Zucchini Fritters

4.99 from 143 votes

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!

Course Appetizer, Side, Snack

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 144kcal

Author Yumna Jawad

Equipment

Ingredients

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

Labneh Dip

1/4 cup labneh
2 tablespoons chopped cilantro
1 tablespoon lime juice
1/4 teaspoon garlic powder

Instructions

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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.

Freezing Instructions: You can also freeze the fritters before or after cooking them.

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.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

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

Nutrition