Healthy Zucchini Fritters
These zucchini fritters are a quick and healthy side, crispy on the edges and tender inside, perfect for meals or as a light appetizer.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated About 2 cups loosely packed
- 2 large eggs
- 1/4 cup oat flour Or almond flour for a low-carb option
- 1/4 cup grated Parmesan cheese Optional — adds richness and crispness
- 1/4 cup plain Greek yogurt or cottage cheese
- 1 clove garlic, finely minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or thyme
- 2 tbsp chopped fresh parsley or dill
- 1 tbsp olive oil Or olive oil spray for pan-frying
Instructions
Preparation
- Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or a fine-mesh sieve.
- Squeeze out excess moisture—press until mostly dry. Removing water prevents soggy fritters.
- In a bowl, beat the eggs, then add oat (or almond) flour, Parmesan (if using), Greek yogurt, minced garlic, salt, pepper, oregano (or thyme), and chopped parsley or dill. Mix until combined.
- Fold the grated, drained zucchini into the batter until evenly coated. The mixture should hold together when pressed; if too wet, add a teaspoon of flour at a time.
Cooking
- Heat a non-stick skillet over medium heat and add 1 tablespoon olive oil (or spray lightly).
- Scoop about 1/4 cup batter per fritter into the skillet. Use the back of the scoop to flatten into ~3–4 inch patties.
- Cook for about 3–4 minutes per side, until the edges are set and both sides are golden brown. Don’t overcrowd the pan—work in batches.
- Transfer cooked fritters to paper towels to drain briefly. Serve warm.
Notes
Store leftover fritters in an airtight container for up to 3–4 days. Freeze cooled fritters individually for up to 2 months. Reheat for best texture.