Zucchini Fritters
Light and crispy fritters made with grated zucchini, eggs, and optional Parmesan, perfect as a side dish, snack, or brunch item.
Ingredients
For the fritters
- 2 medium zucchini, grated Squeeze out excess moisture before mixing.
- 2 large eggs
- 1/4 cup oat flour or almond flour Use almond flour for a lower-carb option.
- 1/4 cup grated Parmesan cheese Optional for added richness and crispness.
- 1/4 cup plain Greek yogurt or cottage cheese Helps bind and keeps fritters tender.
- 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
- Trim the ends of the zucchini and grate on the large holes of a box grater.
- Place the grated zucchini in a clean kitchen towel or several layers of paper towel, and squeeze firmly to remove excess moisture.
- In a bowl, beat the eggs with the Greek yogurt (or cottage cheese) until smooth. Stir in the minced garlic, salt, pepper, and herbs.
- Fold the drained zucchini into the egg mixture. Add oat or almond flour and Parmesan (if using). Mix until a scoopable batter forms.
Cooking
- Warm a non-stick skillet over medium heat and add the olive oil or use oil spray.
- Scoop about 1/4 cup of batter for each fritter into the skillet and press gently to flatten to roughly 1/2-inch thickness.
- Fry for 3–4 minutes per side until edges are golden and interiors are set.
- Transfer cooked fritters to a paper-towel-lined plate briefly to absorb excess oil and serve warm.
Notes
Gluten-free option: Use gluten-free oat flour or almond flour. Dairy-free version: Omit Parmesan and use extra yogurt. For extra crunch, add panko or crushed nuts. Store in an airtight container for 3-4 days, or freeze for up to 2 months.