So, Why Am I Always Making These Zucchini Fritters?
If you’ve ever stared down a mountain of zucchini from the garden (or a generous neighbor, you know how it is), you’ll get where I’m coming form. There’s only so much zucchini bread a person can eat. Enter these crispy zucchini fritters! First time I made ‘em, I messed up and burned half—still ate them standing over the sink, no regrets. Now my teenagers ask for these every week, which is honestly kind of a miracle. Plus, they’re low carb, sneak in a veggie, and come together faster than you can say “what’s for dinner?”—well, almost.
Why I Keep Coming Back (and Honestly, So Does My Family)
I’ll whip these up when I need a quick dinner side that feels like comfort food but isn’t, you know, just cheese and bread (not that I ever judge). My family goes nuts for these, especially when I get the edges extra crispy (which only happens when I don’t wander off to check my phone). They’re also the only way I can get my picky eater to eat zucchini—she actually asked for seconds last week, which I consider a small victory. Honestly, sometimes I make these just because grating zucchini is weirdly therapeutic. No? Just me?
What You’ll Need (Plus a Few Substitutes I Swear By)
- 2 medium zucchinis (or 1 massive one—doesn’t matter, really)
- 1/2 small onion, grated (or a big handful of scallions if you’re feeling fancy; red onion works in a pinch too)
- 2 large eggs
- 1/3 cup almond flour (sometimes I use regular flour if I’m not fussed about carbs, or chickpea flour if that’s what’s in the cupboard)
- 1/4 cup grated parmesan (honestly, any hard cheese is fine, but my gran swore by Kraft powder cheese for some reason)
- Salt and pepper, to taste
- 1/2 tsp garlic powder (I skip this if I’m out, or use a smashed fresh clove—no biggie)
- Olive oil or avocado oil, for frying (I’ve even used regular veg oil and lived to tell the tale)
How To Make Them (With Some Honest Moments)
- Grate the zucchini—skin on, please. Pile it into a colander, sprinkle with a little salt, and let it sit about 10 minutes. I usually forget and leave it longer; no harm done.
- Meanwhile, grate the onion. This is where my eyes water so much I look like I’m watching a sad movie. Worth it though.
- Now, squeeze out all the liquid from the zucchini. Seriously, you want it as dry as you can. I wrap it up in an old tea towel (don’t use your favorite—zucchini juice is weirdly green) and twist. You’ll be surprised how much liquid comes out. If it still feels a bit soggy, give it another go. Trust me.
- Throw (gently) the zucchini, onion, eggs, almond flour, parmesan, garlic powder, and a good sprinkle of salt and pepper into a big bowl. Mix until it looks kind of gloopy. (If it seems too wet, add a bit more almond flour—better safe than sorry.)
- Heat a few glugs of oil in a large skillet over medium to medium-high. Spoon blobs (technical term) of batter into the pan—about 2 tablespoons per fritter. Flatten them down a bit. Fry 2-3 minutes per side, or until the edges are golden and the middle isn’t raw. This is usually where I sneak a little crispy bit.
- Move cooked fritters to a plate lined with paper towels. Repeat with the rest, adding more oil as needed. Don’t crowd the pan or they’ll get sad and soggy. (Learned that the hard way.)
A Few Notes I Wish I’d Known Earlier
- If your batter seems super runny, just chuck in a bit more flour. Don’t stress, it always sorts itself out.
- Sometimes they stick if the pan isn’t hot enough. Just give it another minute or use more oil (I used to skimp, big mistake).
- Actually, I find it works better if you let the fritter mix sit for five minutes before frying. Not sure why, but it does.
Variations I’ve Tried (Some Winners, Some Definitely Not)
- Swap half the zucchini for grated carrot—sweet and lovely, though a little less crispy.
- Spice it up with chili flakes or smoked paprika. Or both, if you dare.
- I once replaced the cheese with feta, but it sort of melted out. Tasty, but messy. Maybe don’t try that unless you like cleaning pans.
- I tried baking these once on a whim—don’t bother. Lost all the crunch.
Equipment (But Don’t Sweat It if You’re Missing Stuff)
- Box grater (or a food processor with the grating attachment if you’re feeling lazy)
- Big mixing bowl
- Nonstick skillet (cast iron is great, but honestly any sturdy pan will do)
- Old tea towel or cheesecloth for squeezing (I’ve even used my hands, just messier)
How to Store (If They Survive That Long)
Pop leftovers in an airtight container in the fridge. They’ll keep for two, maybe three days—but, honestly, in my house they never last past breakfast the day after. If you want to crisp them up again, reheat in a hot pan or toaster oven. Microwave works, but they go a bit wobbly. Your call.
Serving Ideas (My Family Gets Creative)
I love these as a side for grilled chicken or with a big dollop of Greek yogurt (my daughter dunks them in sriracha, which is wild but good). Sometimes we build little breakfast stacks: fritter, poached egg, avocado, and a sprinkle of chili crunch. My brother insists ketchup is the only way—which I disagree with, but hey, to each their own.
Pro Tips (Learned the Long, Slightly Messy Way)
- Don’t rush squeezing the zucchini. I did once and ended up with floppy pancakes. Not the vibe I was going for.
- Let the fritters hang out on a rack or paper towel after frying. Otherwise, they steam and go limp. Nobody likes a soggy fritter.
- If you try to flip too soon, they’ll fall apart. Trust me, patience is key here. Like, actually walk away for a minute.
Some Questions People Actually Ask Me
- Do I really need to salt and squeeze the zucchini? Yep. If you skip it, everything gets mushy. Maybe you like that, I dunno—but crispiness is where it’s at.
- Can I freeze them? Technically yes, but I think they lose their magic. They come out fine if you bake them from frozen, but not as crunchy. Still, better than nothing!
- What if I don’t have almond flour? Use plain flour, or even oat flour. I’ve also crushed up some crackers in a pinch—not fancy, but it works.
- Why are my fritters falling apart? Usually too much moisture, or not enough flour. Or, honestly, impatience flipping. Happens to the best of us.
One Last Thing (And a Tiny Digression)
I once found a great guide at Serious Eats that made me rethink how much to squeeze the zucchini—worth a look. Also, Smitten Kitchen has a version with fresh herbs if you want to get a bit posh. In other news, my neighbor gave me a giant bag of squash last week, so if you see a recipe for squash fritters on here soon—don’t say I didn’t warn you.
Happy frying! Or grating. Or just making a mess in the kitchen, like I always do.
Ingredients
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
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1Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.
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2After 10 minutes, squeeze the grated zucchini with a clean kitchen towel to remove as much liquid as possible.
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3In a large bowl, combine the zucchini, eggs, almond flour, Parmesan cheese, green onions, garlic powder, and black pepper. Mix until well combined.
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4Heat olive oil in a large non-stick skillet over medium heat. Scoop about 2 tablespoons of the mixture for each fritter and flatten slightly in the pan.
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5Cook fritters for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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6Serve warm, optionally with a dollop of Greek yogurt or your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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