These zucchini fritters are quick and easy to make in your air fryer, stove or oven. A crispy and delicious low carb snack or lunch and the perfect way to use up your garden veggies.
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Looking for new ways to use up some summer squash? Every year come July and August, we are always on the lookout for creative zucchini recipes to use up our garden zucchini.
These zucchini fritters are really easy to make and such a delicious way to use up any lingering garden zucchini. They make a healthy snack or side dish and are completely grain free, gluten free, low carb and keto.
My eight year old absolutely loves zucchini fritters since he can’t get enough of those crispy golden edges and soft centers. They are delicious on their own or you can serve them up with a dollop of sour cream or your favorite sauce.
The best part is that these zucchini cakes come together quickly with simple pantry ingredients that you probably already have in your kitchen.
INGREDIENTS YOU NEED TO MAKE HEALTHY ZUCCHINI CAKES:
- grated zucchini (or yellow squash)
- salt
- egg (sub with chia or flax egg to make zucchini fritters vegan)
- almond flour
- grated Parmesan cheese, feta cheese (sub with nutritional yeast for dairy free / paleo / Whole30 zucchini fritters)
- baking powder
- lemon pepper
- garlic powder
- smoked paprika
- Italian seasoning
- green onions
- avocado oil or olive oil, for frying
HOW TO MAKE ZUCCHINI FRITTERS:
- GRATE ZUCCHINI: Use a box grater to grate zucchini. Place in a medium bowl and stir in salt. Allow to rest for 10 minutes
- SQUEEZE OUT EXCESS WATER: Use thick paper towels or a tea towel.
- MAKE THE ZUCCHINI PATTIES: Add egg, 1/4 cup grated Parmesan cheese, almond flour, green onions and seasonings and mix until combined.
- HOW TO MAKE AIR FRYER ZUCCHINI FRITTERS: Spray air fryer basked 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.
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- IF MAKING FRIED ZUCCHINI FRITTERS: 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.
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- Transfer the crispy zucchini fritters to a paper towel-lined plate. Repeat with remaining batter.
CAN I BAKE ZUCCHINI FRITTERS?
Absolutely! For baked zucchini cakes:
- Start off by preheating your oven to 400 degrees F.
- 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.
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- Remove from oven and transfer healthy zucchini fritters to a paper towel-lined plate.
- Serve warm or room temperature with lemon wedges, sour cream or your favorite sauce.
ARE ZUCCHINI FRITTERS HEALTHY?
Yes. These crispy zucchini cakes are not only absolutely delicious but they are low in calories and make a healthy toddler-friendly snack or side dish.
Are zucchini fritters keto?
Yes. The nutritional info for one of these crispy keto zucchini cakes is:
- 68 calories
- 2g Net Carbs = 3g Total Carbs – 1g Fiber
- 4g Protein
- 5g Fat
CAN ZUCCHINI FRITTERS BE FROZEN
Yes, to freeze the already-made fritters, place in a single layer on a baking sheet and flash freeze the pan for 20 minutes. Transfer to a large freezer bag or air-tight container and store in the freeze for up to 3 months.
Reheat frozen zucchini cakes on a cookie sheet in a 200°F oven until heated through.
More zucchini recipes you might like:
- 3 medium zucchini
- 2 teaspoons sea salt
- 1 large egg
- 1/2 cup superfine blanched almond flour
- 1/4 cup grated Parmesan cheese , (sub with nutritional yeast for dairy free / paleo / Whole30)
- 1/2 teaspoon baking powder
- 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
- avocado oil or olive oil
- GRATE ZUCCHINI: Use a box grater to grated zucchini. Place in bowl and stir in salt. Allow to rest for 10 minutes
- SQUEEZE OUT EXCESS WATER: Use thick paper towels or a tea towel.
MAKE THE ZUCCHINI PATTIES: Add egg, 1/4 cup grated Parmesan cheese, almond flour, green onions and seasonings and 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.
Spray air fryer basked 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 or room temperature with lemon wedges, sour cream or your favorite sauce.
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 or room temperature with lemon wedges, sour cream or your favorite sauce.
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 or room temperature with lemon wedges, sour cream or your favorite sauce.
Did you try this recipe?
Veronica -
Healthy and delicious these zucchini fritters are packed with flavor and are a great source of nutrition!