Zucchini Fritters

Zucchini fritters, pancakes, latkes, whatever you want to call them- you need to swap your zoodle spiralizer and whip out the grater for a weeknight dinner, snack, or appetizer upgrade!

Over the Thanksgiving holiday I had more time than usual to think of new recipes to experiment with for the week. I always make my “go-to” dinners, but I need to change things up in the kitchen. Anyone else tend to eat the same thing day after day? My motivation post a long day at work, working out, and then commuting home is pretty much non-existing. If something isn’t already prepared or requires minimal brainpower, I will either spoon enough nut butter with yogurt to call it a day or mash avocado on toast.

Since zucchini is the main vegetable that I constantly buy, love, and have an abundance of, I knew this would be the easiest veggie to change up since it doesn’t require any change in my usual run to the market.

While searching different websites for ideas, I kept coming across different types of fritters – carrots, sweet potatoes, chickpeas etc – I knew I wanted to try making zucchini ones.

My mom and I headed straight to the kitchen and decided to get to work.  We experimented with two small zucchini and a simple batter of egg, flour, onions, salt and pepper.  I mixed up the flour and herbs while she chopped up the onions, which we later realized that we added too many onions. We were basically eating an onion fritter! We also forgot to add the egg, which we took out of the fridge, but had no IDEA where it went rolling off.  Hopefully, it’s not something we will find months later…

Anyways, after realizing the mistakes we made with the first batch, I knew exactly what needed to change. We didn't allow the zucchini to release enough of the water, which resulted in a somewhat soggy middle section of the fritter. Zucchini has so much water. I am surprised every single time I cook zucchini as to how much water is released. Also, we should have flatted the zucchini fritter with the back of the spatula after dropping the mixture in the skillet. They needed less chopped onion and a more even balance of spices and herbs. 

Once I was back in my own kitchen, I made the changes and they came out perfect! I decided to use almond flour and added a scant amount of curry powder- it made such a difference! The curry powder definitely balanced out the other flavors and gave the fritters a little kick! Allowing the grated zucchini to release the excess moisture will make a difference in the crispy mushy ratio, but if you are short on time and want these ready in less than 30 minutes- they will still come out tasty! I would suggest keeping the fritters on the skillet for a few extra minutes.

If you are opposed to lightly frying the fritters you can certainly bake them in the oven until they have become golden brown.

They make such a great snack, appetizer, or addition to your usual scrambled eggs in the morning!

Appetizer/Main Meal/Side
Yields: 12
Prep time: 1 hour [depending]
Cook time: 20 minutes


6 small organic zucchini
3 cloves of garlic, minced & chopped
½ yellow onion, chopped
2 eggs, lightly beaten
freshly ground black pepper (to taste)
3 tsp. sea salt (or to taste)
1 tsp. curry
1 tablespoon olive oil or coconut oil
¾ cup almond flour or coconut flour (or any flour your prefer)
1 tsp. baking powder
Olive oil or coconut oil for frying

Optional add ins:
Chopped parsley or cilantro
Lemon zest


Preheat the oven to 200 degrees. Cover a baking sheet with parchment paper and set aside.

Slice off the ends of the of the zucchini and grate them on the large holes of a grater.

Place the grated zucchini in a large strainer. {I placed the strainer over a large bowl and placed it in the sink} Add 2 tsp. of salt and set aside for 30 minutes to 1 hour.  The longer you let the zucchini sit the more moisture will drain out. This will ensure a crispy fitter versus one that is very soggy.  After 30 minutes or an hour wring out the zucchini or pat the zucchini dry with a paper towel. 

**While the zucchini is releasing the moisture in the strainer you can continue on with the recipe.

Over medium high heat add 1 to 2 tablespoons of olive oil or coconut oil to a sauce- pan.  Once the oil becomes warm, add the minced garlic. Sauté the garlic for 4-5 minutes. 

In the same pan, add the chopped onions and continue to sauté for another 8-10 minutes or until the onions have become to caramelize or brown. Set aside.

In a large bowl add the almond four, salt, pepper, curry powder, baking powder & mix. Next, add the onions, garlic, and the strained zucchini.  Mix together.

Add the lightly beaten eggs to the bowl and mix until well combined.

In a non-stick skillet heat 2 tbsp. of olive oil over medium high heat.

Scoop a spoonful (1/4th size ish) and drop the mixture onto the skillet. I used a small skillet here and was able to fit 3.  You don’t want to overcrowd the skillet, as it will be difficult to flip the fritter.  

Flatten the zucchini mixture slightly with the back of the spatula.

Cook the fritters over medium –high heat roughly 4 minutes on each side.  The edges will become golden and crispy. After 4 minutes, flip the fitters and wait until the edges have become browned (4 minutes). You can repeat this process once more if you would like.  You may need to add more olive oil in between batches.

Place the finished fritters on the baking sheet that was covered with parchment paper. Once all the fritters have been fried and moved to the baking sheet, put pan in the oven. 

The amount you continue to bake them in the oven depends on how crispy you like them.  I left the fritters in the oven for 15 minutes. This step is also optional but I think that allowing the zucchini fritters to bake in the oven allows the them to finish setting, develop crisper edges, and release any extra moisture.

Serve warm. To reheat the zucchini fritters you can simply place them on a baking sheet under the broiler for a few minutes.

Topping ideas:
Poached or runny egg
Yogurt or a sour cream
Sliced avocado