Easy Zucchini Pancakes (Zucchini Fritters)

These Zucchini Fritters (aka zucchini pancakes) are a tasty way to use up all that zucchini from the garden. It doesn’t matter what you call them, these perfect little vegetable pancakes are the perfect blend of cheesy goodness, garlic, onion, and fresh herbs with just a little kick of heat. Best of all, these fritters are ready in just 25 minutes! From grater to plate, you’ll have a dish that’s simple to prepare but tastes anything but basic.

Shred up some extra zucchini and try our Super Moist Zucchini Bread and Easy Zucchini Muffins.

Why Our Recipe

Cheesy garlic, onion, and herbs with just a hint of heat!
Crispy outside, tender inside.
25 minutes from grater to plate.

A side picture of a stack of zucchini pancakes topped with a dollop of sour cream, with a fork hovering over the top to take a bite.

The versatility of these healthy little pancakes is impressive. Serve them with some sour cream or marinara sauce for dipping, or on a bun as a slider or veggie burger. You can also cook these pancakes a little smaller for an appetizer! Easy Zucchini Pancakes are delicious however you decide to eat them, with a cheesy garlic and onion blend that really accents this squash.

Ingredient Notes

An overhead picture of whole zucchinis, fresh vegetables and a chunk of cheese with eggs and dry and wet ingredients.

Zucchini: You’ll need 3 or 4 regular-sized zucchini to get 3 cups of grated zucchini. Grate using the large side of your grater, and do not drain.
Eggs: Lightly beaten.
White Onion: Minced is better than chopped for this recipe unless you like a little crunch in the texture.
Mozzarella Cheese: Finely grated. You can substitute for Parmesan cheese, or do a half-and-half blend, but we like the gooeyness of the Mozzarella.
Cayenne Pepper: Adds a medium warmth and kick. You can leave this out if you don’t want the spice, or just use half of the amount to get a milder heat level.
Vegetable Oil: Use a neutral oil like vegetable, olive, or canola for frying. You’ll need to divide it between batches to keep the fritters nice and crispy.

Dipping Sauces

Zucchini fritters are tasty enough to eat on their own, but who doesn’t love a good dipping sauce? Try sour cream or something subtle, marinara sauce for an Italian flair, tzatziki for a Mediterranean twist, spicy aioli for a kick, or classic ranch dressing. Any of these will complement the cheesy, garlicky flavor of the fritters!

A collage with a picture of all the ingredients in a glass mixing bowl, raw zucchini batter in a skillet, and a final picture of brown and crispy zucchini pancakes.

Keep Them Warm

To keep your zucchini pancakes warm and crispy while you’re cooking up the rest of the batch, preheat your oven to 200°F. As you finish each batch, place the cooked fritters on a baking sheet lined with a wire rack. The wire rack allows air to circulate around the fritters, helping to maintain that crispy exterior. Pop the baking sheet into the oven, and your fritters will stay warm without getting soggy.

A bite of zucchini pancakes on a fork against a plate with the stack of zucchini pancakes.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for 2-3 days. We don’t recommend freezing these.

Reheat portions in a skillet on the stove. Heat 1-2 teaspoons of oil in a skillet over medium heat. Place the leftover zucchini pancakes in the skillet and let them heat all the way through. This will provide the same crispy exterior as fresh zucchini fritters.