This recipe for zucchini fritters is easy, savory and gluten-free! So crispy fried and perfect for either snacks, sides, or a meal even as a patty for burgers too. You won’t even notice that it’s made of veggies + it has cheese!
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It is the time of the season where zucchinis are just everywhere and when September arrives, zucchinis are overflowing. If you’re not sure of what to do with the extra zucchinis in your pantry or from your garden, turn them into fritters.
What are fritters?
According to Britannica.com, fritters are bits and pieces of vegetables or meat cooked using a batter-frying technique. Vegetables are shredded and combined with other ingredients like flour and egg to form a dough-like batter and fried like a pancake. A technique introduced by the Portuguese and Spanish in the late 16th century.
Zucchini like the cucumber has high water content by nature. So there is a process to extract the water from the zucchini to prevent any zucchini recipe soggy. It's called disgorging vegetables.
According to an article by Susanna Chen that appeared in Popsugar.com, salting the shredded zucchinis for at least 15 minutes is a must. The salt will push out the moisture out of the zucchinis via osmosis. After that, squeeze out and drain the excess water. By doing this process, your zucchini recipe will not turn soggy and the salt will make the zucchini even tastier.
In my home country the Philippines, zucchinis are not common at all, but we have our version of fritters too. We call it ‘ukoy’, a recipe using kabocha squash with shrimp slices.
Why Make Zucchini Fritters?
- Budget-friendly – you’ll only need to buy the zucchini and the rest are common in the kitchen, or if you grow zucchini much better
- Kids will love it – it does not taste like vegetable at all
- Simple ingredients but very tasty
- Quick and easy - no cooking skills required, anyone can whip up this recipe.
- Healthy and vegetarian
Ingredients for gluten-free zucchini fritters
- Zucchini. Shred and disgorge by salting the zucchinis for 15 minutes.
- Gluten-free flour or almond flour. If you're not allergic to gluten, regular all-purpose flour will do.
- Cheese. Yummier fritters are with cheese on them. Parmesan and cheddar or a combination of both is good.
- Eggs to hold the fritters together.
- Herbs like scallions or fresh parsley for a contrast in flavor
- Salt and pepper and other spices to taste
- Oil for frying
Steps on how to make zucchini fritters
Cooking zucchini fritters is very easy.
Shred and disgorge the zucchinis
- Using a box grater or a food processor, shred the zucchinis. Once shredded, salt the zucchini and set aside for 10-15 minutes. Completely squeeze out the water out of the shredded zucchini.
Make the batter
- In a medium bowl, combine all the ingredients - the shredded zucchini, flour, cheese, scallion, and eggs. Add salt and pepper according to taste. Whisk using a spoon or spatula.
Fry the zucchini fritters
- In a frying pan, heat oil over medium heat. Scoop the zucchini batter according to your preferred size. Fry for 3-5 minutes each side or until golden brown and crispy on the edges. Before flipping, spoon some oil from the pan and pour over the fritters. Press down the fritters once flipped.I used a ¼ size measuring cup to scoop the zucchini batter. Do not overcrowd while frying.
Dips that are perfect with fritters
- ranch with dill
- white vinegar with minced garlic paired with rice
What to eat with zucchini fritters
Is this freezer-friendly?
Yes, place in a zip bag or container and put in the freezer for a week. Thaw in the fridge before re-heating. I usually put mine in the oven and broil to make it crispy again for 2-3 minutes per side.
Easy Zucchini Fritters Recipe
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Equipment
- box grater or food processor
- skillet or frying pan
- mixing bowls
- measuring cups and spoons
- spatula
- knife and cutting board
Ingredients
- 4 zucchini medium size, shredded, water squeezed out
- ½ cup almond flour or gluten-free flour
- ½ cup cheese parmesan or cheddar, coarsely shredded
- 1 stem scallion thinly sliced
- 2 eggs large, lightly beaten
- salt
- pepper
- oil for frying
Instructions
Shred the zucchini
- Using a box grater or a food processor, shred the zucchini. Once shredded, sprinkle salt into the shredded zucchinis (about ½ teaspoon or so) and set aside for 10-15 minutes. Completely squeeze out the water out of the shredded zucchini.
Make the batter
- In a medium bowl, combine all the ingredients - the shredded zucchini, flour, cheese, scallion, and eggs. Add salt and pepper according to taste. Whisk using a spoon or spatula.
Fry the fritters
- In a frying pan, heat oil over medium heat. Scoop the zucchini batter according to your preferred size. Fry for 3-5 minutes each side or until golden brown and crispy on the edges. Before flipping, spoon some oil from the pan and pour over the fritters. Press down the fritters once flipped. I used a ¼ size measuring cup to scoop the zucchini batter. Do not overcrowd while frying.
Bonnie Palmer says
Very tasty! I gussied up the recipe a bit. I used cake flour (it's what was handy), and added minced onion & jalapeño, finely chopped cilantro, some ground Italian seasoning, dried basil leaves, and a green onion, finely sliced (again, because it's what I had). For a dipping sauce, I used Jalapeño ranch. Oo La La!