Zucchini Fritters
These healthy zucchini fritters are lightly crisp at the edges and tender inside, perfect as a snack, side dish, or brunch plate with yogurt.
Ingredients
Main ingredients
- 2 medium medium zucchinis, grated (about 2 cups squeezed)
- 2 large large eggs
- 1/4 cup oat flour (or almond flour for a low-carb option; use certified gluten-free oats if needed)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup plain Greek yogurt or cottage cheese
- 1 clove garlic, finely minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or thyme
- 2 tbsp chopped fresh parsley or dill
- 1 tbsp olive oil or olive oil spray for pan-frying
Instructions
Preparation
- Grate the zucchinis on the large holes of a box grater or pulse briefly in a food processor. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as you can.
- In a bowl, combine the squeezed zucchini, eggs, oat or almond flour, Parmesan (if using), Greek yogurt or cottage cheese, minced garlic, salt, pepper, oregano or thyme, and chopped parsley or dill. Stir until evenly combined.
Cooking
- Warm a non-stick skillet over medium heat and add 1 tablespoon olive oil, or use an oil spray to lightly coat the surface.
- Scoop about 1/4 cup of batter per fritter into the skillet and gently flatten with the back of a spatula to form 2–3 inch rounds.
- Fry about 3–4 minutes per side, adjusting the heat if they’re browning too quickly, until both sides are golden and the center is set with no wet egg.
- Transfer fritters to a paper towel-lined plate to drain briefly, then serve warm.
Notes
For a crisper crust, increase the cheese slightly or pan-fry in a hotter skillet. Substitute Parmesan for nutritional yeast for a dairy-free option.