Zucchini Fritters

Zucchini FrittersAt the end of the summer, Granny always had plenty of zucchini hanging on the vines in her garden.

She would serve these fritters hot, but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.

Serves 2-4

Zucchini Fritters

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 16 fritters

Serving Size: 4 fritters

Calories per serving: 158 calories

Fat per serving: 5g fat (2 g saturated)

Zucchini Fritters


  • 2 eggs lightly beaten
  • 1/4 cup parsley, chopped
  • 1/2 cup grated reduced-fat Parmesan cheese
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 cup tarragon, chopped (optional)
  • 1/8-1/4 tsp nutmeg (I love nutmeg so I add 1/4)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper to taste
  • 1 pound zucchini, (about 2 medium) stems removed, grated


  • Combine all of the ingredients except for the zucchini in a large bowl. Whisk to form a batter, removing large lumps, about 1-2 minutes. Grate the zucchini and add it to the bowl. The moisture from the zucchini will produce a thick batter as you stir. Use the batter immediately.
  • Heat olive or canola oil in a large skillet over medium-high heat. Using a 1/4-cup measure, pour out 3-4 cakes. Cook 2-3 minutes on each side until lightly browned. Drain on paper towel.

Nutritional Stats Per Serving (4 fritters): 158 calories, 10g protein, 16g carbohydrates, 5g fat (2 g saturated), 101 mg cholesterol, 1g fiber, 389 mg sodium.

Weight Watchers® Points Plus: 4



  1. Hi. First let me start by saying how excited I was when I came across your link through a blog I read–your recipes are brilliant!! So far I made the zucchini fritters & the sweetheart cupcakes twice, both were absolutely delicious!!

    Many thanks,


  2. Skinny Fat Kid says:

    I love fritters, especially zucchini fritters! I’ve tried something similar with Old Bay, but will definitely give these a try!

  3. Just shared this recipe on my site today! Thanks!

    • Thanks Diane!

      Gosh I remember how much zucchini our garden at home produced- we had it growing out of ears practically. You can also grate it and mix it into your favorite meatball and meatloaf recipe.

  4. These look so tasty. My kids love zucchini! Just curious how you cut the zucchini. In spears? I can’t really tell from the photo. Thanks!!

  5. Nevermind! I just skipped right over that sentence when I read the recipe!! And I tell my kids to listen to all the directions. Sheesh.

  6. These patties are amazing and so easy to make. My non-veggies daughter and husband asked for more. Thank you.Meriem

  7. Rhonda Burkett says:


  8. great

    • Florence Cancro Hadshian says:

      Camille, I've been making these for years. They are just like potato pancakes but with zucchini.

  9. Jaisen Doc Mahne says:


  10. Am I able to make these in advance?? If so, how?

    • Hey Karen,

      Absolutely! Just follow the directions and let them cool completely on a wire rack. Then store them refrigerated in an air-tight container for up to 3 days. You can gently reheat at 300F

  11. These were an epic failure for me. They were over-cooked on the outside and mushy on the inside. I used grapeseed oil because I heard frying with olive oil is not the best and grapeseed is a good substitute for that. Where did I go wrong? Also, is baking another option? If so, what do you recommend?

  12. I am currently going over my Pinterest pins and deciding which recipes I want to try this week. I am thinking to try this as it looks so yummy. Thanks for the recipe.

  13. Hey Chef .. just tried ur recipe and it was awesome thanks, in Egypt we have a familiar dish but instead of Zucchini we add finely chopped onions and ripe tomato dices along with the parsley and dill but same base with a little bit more eggs

Speak Your Mind