Zucchini Fritters
Crisp on the edges and tender inside, these zucchini fritters come together in about 20 minutes for a quick side or light main, made healthy with oat or almond flour and Greek yogurt.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated About 2 cups drained.
- 2 large eggs
- 1/4 cup oat flour Or almond flour for a low-carb option.
- 1/4 cup grated Parmesan cheese Optional — adds richness and crispness.
- 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. Place grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible.
- In a large 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 a cohesive batter forms.
Cooking
- Warm a non-stick skillet over medium heat and add 1 tablespoon olive oil (or spray lightly with oil).
- Scoop about 1/4 cup of batter per fritter into the hot skillet. Use the back of the spoon to gently flatten each mound into a 3-inch patty.
- Cook fritters 3–4 minutes per side, or until edges are golden brown and center is cooked through.
- Transfer cooked fritters to a paper towel-lined plate to drain briefly, then serve warm.
Notes
For best texture, reheat in a skillet over medium heat 2–3 minutes per side or bake at 375°F (190°C) for 8–10 minutes.