These easy zucchini fritters on the griddle are a match made in heaven. This homemade recipe has the perfect crispiness, thanks to the magic of the flat top. This recipe is a must for your summer cookouts.
There are so many fun recipes that can be done on the griddle. Let’s be honest, sometimes the simple ones are the best, like these zucchini fritters. They are cooked in under 10 minutes. Another surprisingly fun, fast, delicious griddle cook is breakfast. Check out our Scrambled Eggs on the Blackstone, French Toast Pancakes, and Blackstone Breakfast Meat. Now I thought it was time to get some more savory recipes tested and share them with you.
What you should know about these Zucchini Fritters
- Texture: Crispy on the outside, soft and tender on the inside.
- Simple: This recipe only requires a few ingredients that you probably already have on hand. Perfect to use for any leftover zucchini you may have.
- Time: You only need to mix a few ingredients and refrigerate. Then the fritters cook up on the griddle in just a few minutes.
- Tools: One mixing bowl, a box shredder, and a griddle.
I was inspired to make these zucchini fritters on the griddle after one of our Sunday pancake brunch. I had leftover zucchini and why not make a fun, flavorful side dish! In my opinion, one of the biggest perks of cooking on a big flat top is your whole meal can be cooked on it. Oh, and it doesn’t heat up the kitchen, big plus in Florida. The clean-up is a breeze without a bunch of pots and pans to wash.
Fun facts about zucchinis
- Zucchinis are fruits.
- The zucchini flower is 100% edible.
- The Italians popularized zucchini (summer squash) in the 19th century.
- The Guinness Book of World Records registered the longest zucchini measuring 8 feet 3.3 inches.
- A medium size zucchini has more potassium than a banana.
Let’s get cooking!!!
- Zucchinis shredded (approximately 4 cups)
- Unbleached all-purpose flour
- Italian bread crumbs
- Onion powder
- Minced onion
- Dried Oregano
- Ground pepper
Head down to the recipe card for quantities.
1. Line a bowl with paper towels. Set aside.
2. Clean the two zucchinis and cut the ends.
3. Shred both and place them into the paper towel-lined bowl. Place another paper towel on top and gently press down. Set aside for 10 minutes. The paper towels will absorb excess water from the shredded zucchini. This is a really important step. If the shredded zucchini is still too wet, the flour mixture and eggs won’t be able to bind all the ingredients together. This will result in the fritters not holding together.
4. In a large mixing bowl: mix the flour, bread crumbs, onion powder, minced onion, dried Oregano, ground pepper, and salt. Combine until all ingredients are well blended.
5. Add the Parmigiano and mix until the flour coats the cheese.
6. When the 10 minutes have passed, add the shredded zucchini to the flour mixture. Using 2 forks or a Danish whisk, toss until the zucchini is coated with the flour mixture.
7. Crack the eggs and mix them into the shredded zucchini and flour mixture. You will have a wet dough.
8. Preheat the griddle to medium-low heat.
9. Once it is at a temperature, of 375-400 degrees F., use a large cookie scoop and scoop the mixture on the griddle.
10. Using your spatula, press the ball of dough down to form a fritter (like a pancake). Cook for 3 to 4 minutes then flip. The “tell” to flip is when the side of the fritter is nice and golden.
11. Cook for 3 to 4 minutes on the second side.
12. Take them off the heat.
13. Serve and Enjoy!
You can have fun with the recipe:
- Spicy – Sprinkle some red pepper flakes when they are on the griddle, and/or add some chopped jalapenos to the wet fritter dough.
- Deluxe – Serve with freshly grated cheese (Parmigiano or Gran Padano), sprinkle some fresh herbs, and serve with sour cream or our Smoked Cream Cheese.
- Kid-friendly – add some shredded carrots or corn to the shredded zucchini.
- 2 griddle spatulas
- BBQ tongs
- Griddle scraper (Optional)
Storage & Reheat
Store in the fridge for up to 3 days.
Reheat: They warm up perfectly. Place them back on the griddle, low heat for 3 minutes, and flip for an additional 1 or 2 minutes.
The zucchini has a high water content, get as much water out as you can after shredding.
A few reasons can explain the fritters not holding together. Make sure the griddle is hot enough so the fritter won’t stick to the griddle. I always use this infrared thermometer to help me with temperature.
The second reason is your batter may be too wet. Wrapping the zucchini in the paper towel is a really important step. This way you make sure your zucchini is as dry as possible when you add them to the dry mixture.
Absolutely, place the batter in the fridge until ready to use.
Looking for more delicious and quick recipes? Try these:
These are some of our favorite recipes to serve the zucchini fritters with:
How did you enjoy the fritters? What did you serve them with or were they an appetizer?
Let us know below.
Easy Zucchini Fritters (on the griddle)
- 2 Griddle Spatulas
- BBQ tongs
- Griddle scraper (Optional)
- 2 zucchinis, shredded (approximately 4 cups)
- ⅔ cup unbleached all-purpose flour
- ⅓ cup Italian bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon minced onion
- 1 teaspoon dried Oregano
- ½ teaspoon ground pepper
- ½ teaspoon salt
- ½ cup grated Parmigiano
- 2 eggs
- Line a bowl with paper towels. Set aside.
- Clean the two zucchinis and cut the ends.
- Shred both and place them into the paper towel-lined bowl. Place another paper towel on top and gently press down to allow the paper towels to soak up the water from the zucchinis. Set aside for 10 minutes.
- In a large mixing bowl: mix the flour, bread crumbs, onion powder, minced onion, dried Oregano, ground pepper, and salt. Mix until all ingredients are well blended.
- Add the grated Parmigiano and mix until the flour coats the cheese.
- When the 10-minute drying has passed, add the shredded zucchini to the flour mixture. Gently mix to coat the zucchini with the flour mixture.
- Crack the eggs and mix them into the zucchini fritter dough. It will be a wet dough.
- Preheat the griddle on medium-low heat.
- Once the griddle is at about 375 to 400 degrees F., place the fritters on the flat top. I used a large cookie scoop and scooped the mixture onto the griddle.
- Using the two spatulas, press down on the dough ball to form a fritter patty. Cook for 3 to 4 minutes then flip.
- Cook for an additional 3 to 4 minutes on the second side.
- Take them off the heat.
- Serve and Enjoy!