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Easy to make, these tasty zucchini fritters are a great appetizer, side dish, or vegetarian main. Pan fried, they have super crispy edges and they are a great way to get some extra veggies into your diet.
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These easy zucchini fritters are a perfect way to make the most of the season’s produce. Super easy to make, they are so tasty and great to serve as an appetizer, side, or as part of a main.
Perfectly seasoned with parmesan cheese and garlic, they are a great addition to your summer menus.
Zucchini Lasagna Roll Ups and Parmesan Zucchini and Tomato Gratin too!
Why you will love this recipe!
- Quick and easy: These healthy zucchini fritters come together quickly and easily with little fuss.
- Make ahead: Make a big batch of these fritters as they are great for meal prep and freezer-friendly.
- Kid-friendly: This is a great way to get some extra veggies into your families’ diet. Even your picky eaters will love them!
Ingredients
To make these squash patties, you will need the following ingredients:
- Zucchini: Zucchini are low in fat and high in vitamin A and antioxidants.
- Eggs: To help bind the ingredients together.
- Green onions and garlic: These add a nice fresh and mild flavor to each bite.
- Parmesan cheese: Use freshly grated parmesan for the best flavor and texture.
- Flour: You can use all purpose or a 1:1 gluten-free flour in this recipe.
- Baking powder: To create a nice light and fluffy texture.
- Salt and pepper
- Oil
How to make zucchini fritters
- Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
- After 10 minutes, squeeze shredded zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth or a linen towel if you have one. You can also let the zucchini sit in a colander over a large bowl to drain extra liquid. You should end up with 3 1/2 to 4 cups of squeezed shredded zucchini. Transfer to a large mixing bowl.
- Add chopped green onion, 2 lightly beaten eggs, grated parmesan cheese, and minced garlic to the zucchini in the bowl. Add 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and stir until well combined.
- Place a large heavy-bottomed cast iron or non-stick skillet over medium-high heat. Add 2 Tbsp olive oil over medium-high heat. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake-shaped. Sauté 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.
Can you make courgette fritters ahead of time?
The batter for the fritters can be made up to a day ahead of time and stored in the fridge until you are ready to cook them. The cooked zucchini fritters will keep well in the fridge for around 5 days and can be heated through in the oven at 350F for 10 minutes.
Can you freeze them?
The cooked zucchini fritters are freezer friendly. Cook them and let them cool, and then either freeze them solid on a baking sheet and transfer to a bag, or freeze them in a container separated with parchment. Thaw them in the fridge overnight before reheating in the oven, or warm them through right from frozen for around 20 minutes.
Do you need to peel the zucchini?
I prefer not to peel the zucchini, but if you have picky eaters that refuse to eat anything green, you absolutly can peel them.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Salt and squeeze the zucchini well before mixing with the rest of the ingredients. If you skip this step, your fritters will be too watery and won’t hold together.
- Let the oil get hot in the pan before adding the zucchini batter. This will guarantee nice and crispy zucchini fritters.
- Adjust the heat of your pan if the fritters start browning too quickly. If the pan is too hot, the inside might remain raw.
More Zucchini Recipes
If you love this gluten-free and low carb zucchini fritters recipe, I am sure you will love these other zucchini recipes:
Zucchini Fritters
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Ingredients
- 1 lb zucchini, grated and moisture removed (about 2 medium zucchini)
- 1 teaspoon salt
- 2 large eggs
- 2 green onions, diced
- ½ cup parmesan cheese, finely grated
- 1 garlic clove, minced
- ½ cup flour, gluten-free works well
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 Tbsp olive oil, divided
- Sour cream, for garnish
- Chopped chives, for garnish
Instructions
- Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.
- After 10 minutes, squeeze shredded zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth or a linen towel if you have one. You can also let the zucchini sit in a colander over a large bowl to drain extra liquid. You should end up with 3 1/2 to 4 cups of squeezed shredded zucchini. Transfer to a large mixing bowl.
- Add chopped green onion, 2 lightly beaten eggs, grated parmesan cheese and minced garlic to the zucchini in the bowl. Add 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and stir until well combined.
- Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.
Video
Notes
- Salt and squeeze the zucchini well before mixing with the rest of the ingredients. If you skip this step, your fritters will be to watery and won’t hold together.
- Let the oil get hot in the pan before adding the zucchini batter.
- Adjust the heat of your pan if the fritters start browning too quickly. If the pan is too hot, the middles can still be raw.
Why does the ingredients list show one amount for flour and baking powder and recipie directions show different amounts?
It was a typo, I just fixed it. Thanks for letting me know.
Hello, would you think a sprouted grain flour would also work?
Yes, I would think it should work. I haven’t tested it with sprouted grain flour though. If you try it, let me know how it turns out.
These look great! Really crispy. i’ve made zucchini cakes before and they have a texture similar to crab in a weird way