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Zucchini and Summer Squash Fritters

Every time I got on instagram someone was posting pictures of zucchini fritters.  I’ve never had a zucchini fritter in my life and I definitely didn’t know how to make them. I thought I would give it a go on my own terms but first I needed to know the basic of a fritter.

So I made a traditional fritter without frying it. Apparently, a fritter is fried. I don’t do fried or oil! The traditional fritter has all purpose flour, butter, cheese and is fried in oil. Once again, I “pan fried” these with a simple cooking spray.


And then I made my own version of the fritter. It’s a little different. I wanted a crispier fritter without the frying so I changed it up a bit. Willie told me I cooked them two long.  With my version of the fritter I “pan fried” half and baked the other half.  Willie preferred the ones in the pan, I liked the baked ones.  I guess it really depends on how much time you have to cook.

Zucchini and Summer Squash Fritters
Prep time
Cook time
Total time
Recipe type: Snack/Side Dish
Cuisine: American
  • 1 pound zucchini and summer squash grated. (I used about 3 zucchini and 1 summer squash.)
  • 2 garlic cloves minced
  • 1 egg, beaten
  • ½ cup oat flour (I made my own in my ninja prep from oatmeal that was ground.)
  • 3 tbsp parmesan cheese (optional)
  • ½ tsp baking powder
  • 1 tsp salt (not optional)
  1. Preheat the oven to 375 degrees, if baking the fritters.
  2. Grate the zucchini and summer squash in a bowl.
  3. Add salt to zucchini and mix. Set aside for 10-15 mins.. This is very important for to drain the water from the veggies. Salt helps draw the moisture from the zucchini.
  4. Wring the zucchini out in a clean dish towel or press the zucchini in a sift to get the moisture out.
  5. Mix the flour and baking powder together.
  6. After the water is drained from the veggies, combine all the ingredients together in a bowl. Make sure everything is mixed well.
  7. Form flat patties of the mixture and you have one of two options: bake the fritters in the oven or cook in a pan.
  8. If going in the oven: put on a sprayed cookie sheet, cook on the bottom rack for 15 minutes, flip them over and cook 15 mins more.
  9. If cooking in the pan: use a cooking spray to coat the pan, put the fritters in the pan on medium heat and cook for 5 mins on each side.
  10. Serve warm and enjoy.

Like I said, I liked mine super crispy. My version of fritter came out less fluffy as the original fritter because I didn’t use all purpose flour. It really depends on your preference.

I hope you make this delicious fritter and make it your own. I ate my fritter with Oikos greek yogurt dip, the red bell pepper version. BTW: I love that stuff. It was on sale at the grocery store this week so I snapped it up. I’m glad I did!

Take pictures and show it to me.

Do you like zucchini? What would you dip your fritter in when eating it?

Daily Life Foodie Recipes

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