Growing up, zucchini always meant one thing in our house – my mom’s soggy, overcooked side dish that my sister and I would push around our plates. It wasn’t until I started cooking for my own family that I discovered there were actually good ways to prepare this summer vegetable.
That’s why these Bisquick zucchini fritters have become such a regular at our dinner table. They’re crispy on the outside, tender on the inside, and so simple to make that even my kids can help mix the batter. Plus, they’re a great way to use up all that extra zucchini from the garden or farmer’s market.
Why You’ll Love These Zucchini Fritters
- Quick preparation – These fritters come together in just minutes using basic pantry staples and fresh zucchini. The Bisquick mix makes the process even faster than traditional flour-based recipes.
- Great way to use up zucchini – If your garden is overflowing with summer zucchini, or you just picked up some from the farmer’s market, these fritters are the perfect solution.
- Kid-friendly vegetables – Even picky eaters who normally avoid vegetables will enjoy these crispy, cheesy fritters. They’re a great way to sneak more veggies into your family’s diet.
- Versatile side dish – These fritters work perfectly as a side dish, light lunch, or even breakfast. You can serve them hot or at room temperature, making them great for meal prep.
What Kind of Zucchini Should I Use?
For fritters, medium-sized zucchini are your best bet since they tend to have fewer seeds and firmer flesh than the really large ones. While those giant garden zucchini might be impressive, they often contain more water and can make your fritters soggy. When shopping, look for zucchini that feel heavy for their size and have smooth, unblemished dark green skin. Before grating, there’s no need to peel them – the skin adds nice color and nutrients to your fritters. Just be sure to give them a good squeeze after grating to remove excess moisture, which is key for achieving crispy fritters.
Options for Substitutions
This fritter recipe is pretty adaptable and you can make several swaps if needed:
- Bisquick: If you’re out of Bisquick, you can use all-purpose flour mixed with 1/2 teaspoon baking powder and a pinch of salt. Pancake mix also works well as a substitute.
- Feta cheese: Not a fan of feta? Try using crumbled goat cheese, grated parmesan, or even shredded mozzarella. Each cheese will give a slightly different but tasty result.
- Zucchini: While zucchini is the star here, you can use yellow summer squash or even grated carrots. Just make sure to squeeze out excess moisture like you would with zucchini.
- Green onions: Regular onion (finely diced) or chives work just fine in place of green onions. Use about 1/4 cup of diced regular onion.
- Olive oil: Any neutral cooking oil like vegetable, canola, or grapeseed oil will work for frying these fritters.
- Egg: The egg is important for binding – but if needed, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) for a vegan version.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini fritters is dealing with excess moisture – failing to properly drain your grated zucchini will result in soggy fritters that won’t crisp up properly, so make sure to salt the zucchini and let it sit for at least 15 minutes before squeezing out all the liquid. Another common mistake is overcrowding the pan, which causes the fritters to steam instead of getting crispy – leave enough space between each fritter and cook in batches if needed. The temperature of your oil is crucial too – if it’s not hot enough (around 350°F), the fritters will absorb too much oil and become greasy, while too hot oil will burn the outside before the inside is cooked. For the crispiest results, keep your fritters warm in a 200°F oven while cooking the remaining batches, and resist the urge to flip them more than once – about 3-4 minutes per side is perfect for golden-brown perfection.
What to Serve With Zucchini Fritters?
These crispy zucchini fritters are super versatile and pair well with all sorts of dips and sides! A dollop of cool tzatziki sauce or plain Greek yogurt makes a perfect dipping companion, while a squeeze of fresh lemon juice adds a bright pop of flavor. For a complete meal, serve these fritters alongside a Mediterranean-style Greek salad or a simple mixed green salad. They also work great as a side dish with grilled chicken or fish, or you can serve them for brunch with a fried egg on top and some crispy bacon on the side.
Storage Instructions
Keep Fresh: These zucchini fritters stay good in the fridge for up to 3 days. Just place them in an airtight container with paper towels between layers to absorb any extra moisture. They make great leftovers for quick lunches or snacks!
Freeze: Want to save some for later? Place cooled fritters in a freezer bag with parchment paper between layers and freeze for up to 2 months. It’s super handy to have these ready to go when you need a quick side dish.
Crisp Up: To get your fritters crispy again, warm them in a skillet over medium heat for a few minutes on each side. You can also pop them in the oven at 350°F for about 10 minutes. They’ll taste almost as good as fresh – just avoid using the microwave as it can make them soggy.
| Preparation Time | 30-40 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 20-25 g
- Fat: 25-30 g
- Carbohydrates: 30-35 g
Ingredients
- 2 cups grated zucchini (from 2 large or 5 small zucchinis)
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup bisquick (add more if needed for the desired texture)
- 1/2 cup crumbled feta cheese
- 2 chopped green onions
- 1 teaspoon dried dill or 2 tablespoons freshly chopped dill (or use 2 tablespoons of fresh mint)
- Freshly ground black pepper to taste
- Olive oil for frying
Step 1: Prepare and Drain the Zucchini
Start by grating 2 cups of zucchini, which is approximately 2 large or 5 small zucchinis.
Place the grated zucchini in a strainer set over a bowl and sprinkle with 1/2 teaspoon of salt.
Let it sit for about 20 minutes to allow excess water to drain out of the zucchini.
This step is crucial for ensuring a consistent batter.
Step 2: Squeeze Out Excess Moisture
After the zucchini has been sitting for 20 minutes, use paper towels to press down on the zucchini in the strainer and squeeze out more liquid.
Repeat this process several times until most of the moisture is removed.
Getting rid of this excess water will prevent the batter from becoming too watery.
Step 3: Prepare the Batter
In a large bowl, beat 1 egg.
Add 1/2 cup of Bisquick, 1/2 cup of crumbled feta cheese, 2 chopped green onions, and 1 teaspoon of dried dill (or 2 tablespoons of fresh dill or mint) to the beaten egg.
Mix all these ingredients until well combined.
The mixture will appear thick, much like pancake or muffin batter.
Step 4: Combine with Zucchini
Add the drained zucchini to the batter mixture and stir until everything is well combined.
Let the batter sit for about 10 minutes.
This allows any additional liquid from the zucchini to further escape, helping the batter maintain the right consistency.
Step 5: Season and Finalize the Batter
After letting the batter sit for 10 minutes, season it with freshly ground black pepper to taste and mix again to ensure even distribution of flavors.
Your thick batter is now ready to be cooked.
Step 6: Cook the Zucchini Fritters
Heat a nonstick skillet over medium-high heat.
Add about 2 tablespoons of olive oil to the skillet.
Once the oil is hot, you’ll be ready to cook your zucchini fritters, ensuring they are crispy and golden on the outside.