These easy Zucchini Fritters are crispy on the outside and tender on the inside with grated zucchini, almond flour, Parmesan cheese, and a delightful blend of seasonings. These crispy fritters are a healthy and tasty treat for any occasion and can be pan-fried, air-fried or baked! They’re a quick and easy snack that even the pickiest eaters will adore. Gluten-free, keto, grain-free, dairy-free and vegetarian with paleo, Whole30 and vegan options.
PIN HERE FOR later and follow my boards for more recipe ideas
Updated July 2023
Delicious and Healthy Zucchini Fritters
Are you looking for a delightful way to enjoy zucchini? Look no further! These Zucchini Fritters are the perfect combination of crispy, flavorful, and healthy. Whether you’re following a vegan, paleo, or Whole30 diet, this recipe can be easily adapted to suit your dietary needs. These zucchini fritters make a fantastic appetizer, snack, or even a light meal.
From the herby Italian seasoning to the smoky paprika, these crave-worthy zucchini fritters are full of mouthwatering flavor. Each crispy bite will transform into a tender morsel as your taste buds savor the tangy, garlicky goodness.
With the wholesome ingredients used and the lack of deep frying, this recipe makes zucchini fritters healthier than ever before. You can even swap things out to suit different special diets! It’s time to put that zucchini in your summer garden to good use and enjoy a newfound family favorite.
What Are Fritters?
Fritters are made of a grated fruit, vegetable or meat that’s incorporated into a batter with various seasonings and deep-fried (or in this case pan-fried) to crispy perfection. Although they’re quite different from the breakfast classic, fritters are sometimes referred to as pancakes. Whatever you call them, you’ll become an instant fan.
Recipe Ingredients
- Zucchini: Grated and squeezed to remove excess water, zucchini adds a delicate and refreshing taste to the fritters.
- Egg (or Flax Egg for Vegan Option): Providing structure and binding the ingredients together, the egg (or flax egg for vegans) ensures the fritters hold their shape.
- Superfine Blanched Almond Flour: Adding a nutty flavor and a crispy texture, almond flour is the perfect gluten-free alternative to traditional flours.
- Grated Vegan (or Regular) Parmesan Cheese: To infuse the fritters with a rich and savory taste, we recommend using a high-quality vegan Parmesan Cheese (regular works too). For those following a paleo or Whole30 diet, nutritional yeast is an excellent substitution.
- Tapioca Starch: Helps bind the batter together. If you don’t have tapioca starch, you can also sub with arrowroot starch / flour or cornstarch.
- Baking Powder: Adding a light and airy texture, baking powder helps the fritters rise and become beautifully golden.
- Fine Sea Salt: Enhancing the flavors and balancing the dish, a touch of fine sea salt is crucial for the perfect seasoning.
- Lemon Pepper: This zesty seasoning adds a citrusy twist, bringing a burst of freshness to each bite.
- Garlic Powder: A staple in many savory recipes, garlic powder contributes a delightful aroma and flavor to the fritters.
- Smoked Paprika: Infusing a smoky and slightly spicy taste, smoked paprika adds depth and complexity to the fritters.
- Italian Seasoning: The aromatic blend of herbs in Italian seasoning adds a Mediterranean touch to the fritters.
- Green Onions: Finely sliced green onions provide a subtle onion flavor and a hint of vibrant color.
- Fresh Chopped Parsley (Optional): For an extra burst of freshness and flavor, you can add some fresh chopped parsley.
Instructions: How to make Zucchini Fritters
Since fritters are traditionally deep-fried, we’ll go over the pan-frying method to start. We prefer to air-fry or bake them – but that doesn’t mean you have to!
Beat Egg: Add the egg to a large mixing bowl and use a fork to beat it.
Make Batter: Add the prepared zucchini, almond flour, cheese, baking powder, salt, seasonings, green onions and parsley. Mix everything together until the mixture forms a batter, adding a touch more almond flour or water as needed to fine-tune the consistency.
Heat Oil: Heat a large cast iron skillet or non-stick pan over medium-high heat. Add in enough oil so that a thin layer coats the bottom of the pan.
Fry: 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.
Repeat With Remaining Batter: Transfer the finished fritters to a paper towel-lined plate and repeat the process with any remaining batter.
Enjoy! Serve the fritters warm with a dollop of sour cream and a sprinkle of chopped green onions or dill.
Air Fryer Method
Making air fryer zucchini fritters couldn’t be more simple by following the directions below:
Prep Air Fryer Basket: Spray your Air Fryer basket with avocado oil spray or line it with a fitted piece of parchment paper to prevent sticking.
Form Fritters: Use a ¼ cup measuring cup, a large scoop or a spoon to scoop out 3 1/2 tablespoon sized mounds into the Air Fryer basket, at least an inch apart. Gently press on each fritter to flatten them and lightly spray them with oil.
Cook: Close the Air Fryer and cook the fritters at 385°F for 11-12 minutes, or until they reach your desired crispiness, gently flipping and spraying halfway through.
Repeat With Remaining Batter: Transfer the finished fritters to a plate and repeat the cooking process with any leftover batter.
