zucchini fritters

Zucchini Patties, a delicious, healthy, easy recipe, the perfect side dish, appetizer or even main dish, a yummy way to add some veggies!

Zucchini Patties

zucchini well-drained* (approximately 3 medium zucchini)

onion

Parmesan cheese ((25 grams))

flour ((32 grams))

eggs

mayonnaise

oregano

salt

black pepper

olive oil

In a medium bowl mix together all ingredients except for the olive oil.

In a medium to large frying pan over medium heat, heat the olive oil. Drop a heaping large spoonful of the mixture, cook until browned on both sides.

Drain on a paper towel lined plate for a couple of seconds then serve immediately. Enjoy!

Zucchini and Feta Fritters, a fabulous summer side dish to make great use of in-season zucchini and mint.

Zucchini and Feta Fritters

zucchini (about 1½ pounds)

eggs (whisked)

feta cheese

mint leaves (chopped)

cumin

whole wheat flour (use cup4cup for gluten-free)

extra virgin olive oil

Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding disk).

Use a clean kitchen towel to squeeze out as much liquid from the zucchini as you can (discard the liquid).

Transfer to a large bowl and stir in the eggs, feta, mint, onion, cumin, salt, and pepper to taste.

Stir in the flour.

In a large nonstick skillet, heat 1 teaspoon olive oil over medium-low heat.

Scoop out the zucchini mixture using a ¼-cup measure and drop it into the pan, repeating to make as many patties as will fit in the skillet, about 4 at a time.

Gently flatten the patties with the back of the measuring cup and cook until golden brown on both sides and cooked all the way through, 3 to 5 minutes per side.

Repeat to make the rest of the fritters.

These healthy zucchini fritters are a quick and easy recipe, perfect for summer! Ready in about 20 minutes, using just 5 ingredients, they make for a great appetizer or snack!

Healthy Zucchini Fritters

zucchini (shredded)

quinoa flour

scallions (chopped)

eggs (lightly beaten)

Salt and pepper

Coconut oil

Add the zucchini to a clean dish towel. Squeeze out all the water and transfer it to a bowl.

To the bowl, add the flour, scallions, eggs, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.

Add 2 - 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the zucchini mixture in your hands.

Cook the fritters until golden brown, about 2 - 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.

Repeat this process with the remaining mixture.

Serve slightly warm as is or with your favorite sauce!

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

Look for a quick appetizer or side? These Healthy Zucchini Fritters use just 5 ingredients and are ready in about 20 minutes. They're also naturally gluten-free and high in protein!

5-Ingredient Healthy Zucchini Fritters

Recipe video above. Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside. Love how these are light on batter - just enough to hold it together. Serves 2 as a light-ish meal.

Crispy Zucchini Fritters

500 g/1 lb zucchini ((2 medium ~ 23cm/9" long))

green onions (, halved then finely sliced)

garlic (, large, minced)

/ 75 g flour

tsp baking powder

pepper

olive oil (, separated)

Yoghurt or sour cream

green onions

Grate zucchini using a box grater. Grate on the diagonal so you get long strands.

Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.

Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.

Zucchini:

Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)

Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.

Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).

Batter:

Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.

Flatten lightly with spatula to about 1cm / 4/5" thick.

Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.

Repeat with remaining batter.

Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.

Cooking:

Fritters are crispy, fun-sized, and packed with flavor. Try this version made with corn and zucchini, and dunk them into a zesty jalapeño cream!

corn zucchini fritters with jalapeño cream

C vegetable oil (sunflower

C unsweetened nondairy milk

tbsp apple cider vinegar

tbsp pickled jalapeño slices (5-6 slices)

garlic

tsp mustard

tsp sea salt

tsp black pepper

C corn,

C shredded zucchini (about 1 large zucchini)

C shallot

C all-purpose flour

C fine corn meal

yeast

tsp smoked paprika

tsp nutmeg

vegetable oil (for frying)

To make the cream sauce, place all the ingredients in a tall jar or container. Place an immersion blender into the contents of the jar and run it moving it slightly up and down for 30 seconds to 1 minute until slightly thicker and smooth. Alternatively, you can use a store bought vegan mayonnaise and combine finely chopped jalapeños, minced garlic, apple cider vinegar, ground mustard, ground black pepper and sea salt into it. Add a small amount of nondairy milk to thin it out if necessary. Refrigerate for at least 1 hour before serving. The homemade version will thicken a bit more once chilled.

To make the fritters, place shredded zucchini in a strainer and coat with 1/4 teaspoon of sea salt. Let it sit for 10 minutes, then squeeze the excess water out of the zucchini shreds onto paper towel or a tea towel.

Break it up into shreds that should feel much dryer in a large mixing bowl and combine with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, another 1/4 teaspoon of sea salt, ground black pepper, smoked paprika, and nutmeg. Stir to combine well. Once all the vegetables are nicely coated, stir in nondairy milk and combine into a thick batter.

Heat a nonstick pan or cast iron skillet over medium heat with 2 tablespoons of vegetable oil. Use a scant 1/4 cup of batter for each fritter, and shape into a patty with your hands.

Place 2 to 3 fritters in the pan at a time and fry about 2 minutes per side or until golden brown on both sides.&nbsp;Remove them from the pan and place onto paper towels to absorb any excess oil.&nbsp;You may need to add more vegetable oil to the pan once about half the fritters have been fried.

Alternatively, you could bake these instead. I have not tested this but I imagine it work just fine! I'm thinking a preheated 400°F oven. Line a baking sheet with parchment paper and lightly spray it with vegetable oil. Then place the formed fritters onto the baking sheet.

Bake for 20 to 25 minutes, flipping half way through bake time or until golden brown on the outside.

Perfectly golden brown, crispy, and light zucchini fritters.

