zucchini fritters recipe

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! 

Greek Zucchini Fritters!

A simple healthy recipe for Zucchini Cakes with Jalapeño and Lime, topped with Chipotle Aioli. Serve this with a leafy green salad for a flavorful vegetarian meal!

Zucchini Cakes with Jalapeño and lime

lb zucchini, grated.

garlic clove, finely minced

scallions, finely sliced

jalapeno

cilantro (or sub italian parsley)

½ a small lime

cumin

smoked paprika

dry crumbs

baking powder

cheese

Grate zucchini  using a box grater, or a food processor with the grater attachment (fastest, easiest)

Toss with the salt and place in a strainer over a bowl to let the liquid drain out for 30 -60 minutes. Press the remaining water out of the zucchini with your fingers.  Place drained zucchini in a bowl.

Add garlic, scallions, jalapeño, herbs, lime zest, cumin and smoked paprika. Mix. Add the egg and mix it in well.  Mix the baking powder with the breadcrumbs, then add both to the bowl.  Add optional cheese (leave it out if going low-calorie.)

Give it a good stir. It should be like a thick paste. If it seems too wet, add a another tablespoon or two of bread crumbs ( or flour).  ( You could make this ahead and refrigerate at this point)

Heat oil in a skillet over medium heat. Spoon the mixture into the skillet, creating golf ball-sized rounds. Flatten slightly, and sear each side until deeply golden ( about 5-6 minutes) and their centers slightly puff up.  Turn the heat down if necessary, to cook the insides all the way through, without burning the crust.

If making more that one batch, to save time,  you could finish them off ( after searing) in a 375 F oven until cooked through and slightly puffed.

Serve with a squeeze of lime and sour cream or Chipotle Mayo 

I tried this recipe with gluten free bread crumbs. I actually had gf croutons (Ian's brand) in the pantry so I blended those into bread crumbs. I used a little more than 1/2 cup because the mixture seemed too wet. The zucchini cakes came out beautifully.  Very light and flavorful.

I used almond meal instead of bread crumbs was perfect

I love every recipe I have made from this site but this one was tough. The cakes all fell apart and were too oily. I would like to try it again but just bake them. The flavors were good though!

This is an amazing recipe. Loved it!! Everything I have tried so far from this site has been outstanding! I used chick pea crumbs and chick pea flour to keep it gluten free though.

10 out of 10, would make again and again and again!
This recipe is so tasty and easy! After waiting an hour for the zucchini to drain, I used my french press to really squeeze out any extra water. Perfect cakes! 
I also modified the chipotle mayo and used sour cream instead (minus the water, too) and it was fantastic.

I used almond flour and a dollop of goat cheese because it was what I had on hand and they turned out amazing! I was worried about them tasting too almond-ey and grainy or maybe too acidic with goat cheese and lime but it worked. &lt;3

As usual, another terrific recipe. My husband and I ate these at different times. Without me influencing him he stated they had the texture/reminded him of crab cakes. I thought the same thing when I'd eaten mine earlier! I had some Wasabi 1000 island dressing I'd made so topped them with this. Terrific! I even recycled the drained off liquid by adding it to the vegetable broth I'd also made that day. ☺Thanks for this recipe.

Another delicious recipe, Sylvia!  I have an abundance of zucchini and was looking for something different - found it!  The flavors are excellent, and I will definitely be making them again.  Has anyone tried freezing them?

These are outstanding, especially with the chipotle Mayo. The recipe is definitely a keeper, especially during zucchini season!  The only “criticism” I would have is that the main ingredient is listed as a “1 lb. zucchini, grated.” That doesn’t”t easily translate when using zucchini from the garden, which are often large and need to have the seeds scraped out before grating and have large stems which need to be cut. It would be MUCH more helpful to list the weight (most helpful!) or volume of the GRATED zucchini. I needed to multiply the recipe to feed this as a main course for several hungry adults for dinner. I ended up using 960 gm. of grated zucchini and multiplied the remaining ingredients by 2.5. They tasted great, but I’m still not certain if my proportions were correct. As done, I used 3 large eggs because I thought the ‘batter’ was a bit dry. Anyway, the amount of GRATED zucchini would be much more helpful than the weight before processing!

These cakes are super delicious, packed with flavor and great texture. I have tried many of Sylvia’s zucchini recipes and these are my favorite! I’m a big fan of the lime, jalapeño, and cilantro combo.

Although this is my first comment, I am a huge fan of your work. I check in every week to see what you are cooking up. I make at least one, if not more recipes from you a week and let me tell you, you never disappoint. Every single dish is delicious! 
When I found your website my partner was vegan and I was not. I love how you make almost every dish to accommodate the vegans. I love cooking vegan. I consider myself Vegan Plus, vegan base and then I throw in some meat or cheese. He now eats meat 🤗 and our menu option have expanded. Thank you soo much for creating “Feasting at Home”. It is my home base for my weekly meal prepping and I tell all my dinner guests where to find you.

✌🏼❤️👩🏼‍🍳

These crispy zucchini fritters are an easy, delicious summer appetizer or side dish. Serve them with tzatziki, tartar sauce, or creamy dill sauce to take them over the top!

