Zucchini Fritter Recipe

I’ve been making this zucchini fritter recipe during the summer for as long as I can remember. They are perfect for using up fresh zucchini or yellow squash from the garden. I can’t wait for the first few zucchini to get just large enough to make the first batch of fritters. From there, they make a regular appearance at our table throughout the growing season.

Zucchini Fritters
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Zucchini Fritters


  • 3 cups shredded zucchini
  • 1 cup flour
  • 1/2 cup Parmesan cheese
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1/2 cup olive oil

Mix shredded zucchini, flour, cheese, salt and pepper together. Add in eggs.

Heat olive oil in a big frying pan and drop large spoonfuls of batter in. Fry for 5 minutes on each side.

Drain on paper towels and serve warm topped with Parmesan cheese or sour cream.


If you find yourself with an overabundance of zucchini or summer squash, serve them with a bowl of this potato zucchini soup. They are also wonderful as an appetizer for any light summer meal. Or serve them alongside a big salad with plenty of raw veggies. It’s hard to go wrong with this simple fritter.

The Zucchini Cookbook by the Hillbilly HousewifeFor more delicious zucchini recipes, check out The Zucchini Cookbook.

Zucchini is abundant when in season which makes it good to use fresh and to freeze for use throughout the rest of the year.

Even if you don’t garden yourself, chances are that you may be blessed by a friend or neighbor with part of their own harvest, or come across a wonderful deal at your local farmers market.

It’s a versatile vegetable that tastes great with other ingredients or even roasted or grilled all by itself. I tried to come up with a mix of recipes you can enjoy throughout the year. Use the fresh zucchini in things like salads, and enjoy the frozen ones throughout the year in baking, soups, stews and sauces.

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