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!
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.
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.
- 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).
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.
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.
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.
Yes. Just make sure to salt and drain it well and try to pick young and firm squashes - those tend to be less watery.
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!
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.
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
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- 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.