Zucchini Fritters

zucchini (about 3 medium)

scallions (about 1 bunch)

lemon zest

sea salt

panko breadcrumbs (divided)

all-purpose flour

Avocado oil (for the pan)

black pepper

Tartar Sauce or Creamy Dill Sauce

Grate the zucchini on the large holes of a box grater. Place on a kitchen towel and squeeze out excess moisture.

In a large bowl, whisk the eggs. Add the grated zucchini, scallions, garlic, dill, lemon zest, salt, and several grinds of pepper. Add 1½ cups of the panko, sprinkle in the flour, and fold to combine. Place the remaining ¾ cup panko in a shallow dish and set aside.

Preheat a cast-iron skillet to medium heat. Use a ¼-cup measuring cup to form the zucchini mixture into 14 to 16 thin patties. Place each into the reserved panko and coat well. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Transfer to a paper towel-lined plate. Season to taste and serve with the sauce.

These cheesy zucchini fritters with corn are the perfect easy snack and make a delicious breakfast/brunch served with bacon and eggs.

Cheesy Corn Zucchini Fritters

zucchini (cubed)

corn kernels

grated cheese

chives (finely chopped)

tbsp basil (finely chopped)

tsp sugar

milk

Dice the zucchini and saute in a small splash of oil over medium-high heat until golden and cooked through. Season with salt and pepper. 

Combine the flour, sugar, salt and baking powder in a bowl and whisk well. In a separate bowl, whisk together the eggs, oil and milk.

Pour the wet ingredients into the dry and mix until just combined. Add the zucchini, corn, cheese and herbs and fold in. 

Heat approximately 1cm of oil in a pan set over medium heat.

Add spoonfuls of the batter and allow to cook for 1-2 minutes per side until golden brown and crisp.

Remove and allow to drain on paper towels. Serve with lemon slices.

Crispy on the outside, soft and tender on the inside, these Zucchini Fritters are an excellent way to use the season&#39;s bounty. The recipe is naturally vegan and easy to make with ingrediets like whole wheat flour, chickpea flour, onion, herbs and seasonigs.

Zucchini Fritters Recipe Made Easy & Tasty

75 grams/2.7 ounces whole wheat flour

flour flour

zucchini

onions (- finely chopped)

garlic (- finely chopped)

celery

parsley

black pepper (- crushed

black salt

salt (or add as required)

olive oil oil oil

Finely chop the onion, celery stalk, garlic cloves and a few parsley leaves.

Rinse the zucchini first and then pat dry with a kitchen towel. Grate them thickly using a hand-held grater or box grater or a food processor. Do not grate them finely. Use the larger holes on whichever grater you choose or grate in the food processor. You can peel the zucchini if you want to.

Preparation:

Take the grated zucchini in a mixing bowl. Add the chopped onions, garlic and celery.

Add both whole wheat flour and chickpea flour. Season with crushed black pepper (crushed), black salt (optional) and regular salt. Add the baking powder.

Mix very well. Depending on the water content in the zucchini, the batter can become too thick or thin. If the batter becomes very thick, then sprinkle some water. If the batter becomes thin and runny, then add some wheat flour.

Making batter

In a seasoned and heavy 10 to 10.5 inches cast-iron skillet or pan heat 2 to 3 tablespoons oil on medium-low or medium heat. For frying each batch of 3 to 4 zucchini fritters add 2 to 3 tablespoons of oil. Using a serving spoon or ¼ cup measure begin to pour the batter on the pan.

With the back of the spoon or measuring cup, spread lightly. Do not spread thin as the fritters will break.

Begin to fry medium low to medium heat. Fry three to four zucchini fritters at a time.

When one side is crisp and golden, gently remove and flip. Fry the second side till golden and crisp. For even frying you can flip once or twice.

Remove and place them on kitchen paper towels for a brief period just for the extra oil to be soaked up. Do not keep for long as then they stick to the paper towel. You can even use a strainer with a bowl underneath to drain the oil. Make all zucchini fritters this way.

Serve Zucchini Fritters hot with a dipping sauce of your choice.

Frying

The most amazing vegan zucchini and corn fritters you’ll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.

Vegan Zucchini and Corn Fritters

all-purpose flour (or whole grain)

almond milk (or other nut milk)

½ cup zucchini (grated, squeezed and drained (about 2 medium-sized zucchini))

corn (kernels corn kernels))

jalapeño pepper (finely chopped)

garlic (minced)

scallions (diced)

parsley (or cilantro, chopped)

lime juice (or lemon juice)

Marinara sauce/vegan sour cream (to serve)

Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.

Prepare the zucchini

Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.

Make the chia egg

Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.

Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.

Mix the batter

Heat up a pan to medium heat and place one or two tablespoons of oil into the pan.  Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.

Top 8 zucchini fritters recipe recipes from across the web

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Top Tags

Zucchini Fritters {Baked or Fried}

Crispy Zucchini Fritters with Carro...

Crispy Light Zucchini Fritters!

Zucchini Cakes with Jalapeño and li...

Zucchini Fritters

Cheesy Corn Zucchini Fritters

Zucchini Fritters Recipe Made Easy ...

Vegan Zucchini and Corn Fritters

Top 8 zucchini fritters recipe recipes from across the web

The most viewed zucchini fritters recipe 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!

Zucchini Cakes with Jalapeño and li...

Zucchini Fritters

Cheesy Corn Zucchini Fritters

Zucchini Fritters Recipe Made Easy ...

Vegan Zucchini and Corn Fritters

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