Easy Zucchini Fritters

By Rena |

This Zucchini Fritters Recipe is an easy vegetarian recipe that’s fun to put together, a healthy appetizer or side dish recipe, crispy on the outside and perfectly soft on the inside. 

healthy vegetarian recipe

This Zucchini fritters recipe is so tasty it will be hard to have only one serving. They are crispy on the outside but perfectly soft on the inside. Loaded with flavor and veggies, this healthy fritters recipe is great to try to incorporate into your kid’s meals and dinner table. You can have these as an appetizer or side dish. Makes a great side dish for some grilled chicken or salmon.

Why you will love these veggie fritters

  • Easy and simple: Super easy to make these zucchini fritters and can be ready in just 30 minutes.
  • Healthy: loaded with veggies and good for you ingredients. Perfect way to sneak in veggies into your kids diet,
  • Delicious: crispy on the outside, these fritters are so tasty and so delicious and addicting. Serve them with your favorite dip.
zucchini fritters recipe

How to make zucchini fritters from scratch

  • The easiest way to prep the veggies is by using your food processor and set up the small shredding blade. Alternatively, you can use a medium-small grater. The veggies need to be grated in small bits so they can cook evenly.
  • Start by grating the zucchini, then squeeze as much water as you can and place them in a large bowl.
  • Continue to shred the sweet potato and carrot and add it to the bowl. Stir in the remaining ingredients: green onion, garlic, parsley, salt, pepper, eggs, rice flour, and cheese. Using your hands or a large spoon, mix thoroughly until well combined.
  • Heat oil in a large nonstick pan over medium heat. Add about one spoonful of mixture into the pan, and gently press it down to create a round shape fritter.
  • Cook about 4 fritters at a time, for about 3-4 minutes per side. Transfer to a paper towel-lined plate until finished.
  • Serve with your favorite dip and enjoy!
how to make Zucchini fritters

What pairs well with zucchini fritters?

If you would like to have this zucchini fritters recipe as a side dish alongside a meal and not sure what you can have it with then try these simple and easy salmon recipes:

how to make veggie fritters

Recipe notes and substitutes

  • Flour: use any flour you have on hand. Gluten-free or oat flour will be good substitutes. You may also use almond flour but this will change how moist the fritters will be.
  • Tip: squeeze the water out of the veggies to remove any extra liquids from the veggies. 
  • Store leftovers in an airtight container and reheat in the microwave when ready to serve.
  • You may freeze cooked fritters for up to 3 months.
  • Replace fresh garlic with 1 tablespoon of garlic powder.

Frequently asked questions

Can you freeze vegetable fritters?

We recommend cooking the veggie fritters or zucchini fritters first before freezing. Allow them to cool down first, then place in an airtight container and freeze for up to one month. Simply defrost them and reheat either in the oven or microwave.

How do your shred zucchini?

It is best to use a grater to shred zucchini for fritters or bread.  Allow the zucchini water to drain out of the zucchini for about 15 minutes either using a cloth or paper towel. This will prevent the fritters from getting too soggy.

How do you get water out of shredded zucchini?

You may simply let the shredded zucchini to sit for 15-20 minutes in a colander or paper towel. The zucchini will “sweat” and most of the water drains out of it. You could sprinkle some salt on zucchini as well to speed up this process.

vegetarian fritters
easy zucchini fritters

Making this zucchini fritters recipe?

We would love to hear from you if you made this easy and tasty zucchini fritters recipe. If you liked it please leave some feedback below in the comments. Also, don’t forget to give it a 5-star rating.

Love Zucchini? We have some other easy zucchini recipes you can check out:

zucchini fritters recipe

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easy zucchini fritters

Easy Zucchini Fritters Recipe

So crispy and tasty, these fritters are made with a variety of grated veggies, herbs, and parmesan cheese.
4 from 60 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 316kcal
Author: Rena

Ingredients

  • 1 Large Zucchini
  • 1 Small Sweet Potato peeled
  • 1 Medium Carrot peeled
  • ¼ Cup Finely chopped green onion
  • 3 Garlic Cloves minced
  • 2-3 Tbsp Chopped Parsley
  • ½ Tsp Salt, or to taste
  • ¼ Tsp Ground Pepper or to taste
  • 2 Large Eggs
  • ½ Cup Rice Flour
  • ¼ Cup Ground Parmesan Cheese
  • ¼ Cup Olive or Avocado oil

Instructions

  • The easiest way to prep the veggies is by using your food processor and set up the small shredding blade. Alternatively, you can use a medium-small grater. The veggies need to be grated in small bits so they can cook evenly.
  • Start by grating the zucchini, then squeeze as much water as you can and place them in a large bowl.
  • Continue to shred the sweet potato and carrot and add it to the bowl. Stir in the remaining ingredients: green onion, garlic, parsley, salt, pepper, eggs, rice flour, and cheese. Using your hands or a large spoon, mix thoroughly until well combined.
  • Heat oil in a large nonstick pan over medium heat. Add about one spoonful of mixture into the pan, and gently press it down to create a round shape fritter.
  • Cook about 4 fritters at a time, for about 3-4 minutes per side. Transfer to a paper towel-lined plate until finished.
  • Serve with your favorite dip and enjoy!

Video

Notes

  • Flour: use any flour you have on hand. Gluten-free or oat flour will be good substitutes. You may also use almond flour but this will change how moist the fritters will be.
  • Tip: squeeze the water out of the veggies to remove any extra liquids from the veggies. 
  • Store leftovers in an airtight container and reheat in the microwave when ready to serve.
  • You may freeze cooked fritters for up to 3 months.
  • Replace fresh garlic with 1 tablespoon of garlic powder.

Nutrition

Calories: 316kcal | Carbohydrates: 29g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 111mg | Sodium: 176mg | Potassium: 471mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7605IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 2mg
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Reader Interactions

Comments

    • Rena says

      The egg serves as a binding agent. You can use flaxseed mixed in with some water. Or a bit of greek yogurt watered to be runnier for dipping and binding the flour and crumbs

  1. Barbara Pinto says

    5 stars
    I love the nutricious vegetables and simplicity. I will make it this weekend.
    thank you

    Barbara

    • Rena says

      Hi
      It’s just a homemade ranch mix
      1 cup 2% Greek yogurt
      1 teaspoon garlic powder
      1 teaspoon onion powder
      1 tsp Dried parsley
      ½ teaspoon salt
      Fresh ground white or black pepper

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