Zucchini Fritters are a great way to use up those prolific summer squashes. Made with fresh zucchini and a short list of simple ingredients, these tasty zucchini patties can be served as an appetizer, side dish, or light meal.
Zucchini fritters, or cakes, are an easy summer favorite and a great way to use those abundant summer squashes. (Even the monster zucchini you found hiding in the back of the garden!)
Note that you may see these tasty vegetable patties referred to, here and elsewhere, by many names. This multiplicity of terms originates from two sources. First, they qualify as both cakes (i.e, pan-cakes) and fritters (i.e, fried patties). Second, the main ingredient is known by two vastly different names in the English-speaking world: Zucchini (Italian origin), and Courgette (French origin).
So we have here a recipe for Zucchini cakes. Or Courgette Fritters. Or Zuke Patties. (You get the idea.) Zucchini fritters can be served as an appetizer, side dish, or a light main dish.
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Zucchini Fritter Ingredients
Fritters
- Zucchini: (i.e., courgette) Use any size zucchini for this recipe, even the big ones.
- Bell pepper: Use half of a red, yellow, orange, or green pepper in the fritter mix.
- Onion: Use a sweet or red onion for the fritter mix.
- Panko: Panko crumbs stabilize the fritter mixture and give it structure.
- Parmesan: Romano or asiago are good substitutes, or use a mix of any of the three cheeses.
- Salt: We use kosher salt.
- White Pepper: Or freshly ground pepper
- Eggs
Sauce
The optional Roasted Red Pepper Sauce included with this recipe is a perfect companion for zucchini fritters. (It's fabulous on Crab Cakes, too!)
- Red bell pepper: Use red bell peppers in the red pepper sauce.
- Tomato sauce: We like to use a sauce with garlic and onions in it.
- Lemon juice: Fresh, frozen, or bottled all work.
- Olive oil: Use a light-tasting olive oil
- Garlic: Use fresh garlic, or 1 teaspoon of garlic powder
- Hot sauce: Use Tabasco or a similar sauce.
How to Make Zucchini Cakes
Roasted Red Pepper Sauce
Broil the Peppers
Place oven rack 4-5" away from heating element. Preheat boiler.
Cut the whole red bell pepper down the middle and remove the seeds and stems. Remove any remaining the seeds from the half red bell pepper as well.
Brush both sides of each pepper half with olive oil. Place the three prepared pepper halves on a parchment-lined baking sheet. Place the baking sheet in the oven and broil the pepper halves for 4-5 minutes on on each side. The pepper skin will char.
Remove broiled peppers from oven and allow to cool.
Make the Sauce
When peppers are cool, use a paring knife (or your fingers) to carefully peel away as much of the pepper skin as possible. Reserve one-half a pepper for the fritter mixture.
Place two roasted red pepper halves, along with the remaining Sauce Ingredients - tomato sauce, lemon juice, olive oil, garlic, and hot sauce - into a small blender cup and process until smooth. Once blended, the sauce should have the consistency of thick ketchup.
You can serve roasted red pepper sauce warm or cold. It will stay good in fridge for about a week.
Fritter Mix
Finely chop one of the roasted pepper halves.
Place the grated zucchini in cheesecloth and squeeze out as much moisture as possible. (This helps to prevent soggy fritters.)
In a medium bowl, combine the chopped red pepper, squeezed zucchini, onion, Panko crumbs, parmesan, salt and pepper.
Pour beaten eggs into zucchini mixture and stir to combine.
Cover the mixture and let it sit for 15-20 minutes.
Cooking Options: Bake, Pan-Fry, or Air-Fry
- Oven Bake: The slowest option is to cook zucchini cakes in the oven. Oven-baking results in a softer zucchini patty with a more consistent texture throughout.
- Pan Fry: A quick, tasty option is to pan-fry them. Cooked on the stovetop, zucchini fritters cook faster, and the resulting patties are prettier. Frying gives them a crisp, golden crust, which provides contrast to the soft interior.
- Air Fry: When it comes to texture and color, air-fried zucchini fritters come in right between oven baking and skillet-frying. They are healthier than fried fritters, but crispier than baked ones. This hybrid option has become our favorite cooking method in recent years.
Baked Fritters
Baked zucchini fritters aren't as pretty, but they are healthier. When cooked this way, they are more of a cake and less of a fritter.
Preheat oven to 400°F | 200°C. Cover a cookie sheet with parchment paper and spray it with cooking spray.
Form 4-inch patties or use a measuring cup to drop ¼ cup size cakes onto the parchment.
Bake cakes in the preheated oven for 12-15 minutes, and then turn them over and bake another 12-15 minutes.
Pan-Fried Fritters
Fried zucchini cakes have a lovely, golden-brown crust, but they are a little higher in calories and fat.
Heat a large, heavy skillet over medium-high heat. Add enough vegetable oil to thinly coat the bottom of the skillet.
Form 4-inch patties or use a measuring cup to drop ¼ cup size cakes onto the skillet. Fry until gold brown. Flip and fry on the other side.
Add oil to the pan as needed, and do not overcrowd the pan.
Serve with Roasted Red Pepper Sauce.
Air-Fried Fritters
When it comes to texture and color, air-fried zucchini fritters come in right between oven baking and skillet-frying.
Preheat the air fryer to 380°F | 190°C. Lightly spray the air fryer basket with oil to prevent sticking.
Form the zucchini mixture into 4-inch patties and add to the air fryer. The patties should not touch one another.
