Crispy zucchini fritters made with bacon for the ultimate flavor! Easy, healthy, gluten free and paleo + Whole30 friendly. Perfect as a side, snack or appetizer!
*This recipe was updated April 2026 with new photos, tips, and improvements for the best crispy zucchini fritters.
Zucchini fritters are one of the easiest (and most delicious) ways to use up fresh summer zucchini, and these crispy bacon zucchini fritters take them to the next level.
They’re perfectly golden and crispy on the outside, tender on the inside, and packed with savory flavor from smoky bacon and simple seasonings.
Whether you’re looking for a quick side dish, healthy snack, or crowd-pleasing appetizer, this recipe delivers every time.
Plus, these fritters are naturally gluten free, dairy free, paleo and Whole30 friendly, but you’d never guess from the taste!
Why You’ll Love These Crispy Zucchini Fritters
These zucchini fritters are everything you want in a quick, healthy recipe, crispy on the outside, tender on the inside, and packed with savory flavor from smoky bacon.
They’re incredibly easy to make with simple ingredients, and they work for just about anything! A side dish, snack, or even a light meal. Plus, they’re naturally gluten free, dairy free, paleo and Whole30 compliant, so they fit a variety of diets without sacrificing flavor.
If you’ve ever ended up with soggy zucchini fritters, this recipe solves that problem with a few simple techniques that guarantee a perfectly crisp texture every time.
How to Keep Zucchini Fritters Crispy (Not Soggy)
The key to crispy zucchini fritters is removing as much moisture as possible from the zucchini before cooking.
Zucchini holds a lot of water, and if it isn’t properly drained, your fritters will steam instead of crisp up in the pan. This leads to a soft, mushy texture instead of that golden, crispy exterior.
To get the best results:
- Always squeeze out excess moisture thoroughly
- Use the “sweating” step prior to squeezing out moisture for the driest zucchini
- Use the right amount of flour to absorb remaining liquid
- Cook in a hot pan with enough oil or bacon fat
- Avoid overcrowding the pan
These simple steps make all the difference between soggy fritters and perfectly crisp ones.
How to Remove Moisture from Zucchini (Step-by-Step)
Removing moisture is the most important step in this recipe.
Start by grating the zucchini and placing it in a colander. Sprinkle lightly with salt and let it sit for about 10-15 minutes. This helps draw out excess water (this is “sweating”).
Next, transfer the zucchini to a clean kitchen towel or paper towels and squeeze out as much liquid as possible. You should be surprised by how much water comes out – the drier the zucchini, the better your fritters will turn out!
Don’t skip this step, it’s the secret to getting that crispy texture!
Key Ingredients for the Best Zucchini Fritters
These fritters use simple ingredients that work together for the perfect texture and flavor:
- Zucchini – the base of the recipe, grated and drained
- Bacon – adds rich flavor and helps crisp the fritters
- Eggs – bind everything together
- Coconut flour and tapioca flour – absorb moisture and create structure without making the fritters dense
- Seasonings – simple spices enhance the savory flavor
Each ingredient plays a role in keeping the fritters light, crispy, and flavorful.
How to Make Zucchini Fritters
Once your zucchini is prepped, these fritters come together quickly.
Start by mixing the drained/squeezed zucchini with the cooked bacon, eggs, flours, and seasonings until fully combined. The mixture should hold together but not feel overly wet.
Heat a skillet over medium heat with oil or reserved bacon fat. Scoop small portions of the mixture into the pan and gently flatten them into rounds.
Cook for a few minutes per side until golden brown and crispy, then transfer to a plate lined with paper towels. Serve warm for the best texture.
Why Your Zucchini Fritters Fall Apart
If your fritters aren’t holding together, it usually comes down to a few common issues.
Too much moisture is the most likely culprit – if the zucchini isn’t squeezed well enough, the mixture won’t bind properly.
Not enough binder can also cause problems. The eggs and flours help hold everything together, so make sure measurements are accurate.
Finally, flipping too early can cause the fritters to break. Let them cook fully on one side before turning so they have time to set.
Tips for Perfectly Crispy Zucchini Fritters Every Time
For the best results, keep these tips in mind:
- Remove as much moisture as possible by following the “sweating” step followed by squeezing out all moisture
- Make smaller fritters so they cook evenly
- Use medium heat to avoid burning before the inside is cooked
- Don’t overcrowd the pan – this lowers the temperature
- Use bacon fat for extra flavor and crispiness
- Serve immediately for the best texture
These small adjustments make a big difference in the final result! I made my fritters small, since a.) they’re great bite size (or 2-bite size!) and b.) they’re easy to flip that way! I used a medium cookie scoop when frying them, and flattened them a bit once they were in the pan.
Can You Make Zucchini Fritters Without Bacon?
Yes! You can easily make this recipe without bacon.
Simply leave it out and cook the fritters in olive oil or avocado oil instead. You can add extra seasoning, garlic, or herbs like parsley or chives to boost flavor.
The texture will still be crispy and delicious, just slightly lighter in flavor!
Can You Bake Zucchini Fritters Instead of Frying?
You can bake zucchini fritters, but they won’t be quite as crispy as pan-fried ones.
To bake, place the fritters on a parchment-lined baking sheet, lightly brush with oil, and bake at 400°F until golden, flipping halfway through.
This is a great option if you want a lower-effort method, but for the best texture, pan-frying is still the way to go.
How to Store, Reheat, and Freeze Zucchini Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet or air fryer to bring back their crispiness. Microwaving works, but the texture will be softer.
You can also freeze cooked fritters. Let them cool completely, then freeze in a single layer before transferring to a container. Reheat directly from frozen in the oven or air fryer.
What to Serve with Zucchini Fritters
These fritters are incredibly versatile and pair well with a variety of dishes!
