crispy zucchini fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Zucchini Fritters {Baked or Fried}

(2 lbs zucchini, shredded (6 cups))

garlic

eggs

flour

dill (parsley

salt (divided)

black pepper (to taste)

yogurt

tsp oil (for frying)

In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.

In another large bowl, whisk eggs, garlic, flour, 3/4 tsp salt and pepper.

Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.

Fry: Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.

Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.

Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.

Bake for 10 - 12 minutes, flip and bake for another 10 - 12 minutes. Remove from the oven.

Serve: Serve hot or cold topped with Greek yogurt or sour cream.

These Zucchini Fritters with Carrots are crispy outside and moist inside.They are quick, easy, and loaded with veggies, plus gluten-free, paleo, and whole30!

Crispy Zucchini Fritters with Carrots

zucchini (about 2 large)

carrots

tsp coarse sea salt

almond flour

scallions

½ tsp coarse sea salt

¼ tsp black pepper

onion powder

olive oil (divided)

5.4 oz coconut cream (unsweetened 1 small can)

lemon juice (or

apple cider vinegar (or

salt

Shred

In a food processor or cheese grater, shred the zucchini and carrots. Add them to a large mixing bowl and sprinkle with 1 tsp salt. Mixwell and let rest for 10 minutes.

Wring

Use a cheesecloth to wring out the excess liquid as much as you can. Add the zucchini and carrots back to the mixing bowl. Add the ingredients from flour to onion powder. Mix and stir-well.

Preheat

Preheat a large (12-inch) ceramic or non-stick skillet over medium heat, when it feels pretty warm to your palm (about 2-3 inches away) add ⅓ cup of oil.

Pan-fry

Scoop the fritter mixture into a ¼ sized measuring cup. Pack it tight and press the mixture down with the back of the spoon so it won’t fall apart in the pan. Add it to the pan and gently press it down a bit with a spatula to make a round shaped patty. You should hear a gentle to moderate sizzling sound. Each pan should be able to hold about 5 patties.

Pan fry the fritters until they are golden brown outside and crispy, about 4 minutes first side and 3 minutes the flip side. Repeat the process and add more oil until you finish the mixture.

Store

To keep the fritters crispy as you work on the second batch, you can rest them over a baking rack so the bottom won’t turn soggy. Some people also put them in a warmed oven to keep them warm. :)

Serve

Serve hot with paleo sour cream, plain yogurt, or lemon wedges, if you like! Personally, I like to pair them with a cup of tea!

Get the recipe here! http://iheartumami.com/zucchini-carrot-fritters

Visit http://iheartumami.com for my FREE video crash-course on How To Make 10 Delicious Paleo Meals In Under 10 Mins. Each to help you lose weight & kick start a healthy life! Learn how to make healthy food delicious and flavorful; learn to create varieties out of your daily cooking and join our private community to help you lose weight and achieve your health goals!

Zucchini Carrot Fritters (Paleo, Whole30)

How to make light and crispy Zucchini Fritters! An easy recipe with fresh dill, feta and tzatziki sauce. A Greek spin on our favorite fritters!

Crispy Light Zucchini Fritters!

lbs zucchini (about 4 medium zucchini)

dill

feta

all-purpose flour (or GF flour)

tsp baking powder

nutmeg

——-

olive oil

GRATE AND SALT ZUCCHINI

Using a hand grater or food processor, with grater attachment, grate the zucchini. You need about 4 cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp kosher salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini cakes!)

In the meantime, prep the other ingredients and make the optional  Tzatziki Sauce.

 After 15 minutes, place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Pat dry with a few paper towels. You really want to get these fairly dry.

MAKE THE BATTER: 

Place the grated zucchini in a bowl, adding dill, scallions, feta, nutmeg, and one egg. Mix well. In a separate bowl mix flour and baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.

SEAR

In a heavy bottom skillet, heat 1-2 T olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.

Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.

Serve with a dollop of Tzatziki Sauce and dill sprig.

I can't wait to try these great looking zucchini fritters. You are my heroine Ms. Sylvia! In these days of viruses and staying home I am enjoying discovering good things to cook. Thank you for the flavorful and detailed instructions you provide. My cooking is happier thanks to you. I hope you and Brian are well and safe and eating wonderful feasts at home!!

I had a hidden zucchini that had grown large in the garden. This recipe was a perfect use for it. Turned out great and it was my first time making a zucchini fritter!

Sylvia,  these are the lightest, freshest tasting , most delicious fritters I have ever tasted! 3 of us finished the entire batch in 1 sitting and wanted more!  I served the fritters with cashew yogurt because of My son’s cow’s milk  allergy, and it worked beautifully .  Thank you for sharing such delicious and healthy recipes!  I’m a fan for life!

Thanks Sylvia for this recipe. I made this dish twice already this week with so many zucchinis from the garden. I didn't have feta so used parmesan instead. My daughter sliced the fritters and sprinkled more grated parmesan in the middle!

Please post more comprehensive nutrition info

All your recipes turn out great but what can i use instead of eggs?

This is a great recipe and easy to make. Around these days I like to make recipes from everywhere around the world as it is the only way to travel easily. With a greek salad and roasted potatoes, it was delicious! 
I kept mine vegan. I added a chia seeds egg (1.5 table spoon chia seeds and 4 table spoon water) and it was perfect.

Daiya shredded cheese is delicious and has different flavors to choose from Daiya is my favorite and it will work.

I served a Mediterranean style dinner last night and decided to give these a try.  They were a huge hit.  Not hard to make!  I made sure the zucchini was very dry by following the directions then I let it sit out on the counter on some paper towels while I went about my preparations for the rest of the meal.  They crisped up and puffed in the oven.  This recipe was easy to prepare and delicious!  Thank you!

Delightful! I didn't have ricotta so I used grated Jarlsberg cheese, very nice also. They *did* puff up in the oven :). Thank you Sylvia.

These will be delicious 😋
 Thank you.

I made these for a ladies night gathering and they were a huge hit!  Now I'm making them again two days later for the family.  A perfect answer to this time of year's question, "What am I going to do with all this zucchini I have from the garden?!"!  Well done, Sylvia!

These were easy to make and delicious flavor. I used a nut milk bag to squeeze the excess water out of the zucchini and I substituted GF flour (Bob's Red Mill 1:1). The only issue was the texture in the middle was a little gooey. I'm certain they were cooked through and I even put them back in the oven for an additional 10 minutes but it didn't help. Everything else about the recipe turned out exactly as it should but I'm not sure what went wrong there and if it was because I used GF flour.

Love zucchini fritters! Your recipe uses baking powder which I wasn't doing but now I will.  This will help make the fritters lighter and brown up so much more nicely. Thanks for the tips throughout the recipe to make a fritter that is light and airy!!

Made these today and they were fantastic! I also made the taziki to go with, delicious.
Thank you!

Another amazing recipe as was the tzaziki! I doubled it and added aged cheddar as I had run out of feta. Huge hit with our vegetarian guests. Will be making this one weekly for sure. Thank you!

https://content.jwplatform.com/videos/qI3MfRsx.mp4

A video on how to make crispy light Zucchini Fritters! An easy recipe for Zucchini Fritters with feta and dill, topped with optional Tzatziki sauce. Serve this with a hearty green salad for a simple delicious vegetarian meal or a tasty appetizer! 

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Top 3 crispy zucchini fritters recipes from across the web

The most viewed crispy zucchini fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Fritters {Baked or Fried}

Crispy Zucchini Fritters with Carro...

Crispy Light Zucchini Fritters!

The most viewed crispy zucchini fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine