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Did you have a bumper crop of zucchini this year? This zucchini fritters recipe is the perfect way to use your summer produce. With a crispy exterior and a light, tender interior, these fritters are easy, delicious, and packed with flavor.
These deliciously crisp zucchini fritters are the perfect way to use up your summer zucchini. Inspired by a recipe in Cooking Light magazine circa 2013, this recipe is a healthy and filling lunch or dinner, and a great summer alternative to veggie burgers or turkey burgers!
Why you will love crispy zucchini fritters
- The texture is ideal. By salting & squeezing the grated zucchini to release its excess moisture before cooking, you will achieve a tender interior with a crisp golden brown exterior.
- They have a wonderful depth of flavor and texture. Unlike other zucchini fritter recipes, this recipe uses farro, a hearty, chewy, rich, and nutty grain that adds a savory and filling quality to the dish.
- The recipe is balanced. With savory zucchini and farro, tangy goat cheese, and sweet roasted tomatoes, this recipe checks all of the flavor boxes.
Professional tips for making easy zucchini fritters
- Squeeze your shredded zucchini well. Be sure you remove as much moisture as possible when squeezing the shredded zucchini with your cheesecloth. If there is too much moisture, the fritters will not develop a crispy crust.
- Try using a food processor. If you do not have a box grater or would like to save a few minutes, grate the zucchini using a grating attachment (or grating disc) in your food processor.
- Fry the fritters in batches. Don’t crowd the fritters in the pan. Placing them too close together will inhibit the development of their amazingly crispy exterior. You can avoid this by working in smaller batches.
Ingredients
- Zucchini: You will need about 1 pound of shredded zucchini for this recipe. You can shred the zucchini with a cheese grater or use a food processor with a grating attachment. Save any extra zucchini for a side dish like my Baked Zucchini and Ricotta Casserole!
- Kosher Salt & Black Pepper
- Farro: You will need 2 cups of cooked farro, which is about 1 cup of dry farro. Cook it using the package directions. I use 2 cups of water for every cup of dry farro.
- Breadcrumbs: I recommend using seasoned Italian breadcrumbs or you can use regular breadcrumbs with a bit of added Italian seasoning.
- Green Onions: Green onions add a savory, slightly sweet taste that is similar to a mild onion. You’ll need 3 tablespoons, which is about 1-2 medium green onions.
- Flour: I recommend using whole wheat flour for this recipe. You can substitute all-purpose flour if needed.
- Thyme: This recipe calls for 1 tablespoon chopped fresh thyme. If you need to use dried thyme, use half of this amount.
- Eggs: You will need 3 eggs, lightly beaten, for this recipe. I recommend using large eggs.
- Garlic
- Olive Oil
- Goat Cheese: Goat cheese adds a savory, tangy flavor to the fritters. If you need to find a replacement, feta is a good choice. These fritters would also be delightful served with some greek yogurt, a tzatziki sauce, or your favorite dipping sauce like ranch dressing!
- Tomatoes: You’ll need 1 ½ pounds of grape tomatoes for this dish. Cherry tomatoes are a good alternative. And then you have almost everything you need for a Tomato Goat Cheese Galette!
See the recipe card for full information on ingredients and quantities.
Variations
- Air Fryer: You can cook your fritters in the air fryer to avoid heating up the kitchen. Cook them at 375°F for about 10 minutes or until crisp.
- Parmesan Cheese: Try adding a bit of grated parmesan cheese or even cheddar cheese to your zucchini mixture for some added saltiness and savoriness. Be sure to adjust your other seasonings or accompanying dip accordingly.
- Fresh Herbs: You can top your finished zucchini pancakes with chopped fresh herbs like parsley, basil, or fresh dill for a pop of flavor and color, or mix them inside! Alternatively you could toss the tomatoes in pesto or a hint of lemon juice before slow roasting.
How to make zucchini fritters
Use these instructions to make the perfect fritters every time! Further details and measurements can be found in the recipe card below!
Slow roast the tomatoes
Step 1: If making the slow-roasted tomatoes, preheat the oven to 250°F and line a baking sheet with foil. In a medium bowl, combine all the ingredients for the tomatoes.
Step 2: Arrange tomatoes in a single layer on a baking sheet and bake for 3 hours or until very tender. Stir them occasionally.
You can also roast these for 20 minutes in a 400°F oven and they will be almost as good!
Shape and cook the fritters
Step 3: Line a medium bowl with cheesecloth and combine zucchini with ½ teaspoon salt in the bowl on top of the cloth. Let stand for 10 minutes. Gather up the edges of the cheesecloth and squeeze the zucchini until it releases most of its liquid.
If you don’t have cheesecloth, you can use a clean kitchen towel, paper towels, or just your hands! Using a towel helps wring out more moisture than is possible by simply squeezing, and you want to get as much liquid as possible out of the zucchini and into a colander or sink.
