Zucchini Fritters Recipe

Let's hear it for zucchini fritters!

I think zucchini may be one of the most versatile foods there is. It bakes up into beautiful cupcakes or chocolate zucchini bread. It’s great savory or sweet. Hello, baked zucchini fries! And I do love a good zucchini fritter.

I’m particularly fond of what’s happening with these fritters. Loads (loads!) of zucchini is partnered up with chewy kernels of kamut for a fritter that is substantial without being heavy. The kamut takes the fritters from side dish or appetizer to main affair, and topped with a dollop of saffron-scented Greek yoghurt, I dare say they become a complete meal.

This recipe uses up a lot of zucchini and turns out a lot of fritters. It is easily halved if you’re so inclined, but also know that the fritters freeze and re-heat beautifully.

Ingredients for Zucchini Fritters

You’ll find specific quantities in the printable recipe card at the end of this post (just use the “jump to recipe” button to skip right on down) but here’s a quick overview.

• Zucchini --> Yellow squash works in this recipe as well.
• Salt --> The salt helps draw the moisture from the zucchini so it crisps up nicely in the skillet.
• Kamut --> Cook the kamut before starting the recipe, then let it cool.
• Eggs --> Eggs are necessary to hold the fritters together.
• Scallions --> These add some onion-y flavour without quite as much bite.
• Fresh thyme --> Dried thyme works too; just use ⅓ the amount when you're not using fresh herbs.
• Garlic --> While you could use garlic powder, I prefer the flavour of fresh in these zucchini fritters.
• Whole wheat pastry, white whole wheat, or all-purpose flour --> A gluten-free all-purpose flour would work, too. Just make sure it’s a measure-for-measure substitute for regular flour.
• Baking powder --> Another little trick for crispy fritters.
• Salt and pepper --> Freshly cracked black pepper is always best.
• Olive oil --> You’ll want to choose a cooking olive oil here, not EVOO, which has a lower smoke point.
• Boiling water --> This draws out the colour and flavour of the saffron.
• Saffron threads --> Yes, they’re pricy, but they’re worth a splurge once in a while!
• Greek yoghurt --> Thick Greek yogurt brings tangy flavour and protein to the table.
• Fine grain sea salt --> Just a little bit to finish.

Tips for the Best Zucchini Fritters

Squeeze, squeeze, and squeeze some more

Seriously, squeeze the ever-loving heck out of the zucchini. The more liquid you squeeze out, the crispier your fritters will be, and the better they’ll hold together.

Don’t be afraid to use a generous amount of oil

Not generous generous—we’re not deep-frying here—but you do want a good coating on the bottom of the skillet. This will keep the fritters from sticking and falling apart when you flip them, and it also helps achieve that perfect crispy exterior.

Use a spatula to smash the fritters a little bit

After adding the batter to the pan, press down on the zucchini fritters with a spatula, then run the spatula along the sides to push them in. Compacting the fritters helps them hold their shape better when you have to flip them over.

How to Freeze and Reheat Zucchini Fritters

Freezing Zucchini Fritters

Let the zucchini fritters cool on the wire rack, then place them in an airtight container or freezer bag (I use reusable silicone freezer bags) with parchment paper between the layers to keep them from sticking.

Reheating Zucchini Fritters

Although you can reheat zucchini fritters from frozen, I prefer letting them thaw in the refrigerator or microwave first because this lets them reheat more evenly, without the unwelcome surprise of cutting into a fritter with a frozen middle when you sit down to eat. (Womp womp.) 

The thawed zucchini fritters can be warmed up in a skillet with oil or cooking spray, in a 400ºF oven, or in the air fryer. In a pinch, you can heat them in the microwave, but they’ll be less crispy that way.

Other recipes you might enjoy

Looking for more ways to use the bounty from your garden or farmers market? Here are some more ideas for summer produce:

Warm Zucchini Noodles with Tomatoes and Halloumi
Healthy Chocolate Zucchini Bread with Quinoa
Vegetarian Pesto Pasta with Roasted Tomatoes
Vegetarian Frittata with Corn and Tomatoes
Green Beans Gremolata