Zucchini Fritters
These easy Zucchini Fritters are crispy on the outside and tender on the inside and can be fried, air-fried or baked! They're a quick and easy munchie that even the pickiest eaters will adore. Gluten-free, keto, grain-free, dairy-free and vegetarian with paleo, Whole30 and vegan options.
Ingredients
- 3 medium zucchini , grated and excess water squeezed out very well using a cheesecloth or thick paper towels
- 2 green onions , thinly sliced
- 2 large eggs , lightly beaten. May sub with 2 flax eggs (2 tbs ground flaxseeds + 5 tbsp water), 6 tbsp aquafaba or egg substitute of choice for plant-based
- 1/2 cup superfine blanched almond flour , may also try subbing with gluten-free finely ground oat flour or gluten-free 1-1 baking flour - you may have to use more or less
- 1/4 cup grated dairy-free (or regular) Parmesan cheese , we like Violife for dairy-free. Sub with nutritional yeast for paleo/Whole30
- 1 tbsp tapioca starch , you can also sub with arrowroot starch / flour or cornstarch.
- 1/4 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 tbsp fresh chopped parsley optional, for extra freshness and flavor
- 1/2 tsp fine sea salt , or to taste
- 1/4 tsp lemon pepper OR black pepper , or to taste
- 1/2 teaspoon smoked paprika , optional or to taste
- avocado oil or olive oil
Optional for serving
- Chopped fresh dill, lemon wedge sour cream or dipping sauce of choice (ranch, tzatziki etc.)
Instructions
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Grate zucchini: Use a box grater (the large holes) to grate the zucchini. Place the zucchini in a bowl, sprinkle with salt and stir. Let the zucchini stand for 10-20 minutes to draw out excess moisture.
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Squeeze out excess liquid: Use a clean tea towel, cheesecloth, nut milk bag or thick paper towels to wrap the zucchini and squeeze out excess liquid from the zucchini. Discard the liquid and place the zucchini back in the bowl.
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Mix: Add the green onions, eggs, flour, parmesan, tapioca starch, baking powder, seasonings, salt and black pepper and mix until combined. (If the batter seems too soggy, add a little bit more almond flour. If the batter seems too dry, add a little bit of filtered water).
Skillet / Stovetop Method
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Heat a skillet over medium-high heat. Add in enough oil so that a thin layer coats the bottom of the pan.
Once the oil is hot (working in batches as needed), use a ¼ cup measuring cup, a large scoop or a spoon to scoop out 3 1/2 tablespoon sized mounds and gently place into the hot pan (you should hear a nice sizzle when you drop the batter in).
Using a small spatula or the back of a spoon, gently press down on each fritter to flatten slightly and shape the edges into a round circle. Cook the fritters 2-4 minutes on each side, or until they're golden and crispy. Remove the fritters from the pan and place them on a paper towel to soak up any extra oil and repeat with any remaining batter.
Serve warm with a dollop of sour cream and top with chopped green onions or dill along with lemon wedges.
Oven Method
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Preheat the oven to 400F. Line a baking sheet with parchment paper and spray with oil spray of choice.
Use a ¼ cup measuring cup, a large scoop or a spoon to scoop out 3 1/2 tablespoon sized mounds of the mixture and place onto the prepared baking sheet. Use the back of a spoon to gently flatten and shape the mounds into rounds.
Spray the tops with oil spray. Bake in the preheated oven for 12 minutes, flip and spray again with oil spray after flipping, then continue baking for 11-14 more minutes, or until golden and crispy.
Serve warm with a dollop of sour cream and top with chopped green onions or dill along with lemon wedges.
Air Fryer Method
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Spray air fryer basket with avocado oil spray or line with parchment paper cut to size to avoid sticking.
Working in batches as needed, use a ¼ cup measuring cup, a large scoop or a spoon to scoop out 3 1/2 tablespoon sized mounds and gently place into the air fryer basket, an inch apart. Press to flatten zucchini cakes and lightly spray with oil.
Close air fryer and cook at 385F for 11-12 minutes (or until desired crispness), gently flipping and spraying halfway through.
Transfer to plate and repeat with remaining batter.
Serve warm with a dollop of sour cream and top with chopped green onions or dill along with lemon wedges.
Recipe Video
Recipe Notes
- To Store & Reheat: Refrigerate cooled fritters in an airtight container for up to 3 days, adding a square of parchment paper between layers so they don't stick. Reheat on a parchment-lined baking sheet at 350°F until warmed through.
- To Freeze: Place cooled fritters in a single layer on a baking sheet and flash-freeze for 20 minutes. Transfer to a large freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge (or reheat directly from frozen in a 300°F oven or a 315°F Air Fryer).