Step 4: In a large bowl, combine zucchini, ½ teaspoon salt, farro, breadcrumbs, green onions, flour, thyme, eggs, garlic, and olive oil in a large bowl. Let stand for 5 minutes. Shape the mixture into 12 equal patties.
Wetting your hands before forming the patties can help keep them from sticking to your hands.
Step 5: Heat a large skillet (I used cast iron) over medium heat until hot. Add several teaspoons of oil, and add 4 of the patties. Cook for 4 minutes on each side or until golden. Repeat with the remaining patties.
Step 6: Serve warm with tomatoes and goat cheese.
Chef Lindsey’s Recipe Tip
Season generously. Zucchini has a naturally mild flavor, so be sure to season your fritter mixture with plenty of salt. Taste again for seasoning after they are cooked, and add an extra sprinkle of salt if needed.
Frequently Asked Questions
Store leftover zucchini fritters in an airtight container in the fridge for up to 3-4 days. To freeze, let the fritters cool completely, put them in a single layer on a baking sheet lined with parchment paper, and place them in the freezer for a few hours until the fritters are frozen. Then, move the frozen fritters to a freezer bag. They will remain good for about 3 months.
Yes! You can use summer squash, or crookneck squash, in place of the zucchini. You can also use a combination of both.
You can prepare the zucchini fritter mixture ahead of time and store it in the refrigerator for up to a day before cooking. However, it’s best to cook the fritters just before serving to ensure they maintain their crispy texture.
To make this recipe gluten-free, use a gluten-free flour such as chickpea flour or almond flour.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Zucchini Fritters
Ingredients
For the Tomatoes:
- 1 ½ pounds grape tomatoes
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Fritters:
- 3 ½ cups zucchini shredded
- 1 teaspoon kosher salt divided
- 2 cups cooked farro
- 1 cup fresh breadcrumbs I used Italian seasoning
- 3 tablespoons green onions finely chopped
- 3 tablespoons whole-wheat flour
- 1 tablespoon fresh thyme chopped
- 3 large eggs lightly beaten
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil divided
- goat cheese for serving
Instructions
Prepare the tomatoes:
- If making the slow-roasted tomatoes, preheat the oven to 250°F and line a baking sheet with foil. In a medium bowl, combine all the ingredients for the tomatoes.
- Arrange tomatoes in a single layer on a baking sheet and bake for 3 hours or until very tender. Stir them occasionally.
Prepare the fritters:
- Line a medium bowl with cheesecloth and combine zucchini with ½ teaspoon salt in the bowl on top of the cloth. Let stand for 10 minutes. Gather up the edges of the cheesecloth and squeeze the zucchini until it releases most of its liquid.
- In a large bowl, combine zucchini, ½ teaspoon salt, farro, breadcrumbs, green onions, flour, thyme, eggs, garlic, and olive oil in a large bowl. Let stand for 5 minutes. Shape the mixture into 12 equal patties.
- Heat a large skillet (I used cast iron) over medium heat until hot. Add several teaspoons of oil, and add 4 of the patties. Cook for 4 minutes on each side or until golden. Repeat with the remaining patties.
- Serve warm with tomatoes and goat cheese.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed summer dinner recipes!
Lindsey,
I’ve been wanting to try farro in a recipe. Think this will be a good one to try since there is always an abundance of zucchini around.
Hi Barbara! You absolutely should! They are so wonderfully filling yet still healthy!
I’ve never tried farro before either and now you’ve got me putting it on my list of to tries! These are fantastic looking zucchini fritters and will be making!
Thanks, Christina! You’ll love farro! It is such a great divergence from brown rice.
Looks delicious!
Thanks!
Yummy. I love zucchini and can’t get enough of them all year round. I want some. I am starving right now (what else is new, right?). What kind of sauce do you eat this with? It looks quite hearty and delicious.
Of course you’re starving! You should make these because they are pretty good as leftovers or thawed from frozen and then warmed in a pan again. Good for a busy girl like you! I ate them with warmed goats cheese and tomatoes! Nothin’ fancy.
What a perfect combination of ingredients. Farro is such a versatile grain and I love that you included it. Awesome recipe, Lindsey!
Thanks, Bill! I love farro! It’s so meaty in texture. I just can’t get enough! Wish my husband felt the same way! lol!
These fritters look delicious! Such a great way to use up zucchini and those roasted tomatoes…I could eat a pan full!
I’d love to have this for lunch. Pinning
Me too, Cindy, me too! Love me some roasted tomatoes! Thanks for the pin!
I’ve never cooked with farro before but these look absolutely delicious! I’m definitely saving the recipe 🙂
You should definitely try it out! So yummy and filling!
I love the sound of this Lindsey! You can’t go wrong with this combination of flavors, and I love the creative use of farro.
THanks, Katie! Mmmm farro!