Zucchini Fritters are perfect for a quick and easy-to-make snack, light lunch, or dinner side dish. The zucchini fritters are crispy, golden brown, delicious, and full of fresh flavor. They are low-carb, low-calories, and can be made gluten-free.
Looking for a new and interesting way to eat your vegetables? Zucchini fritters are the best way to add extra veggies to your plate and use up the extra zucchini that you don’t know what to do with. Serve them as a light vegetarian meal with tzatziki sauce or Mediterranean-style fish, chicken, or lamb.
Table of Contents
INGREDIENTS FOR ZUCCHINI FRITTERS
Zucchini: Use shredded zucchini. Peeling the zucchini is optional.
Scallions and Garlic: Adds a mild, delicate flavor.
Eggs: Are needed to help bind the ingredients together.
Flour: You can use all-purpose flour or oat flour. For a gluten-free, keto, and Paleo option, you can use almond flour or coconut flour. If you decide to use coconut flour, start with 1/4 cup at first and add more as needed. Coconut flour is highly absorbent, so you may want to use less.
Parmesan: Adds crunch. Omit for a dairy-free version.
Salt and Pepper: Provide flavor. You can also add in other dried herbs and spices such as dried oregano, onion powder, or paprika.
Baking powder: Gives the zucchini pancake a fluffy texture.
HOW TO MAKE ZUCCHINI FRITTERS
Making Zucchini Fritters is easy and takes only 30 minutes from start to finish!
Start by grating the zucchini on a grater or in a food processor. Use the thicker side of the grater to grate your zucchinis. Transfer the zucchini to a fine-mesh sieve and sprinkle with the salt. Set aside for around 10 minutes, and then use your hands, cheesecloth, or nut milk bag to squeeze out the excess liquid.
In a large bowl, beat the egg, then add the zucchini, finely sliced scallions, parmesan, and minced garlic. Mix to combine
Sprinkle the flour and baking powder on top and add a pinch of black pepper. Mix again until the batter is uniform – the batter should be thick and soft.
Heat the olive oil in a large non-stick skillet, then drop 1/4 cup of batter in the skillet, do around three mounds. Flatten lightly with a spatula to about 1cm / 0.5″ thick.
Fry for 3-4 minutes or until golden on both sides. Remove excess oil from the zucchini fritters with a paper towel. Transfer to a wire rack (if you have one) and place in the oven to keep warm. Repeat with the remaining batter.
Serve the zucchini fritters warm as they are or with your favorite sauce.
TIPS FOR A CRISPY ZUCCHINI FRITTER RECIPE
Zucchini: Zucchini is one of the most moist vegetables. That said, the moisture is great for baking zucchini bread and muffins. However, it’s not as good for making fritters, as its moisture strips the fritters of their crispy texture. To make the zucchini fritters crispy get as much moisture out of the zucchini as possible. In addition to removing excess water from the zucchini, I like to add parmesan to the batter as it adds flavor and crunch.
Flour: Don’t skip the flour. Even after draining the zucchini, you still need the flour. Batter consistency is key to good fritters. If too runny, add a touch of extra flour, otherwise they will be soggy inside. If way too thick, add a touch of water.
Oil: To make extra crispy, golden, and delicious zucchini fritters, use enough oil to cover the bottom of the skillet, and make sure the oil is properly heated before adding the batter. Test it with a small piece of batter. If it sizzles when the batter touches the oil, the oil it’s ready!
Skillet: Don’t overcrowd the skillet. Evenly space out the zucchini fritters so that the temperature of the skillet does not drop. I usually make in two batches and three fritters at a time.
HOW TO SERVE ZUCCHINI PATTY
You can serve them as a side dish with honey orange glazed salmon or on their own as a vegetarian main course. They can also be served with any of the sauces below:
Zucchini fritters are best fried and eaten immediately. But they can also be stored in an airtight container and refrigerated for up to five days.
To freeze: Place the cooked and cooled zucchini fritters in a freezer-safe bag or container and store them for up to 2 months.
Thaw before reheating. Be sure to thaw the zucchini fritters overnight in the fridge or leave it out on the counter for about 30 minutes. Then just reheat them in the microwave. For a crispier texture, bake them in the oven at 200°C/390°F for 10-15 minutes until they are warmed through, or lightly fry them in a skillet with a little olive oil.
Crispy Zucchini Fritters
Zucchini Fritters are perfect for a quick and easy-to-make snack, light lunch, or dinner side dish. The zucchini fritters are crispy, golden brown, delicious, and full of fresh flavor. They are low-carb, low-calories, and can be made gluten-free.
Grate the zucchini using a box grater or food processor, use the side with large eyes.
Transfer the zucchini to a fine-mesh sieve and sprinkle with the salt. Set aside for around 10 minutes.
Squeeze out excess liquid using your hands, cheesecloth, or nut milk bag. Set aside.
Batter:
Beat the egg in a medium bowl.
In a large bowl add the grated zucchini, beaten eggs, scallions, parmesan, and garlic. Mix to combine.
Sprinkle the flour and baking powder on top and add a pinch of black pepper. Mix again until the batter is uniform – the batter should be thick and soft.
Frying:
Preheat the oven to 100°C/210°F (to keep the fritters warm).
Heat 2-4 tablespoons of olive oil in a nonstick skillet over medium heat. Drop about ¼ cup of batter in a skillet (do around 3 mounds). Lightly flatten the fritters with a spatula (the fritters should be about 1 cm/0.5 in thick).
Fry for 3 minutes until the underside is golden brown (adjust the heat if browning too quickly). Turn and fry the other side for 3 minutes. Remove excess oil from the zucchini fritters with a paper towel. Transfer to tray and place in oven to keep warm. Transfer to a wire rack (if you have one) and place in the oven to keep warm. Repeat with the remaining batter.
Serve the zucchini fritters warm as they are or with your favorite sauce.
Notes
Flour: You can use all-purpose flour or oat flour. For a gluten-free, keto, and Paleo option, you can use almond flour or coconut flour. If you decide to use coconut flour, start with 1/4 cup at first and add more as needed. Coconut flour is highly absorbent, so you may want to use less.
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