These easy to make Zucchini Fritters make for a great appetizer or side. Wonderfully seasoned, they are a tasty way to get some veggies into your meals!
These easy to make zucchini fritters are perfect to serve as a healthy snack, appetizer or side dish. Super easy to make, I love to serve them with my creamy labneh dip.
How to make zucchini fritters
Grate the zucchini, salt it and then squeeze out the excess moisture. Leaving it to rest with salt on top helps to ensure you get as much liquid out as possible.
Mix the grated zucchini with the egg, flour and seasonings until everything sticks together. I find it easier to use a fork to do this.
Cook the fritters in a skillet with oil on each side until golden brown, keeping space between the zucchini fritters. You’ll need to do them in two batches and you can easily double or triple the recipe to make more!
Tips for making zucchini fritters
- Use a fork or stainless steel spatula to flatten. I found that using a plastic or silicone spatula is harder since it tends to stick to the fritters before they fry.
- Set fritters on paper towel after shallow frying. The paper towel will absorb any excess oil on the surface of the fritters after removing from the pan. This helps them not taste oily after frying.
- Don’t overcrowd the pan when frying the fritters. If you try and cook too many, they will lower the temperature of the oil and take longer to cook. They will also be harder to flip over.
- Don’t skip the salting of the zucchini. Salting helps to draw the excess moisture out. If you don’t do this your fritters will be soggy and won’t hold together.
Frequently asked questions
Yes, after forming the fritters, place them on a baking sheet lined with parchment paper at back at 400°F for 12-15 minutes, flipping them halfway through.
Yes, you can easily make these fritter gluten-free if you or someone in your family has an intolerance. Simply swap the all-purpose flour for a 1:1 GF variety.
I like to serve these zucchini fritters with labneh, sour cream or Greek yogurt; and a sweet red chili sauce would also work well. You can also serve these fritters as a side dish along side chicken, salmon, meat or a vegetarian main.
More fritters to try
More zucchini recipes
- Zucchini Brownies
- Zucchini Tater Tots
- Baked Zucchini Fries (Vegan)
- Zucchini Enchiladas
- Chicken Stuffed Zucchini Boats
- Zucchini Bread Muffins
- Zucchini Ravioli
If you’ve tried this healthy-ish feelgood Zucchini Fritters recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 2 large zucchinis grated
- 1 teaspoon salt
- 1 large egg
- ½ cup all purpose flour
- ½ cup grated parmesan cheese
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
- 1/4 cup labneh
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.
- Transfer the zucchini into a medium bowl. Add the egg, flour, cheese, onion powder, garlic powder and black pepper and mix until well combined and mixture sticks together.
- Heat a large skillet over medium heat. Add the avocado oil, then scoop 2-3 tablespoons for the mixture on to the heated plan and flatten with a spatula. Cook until golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, about 2 more minutes.
- Serve warm with the labneh dip, sour cream or greek yogurt.
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
- Instead of eggs, you can use flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
- Use 1:1 GF flour to make them gluten-free