Turn your favorite summer veggie into delicious, crispy golden zucchini patties! My baked zucchini fritters are so easy to make and give you perfectly crispy patties every time. The recipe takes just 20 minutes and is perfect for a light meal or snack.
On the lookout for more zucchini recipes? Try zucchini frittata, curried zucchini soup, and roasted zucchini and mushrooms next!
Why are baked zucchini fritters so good?
Summer staple: Zucchini fritters are on weekly rotation at our house all summer long. If you have a lot of them growing in your garden, this recipe will put them to good use.
Delicious: The patties are studded with feta cheese, green onion, and fresh herbs. One bite, and I guarantee you’ll come back for seconds.
Great texture: No soggy, sad fritters here! Baking the patties in the oven creates a super crispy texture – just like my baked zucchini fries and baked zucchini chips.
Veggie boost: Kids LOVE homemade zucchini fritters! It’s a clever way to introduce more greens into their diet.
Versatile: Serve them for a light lunch or dinner, eat them for breakfast or as a snack, and have them as a side with your favorite mains.
Meal prep: These fritters are great for batch cooking and meal prep because they freeze very well.
No oven? No problem! I have included instructions to fry the fritters on the stove and in the air fryer.
Ingredients
Zucchini fritters require only a handful of simple ingredients. As long as you have zucchini and green onions, everything else is just pantry and fridge staples. For substitution and variation ideas, please read through the next section, too.
- 3 medium zucchinis – While you could use a large zucchini, I find medium zucchinis (about 8 inches long) give the best flavor.
- 2 large eggs –help to hold everything together.
- 1/2 cup all-purpose flour – Along with the eggs, flour binds the batter together.
- 1 teaspoon baking powder – is key to get a nice, fluffy texture.
- 1/2 cup crumbled feta cheese – makes the fritters more nourishing.
- 2 scallions, finely chopped – These are also called green onion or spring onion.
- 2 tablespoons fresh herbs, chopped – I usually use parsley, mint, thyme, dill, or a mix of different herbs.
- 1 1/2 teaspoon salt, divided – Salt helps to extract water from the zucchini and seasons the batter.
- 1/2 teaspoon garlic powder – adds depth of flavor.
- 1/4 teaspoon black pepper – to round out the other flavors.
- Cooking spray – I recommend spritzing your zucchini patties with cooking spray to make the outside crispy and prevent them from drying out.
Variations & Substitutions
- Yellow squash: Yellow squash and zucchini can be used interchangeably in this recipe.
- Cheese: Grated parmesan cheese and sharp cheddar are tasty subs for feta. Parmesan, in particular, makes the fritters super crispy.
- Breadcrumbs: And speaking of crispiness, replacing the flour with breadcrumbs makes the fritters extra crispy.
- Spices: I kept it simple with salt and pepper, but you can season your zucchini fritters with Italian seasoning, cayenne pepper, lemon pepper, or red pepper flakes.
- Onion or chives: Swap green onion for 1 chopped onion. For a milder taste, add 2 tablespoons chopped fresh chives.
- Fresh garlic: Instead of garlic powder, use 2 finely minced garlic cloves.
- Extra veggies: Add 1/2 cup peas, chopped carrots, or corn for a veggie boost.
- Vegetable oil: Instead of cooking spray, you can brush the patties with vegetable oil (or any light-tasting oil really).
Instructions
1. Grate zucchini
Shred the zucchini on the large holes of a grater. I like to put a hand grater over a large mixing bowl to catch the zucchini shreds. You can also use a box grater.
2. Release moisture
Sprinkle the grated zucchini with 1 teaspoon of salt, toss, and let sit for 10 minutes. You need to measure 2 to 2.5 cups of zucchini once it’s drained. The salt will draw moisture from the zucchini, which is crucial to eliminate sogginess and get crispy fritters.
3. Drain zucchini
Place the zucchini in a cheesecloth or dish towel and squeeze out as much liquid as you can. Return the drained zucchini to the mixing bowl. Alternatively, use your hands to squeeze the zucchini.
Safe the zucchini juice: Safe the zucchini juice to make smoothies or zucchini soup.
4. Prepare for baking
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and spray the parchment paper with cooking spray (important for crispy bottoms and to avoid sticking!). Set aside.
5. Mix batter
In a large mixing bowl, combine the drained zucchini shreds, green onion, eggs, crumbled feta cheese, flour, baking powder, herbs, salt, garlic powder, and pepper. Mix with a spatula or cooking spoon until everything is just combined and you see no traces of flour. The batter should be thick and soft.
The consistency of the batter is important for good fritters. It all comes down to how much liquid you were able to extract from your zucchini.
- Too runny: Add 1 to 2 tablespoons extra flour if the batter is too runny.
- Too thick: In case the batter is way too thick, thin with a touch of water.
6. Form fritters
Using an ice cream or a large cookie scoop, portion scoops of batter onto the prepared baking sheets. Use a spoon to spread each mound of batter into a 3-inch circle.
Form fritters with an ice cream scoop: A trigger-release ice cream scoop is handy to easily scoop fritters and create equal-sized portions.
7. Bake fritters
Bake the fritters for 12 to 15 minutes. The patties are done when the top and bottom look golden brown and crispy and the inside is cooked through.
Baking multiple sheets: I prefer to bake only 1 baking sheet at a time for the best crispiness. To save time, bake 2 sheets at once. Just be sure to rotate them halfway through the baking time.