Air-fry the fritters for 10 minutes, then flip them over and fry for 5 more minutes.
Top Tip: Fritter Sauces
Roasted Red Pepper Sauce is a delicious sauce option for zucchini fritters, but it isn't your only choice. Here are a few more sauce suggestions:
- Plain sour cream
- Creamy Tzadiki Sauce
- Creamy Yogurt Dill Sauce with Feta
- Easy Sriracha-Garlic Yogurt Dip (Exactly what it sounds like: to each half cup of yogurt, mix in a half-teaspoon of minced garlic and a teaspoon or more of Sriracha.)
FAQ
Zucchini and courgette are different terms for the same thing. Zucchini is most commonly used in American English speaking countries, while courgette is more common in French and British English speaking countries.
More Zucchini Recipes
Looking for more healthy fritter recipes? Our simple quinoa fritters are healthy, delicious, and a great way to use leftover quinoa.
What to Serve with Zucchini Cakes
Zucchini fritters are delicious paired as a side or light main dish with a hearty soup, salad, seafood, or chicken.
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Zucchini Fritters with Roasted Red Pepper Sauce
Equipment
- 1 Air Fryer or
- 1 cheesecloth
Ingredients
Zucchini Cakes
- 2½ cups grated zucchini
- ½ large red bell pepper
- ½ medium onion finely chopped
- 1 cup Panko crumbs
- ½ cup grated Parmesan
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 2 large eggs beaten
Roasted Red Pepper Sauce
- 1 large red bell pepper
- ½ cup tomato sauce
- 1 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic
- ½ teaspoon hot sauce more or less as desired
Instructions
Roasted Red Pepper Sauce
- Place oven rack 4-5" away from heating element. Preheat boiler.Cut the whole red bell pepper down the middle and remove the seeds and stems. Remove any remaining the seeds from the half red bell pepper as well.
- Brush both sides of each pepper half with olive oil. Place the three prepared pepper halves on a parchment-lined baking sheet. Place the baking sheet in the oven and broil the pepper halves for 4-5 minutes on on each side. The pepper skin will char.
- Remove broiled peppers from oven and allow to cool.
- When peppers are cool, use a paring knife (or your fingers) to carefully peel away as much of the pepper skin as possible. Reserve one half pepper for the fritter mixture.
- Place two roasted red pepper halves, along with the remaining Sauce Ingredients - tomato sauce, lemon juice, olive oil, garlic, and hot sauce - into a small blender cup and process until smooth. Once blended, the sauce should have the consistency of thick ketchup.You can serve roasted red pepper sauce warm or cold. It will stay good in fridge for about a week.
Zucchini Cakes
- Finely chop one of the roasted pepper halves. Place the grated zucchini in cheesecloth and squeeze out as much moisture as possible. (This helps to prevent soggy fritters.)
- In a medium bowl, combine the chopped red pepper, squeezed zucchini, onion, Panko crumbs, parmesan, salt and pepper. Pour beaten eggs into zucchini mixture and stir to combine evenly.Cover the mixture and let it sit for 15-20 minutes.
- Choose one one of the following three cooking options:
- Oven Bake: Preheat oven to 400°F | 200°C. Cover a cookie sheet with parchment paper and spray it with cooking spray.Form 4-inch patties or use a measuring cup to drop ¼ cup size cakes onto the parchment.Bake cakes in the preheated oven for 12-15 minutes, and then turn them over and bake another 12-15 minutes.
- Pan-Fry:Heat a large, heavy skillet over medium-high heat. Add enough vegetable oil to thinly coat the bottom of the skillet.Form 4-inch patties or use a measuring cup to drop ¼ cup size cakes onto the skillet. Fry until gold brown. Flip and fry on the other side.Add oil to the pan as needed, and do not overcrowd the pan.Serve with Roasted Red Pepper Sauce.
- Air Fry: Preheat the air fryer to 380°F | 190°C. Lightly spray the air fryer basket with oil to prevent sticking.Form the zucchini mixture into 4-inch patties and add to the air fryer. The patties should not touch one another.Air-fry the fritters for 10 minutes, then flip them over and fry for 5 more minutes.
- Served warm with prepared Roasted Red Pepper Sauce.
Notes
- Plain sour cream
- Creamy Tzadiki Sauce
- Creamy Yogurt Dill Sauce with Feta
- Easy Sriracha-Garlic Yogurt Dip (Exactly what it sounds like: to each half cup of yogurt, mix in a half-teaspoon of minced garlic and a teaspoon or more of Sriracha.)
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Originally published August 19, 2013. This post has been updated with new content, images, and recipe instructions to improve reader experience.
Kristy @Loveandblasphemy says
Tis the season for zucchini recipes!!! I have tons growing in my backyard and am always trying to find new ways to cook it, which is a good thing because we love zucchini around here.
Rick B. says
I find these little cakes wonderfully tasty and I enjoy them greatly. My wife is so talented! I just had to brag. Way to go baby!
Renée ♥ says
Thank you, Mr. B. ♥
Javelin Warrior says
I love the sound of the red pepper sauce - a perfect compliment to the zucchini. And I also remember similar over-cooked, limp little pieces of squash on my plate growing up. But these look so tasty!
Anita Fitzwater-Stevens says
What a great idea for zucchini! I'm always looking for new ways to prepare it. Can't wait to try this one out!
Renée ♥ says
Thanks, Anita! You are going to love these - and the fact the they are baked instead of fried only makes them better.