Zucchini Fritters Recipe

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These zucchini fritters are definitely not your traditional zucchini fritter. They are lighter (both in calories and in fat), but still really fill you up and keep you going until lunch.

This recipe is a simple twist I did on my protein pancake recipe.

A stack of zucchini fritters sit on a wooden plate. There is an oil bottle and salt and pepper shaker sitting behind the plate. Fresh herbs top the fritters.

While I love protein pancakes (I eat them nearly every morning now), sometimes a little variety is in order to keep things interesting. If there’s one thing I can’t stand in life, it’s being bored. Drives me nuts. And when boredom applies to the food I’m eating, I know I’m in for a downfall pretty quickly. So I rely on variety to keep me on track.

I think I’ll be trying more variations on this recipe in the future. I just love my protein pancakes. Nothing starts my day better!


Fritters are typically a fried pastry that can be made sweet or savory using sugar and fruit or meats and vegetables. But a zucchini fritter is something a little different (although you can certainly add zucchini to a regular fritter). Zucchini fritters are basically savory pancakes. They are slightly thick, often egg-based, and filled with grated zucchini. They are delicious with hummus or guacamole.


It’s critical to squeeze as much water from the zucchini as possible. A mesh bag or cheesecloth usually works best. Wring out as much of the water as possible before adding it to your recipe. Zucchini has a ton of water in it that you don’t want in your fritter. If you don’t have a mesh bag or cheesecloth, you can put the grated zucchini into a fine-meshed sieve and press the zucchini with your hands to let the water fall out of the bottom into the sink or a bowl.


Absolutely!! Zucchini fritters freeze really well for up to 3 or 4 months. I recommend putting a small piece of parchment between each fritter before freezing, but even that isn’t truly necessary. To thaw, let them sit in the fridge overnight. To crisp them up again, simply warm them in a skillet with a very small amount of oil just to keep things from burning.



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A stack of zucchini fritters sit on a wooden plate. There is an oil bottle and salt and pepper shaker sitting behind the plate. Fresh herbs top the fritters.

Zucchini Fritters Recipe

A delicious breakfast or dinner with plenty of protein and veg!
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 fritters
Calories: 164kcal
Author: The Gracious Pantry


  • Skillet


  • 6 large eggs
  • ½ cup raw quick oats
  • 1 smal zucchini (grated)
  • oil as needed for cooking


  • Combine the eggs, oats and zucchini in a mixing bowl and mix until well combines.
  • Spray or coat a non-stick pan with a light layer of oil and ladle the pancake mix onto the pan as you would a regular pancake.
  • Note: Watch the heat on these. You may need to keep it closer to medium and allow these to cook longer. You want the eggs to cook completely without letting the pancake burn. Adjust accordingly.
  • Remove pancakes from the pan when cooked through and top with a bit of hummus (guacamole is a nice topping as well!).


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include oil used for cooking.


Serving: 1fritter | Calories: 164kcal | Carbohydrates: 8g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 316mg | Sodium: 123mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg

From the Gracious Pantry® archives, originally posted 9/8/11.

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  1. These look good. I think I might make a batch and add some onion to it.

    1. Anonymous says:

      Lisa – That would be good! Enjoy!

  2. Anonymous says:

    Jodi – Oh ya! That does sound good! I’ll try it that way next time. Thanks!

  3. Anonymous says:

    Sara – admittedly, it’s pretty tough to just eat one. The good news is, it’s healthy!

  4. I totally agree with the boredom thing! I love oatmeal, but lately, I feel if I eat one more spoonful, I’m gonna gag! I step it up alittle with a dollop of yogurt, almond butter and throw seeds, nuts and even granola on top! (It’s quite a pile!) But when even that doesn’t appeal to me I know it’s time for something solid and crunchy soooo….I turn to Ezekiel bread toast with tahini and apple butter spread on it, or toast with banana slices and cinnamon on top. I also love a smoothie – almond milk, spinach, banana, almond butter and chia seeds. How’s that sound?

    1. Anonymous says:

      Bette – Sounds like I’d like to come over for breakfast!

