Golden Fried Zucchini Patties are the ultimate way to transform summer squash into crispy, savory goodness. These fritters are golden-brown on the outside, tender on the inside, and packed with Parmesan, garlic, and herbs. They are perfect as an appetizer, a side dish, or even a light vegetarian lunch.​

Golden Fried Zucchini Patties

If you have a garden exploding with zucchini or just love a good crispy fritter, this recipe is for you. Zucchini patties, or fritters, are all about texture—getting that satisfying crunch on the outside while keeping the inside flavorful and moist (but never soggy!).

The secret lies in removing the excess water from the zucchini before mixing the batter. Once you master that simple step, you can fry up batch after batch of golden, cheesy, savory cakes that disappear as fast as you make them.

If you love easy vegetable sides that taste like comfort food, this is about to become your summer staple. It’s a fried vegetable appetizer (dish type: side/appetizer), featuring shredded zucchini, eggs, flour, Parmesan cheese, and aromatics, pan-fried until crispy.​

Let’s get started.

Why You’ll Love This Recipe

These patties are simple, addictive, and surprisingly versatile.​

• Crispy, not soggy: The salt-and-drain method ensures you get a fritter with a proper crunch.​
• Flavor packed: Parmesan cheese and garlic add a savory punch that makes plain zucchini exciting.​
• Quick to make: Once the zucchini is drained, the batter comes together in minutes.​
• Budget-friendly: It turns inexpensive produce into a substantial, impressive dish.​
• Great for dipping: They pair perfectly with sour cream, ranch, marinara, or tzatziki.​

Ingredients

A few pantry staples transform the humble zucchini into something special.​

Ingredient	Approx. quantity	Friendly notes
Zucchini	2 medium (about 1 lb)	Grated; no need to peel the skin unless it’s very tough ​.
Salt	1 tsp	Crucial for drawing out the water from the zucchini ​.
Eggs, lightly beaten	2 large	The binder that holds the patties together ​.
All-purpose flour	1/2 to 3/4 cup	Absorbs moisture and creates the structure ​.
Parmesan cheese, grated	1/2 cup	Adds salty, nutty flavor and crispy edges ​.
Green onions or onion	1/4 cup chopped	Scallions are milder; white onion adds more bite ​.
Garlic, minced	1 clove	Fresh garlic makes a huge difference in flavor ​.
Baking powder	1/2 tsp	Makes the fritters fluffy instead of dense ​.
Black pepper	1/2 tsp	Freshly cracked is best ​.
Oil for frying	2-4 tbsp	Vegetable, canola, or olive oil all work well ​.

Image alt text suggestions

• “Golden brown zucchini patties frying in a cast iron skillet”​
• “Stack of crispy zucchini fritters garnished with green onions and sour cream”​
• “Squeezing water out of shredded zucchini with a kitchen towel”​

Step-by-Step Instructions

There are just 5 main steps to perfection. Don’t skip the squeezing step!.​

Shred and Salt: Grate the zucchini using the coarse side of a box grater. Place it in a colander set over a sink or bowl. Toss with the salt and let it sit for 10-15 minutes.​
Tip: The salt draws out the moisture, which is the enemy of crispiness.

Squeeze Dry: Transfer the zucchini to a clean kitchen towel or cheesecloth. Twist and squeeze vigorously until almost all the liquid is gone. You should be left with dry-ish clumps of zucchini.​
Tip: You’ll be amazed at how much water comes out. If you skip this, your patties will fall apart.

Mix the Batter: In a large bowl, whisk the eggs, garlic, chopped onions, and Parmesan cheese. Stir in the drained zucchini. Sprinkle the flour, baking powder, and pepper over the top and mix until just combined.​
Tip: The batter should be thick, not runny. If it’s too wet, add another tablespoon of flour.

Fry: Heat 2 tablespoons of oil in a large skillet over medium heat. Scoop heaping tablespoons of batter into the pan. Flatten them slightly with the back of a spoon to form patties (about 1/4 inch thick).​
Tip: Don’t crowd the pan. Cook in batches so the oil stays hot and they crisp up properly.

