Zucchini Fritters

My family cannot resist these crispy zucchini fritters. We love them for a savory brunch or a veggie-packed side dish. They cook in under 15 minutes.

Looking for more delicious zucchini recipes? Try my air fryer zucchini, or stuffed zucchini boats.Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make zucchini fritters
4. Arman’s recipe tips
5. More vegetarian favorites to try
6. Crispy Zucchini Fritters (Recipe Card)

I love zucchini season, and I’m fortunate that my family grows them year-round. While they are a popular addition to tons of my sweet recipes (yes, seriously), I love to use them to whip up my family’s favorite zucchini fritter recipe.

Why I love this recipe

• Easy to make. These crisp patties are super easy to make and perfect for a first-time cook or a seasoned chef.
• Takes just 15 minutes. And that includes the prep work!
• Versatile. These don’t need to be the star attraction of your meal. Make them a fun pre-dinner appetizer or a fun savory snack. Add a dollop of sour cream or Greek yogurt and it’s divine. I sometimes serve them as a veggie side dish for my family with some chicken and salad.

Key Ingredients

• Zucchini. Choose firm and tender zucchini. Also, keep the peels intact because they add to the overall texture and color of the final dish.
• Egg. Acts as the binder that holds the fritters together and gives them structure.
• Almond flour. I decided to use almond flour in this recipe because it’s healthier than white flour, and it makes this recipe gluten-free. The flour bulks up the fritters and helps them form the ideal texture with the zucchini.
• Baking powder. This is a raising agent that is key to making these fritters feel light and fluffy.
• Salt and pepper. To taste.
• Flavorings. Garlic powder, onion powder, parmesan cheese, green onions, and scallions for extra flavor.
• Olive oil. To pan-fry the fritters.

How to make zucchini fritters

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Prepare the zucchini. Grate zucchini into a large bowl using a box grater. Sprinkle over half the salt and mix it through. Set aside for 10 minutes. 

Squeeze out the liquid. Squeeze as much liquid out of the zucchini as possible, either using your hands or a clean kitchen towel.

Make the Batter. Mix the shredded zucchini with the scallions, egg, pepper, almond flour, baking powder, and parmesan cheese. Mix together into a batter.

Fry the fritters. Heat the oil in a cast iron skillet or frying pan over medium-high heat. Place spoonfuls of the zucchini mixture into the pan and shape into discs. Fry for 2-3 minutes on each side until they are golden brown.

Arman’s recipe tips

• Get out all the extra liquid. Never skip the first step for this recipe! Getting the liquid out is very important, or your fritters will end up soggy and may even fall apart.
• Make them crispy. Make sure you fry them for long enough on each side so they are golden and crispy. It’s very hard to overcook these fritters, so don’t be shy to get that crunch!
• Use a food processor. If you don’t want to use a grater, add the zucchini to a food processor and pulse several times.

More vegetarian favorites to try

• Cabbage steaks
• Stuffed tomatoes
• Italian stuffed peppers
• Eggplant rollatini

Crispy Zucchini Fritters

5 from 66 votes

These zucchini fritters are a family favorite in my household. They are truly crispy and packed with flavor. They use pantry staple ingredients.

Servings:

Prep:5minutes mins

Cook:10minutes mins

Total:15minutes mins

Ingredients  1x2x3x

• ▢4 medium zucchini
• ▢1 tablespoon salt divided
• ▢4 scallions thinly sliced
• ▢2 large eggs beaten
• ▢1 cup almond flour
• ▢1 teaspoon baking powder
• ▢1/4 cup parmesan cheese freshly grated
• ▢2 tablespoons oil

Instructions 

• Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
• Squeeze out all the excess moisture from the zucchini.
• Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
• Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy.
• Place the zucchini fritters on a wire rack to soak up excess oil.

Notes

Air fryer method: Prep the fritters as instructed then add a single layer to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through. Repeat the process until all the fritters are cooked.

Oven method: Once your shaped the fritters, place them on a greased baking sheet. Bake for 20-25 minutes at 180C/350F, flipping halfway through.

TO STORE: These fritters are best served fresh, but you can store any extras to eat later. Place them in an airtight container and store them in the fridge for up to three days.

TO REHEAT: Place in a skillet on medium heat with a little oil. Heat for a few minutes on each side. You can also pop them in the microwave, but they will lose some of their crunch.

Serve with a dipping sauce. These can be great on their own, but they’re even more delicious paired with some tzatziki sauce, spicy mayo, big mac sauce (seriously!), or even a sweet potato fry dipping sauce.

Add fresh herbs. Amp up the flavor of these fritters with some fresh basil, parsley, or sage.

Nutrition

Serving: 1servingCalories: 159kcalCarbohydrates: 7gProtein: 7gFat: 13gSodium: 1002mgPotassium: 293mgFiber: 3gVitamin A: 348IUVitamin C: 19mgCalcium: 123mgIron: 1mgNET CARBS: 4g