Serve them with:
- A creamy dipping sauce like ranch or garlic aioli
- Grilled or roasted chicken
- A fresh salad for a light meal
- Eggs for a savory breakfast
They also work great as an appetizer for gatherings or summer meals!
For dips, I highly recommend that you try my homemade ranch! Even my homemade mayo alone is a delicious dip for these fritters. You can also try out my avocado ranch or chipotle ranch. As you can see I have quite the soft spot for anything ranch!
FAQ: Zucchini Fritters
Why are my zucchini fritters soggy?
This usually happens when too much moisture remains in the zucchini. Be sure to squeeze it very well (after the sweating step!) before mixing the batter.
Do I need flour for zucchini fritters?
A small amount of flour helps absorb moisture and hold the fritters together. Grain-free options like coconut flour work well.
Can I make these ahead of time?
Yes, they can be made ahead and reheated in a skillet or air fryer to restore crispiness.
Can I freeze zucchini fritters?
Yes, they freeze well and can be reheated directly from frozen.
If you’re looking for a simple way to use up summer zucchini, these crispy zucchini fritters are one of the best recipes to keep on repeat. They’re quick, packed with flavor, and versatile enough to serve as a side dish, snack, or even a light meal.
The combination of crispy edges, tender centers, and savory bacon makes them incredibly satisfying, and once you master the moisture removal step, you’ll get perfect results every time!
Whether you’re making them for a weeknight dinner or a weekend gathering, these zucchini fritters are guaranteed to be a hit.
I hope you’re ready for these crazy addicting bacon zucchini fritters! You’re going to love them – let’s shred up our zucchini and get started!
If you have extra zucchini, make sure to try one of these healthy zucchini recipes!
Double Chocolate Zucchini Bread
Zucchini Muffins with Crumb Topping
Zucchini Chocolate Chip Muffins
Lemon Garlic Chicken Zucchini Skillet
Crispy Zucchini Fritters with Bacon (Easy, Healthy, Gluten Free)
Crispy zucchini fritters made with bacon for the ultimate flavor! Easy, healthy, gluten free and paleo/Whole30 friendly. Perfect as a side, snack or appetizer.
Ingredients
- 4 cups zucchini grated, about 2-3 medium
- 3/4 teaspoon salt to “sweat” the zucchini
- 6 Slices bacon uncured and paleo friendly, if needed
- 2 tablespoons coconut flour
- 2 tablespoon arrowroot flour or tapioca
- 1 large egg whisked
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4-1/2 teaspoon black pepper
- 2-3 tablespoons cooking fat or oil bacon fat, avocado oil or olive oil
Instructions
Sweat the Zucchini (most important step!):
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To “sweat” the shredded zucchini, place it in a collander, then place the collander over a bowl. Sprinkle with the salt and allow it to sit that way for at least 15-20 minutes - the longer it sits, the more water is drawn out.
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After the 20 mins or longer, gently rinse zucchini to remove excess salt (not mandatory, but recommended if you’re salt-sensitive)
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Then, squeeze out remaining water using paper towels, a clean dish towel cheesecloth, or even a nut milk bag. This step is very important to avoid soggy fritters! Squeeze out as much water as possible, then squeeze one more time to get any remaining moisture.
*Make the Bacon:
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While the zucchini sweats, cook the bacon in a large skillet until crisp, then drain and crumble, set aside. Reserve 2 tablespoons of the fat, if desired, for frying the fritters.
Prep & Fry the Fritters:
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In a large bowl, mix together the prepared zucchini, crumbled bacon, coconut flour, arrowroot or tapioca, egg, onion powder, garlic powder, and pepper. If you rinsed the zucchini, you may want to season with a bit more salt to suit your taste (although the bacon adds saltiness too!)
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Heat a large skillet over medium heat (non-stick is helpful), then add 1 tablespoon cooking fat (you’ll use 1 tablespoon per batch).
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Scoop the mixture in heaping tablespoons (you can use a medium cookie scoop) into the hot skillet and gently press down to about 1/2” thickness. The smaller size makes these delicate fritters easier to flip.
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Once the first side is golden brown, which should take about 2-3 mins, carefully flip using a wide spatula. Fry on the second side another 2-3 minutes until golden grown, lowering the heat a bit if necessary. Carefully remove to a wire rack while you make additional batches.
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Make sure to adjust heat between batches if necessary to avoid burning the fritters, and add an additional tablespoon of cooking fat before each new batch.
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Serve hot with your favorite dipping sauce - try my homemade ranch, mayo, or chipotle ranch. Enjoy!
Recipe Notes
*If you aren't a fan of bacon, you can simple omit the bacon step and use avocado oil or olive oil for frying.
Nutrition
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Great recipe! I subbed peeled, deseeded, shredded yellow squash for the zucchini. The variety of squash I used (long with bumpy yellow skin) seems to be drier and cooked up great without sweating and squeezing.
Are those nutrition facts for a serving or for the whole batch?
great article.
These fritters are my go to recipe for make ahead breakfasts for the week. They are so tasty! Thank you so much!!
10 stars!
This is my favorite recipe from Michele’s website so far! The fritters were perfectly seasoned and crispy. They almost tasted like a breakfast hashbrown. I almost ate the whole batch in one sitting! ; )
Thanks for another splendous recipe, Michele!
We Loved this recipe!
Can you cook and freeze these?
I followed the recipe to the letter but the fritters still fell apart when I tried to flip them!?
We followed the instructions and doubled the recipe so we could have them for breakfast two mornings in a row. They turned out perfectly and were absolutely delicious! We served them with a little mashed avocado. So yummy!
I just made these about 10 minutes ago. They are gone! Delicious. next time, I need to squeeze more. That will be my husband’s job. So good. Thanks!