Recipe

Healthy Zucchini Fritters (Crispy, Baked or Pan-Fried)

A go-to zucchini recipe that’s actually exciting: crisp-edged fritters packed with herbs, finished with a bright lemon yogurt sauce. Weeknight-friendly, freezer-friendly, and a sneaky way to use up that overflowing zucchini drawer.

By Matt Campbell

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4.8

A plate of golden zucchini fritters with a bowl of lemon yogurt sauce on a wooden table in natural light

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Zucchini has a talent for showing up in your life in large quantities. Maybe it’s a summer garden situation, maybe the store had a sale, maybe you just keep buying it with good intentions. Either way, I’ve got you.

These healthy zucchini fritters are my favorite “use what you’ve got” move because they check all the boxes: crisp edges, tender centers, and big flavor from herbs, lemon, and a salty little hit of Parmesan. Plus, you can cook them in a skillet for maximum crunch, bake them when you want lower drama, or air-fry when you want the best of both worlds.

And because zucchini’s whole personality is “mostly water,” we’re going to do the one thing that separates sad fritters from legendary ones: squeeze it dry. It takes two minutes and it changes everything.

Hands squeezing grated zucchini in a clean kitchen towel over a bowl

Why It Works

Crisp outside, not soggy inside: salting and squeezing the zucchini removes excess moisture so the fritters brown instead of steaming.
Protein-boosted and lighter: Greek yogurt in the sauce and eggs in the batter keep them satisfying without feeling heavy.
Flexible cooking methods: pan-fry for crunch, bake for ease, or air-fry if you want the happy medium.
Big flavor with simple ingredients: lemon zest, garlic, herbs, and Parmesan make zucchini taste like it has somewhere to be.

Pairs Well With

Storage Tips

Refrigerator: Store fritters in an airtight container for up to 4 days. Keep sauce separate.

Reheat (best method): Warm in a 375°F oven for 8 to 12 minutes, or air-fry at 350°F for 4 to 6 minutes until crisp again.

Microwave: Works in a pinch, but they’ll soften. If you microwave, finish in a hot pan for 1 minute per side to bring back the edges.

Freezer: Freeze cooked fritters in a single layer, then transfer to a bag for up to 2 months. Reheat from frozen in a 375°F oven for 12 to 16 minutes. Sauce is best made fresh.

Common Questions

How do I keep zucchini fritters from getting soggy?

Two things: salt the zucchini and then squeeze it very dry in a clean towel. Moisture is the enemy of browning. Also, don’t crowd the pan. Crowding traps steam.

Can I make these gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend or chickpea flour. Chickpea flour gives a slightly nutty flavor that’s really good here.

Can I bake them instead of frying?

Absolutely. Baking is lower mess and still tasty. You’ll get the best browning if you use a parchment-lined sheet and brush the tops lightly with oil.

Can I air-fry them?

Yes, and it’s a great middle ground: crisp edges without babysitting a skillet. Lightly oil the basket (or use perforated parchment), then air-fry at 400°F for 10 to 12 minutes, flipping halfway, until browned and firm.

What’s the healthiest zucchini cooking method?

Steaming and sautéing are great, but “healthy” also means something you’ll actually want to eat. These fritters use minimal oil, lots of zucchini, and a high-protein yogurt sauce, so they land in that sweet spot.

Can I make the batter ahead?

You can prep components ahead, but don’t mix everything too early. Grated zucchini will keep releasing water. If you want to get ahead, grate, salt, squeeze, then store the dry zucchini in the fridge up to 24 hours before mixing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Box grater or food processor (grating blade)
Large mixing bowl
Clean kitchen towel or cheesecloth (for squeezing zucchini)
Large nonstick or cast-iron skillet (for pan-frying) or sheet pan (for baking)
Air fryer (optional, for air-frying)
Thin spatula
Microplane or fine grater (for lemon zest)

I used to think zucchini recipes were code for “eat something green and behave.” Then I learned the secret: zucchini wants to be crisped, salted, and paired with something bright. The first time I made fritters, I didn’t squeeze the zucchini enough and I basically invented a savory pancake puddle. Still ate it. Still learned my lesson.

Now I treat this recipe like a weeknight safety net. When the fridge is giving “random produce and vibes,” I grate, squeeze, season, and suddenly we’re eating crispy little patties with a lemony sauce that tastes like I planned the whole thing.