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These zucchini cakes are one of my most-made recipes every summer, and for good reason: they’re quick, healthy, and the best way to use up all that garden zucchini before it takes over your counter. Made with shredded zucchini, Panko breadcrumbs, and Parmesan cheese, these crispy zucchini fritters come together in about 20 minutes and taste just as good dipped in ranch as they do alongside your favorite grilled meats.
These Crispy Zucchini Fritters Are The Perfect Summertime Side
I first started making these years ago when I had leftover zucchini from my oven-baked zucchini chips. I’ve heard them called cakes, fritters, and patties. But regardless of their “proper” name, they’re all the same idea: shredded zucchini bound together with egg, cheese, and breadcrumbs, then pan-fried until golden brown and crispy.
This is such an easy way to get more veggies on the table, and it comes together fast with pantry staples. It’s great as a snack, a side dish, or even a light main with a salad on the side.
To Squeeze or Not To Squeeze
Zucchini is over 90% water. If you don’t squeeze it out, all that water ends up in your skillet, making your cakes mushy.
To do it right: grate the zucchini, sprinkle it with a little salt, and let it sit for about 10 minutes. The salt helps pull even more moisture out. Then, squeeze the shredded zucchini firmly in a clean kitchen towel or a few layers of paper towels over the sink until it stops releasing liquid.
How to Make Zucchini Cakes
Once your zucchini is well-drained, this recipe comes together quickly. Combine the zucchini with Parmesan, garlic powder, eggs, Panko breadcrumbs, a little flour, and salt and pepper. Mix until everything binds together, then scoop out even portions (a ¼-cup measuring cup works great here for keeping the size consistent) and flatten each one into a patty. Heat a thin layer of oil over medium, and pan-fry in batches until golden brown and crispy, flipping once halfway through.
Swaps and Substitutions
If you don’t have everything on hand—or you’re following a special diet—try these easy swaps:
- Cheese: Freshly grated pecorino romano or cheddar also work.
- Panko: Regular breadcrumbs, gluten-free Panko, or almond flour make great swaps.
- Eggs: If you need an egg-free version, try a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes). The fritters will be slightly more delicate.
- Spices and flavorings: Try adding ¼ cup of finely diced or grated onion, minced green onion, or a few shakes of cayenne pepper for a little extra flavor.
Got a lot of corn on hand, too? Try my zucchini corn fritters for a slightly sweeter take.
Alternative Cooking Methods
While I love a classic fry, you can also air fry, bake, or grill these zucchini cakes:
- Air Fryer: Arrange the patties in a single layer, spray both sides lightly with oil, and air fry at 375°F for about 10–12 minutes, flipping halfway through.
- Oven: Bake on a parchment-lined baking sheet at 425°F for about 20–25 minutes, flipping halfway through. They won’t get as crispy as pan- or air-frying, but this method is great for making a big batch.
- Grill: Use a well-oiled grill basket or cast iron pan, set your grill to medium heat, and grill for 4–5 minutes per side. I use this method for my grilled corn fritters, and it adds a nice smoky flavor. The patties are delicate, though, so handle them gently when flipping.
Prep them Ahead for an Easy Side or Snack
You can prepare the fritter batter up to a day in advance and store it covered in the refrigerator until you’re ready to shape and fry. Alternatively, you can shape and freeze the patties in a single layer on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Fry them straight from frozen, adding just a few extra minutes to the cook time.
Serving Suggestions
These zucchini fritters are great as an appetizer or a side dish. Here are a few of my favorite ways to serve them:
- Warm with ranch dressing, tzatziki, or sour cream for dipping
- Alongside turkey zucchini meatballs, grilled BBQ chicken, or blackened cod for a healthy dinner
- Topped with a fried egg and a simple arugula salad for an easy breakfast
- With a spoonful of pickled red onions on top as a snack
Storage and Freezing Instructions
Store leftover zucchini cakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a 350°F oven or air fryer for 5–7 minutes to re-crisp them. Add a few extra minutes if reheating from frozen.
Zucchini Cakes
Ingredients
- 1 pound zucchini
- ⅔ cup grated parmesan cheese
- 1 ½ teaspoons garlic powder
- 2 eggs
- 2 ½ cups panko breadcrumbs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Instructions
- Grate your zucchini into a large bowl. Salt the shredded zucchini with a healthy sprinkle of salt. Allow to sit for 10 minutes.1 pound zucchini
- Squeeze out excess water from your shredded zucchini and place zucchini back into the large bowl.
- Reserve ½ cup of panko breadcrumbs in a separate small bowl.½ cups panko breadcrumbs
- Combine the remaining ingredients and seasonings together in the large bowl with the zucchini.⅔ cup grated parmesan cheese, 1 ½ teaspoons garlic powder, 2 eggs, 2 cups panko breadcrumbs, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
- Using a ¼ cup measuring cup, form the patties by gently flattening it out onto a baking sheet or plate.
- In a skillet, add a thin layer of avocado oil and turn the heat to medium high.
- Once the oil is hot, take 2-3 patties and gently coat both sides of the patty into the small bowl of reserved panko breadcrumbs. Place the patties into the skillet. Cook for 2-3 minutes on both sides, making sure they're browned and crispy on the exterior.
- Serve and enjoy! You can dip these with ranch dressing or your favorite dipping sauce.
Nutrition
Photographs by Meg McKeehan Photography
Thanks so much for posting the Air Fryer instructions. I have stopped using oil and skillets to fry anything and use my air fryer exclusively. These were a bit hit with the Ranch dressing. Thank you so much for posting this recipe.
Do you think making this recipe, and freezing them before cooking would work? I have lots of zucchini from my garden to use up.
i think that could work!
I make this a little bigger and use them for burgers delicious.
I made these tonight and they turned out great! I used parmesan garlic panko bread crumbs and my hubby loved them :-)