Home » Vegetable Recipes » Zucchini Fritters
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Jump to Video Print Recipe
These flavorful zucchini fritters are baked rather than fried, although you could fry them if you'd like.
Flavored with garlic and scallions, they are easy to make, delicious, low-carb, and gluten-free!
Zucchini is delicious, especially when it's young and firm. I enjoy this tasty summer squash in many recipes, including zucchini lasagna, zucchini noodles, and roasted zucchini.
These zucchini fritters take this vegetable to a whole new level. They are crispy, golden, and wonderfully flavorful. Another advantage is that they are very easy to make. After all, baking is easier than frying.
Jump to:
- Ingredients
- Variations
- Zucchini Fritters Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Zucchini Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make these tasty fritters. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh zucchini: You can leave them unpeeled. Try to pick young, firm zucchini. They are more flavorful and less watery.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the fritters could become too salty.
- Olive oil spray: The spray is a convenient way to coat the fritters before placing them in the oven.
- Chopped scallions: I use the green parts only, although it's fine to use the white parts - just make sure to slice them very thinly.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work equally well in this recipe.
- Eggs: I use large eggs in most of my recipes, this one included.
- Flours: I use blanched, finely ground almond flour and add atablespoonof coconut flour to help absorb any extra liquid.
Variations
- Sometimes I use ¼ cup of minced onions instead of scallions.
- Add ½ cup of dry-grated parmesan to the mixture. If you do, you can omit the coconut flour.
- Add chopped ham or a handful of bacon bits. I love the flavor they add!
Zucchini Fritters Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Mix grated zucchini, scallions, garlic, salt, pepper, eggs, almond flour, and coconut flour. (Photos 1,2).
- Place mounds of the mixture on a parchment-lined rimmed baking sheet. (Photo 3).
- Gently flatten the mounds, spray them with olive oil, then bake them for about 15 minutes per side. (Photo 4).
Expert Tip
Before adding the grated zucchini to the mixture, it needs to be drained. To do that, place it in a strainer set atop a bowl. Add ½ teaspoon of kosher salt. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract liquid.
The more liquid you get rid of, the crispier the fritters will be. You might be tempted to skip this extra step, but please don't. It's essential to the success of this recipe.
Recipe FAQs
Can I fry these zucchini fritters instead of baking them?
Yes. I prefer baking since it's a hands-off approach to cooking. But you can fry the fritters in batches in a nonstick skillet with about 2 tablespoons of olive oil. Cook them over medium heat until golden brown and cooked through, about 4 minutes per side.
Why are my zucchini fritters soggy?
You probably didn't drain the grated zucchini thoroughly. This is a crucial step to the success of this recipe.
It also helps to add flour (I use almond flour and coconut flour). But if you don't drain the zucchini well, no amount of flour will help.
Can I use yellow squash instead of zucchini?
Yes. Just make sure to salt and drain it well and try to pick young and firm squashes - those tend to be less watery.
Serving Suggestions
You can serve these tasty fritters as a side dish, but they are substantial enough to be served as a main dish. I like to serve them with a side of tomato salad. It makes for a very colorful plate!
They are also good with a side of roasted cherry tomatoes, roasted radishes, or roasted carrots. You can bake all of these in the same 400°F oven.
When I serve these fritters as a side dish, I serve them with a main course that I can bake in the same 400°F oven, such as boneless chicken thighs, baked chicken drumsticks, or oven-baked pork chops.
You can top the fritters with a dollop of sour cream, blue cheese dressing, or whole-milk Greek yogurt.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven for 10 minutes.
They keep well in the fridge - they are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.
More Zucchini Recipes
- Baked Zucchini Chips
- Grilled Zucchini
- Zucchini Noodles
- Zucchini Lasagna
Recipe Card
Zucchini Fritters
These zucchini fritters are flavored with scallions and garlic. Oven-baked, they are easy to make and delicious!
Prep Time50 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 9 large fritters
Calories: 260kcal
Author: Vered DeLeeuw
Ingredients
- 1 lb. zucchini unpeeled (2 large)
- 1 teaspoon Diamond Crystal kosher salt divided, or ½ teaspoon of any other salt
- Olive oil spray
- ½ cup scallions chopped
- 1 tablespoon fresh garlic minced
- ¼ teaspoon black pepper
- 2 large eggs
- 1 cup blanched finely ground almond flour
- 1 tablespoon coconut flour
Instructions
Grate the zucchini using your food processor's grating attachment, or the largest holes in a box grater, as shown in the video.
Place the grated zucchini in a strainer set atop a bowl. Mix ½ teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.*
Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with olive oil.
Transfer the grated zucchini to a medium bowl. Mix in the scallions, garlic, remaining ½ teaspoon kosher salt, black pepper, eggs, almond flour, and coconut flour.
Use a 4-tablespoon scoop to scoop out mounds of the mixture onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds, as shown in the video. Spray their tops with olive oil.
Bake the fritters until golden brown and wonderfully fragrant, about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.
Video
Notes
*The more liquid you get rid of, the crispier the zucchini fritters will turn out. And please don't skip this step, as tedious as it might seem - it is crucial to the success of this recipe.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power or in a 350°F oven for 10 minutes. They keep well in the fridge - they are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 2fritters | Calories: 260kcal | Carbohydrates: 12g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Sodium: 289mg | Fiber: 6g | Sugar: 4g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
More Vegetable Recipes
- Roasted Eggplant
- Roasted Brussels Sprouts
- Green Beans with Bacon
- Roasted Yellow Squash
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
