Crispy Zucchini Fritters

Zucchini Fritters are made from grated zucchini, Parmesan cheese, and a touch of garlic, fried in a cast iron skillet and then baked in the oven to crispy perfection!  Serve this healthy  baked recipe with a side of sour cream for a delightfully healthy and gluten-free side dish or appetizer recipe.

Want a few other healthy zucchini side dish recipes?  You might also enjoy these Baked Parmesan Zucchini Fries, this Zucchini & Squash Casserole, and this Sauteed Zucchini & Squash.

Zucchini Fritters – ‘Tis the Season!

It’s zucchini season!!

The time of year when recipes such as this Chocolate Zucchini Bread, Zucchini Lasagna Roll-Ups, and these addictingly good Zucchini Fritters are all the rage in our house.

Whether you grow them fresh in your garden or pick some up from the grocery store, zucchini is such a versatile ingredient and can really liven up any main dish.

What’s your favorite zucchini recipe to make?

Fried and Baked Recipe

Should I bake these fritters or fry them up in a skillet?

Not being one that is good at making decisions, I did what I normally do… decided to do a little bit of both!

And the result… ultra crispy and seared on the outside with a middle that is baked to perfection!

And yes, a cast iron is key here!

Ingredients

One of the best aspects of this recipe is that it does not require too many ingredients.

Additionally, many of the ingredients can be substituted for healthier alternatives if you happen to be dairy-free, Paleo, or on a low-carb diet.

Ingredients:

• Zucchini – Well, obvi!  You can either buy from your local grocery store, farmers market, or grow your own in a garden!
  • I would not recommend substituting the zucchini with squash since they have a slightly different texture and moisture content.
• Flour – Gluten-free 1-to-1 flour was used in this recipe, but a regular all purpose flour or a Paleo flour blend will work just as good.
• Salt – This is an important ingredient for a reason other than flavor.  It actually helps the zucchini release excess moisture so they are super crispy, and not soggy.
• Parmesan Cheese – Not only does the Parmesan cheese give a yummy, cheesy flavor, but it also helps the fritters to bind together.
  • If you are dairy-free simply substitute with a dairy-free Parmesan cheese alternative.
• Egg – One LARGE egg, not extra-large or medium, is used in this recipe.  The egg helps to bind the fritters so they do not fall apart while cooking.
• Garlic cloves – Fresh garlic cloves are best, but you can substitute with ½ teaspoon of garlic powder if that is what you have.

How to Grate Zucchini

You have two options to choose from when grating zucchini for this recipe:

1. A large food processor with a grating attachment.
2. Use a boxed grater.

My personal preference is to use a food processor since it is relatively quick, easy, and comes out uniform.

A boxed grater will work, but takes a bit longer and the zucchini tends to be more mushy than grated.

How to:

1. Trim the ends off and then cut each zucchini lengthwise into 4 spears.
2. Add spears to a large food processor and push through until grated.
3. Repeat with remaining spears.

(And if you have any leftover, freezing zucchini is a great way to save it for later!)

Straining Zucchini

Once you have the zucchini grated, the next step is to get rid of the excess moisture.  Too much moisture will result in soggy and not crispy fritters.

How to:

• Lay grated zucchini out in a single layer or place in a colander.
• Sprinkle with 1 teaspoon salt and let sit for 10-15 minutes.
• Place grated zucchini in a cheesecloth or a thin dish towel and strain until all of the moisture comes out.
• For 1 ½ pounds of zucchini you will end up with about 1 cup of liquid and 1 cup of zucchini.

How to Make

Now that the zucchini is grated and strained, it’s time to move onto making this crispy and crunchy side!

Steps: 

1. Preheat oven to 350 degrees.

2. Combine grated zucchini, flour, cheese, egg, garlic, and black pepper.  Mix until well combined.

3. Form 8 equally-sized balls that are each about 2-3 tablespoons each.

1. Add 1 tablespoon oil and 4 balls to a large cast iron skillet* over medium heat.  Smash zucchini balls with the back of a spatula and spread out to about 2 ½ – 3 inches in diameter and about ½-inch thick.*

2. Sear for 2-3 minutes per side or until browned.  Remove from skillet.  Repeat with remaining four zucchini balls.

3. Place all fritters back into the skillet and bake in preheated oven for 10-15 minutes.

*Cook’s Tip: A cast iron skillet is key in getting that crispy exterior to these zucchini fritters and is the best skillet to use.  However, a ceramic-coated skillet also works well.