Flip and Serve: Cook for 3-4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.​
Tip: Keep the first batch warm in a low oven (200°F) while you fry the rest.​

Tips for Success

These small details ensure your patties are crispy, not soggy.​

• Squeeze, squeeze, squeeze: I can’t stress this enough. The drier the zucchini, the crispier the fritter.​
• Don’t make them too thick: If the patties are too thick, the outside will burn before the inside is cooked. Flatten them to about 1/4 to 1/2 inch.​
• Watch the heat: If the oil is too hot, they burn; too cold, they absorb oil and get greasy. Medium heat is the sweet spot.​
• Season the batter: Zucchini is mild, so don’t be shy with the pepper, garlic, and cheese.​
• Use fresh herbs: Adding chopped dill, parsley, or basil to the batter adds a fresh burst of flavor.​

Variations & Substitutions

Switch up the flavors to match your meal.​

Greek Style (Kolokythokeftedes)

Add chopped fresh dill, mint, and crumbled feta cheese instead of Parmesan. Serve with tzatziki.​

Cheesy Cheddar

Swap the Parmesan for shredded sharp cheddar or mozzarella for a gooier, more kid-friendly version.​

Corn & Zucchini

Replace half the grated zucchini with fresh or frozen corn kernels for a sweet crunch.

Gluten-Free

Use almond flour or a gluten-free all-purpose flour blend in place of regular flour.​

What to Serve With It

Zucchini patties are versatile enough to be a side or a snack.​

• Dipping Sauces: Sour cream, garlic aioli, marinara sauce, or ranch dressing.​
• Main Dishes: Serve alongside grilled chicken, roasted salmon, or a juicy burger.
• Breakfast: Top with a poached egg for a savory vegetable pancake breakfast.

Storage & Reheating

These are best fresh, but leftovers can be revived.​

• Fridge: Store in an airtight container for up to 3 days. They will lose their crunch.
• Reheat (Best Method): Pan-fry in a dry skillet or heat in an air fryer/toaster oven at 375°F for 5 minutes to re-crisp.
• Microwave: Avoid this; it turns them into soggy mush.
• Freezer: Freeze cooked patties in a single layer, then bag them. Reheat directly from frozen in the oven.​

Nutrition Facts

Nutrition estimates are per serving (assumes 4 servings of 3 patties each).

Nutrition (est.)	Amount
Calories	180
Protein	9 g
Carbs	12 g
Fat	10 g
Fiber	2 g
Sugar	2 g
Sodium	350 mg

Diet notes: Vegetarian and nut-free. Can be made gluten-free with flour substitutes.​

Common Mistakes to Avoid

Even simple fritters have pitfalls.​

• Skipping the salt: The salt isn’t just for flavor; it’s a tool to remove water.
• Using a food processor: Be careful—a food processor can turn zucchini into mush. A hand grater is safer for texture.
• Flipping too soon: Let the crust form before you flip, or the patty might break apart.​
• Using too much flour: You want zucchini held together by flour, not a flour pancake with zucchini in it. Use just enough to bind.​

FAQ

Why are my patties falling apart?

The batter was likely too wet. Make sure you squeeze the zucchini very dry. If the batter still looks runny, add another tablespoon of flour.​

Can I bake these instead of frying?

Yes, but they won’t be as crispy. Bake at 400°F for 20-25 minutes, flipping halfway through. Spray them with oil first to help them brown.​

Can I make the batter ahead of time?

It’s not recommended. As the batter sits, the zucchini will release more water, making the mixture soggy. Fry them immediately after mixing.​

Do I need to peel the zucchini?

No! The skin is tender and nutritious, plus it adds nice green speckles to the fritters.​

Conclusion

If you want a way to eat your veggies that feels like a treat, these Golden Fried Zucchini Patties are the answer. They are crispy, cheesy, and impossible to eat just one of.​

Make a batch this week and serve them with a big dollop of sour cream! If you loved this, try my Sunday Funday Dip for another crowd-pleasing appetizer, or pair them with my Creamy Skillet Chicken and White Bean Stew: Easy One-Pan Dinner for a full summer feast.