Zucchini Fritters with Garlic Herb Yogurt Sauce

Greek

parsley

Tablespoon chopped fresh mint

lemon juice

1 Tablespoon olive oil

1 teaspoon honey

salt and fresh ground black pepper,

zucchini (2 small

1 cup shredded sweet potato (1 small, peeled)

2 Tablespoons chopped parsley

2 Tablespoons chopped fresh mint

1/3 cup cornmeal

cornstarch

1/3 cup olive oil

Make the yogurt sauce

by whisking all of the yogurt sauce ingredients together except for the salt and pepper. Taste, then add salt/pepper to your taste. Cover and refrigerate until ready to serve.

Make the fritters

Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 teaspoon salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out!

Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 teaspoon salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined.

Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 Tablespoons of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn&#8217;t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished.

These are probably my favorite fritters ever! I’ve been making zucchini cakes (as my kids like to call them) for years, but most recipes use breadcrumbs and cheese, which tend to obscure the flavor of the veggies. I love the freshness the sweet potato and cornmeal bring to your version. I rarely have mint in the house and they’re still delicious without it. I usually have to double the recipe so there are leftovers for lunch!

These fritters were incredible! I've been following your recipes for a long time now and I have yet to find one I don't like.  I made a garlic dipping sauce to go along with it and they came out perfect!

I made this recepie with carrots instead of zuccini and it turn out amazing! Love it! For sure one to keep on my favorites. Regards from Brasil.

Did not work well for me. Little flavor, and not enough binding. Came out very dry. Followed recipe exactly.

Delicious zucchini fritters! Will be making again to use up the zucchini from the garden.

Made these tonight and they were amazing!! I prepped the zucchini, sweet potato and onion mixture per the recipe and then let it sit overnight to get all the juices out. Turned out perfect.

Vegan zucchini fritters made with out eggs or parmesan cheese. These fritters are crispy at the edges with fluffy soft texture and very flavorful. Made with season’s best zucchinis, these homemade vegan fritters get ready within 30 minutes &amp; great for breakfast or snack!

Zucchini Fritters (Vegan)

zucchini

onions

cilantro leaves

scallion greens

green chilies (finely chopped or minced)

inch ginger piece (minced)

all purpose flour

chickpea flour

semolina

turmeric (turmeric powder)

baking powder

black peppercorns (black pepper powder)

salt (to taste)

Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.

Add few pinches of salt to the zucchini and mix well.

Set aside for 15 minutes.

In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.

After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.

Combine all the chopped veggies in a bowl.

To that add all purpose flour or plain flour, chickpea flour, semolina or rava, ground turmeric, freshly cracked black peppercorn, two teaspoons oil and salt to taste.

Mix to form a thick batter. The batter should be thick yet you should be able to pour.

Heat 2 tablespoons oil in a seasoned and heavy cast iron skillet or pan over medium heat. I used a 10.5 inches pan here. Pour around 3-4 tablespoons batter into a small fritter and shape like patties using a spoon.

You can also use a cookie scoop to divide the fritter batter into eqaul sized portions.

Depending on the size of the skillet, cook 4-5 fritters at a time. Cook over medium heat for 1-2 minutes for each side.

Add some oil at the edges and cook until the fritters become golden and crispy from both sides.

Remove the cooked fritters and place on a kitchen towel or paper towel to absorb excess oil.

Serve zucchini fritters warm.

Making the batter &amp; frying the fritters.

Quick &amp; easy 4 ingredient zucchini fritters that are cheesy, healthy and absolutely delicious! The perfect snack or lunchbox recipe.

400 g zucchini (approx 3-4, grated)

tsp salt

75 g (1/2 cup) self raising flour

g (1/2 cup) parmesan (finely grated)

egg (whisked)

tsp minced garlic (optional)

salt and pepper (to season)

Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid. Place the zucchini into a bowl.

Add the self-raising flour, parmesan, egg, garlic and season with salt and pepper. Stir until well combined.

Heat 1 tbs of the oil in a frying pan over medium-high heat. Place tablespoons of the mixture into the pan.

Flatten out with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside (they&#039;ll still be deliciously soft on the inside).

Repeat with the remaining mixture.

Conventional Method

Place roughly chopped zucchini into the Thermomix bowl. Grate by pressing Turbo 5-10 times or until coarsely grated.

Place the parmesan cheese into the Thermomix bowl and grate on Speed 10 for 10 seconds.

Add the self-raising flour, egg, garlic, zucchini and season with salt and pepper.

Mix on Reverse, Speed 5 for 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.

Repeat with remaining mixture.

Thermomix Method

Incredibly fresh, flavorful vegan zucchini fritters ready in just 30 minutes with simple ingredients. Zesty, herby, incredibly versatile, and a delicious plant-based, gluten-free side or snack.

Easy Zucchini Fritters

quinoa

zucchini ((~2 small zucchinis as recipe is written))

Tbsp avocado or coconut oil, plus more for cooking

garlic,

healthy pinch each sea salt and black pepper

greens ((we prefer spinach))

water

tsp sea salt,

dill

gluten-free flour blend ((plus more as needed))

Sauce

Lemon wedges

If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.

Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Measure out amount (as original recipe is written, 2 cups). Then transfer to a clean towel and squeeze out excess moisture. Set aside.

Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water),  onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.

Prepare chickpea “eggs” by combining chickpea flour and water in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.

To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add chickpea mixture and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.

Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet over medium heat (we prefer cast iron).

Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4 minutes on each side.

Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.

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Top 37 zucchini fritters recipes from across the web

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Top Tags

Zucchini Patties

Zucchini and Feta Fritters

Healthy Zucchini Fritters

Crispy Zucchini Fritters

corn zucchini fritters with jalapeñ...

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