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.
PIN HERE FOR later and follow my boards for more recipe ideas
Updated August 2022
Crispy Vegetarian Zucchini Fritters Recipe
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. Stopping at one or two fritters simply won’t do!
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
This zucchini cakes recipe relies on staple ingredients that are likely in your kitchen as we speak. Scroll down to the recipe card for the accompanying amounts.
- Zucchini: Use a box grater to shred your zucchini finely, then squeeze out the excess moisture with a cheesecloth or thick paper towels.
- Large Egg: If you’re vegan, combine a tablespoon of ground flax seeds with 2 1/2 tablespoons of water, then let the mixture rest until it thickens.
- Almond Flour: Make sure you reach for superfine blanched almond flour and not almond meal. Use the spoon and level method to achieve an accurate measurement.
- Plant-Based Parmesan Cheese: Feel free to opt for regular parmesan if you’re not dairy-free or vegan. If you’re on the paleo or Whole30 diet, use nutritional yeast instead.
- Baking Powder: This classic leavening agent helps you get fluffy, crispy fritters.
- Fine Sea Salt
- Lemon Pepper Seasoning
- Garlic Powder: Note that this should not be used interchangeably with garlic salt.
- Smoked Paprika
- Italian Seasoning: Or any blend of dried herbs you’re fond of.
- Green Onions: Finely sliced.
- Chopped Parsley: Optional, for extra freshness and flavor.
- Avocado Oil: Or olive oil. If you’re air-frying your fritters, you’ll only need a spritz or two from a bottle of cooking spray. Baked zucchini fritters call for no oil at all.
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 2 tablespoons of avocado oil in a large cast-iron or non-stick skillet set over medium heat.
Fry: Drop 1 1/2 tablespoon-sized portions of batter into the pan, then gently press down on each dollop to flatten them. Fry until the fritters are golden brown, about 2-3 minutes per side.
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
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: Scoop 1 1/2 tablespoon-sized portions of batter 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, 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
Prep for Baking: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Form Fritters: Drop 1 1/2 tablespoon-sized portions of batter 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 and bake them for another 10-12 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
Don’t settle for sub-par zucchini fritters – use these tips to make sure they come out flawless!
- Dry the Grated Zucchini Well: Use a tea towel, a cheesecloth or thick paper towels to remove as much water from your grated zucchini as possible. This process is key for crispiness.
- Adjust the Consistency of the Batter: If your batter seems too soggy, mix in a little extra almond flour. If it seems too dry, add a small amount of water.
- Heat Things Up: Make sure the oil is hot before you add your batter and fry the fritters. 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.
- Flip With Confidence: Worried you won’t be able to flip your fritters without breaking them? I have 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.
Serving Suggestions
I like to dunk my fritters into a creamy aioli dip or top them with a dollop of dairy-free sour cream. It’s also nice to finish them off with a sprinkle of chopped herbs and a couple of fresh lemon wedges. If you’re looking for a well-suited dish to serve alongside them, you can never go wrong with Grilled Chicken, Vietnamese Spring Rolls or Kale Caesar Salad.
Storage and Reheating
Once your zucchini fritters have fully cooled, transfer them to an airtight container and refrigerate them for up to 3 days. Separate layers with parchment or wax paper if you have to stack the fritters on top of each other. Reheat them on a parchment-lined baking sheet at 350°F until they’re warmed through.
Do Fritters Freeze Well?
They do indeed! Spread out the cooled fritters on a parchment-lined baking sheet and flash-freeze them for 20 minutes. Transfer your flash-frozen fritters to a heavy-duty storage bag or airtight container and freeze them for up to 3 months.
You can either thaw out your fritters in the fridge and warm them up as usual or reheat them directly from frozen. To reheat them from frozen, bake them at 300°F or air-fry them at 315°F until they’re warmed through.
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
- 1 large egg may sub with 1 flax egg for vegan – 1 Tbsp ground flax seeds + 2.5 Tbsp water
- 1/2 cup superfine blanched almond flour
- 1/4 cup grated vegan (or regular) Parmesan cheese we like Violife. Sub with nutritional yeast for paleo/Whole30
- 1/2 teaspoon baking powder
- 1/2 tsp fine sea salt
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 2 green onions finely sliced
- 2 tbsp fresh chopped parsley optional, for extra freshness and flavor
- avocado oil or olive oil
In a large mixing bowl, add egg and use a fork to beat. Add the grated and squeezed-out zucchini, almond flour, cheese, baking powder, salt, seasonings and green onions and parsley if using. Mix until combined.
If batter seems too soggy, add a little bit more almond flour. If batter seems too dry, add a little bit of water.
Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat. Drop 1.5 tablespoon sized portions into the pan, then gently press the batter to flatten.
Fry until golden brown on both sides, about 2-3 minutes per side.
Transfer to a paper towel-lined plate. Repeat with remaining batter.
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.
Scoop 1.5 tablespoonfuls portions 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), 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.
Preheat oven to 400 degrees Line a baking sheet with parchment paper.
Drop 1.5 tablespoon sized portions on baking sheet then gently press the batter to flatten. Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes.
Remove from oven and transfer to a paper towel-lined plate.
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).
Did you try this recipe?
Veronica -
Healthy and delicious these zucchini fritters are packed with flavor and are a great source of nutrition!