Zucchini Fritters with Fire Roasted Tomato Spread

These little zucchini fritters are delightful vegetarian savory pancakes that make a delicious appetizer or entrée with a side salad.

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A white plate with two zucchini fritters, fire-roasted tomato spread and ricotta with more in the background.

Savory Zucchini Pancakes

If you’re looking for new ways to serve zucchini, look no farther. These Zucchini Fritters are a delicious option and can be served as an appetizer on their own or as an entrée with some supporting salads. The Fire-Roasted Tomato Spread is amazing on these fritters, but it would also be fantastic with cheeses and crackers on a cheese board, or even on a grilled chicken breast. The ricotta salata or feta cheese on the top adds a little visual interest and a salty finish. It’s the perfect savory zucchini pancake!

Looking down into a stainless steel bowl with ingredients inside, a spoon sticking out and some zucchini on the table next to it.

How to Make Zucchini Fritters

Making any fritter is easy. You basically make an egg and flour batter with a leavener (baking powder) and then add your flavors. In this case, we’re adding zucchini, Parmesan cheese, oregano and a little onion. The key to making zucchini fritters is to make sure you have as much liquid out of the zucchini as possible so you don’t water down your batter. Do this by grating your zucchini and then squeezing it tightly in a clean kitchen towel. Stir all the ingredients together and you’re ready to fry.

Two images of zucchini Fritters cooking in a cast iron skillet.

Frying Zucchini Fritters

I use a cast iron pan for these fritters because cast iron gets hot and holds its heat very evenly. That means that the fritter batter doesn’t cool the pan down and they end up getting evenly brown. The fritters do puff up a little because of the baking powder and the cast iron pan also helps hold the fritters warm if you need a few minutes to sort yourself out before serving. But, you can use any large skillet that you have. The key is to use enough oil. Don’t be shy. Fritters need to fry and in order to fry, you need oil. Coat the bottom of the pan generously and then drop your batter in.

Ingredients on a counter - balsamic vinegar, honey, fire-roasted tomatoes spices, onion, garlic and parsley.

Fire-Roasted Tomato Spread

As I mentioned before, this fire-roasted tomato spread is delicious. It’s worth making all on its own because it is so versatile and will add a burst of flavor to anything you put with it. It’s easy to make and only takes a few ingredients. You do, of course, need fire-roasted tomatoes in order to make it a fire-roasted tomato spread. If you can’t find those, use regular diced tomatoes or canned tomatoes with basil and just know that it will be a little different.

Looking down into a white bowl of tomato spread with basil leaves, a blue and white striped towel next to it.

How to Serve Zucchini Fritters

If you’re serving these as an appetizer, two fritters with the spread and a little ricotta salata (or feta) on top is plenty. As a main course, I would serve three fritters with a side salad, a side vegetable like asparagus, a little white bean salad or some French green lentils. 

A board with zucchini fritters, fire-roasted tomato spread and a cast iron skillet in the background.


Zucchini Fritters with Fire Roasted Tomato Spread

  • Prep Time: 15 m
  • Cook Time: 25 m
  • Total Time: 40 m
  • Servings:
    makes 8 fritters


  • 1 pound zucchini grated
  • ¼ cup grated onion
  • ¾ cup flour
  • ½ teaspoon baking powder
  • cup grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ounces ricotta salata or feta cheese
  • olive oil, for pan frying
Fire-Roasted Tomato Spread
  • Olive oil
  • ¼ onion minced
  • 1 clove garlic minced optional
  • ½ teaspoon Italian seasoning
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons torn basil leaves


  1. To make the fire-roasted tomato spread, pre-heat a medium saucepan over medium-high heat. Add a drizzle of olive oil along with the onion and sauté for a few minutes. Add the garlic and Italian seasoning and sauté for one more minute. Then add the fire-roasted tomatoes, balsamic vinegar, honey and salt. Bring the mixture to a boil and lower the heat. Simmer for 15 minutes, until the mixture thickens. Season to taste with salt and freshly ground black pepper and stir in the torn basil leaves.
  2. Place the grated zucchini in a clean kitchen towel. Twist the towel to squeeze as much water out of the zucchini as possible.
  3. In a large bowl, combine the zucchini, grated onion, flour, baking powder, Parmesan cheese, eggs, oregano, salt and pepper. Let the mixture rest for 10 minutes.

  4. Heat a skillet over medium heat. Cover the bottom of the pan with olive oil. Drop ¼-cup portions of the zucchini mixture into the heated oil and fry for about 2 to 3 minutes on each side until golden brown.
  5. Spoon some of the fire-roasted tomato spread on the zucchini fritters and sprinkle some of the ricotta salata or feta cheese over top. Serve warm.
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Comments (3)Post a Reply

  1. 5 stars
    My husband and I love these. The key, as stated, is squeezing out as much liquid as possible. The cheese adds a nice touch and don’t forget the onion. I have used cheddar as well as parm. Thank you, Meredith!

  2. This sounds wonderful. how long will the fire roasted tomato spread keep in the refrigerator and can it be frozen?
    Love your recipes!!

    1. The tomato spread will last for a week in the fridge or you can freeze it for up to six months.

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