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    Home » Recipes » Side Dishes

    Zucchini Fritters with Roasted Red Pepper Sauce

    Published: Sep 2, 2022 · Modified: Mar 1, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    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.

    Three zucchini cakes on a bed of greens, with lemon slices and a small ramakin of sauce in the background.

    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.

    Jump to:
    • Zucchini Fritter Ingredients
    • How to Make Zucchini Cakes
    • Top Tip: Fritter Sauces
    • FAQ
    • More Zucchini Recipes
    • What to Serve with Zucchini Cakes
    • Zucchini Fritters with Roasted Red Pepper Sauce

    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.

    Closeup of zucchini cakes with sauce, lemon slices, and a small ramakin of sauce on a rectangular serving tray.

    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.

    Glass mixing bowl with ingredients: chopped red pepper, squeezed zucchini, onion, Panko crumbs, parmesan, salt and pepper.

    Pour beaten eggs into zucchini mixture and stir to combine.

    Glass mixing bowl with mixed zucchini fritter ingredients.

    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

    Is zucchini the same as courgette?

    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.

    Overhead shot zucchini cakes with sauce, lemon slices, and a small ramakin of sauce on a rectangular serving tray.

    More Zucchini Recipes

    • Baked zucchini casserole with tomatoes in a crockery casserole dish, garnished with chiffonaded basil. Casserole lid leaning on the side.
      Cheesy Zucchini Casserole with Tomatoes
    • Close-up of baby yellow and zucchini squashes on square plate.
      Garlic Roasted Baby Squashes
    • Roasted Ratatouille with Pan-fried Onions
      Roasted Ratatouille with Pan-fried Onions
    • Loaf of zucchini-banana bread, sliced on a hand-painted plate.
      Zucchini Banana Bread

    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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    4 from 1 vote

    Zucchini Fritters with Roasted Red Pepper Sauce

    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 main dish.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Appetizer, Main Dish, Side Dish
    Cuisine: Vegetarian
    Diet: Low Lactose, Vegetarian
    Prep Time:30 minutes minutes
    Cook Time:30 minutes minutes
    Resting Time:15 minutes minutes
    Total Time:1 hour hour 15 minutes minutes
    Servings: 4 servings
    Calories: 220kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Enameled Cast Iron Skillet or
    • 1 Air Fryer or
    • 1 Heavy Baking Sheet
    • 1 cheesecloth

    Ingredients

    US Customary - Metric
    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

    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.)

    Nutrition

    Serving: 1serving | Calories: 220kcal | Carbohydrates: 14g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 737mg | Potassium: 521mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2458IU | Vitamin C: 98mg | Calcium: 188mg | Iron: 2mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Originally published August 19, 2013. This post has been updated with new content, images, and recipe instructions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    1. Kristy @Loveandblasphemy says

      August 24, 2013 at 9:01 am

      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.

      Reply
    2. Rick B. says

      August 21, 2013 at 7:18 pm

      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!

      Reply
      • Renée ♥ says

        August 21, 2013 at 8:28 pm

        Thank you, Mr. B. ♥

        Reply
    3. Javelin Warrior says

      August 20, 2013 at 2:45 pm

      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!

      Reply
    4. Anita Fitzwater-Stevens says

      August 20, 2013 at 9:29 am

      4 stars
      What a great idea for zucchini! I'm always looking for new ways to prepare it. Can't wait to try this one out!

      Reply
      • Renée ♥ says

        August 20, 2013 at 10:32 am

        Thanks, Anita! You are going to love these - and the fact the they are baked instead of fried only makes them better.

        Reply

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