Enjoy! Serve your zucchini fritters warm, adding a dollop of sour cream and a sprinkle of fresh herbs if desired.
Oven Method
Making baked zucchini fritter couldn’t be more simple by following the directions below:
Prep for Baking: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Form Fritters: Use a ¼ cup measuring cup, a large scoop or a spoon to scoop out 3 1/2 tablespoon sized mounds onto the baking sheet, then slightly flatten each dollop with gentle pressure.
Bake: Bake the zucchini patties for 10-12 minutes, then carefully flip them over, spray with cooking spray and bake them for another 11-14 minutes.
Enjoy! Remove your zucchini cakes from the oven and transfer them to a paper towel-lined plate. Serve them warm with a dollop of sour cream and a sprinkle of chopped green onions or dill.
Tips for Success: Unlocking the Perfect Fritters
- Squeeze Out Excess Water: To prevent the fritters from becoming soggy, make sure to thoroughly squeeze out the excess water from the grated zucchini. A cheesecloth or thick paper towels work well for this. This process is key for crispiness.
- Adjusting the Batter: Depending on the moisture content of the zucchini, you may need to adjust the consistency of the batter by adding more almond flour or a little water. The batter should hold its shape without being too wet or dry.
- Maintain the Right Heat: Make sure the oil is hot before you add your batter and fry the fritters. It’s essential to heat the skillet over medium heat to ensure the fritters cook evenly and develop a crispy exterior. If your Air Fryer requires preheating, don’t forget to do so. Let your oven reach the right temperature before you start baking. No matter which cooking method you choose, proper preheating practices help ensure a crispy result.
- Use a Spatula: When pressing the fritters to flatten them in the skillet, it’s best to use a spatula or the back of a spoon to avoid burning your fingers. For a foolproof solution – use a fish spatula! Since it’s thin and flexible, it does a great job of keeping the fritters intact while you flip them.
- Incorporate Another Veggie: If you’re trying to use up multiple veggies from your garden, go ahead and grate in some yellow squash, carrots, cauliflower or even sweet potatoes. Corn makes a wonderful addition as well.
Storage and Freezer Instructions
If you have leftovers or want to make a larger batch of these zucchini fritters, here’s how to store and freeze them:
- Refrigerator: Place the cooled fritters in an airtight container, separating each layer with parchment paper. They can be stored in the refrigerator for up to 3 days.
- Freezer: Arrange the cooled fritters on a baking sheet lined with parchment paper and place in the freezer and flash-freeze them for 20 minutes. Once frozen, transfer your flash-frozen fritters to a heavy-duty storage bag or airtight container. Frozen fritters can be stored for up to 3 months.
- How to thaw: You can either thaw out your fritters in the fridge and warm them up as usual or reheat them directly from frozen.
- How to reheat: To reheat the fritters, you can either place them in an oven at 350 degrees Fahrenheit for about 10 minutes or use an air fryer at 375 degrees Fahrenheit for 5-7 minutes, until they are warmed through and crispy.
Serving Suggestions
These zucchini fritters are incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions to inspire your culinary creativity:
- Dip and Delight: Serve the fritters warm with a dollop of sour cream on top. Garnish with chopped green onions, dill, and lemon wedges for an extra burst of freshness.
- Burger Bliss: Create a zucchini fritter burger by placing a fritter between two buns with your favorite toppings and condiments.
- Salad Sensation: Crumble the fritters over a fresh salad for a unique and flavorful twist.
- Brunch Bonanza: Top a stack of zucchini fritters with a poached egg and a drizzle of hollandaise sauce for a delicious brunch treat.
Variations and Substitutions
Feel free to customize this zucchini fritter recipe to suit your preferences and dietary needs. Here are a few ideas to get you started:
- Spicy Kick: Add some cayenne pepper or red pepper flakes to the batter for a spicier version of the fritters.
- Herb Infusion: Experiment with different herbs such as basil, cilantro, or dill to add a unique flavor profile.
- Vegetable Medley: Enhance the nutritional value by incorporating other grated vegetables like carrots or sweet potatoes into the batter.
- Nut-free Option: Replace almond flour with gluten-free breadcrumbs or gluten-free all-purpose flour to make the recipe suitable for those with nut sensitivities.
Unlocking the Flavors of Zucchini Fritters
These zucchini fritters are a fantastic way to enjoy the fresh flavors of summer while keeping it healthy and delicious. With their crispy exterior and tender interior, they are sure to become a favorite in your recipe collection. So, gather your ingredients, follow our step-by-step instructions, and embark on a culinary adventure that will leave you craving more. Share your creations with us and let us know how you enjoyed these delectable zucchini fritters!
More Healthy Zucchini Recipes
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.
- 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
- Chopped fresh dill, lemon wedge sour cream or dipping sauce of choice (ranch, tzatziki etc.)
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.
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.
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).
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.
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.
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
- 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).
Disclaimer: This updated post was generated in July, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
Did you try this recipe?
Veronica -
Healthy and delicious these zucchini fritters are packed with flavor and are a great source of nutrition!