      1. After I listed all of that, I looked at it and thought, “How the heck am I keeping the weight off???” But I am and eating like a queen! BTW,
        I made the roasted chick peas the other night…oh my goodness! You’re right, one can won’t do it. We gobbled them up in a minute. I bought a lb. of dry ones (much cheaper, too) and I’m going to try making them that way, too.y ones

        1. Anonymous says:

          Bette – Haha!! Ya, they are definitely addictive! Glad you enjoyed the fritters!

  5. I love fritters, love zucchini. Well done, Tiffany! Yum!

    1. Anonymous says:

      Maura – Thanks! Hope you enjoy them!

  6. Tiffany- This recipe and others call for using a non-stick pan. I try to keep our cast iron pans well seasoned so they’re essentially “non-stick” but I question the use of teflon-type coatings because of health issues with them.. What do you think?

    1. Anonymous says:

      Jodi – I’ve read articles on this as well. I don’t use them often enough to consider it a real problem. BUT… the main thing is to be sure that a non-stick pan is in perfect condition. No scratches anywhere. It’s when they get scratched that the teflon gets into the food. At least that is my understanding. You could certainly do this in a cast iron pan with a light spray of oil though.

  7. ari_luvslife says:

    Oh my gosh, I just made these for lunch today and they were so tasty! I added a little sauteed onion and a couple spices to mine and made my own hummus! Mmmm 🙂 Great recipe, Tiffany!

    1. Anonymous says:

      Ari – Yay!!! I’m so happy you enjoyed them!

  8. do you cook the oats first or put them in dry?

    1. Anonymous says:

      Amy – They are dry.

  9. Anonymous says:

    Maren – Haha! Why thank you! I hope you enjoy the fritters!

  10. Anonymous says:

    Kimzepp – thank you so much! Glad you enjoyed them!

  11. Oh my gosh! This sounds like a great twist on my favorite breakfast (thanks to you) – protein pancakes! I can’t wait to try in the morning!

    1. graciouspantry says:

      Cec – Let me know how you like them. 🙂

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  13. Sheri Bergen says:

    Dumb question, but what do you do with all the egg yolks? It kills me to throw them all away!

    1. graciouspantry says:

      Sheri – You don’t have to. Simply substitute 1 whole egg for every 2 egg whites in this recipe. Enjoy!

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  15. Gretchenk56 says:

    I made these yesterday and they are a delicious snack topped with 2 tablespoons of hummus. I will make these again and again. Very satisfying!

    1. graciouspantry says:

      Awesome! I enjoyed them with hummus as well.

  16. graciouspantry says:

    I’m not sure on the freezing. I’ve never tried. If you are making them, just stick one in the freezer and see how it does. I hope you enjoy them!

  17. graciouspantry says:

    My pleasure! Welcome!

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  19. Love me some Zucchini!!!

  20. How do I make them gluten free.?

    1. The Gracious Pantry says:

      Just make sure you have gluten free oats.

  21. any other suggestions for what to top it with…I’m not a hummus fan but think they would be yummy with something to ‘dip’ them in…

    1. The Gracious Pantry says:

      Guacamole is always good.

  22. Neat idea and looks so healthy and good for you!

  23. Marilyn L says:

    This is so versatile!!! I used it as a base for my protein packed post-workout dinner, adding spices and hemp seeds, topping it with half an avocado, a spoon of greek yogourt (yeah, its not vegan anymore) and a spoon of my tasty quinoa and black beans vegan chili… Tastes like heaven! I’ll try those fritters with all sorts of toppings 🙂

    1. The Gracious Pantry says:

      Marilyn L – Fantastic! So glad you enjoyed them! 😀

  24. These look fabulous – might seem like a silly question but did you put the oats in whole or did you blitz them into a power first?

    1. The Gracious Pantry says:

      Darcy – I use the McCann’s brand of quick cook oats. They are naturally smaller. So no, I didn’t blend mine at all. Just put them in whole.

  25. Ok thanks – we don’t have that brand here in Australia so I guess if I had oats that were large I could just give them a quick pulse in the food processer to make them a bit smaller. Thanks for the recipe though I can’t wait to try them. In fact I love your site, so many recipes for me to try although I do need to do a little converting with the weights as we are on the metric system and also some of the products I need to google a substitute as we just don’t have them here – but as long as its clean.

    1. The Gracious Pantry says:

      Darcy – I’m trying to start incorporating metric measure into my recipes. It will be a long time though before I can go back and add it to my older recipes. I’m sorry.

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