Zucchini Fritters

Name: Zucchini Fritters
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1 lb. zucchini (unpeeled (2 large)); 1 teaspoon Diamond Crystal kosher salt (divided, or 1/2 teaspoon of any other salt); Olive oil spray; 1/2 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

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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 fritters served on a white plate.

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.

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Ingredients
Variations
Zucchini Fritters Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Zucchini Recipes
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 a tablespoon of coconut flour to help absorb any extra liquid.

The ingredients needed to make zucchini fritters.

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).

A four-photo collage showing the steps for making zucchini fritters.

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.