Both Fried and Baked?

Yes!  There is a reason for this madness.

In order to get the zucchini fritters to be a bit thicker, and more like a crab cake, the process of both frying them up in a skillet and then baking them is necessary.

And on the flip side, if you were only to bake them you would not get that perfectly crunchy exterior that makes a fritter, a fritter!

However, if you are impatient and only want to sear them up in a skillet, you can always smash the zucchini balls until they are about ¼-inch thick.

Cook them for about 3 minutes per side and voila!  You have your perfectly fried side dish without needing to bake them.

Serve, Store, and Reheat

Serving:

Now that you have your zucchini fritters ready to enjoy, it’s time to serve them up!

My favorite way to enjoy them is to serve them with a dairy-free sour cream, such as the one from Tofutti.

You can also use a regular sour cream, ketchup, or a yogurt sauce.

Storing and Reheating:

Make sure the zucchini fritters come to room temperature before storing them in the refrigerator or freezer.

If freezing, be sure to freeze the fritters individually for 2-3 hours and then combine them in a freezer safe ziplock bag or container.

Cook’s Tip: These zucchini fritters do not do well when mixed together ahead of time and not cooked.  The zucchini will continue to lose its moisture and you will end up with a soggy mess!

Other Healthy Side Dish Recipes:

• Honey Oven Roasted Broccoli
• Roasted Sweet Potato Cubes
• Baked Potato Wedges
• Other healthy side dish recipes.

3.73 from 18 votes

Zucchini Fritters Recipe

Zucchini Fritters are a healthy, gluten-free side dish or appetizer recipe that is made from grated zucchini, Parmesan cheese, and a touch of garlic, fried in a cast iron skillet and then baked in the oven to crispy perfection!

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Course Dinner, Side Dish

Cuisine American

Keyword baked, crispy, easy, fried, healthy

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 servings

Calories 187 kcal

London Brazil

Ingredients

• 1 ½ lbs. zucchini grated
• 1 tsp. salt

• ½

  cup flour or GF 1-to-1
• ¼ cup Parmesan cheese grated
• 1 large egg whisked
• 2 cloves garlic crushed
• ¼ tsp. black pepper
• 2 Tbsp. olive oil

Instructions

1. Preheat oven to 350 degrees.

2. Grate zucchini using a food processor with a grating attachment or with a boxed grater.

3. Lay zucchini out in a flat layer and sprinkle with salt. Let sit for 10-15 minutes.

4. Strain excess moisture from zucchini using a cheesecloth or a thin dish towel. You will end up with about 1 cup of grated zucchini and 1 cup of strained liquid.

5. In a large bowl combine grated zucchini, flour, cheese, egg, garlic, and black pepper. Mix until well combined.
6. Form 8 equally-sized balls that are each about 2-3 tablespoons each.
7. In a large cast iron skillet over medium heat add 1 tablespoon oil and 4 balls. Smash zucchini balls with the back of a spatula and spread out to about 2 ½ - 3 inches in diameter and about ½-inch thick.*
8. Sear zucchini fritters for 2-3 minutes per side or until browned. Remove from skillet. Repeat with remaining four zucchini balls.
9. Place all zucchini fritters back into the skillet and bake in preheated oven for 10-15 minutes.
10. Serve zucchini fritters with sour cream and enjoy!

Recipe Video

Recipe Notes

• 2 zucchini fritters equals one serving.
• If dairy-free, substitute with a dairy-free Parmesan cheese.
• If you do not want to bake the zucchini fritters simply smash the zucchini balls until they are closer to ¼-inch thick. Sear for the recommended 2-3 minutes per side, or until browned.
• These zucchini fritters do not do well when mixed together ahead of time and not cooked.  The zucchini will continue to lose its moisture and you will end up with a soggy mess.

Nutrition Facts

Zucchini Fritters Recipe

Amount Per Serving

Calories 187 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 45mg15%

Sodium 607mg26%

Potassium 459mg13%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 5g6%

Protein 7g14%

Vitamin A 450IU9%

Vitamin C 30.9mg37%

Calcium 120mg12%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.