Zucchini Fritters for Breakfast, Lunch, or Dinner!

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Zucchini Fritters

Come summer, zucchini is abundant. But it’s also pretty available (and pretty tasty) all year round. I love to shred zucchini and sauté it in butter for a quick veg to eat at any meal, but I was recently looking for a way to make it even yummier as a side or maybe a vegetarian main.

Enter the zucchini fritter. Made large, you can eat one at breakfast as a savory pancake, at lunch as a hearty main, or at dinner as a side; made small, you can serve them at a cocktail party as a flavorful finger food (make them tiny and serve with a dollop of sour cream and smoked salmon). The variations are endless. However, I don’t really recommend these for dessert. Unless you skipped dinner…



Zucchini Fritters
Serves 2


  • 1 medium zucchini, shredded
  • 2 eggs
  • 1 Tablespoons Romano cheese
  • ¼ cup shredded cheese (Jack, Colby, or cheddar)
  • 2 scallions, chopped (or onions if you don’t have scallions)
  • 1 Tablespoon flour
  • Butter or oil for cooking
  • Fresh herbs, if available (dill, basil, parsley), chopped
  • Salt and pepper, to taste


  1. Place all the ingredients into a mixing bowl and mix together.
  2. In a heated pan, melt the butter or oil. Add spoonfuls of the mixture to the pan and cook on each side for about 2 minutes to make little pancakes.
  3. Remove from the pan and eat!



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One Response to Zucchini Fritters for Breakfast, Lunch, or Dinner!

  1. Pat July 27, 2016 at 7:29 pm #

    These fritters were really tasty and simple to make. I used dill and 2 T. flour (since the zucchini was quite juicy) with a mild cheddar cheese and they were scrumptious! Thank you Maria!

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