8. Serve
Serve the fritters immediately with a refreshing dip, yogurt, or sour cream and a garnish of fresh herbs and extra green onions if desired. Enjoy!
Pan Frying Instructions
- Heat a tablespoon of cooking oil in a large, non-stick skillet over medium-high heat.
- Using an ice cream scoop, drop scoops of batter into the pan. Spread out each scoop with a spoon.
- Fry the zucchini patties for 2 to 3 minutes on each side, until golden-brown, crispy, and cooked through.
- Place the patties on a plate that has been lined with paper towels and cover with tin foil to keep warm as you cook the remaining fritters.
Air Fryer Instructions
- Heat your air fryer to 375°F.
- Place the fritters in a single layer in the fryer basket and make sure they aren’t overlapping or touching.
- Spray with cooking spray and bake for 6 minutes.
- Turn the patties and cook for an additional 5 minutes, until crispy and cooked through.
Serving suggestions
Baked zucchini fritters are delicious warm or at room temperature. They work well for breakfast, lunch, a light dinner, as a snack or appetizer. You can serve them as a vegetable side or as a stand-alone meal.
It’s fun to have a sauce or dip to serve alongside these oven zucchini fritters. They taste delicious paired with:
- Lemon wedges
- Feta yogurt: A clever way to use up leftover feta from the fritters! Combine 1.5 cups yogurt (Greek, light, full-fat – whatever you have) with 1/2 cup crumbled feta cheese and 2 tablespoons lemon juice. Season with salt, pepper, garlic powder, and herbs according to your taste.
- Yogurt
- Sour Cream
- Ranch dressing
- Tzatziki
- Marinara sauce
- Aioli Dip
Store & Reheat
Refrigerate: Store leftover zucchini patties in an airtight container or Ziploc bag in the fridge for up to a week.
Make-ahead: You can bake the zucchini fritters in advance, drain them on paper towels, and keep them tightly wrapped in the refrigerator for a week. During zucchini season, I like to cook double batches and freeze some for later.
Freeze: Let the fritters cool completely. Then, place them in a single layer on a lined baking sheet, cover with plastic wrap, and freeze for 1 to 2 hours. Once frozen, pop the patties into a heavy-duty plastic freezer bag and freeze for up to 2 months.
Reheat: Preheat your oven to 350°F. Arrange the patties in a single layer on a lined baking sheet and bake until just heated through. That’s 6 to 9 minutes for refrigerated fitters or 12 to 17 minutes for frozen patties.
Zucchini Fritter Recipe
Turn your favorite summer veggie into delicious, crispy golden zucchini patties! My baked zucchini fritters are so easy to make and give you perfectly crispy patties every time. The recipe takes just 20 minutes and is perfect for a light meal or snack.
Ingredients
Zucchini
- 3 medium zucchinis
- 1 tsp salt
Batter
- 2 large eggs
- 1/2 cup / 60 g / 2 oz all-purpose flour
- 1 tsp baking powder
- 1/2 cup / 80 g / 2.8 oz crumbled feta cheese
- 2 scallions, finely chopped
- 2 tbsp fresh herbs, chopped (e.g., parsley or mint)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- cooking spray (or vegetable oil)
Instructions
- Grate zucchini. Shred the zucchini on the large holes of a grater. I like to put a hand grater over a large mixing bowl to catch the zucchini shreds. You can also use a box grater.
- Release moisture. Sprinkle the grated zucchini with 1 teaspoon of salt, toss, and let sit for 10 minutes.
- Drain zucchini. Place the zucchini in a cheesecloth or dish towel and squeeze out as much liquid as you can. Return the drained zucchini to the mixing bowl. Alternatively, use your hands to squeeze the zucchini. You need to measure 2 to 2.5 cups of zucchini once it’s drained.
- Prepare for baking. Preheat the oven to 400°F / 200°C / gas mark 6. Line 2 baking sheets with parchment paper and spray the parchment paper with cooking spray (important for crispy bottoms and to avoid sticking!). Set aside.
- Mix batter. In a large mixing bowl, combine the drained zucchini shreds, scallions, eggs, crumbled feta cheese, flour, baking powder, herbs, salt, garlic powder, and pepper. Mix with a spatula or cooking spoon until everything is just combined and you see no traces of flour. The batter should be thick and soft.
- Form fritters. Using an ice cream or a large cookie scoop, portion scoops of batter onto the prepared baking sheets. Use a spoon to spread each mound of batter into a 3-inch / 7.5 cm circle.
- Bake fritters. Bake the fritters for 12 to 15 minutes. The patties are done when the top and bottom look golden brown and crispy and the inside is cooked through.
- Serve. Serve the fritters immediately with a refreshing dip, yogurt, or sour cream and a garnish of fresh herbs and extra green onions if desired. Enjoy!
Notes
Safe the zucchini juice: Safe the zucchini liquid to make smoothies or zucchini soup.
Adjust the batter consistency: The consistency of the batter is important for good fritters. It all comes down to how much liquid you were able to extract from your zucchini. Add 1 to 2 tablespoons extra flour if the batter is too runny. In case the batter is way too thick, thin with a touch of water.
Form fritters with an ice cream scoop: A trigger-release ice cream scoop is handy to easily scoop fritters and create equal-sized portions.
Baking multiple sheets: I prefer to bake only 1 baking sheet at a time for the best crispiness. To save time, bake 2 sheets at once. Just be sure to rotate them halfway through the baking time.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 406mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 3g
