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!
I enjoy zucchini in many recipes, including zucchini lasagna, zucchini noodles, and roasted zucchini. These zucchini fritters are especially good. They are crispy, golden, and wonderfully flavorful. Another advantage is that they are very easy to make. After all, baking is easier than frying!
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Fresh zucchini: You can leave them unpeeled. Try to pick young, firm zucchini. They are more flavorful and less watery.
- 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.
- Flours: I use blanched, finely ground almond flour and add a tablespoon of coconut flour to help absorb any extra liquid.
Variations
- Sometimes, I use ¼ cup of minced onions instead of scallions.
- Add ½ cup of grated parmesan to the mixture. If you do, you can omit the coconut flour.
- Add ½ cup of chopped ham or ¼ cup of bacon bits. I love the flavor they add!
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.
Place mounds of the mixture on a parchment-lined, rimmed baking sheet. Gently flatten the mounds and spray them with olive oil.
Bake the fritters for about 15 minutes per side. Serve immediately.
This is what they look like on the inside:
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 remove, 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
Yes. I prefer baking since it's a hands-off approach. 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.
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 and coconut flour). But if you don't drain the zucchini well, no amount of flour will help.
Yes. Just make sure to salt and drain it well and try to pick young and firm squashes - those tend to be less watery.
Coconut flour is highly absorbent and helps absorb extra liquid. You can omit it and increase the almond flour by ¼ cup.
Serving Suggestions
You can serve zucchini 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 pretty, colorful plate!
They are also good with a side of roasted cherry tomatoes, roasted radishes, or roasted carrots. You can bake all of them 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 an airtight container in the fridge 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
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Recipe Card
Baked Zucchini Fritters
Video
Ingredients
- 1 pound zucchini - unpeeled; 2 large
- 1 teaspoon Diamond Crystal kosher salt - divided, or ½ teaspoon of any other salt, including Morton kosher salt
- Olive oil spray - extra virgin
- ½ cup scallions - chopped
- 1 tablespoon fresh garlic - minced
- ¼ teaspoon black pepper
- 2 large eggs
- 1 cup superfine 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.
- Place the grated zucchini in a strainer set atop a bowl. Mix ½ teaspoon of kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid.
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and spray it with extra virgin 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 mounds of the mixture onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds. Spray their tops with olive oil.
- Bake the fritters until golden brown and fragrant, for about 15 minutes on each side, spraying again with olive oil after flipping them. Serve immediately.
Notes
- The more liquid you remove from the grated zucchini, 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.
- Coconut flour is highly absorbent and helps absorb extra liquid. You can omit it and increase the almond flour by ¼ cup.
- Instead of baking them, 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.
- You can keep the leftovers in an airtight container in the fridge 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 and are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Eileen says
Thanks for the recipe! It is very adaptable. I tried microwaving the grated zucchini uncovered for about 8 minutes to remove the water and that was a time saver. Also used pea protein powder in place of the coconut and almond flour and it still tasted pretty good!
Vered DeLeeuw says
I'm glad you enjoyed these fritters, Eileen! Thanks for the comment and for sharing your tweaks.
Shameela Collier says
Hi there
am I able to air fry these?
Vered DeLeeuw says
Hi Shameela,
Probably, but I don't own an air fryer, so I can't give you exact instructions.
Alli says
Can I do this with all purpose wheat flour instead of coconut flour? I understand that Willamette it not keto, but I'm not strictly doing keto I'm just doing lower than average carbs.
Vered DeLeeuw says
Hi Alli,
Yes. As you're OK with the carbs/gluten, you can use 1/4 cup of all-purpose flour. I hope you like them!