill them, roast them, saute them, bake them into Lasagna. The world is your oyster when you’ve got a zucchini in hand!
I used about 3 large zucchini in this recipe which gave me about 3 cups of zucchini but feel free to double the recipe because these will disappear off your table in no time.
- Zucchini – You’ll need 3 cups of shredded zucchini, which could be 2 or 3 large zucchinis.
- Cheese – I used provolone and Parmesan freshly shredded but feel free to use mozzarella in place of the provolone if that’s what you have on hand.
- Breadcrumbs – Feel free to use any kind you like although I recommend Panko.
- Flour – All purpose is all we need for this recipe.
- Onion – I used a small yellow onion, but green onion would also be a great option in these zucchini fritters.
- Dill – Fresh dill please! Believe me it is so amazingly good in this recipe.
- Egg – We’re using 2 beaten eggs as a binder for our patties.
- Seasoning – Salt and pepper to taste.
- Oil – We want a nice neutral vegetable oil like canola for our frying.
Prepare The Zucchini
Line a big bowl with paper towels and grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
Form Into Fritters
In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don’t add any salt because there should be enough sodium from the cheese. Mix really well. You can either form mixture into fritters or use a spoon to drop small amounts of zucchini mixture right in your skillet. I prefer to make small fritters, about ¼ cup for each fritter, which should give you about 15 fritters.
Fry Or Air Fry
You can fry these in a large skillet with about a tablespoon of vegetable oil in it. Just make sure not to overcrowd the pan. You’ll want to fry these on both sides until golden brown.
You can also air fry these fritters. Simply spray your air fryer basket with a bit of cooking spray then add a few fritters in the basket, again do not over-crowd them. Air fry them at 380°F for about 8 to 10 minutes, flipping them over halfway through. Honestly, you won’t be able to tell the difference which ones were air fried versus which ones were fried in a skillet!
Can I Bake These Zucchini Fritters?
To bake these, preheat the oven to 400°F. Line a baking sheet with parchment paper. Place zucchini patties on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown.
What Can I Serve Zucchini Fritters With?
These are perfect little hand held appetizers, if you’d like to make a whole spread I’ve included some suggestions below!
- Firecracker Shrimp
- Beef Empanadas
- Cheesy Chicken Meatball Rolls
- Potato Croquettes
- Easy Bruschetta
- Deviled Eggs
Expert Tips
- If you find that the zucchini mixture is too wet, feel free to add more flour to it.
- Grate the onion for a nice moist patty that has onion in every bite.
- Be sure that the zucchini is completely drained of water before adding it to your patty mixture, we want to ensure we get a perfectly crisp outside to our patties and moisture will interfere with this.
Leftovers
These zucchini fritters will keep in the fridge for 3 – 4 days stored in an airtight container. They freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.
Other Delicious Zucchini Recipes To Try
- Zucchini Pizza Bites (Air Fryer Or Oven)
- Zucchini and Corn Fritters
- Baked Parmesan Zucchini Sticks
- Potato and Zucchini Fritters
- Zucchini Bread
- Cheesy Zucchini Quiche
- Zucchini and Ricotta Galette
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Zucchini Fritters
Video
Ingredients
- 3 cups grated zucchini ((about 3 or 4 depending on size))
- 1 cup provolone cheese ( shredded (or mozzarella))
- ½ cup Parmesan cheese ( grated)
- ½ cup breadcrumbs ((I used Panko))
- ¼ cup all-purpose flour
- 1 medium onion (finely chopped)
- 2 tablespoon dill (chopped)
- 2 large eggs (beaten)
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.
- In a large bowl add the grated zucchini, provolone cheese, Parmesan cheese, breadcrumbs, flour, onion, dill, eggs and season with salt and pepper. I usually don’t add any salt because there should be enough sodium from the cheese. Mix really well.
- In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the zucchini mixtures to the pan. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
- Serve warm by themselves or with ranch dressing.
Notes
- If you find that the zucchini mixture is too wet, feel free to add more flour to it.
- To bake these, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place zucchini patties on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown.
- These will keep in the fridge for 3 – 4 days stored in an airtight container. They freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
