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Zucchini Fritters

Quick and easy zucchini fritters that are crispy on the outside and tender on the inside, perfect for weeknight dinners or brunches.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 medium zucchinis, grated Make sure to squeeze out as much liquid as possible.
  • 2 large eggs Lightly whisked.
  • 1/4 cup oat flour or almond flour Almond flour for a lower-carb option.
  • 1/4 cup grated Parmesan cheese Optional for added richness.
  • 1/4 cup plain Greek yogurt or cottage cheese For a creamy texture.
  • 1 clove garlic, finely minced Adds flavor.
  • 1/4 tsp sea salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
  • 1/2 tsp dried oregano or thyme For seasoning.
  • 2 tbsp chopped fresh parsley or dill For added freshness.
  • 1 tbsp olive oil or olive oil spray For pan-frying.

Instructions

Preparation

  • Grate the zucchinis and squeeze out as much liquid as possible using a clean kitchen towel or fine-mesh sieve.
  • In a mixing bowl, whisk the eggs. Stir in oat or almond flour, Parmesan (if using), Greek yogurt or cottage cheese, minced garlic, salt, pepper, oregano or thyme, and parsley or dill.
  • Add the drained zucchini to the mixture and fold until it forms a batter. If too wet, add flour gradually until it holds together.

Cooking

  • Heat a non-stick skillet over medium heat and add olive oil or spray lightly with oil.
  • Scoop about 1/4 cup of batter per fritter into the skillet, flatten gently to form a 3-inch patty. Do not overcrowd the pan.
  • Cook for 3-4 minutes per side until golden brown. Flip carefully with a spatula.
  • Transfer fritters to a paper towel-lined plate to drain and serve warm.

Notes

Serve as a side for roasted salmon, alongside poached eggs, or topped with tzatziki. Store in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.