Looking for a quick appetizer or side dish? These Healthy Zucchini Fritters use just 5 ingredients and are ready in about 20 minutes. Quinoa flour makes them packed with protein!
Even if you don’t have a backyard garden, you may end up with an abundance of zucchini on your hands every summer. Maybe your neighbors share their bounty with you, or your weekly CSA box is filled to the brim. Or maybe you just can’t resist the cheap locally-grown zucchini at the farmer’s market—I mean, they’re practically giving it away!
While zucchini bread and zucchini chips are good, these healthy, gluten-free zucchini fritters are definitely one of my favorite ways to use up zucchini. They’re perfectly crispy, super versatile, and because they’re made with quinoa flour, they have a lot more protein than your standard zucchini fritter recipe.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Zucchini – Yellow squash has a similar mild flavor, so that can be used instead if you happen to have it.
- Quinoa flour – Quinoa flour is a great source of protein, fiber, and iron. If you can’t find it at your local natural foods store, you can easily order it online!
- Scallions
- Eggs
- Salt and pepper
- Coconut oil – You can use another healthy oil that you have on hand, if you prefer.
What Is the Best Way to Shred Zucchini?
If you have a food processor, that’s your best bet for shredding zucchini. Cut both ends off of the zucchini, then cut the zucchini into pieces that will fit into the feed tube. Otherwise, you can use a box grater to shred zucchini by hand.
Oh, and one more quick note! Larger zucchini will also have larger seeds. You may want to use a spoon to scoop those out before you shred the zucchini.
How to Make Healthy Zucchini Fritters
Shredding the zucchini is really the hardest part when it comes to making these gluten-free zucchini fritters! Here’s what you’ll need to do.
Squeeze out the excess moisture. Place the shredded zucchini on a clean dish towel or cheesecloth. Wrap the towel and squeeze out all of the liquid over a sink.
Make the fritter mixture. Transfer the shredded zucchini to a large bowl and add the flour, scallions, beaten eggs, salt, and pepper. Stir until all of the ingredients are evenly distributed.
Prepare. Melt 2 to 3 tablespoons of coconut oil in a large skillet set over medium-high heat. Use your hands to form small patties with the zucchini mixture.
Cook the fritters. Place the patties in the skillet; as many as will fit without crowding the pan! Cook for 2 to 3 minutes, or until the bottoms are golden brown, then cook the other side for another 2 minutes. Place the cooked fritters on a rack to cool and repeat with the remaining mixture.
Serve. Plate the fritters and serve them warm with your choice of sauces or toppings.
How Do You Keep Fritters From Falling Apart?
The best way to keep zucchini fritters from falling apart in the pan is to use enough oil that they’re easy to flip. Nine times out of 10, when a fritter falls apart, it’s because it’s sticking to the pan when you try to turn it, which is why I recommend using 2 to 3 tablespoons of coconut oil.
Getting all that excess moisture out of the zucchini will help keep your fritters together, too!
Tips for Success
Here are some of my best tips for tasty, healthy zucchini fritters!
- Start with dry zucchini. This is the key to unlocking golden, crispy, zucchini fritter perfection—your zucchini needs to be absolutely dry. Squeeze, squeeze, and squeeze some more until no more liquid comes out. Zucchini is 95% water, so there will be a lot of it!
- Adjust the temperature as needed. If you find the fritters are cooking too quickly, lower the temperature a bit. Not browning fast enough? Then raise the temp. Different stoves and pan types can cook differently!
- Don’t plate the fritters right away. This is another secret to keeping them crispy.
Ways to Serve Your Fritters
Of course, plating them and letting people dig in is totally cool, but if you're trying to class things up a bit, here's what I recommend:
- Layer on hummus and microgreens
- Whip up a quick tahini dressing
- Top with a dollop of coconut (or Greek) yogurt
- Dip in spicy ketchup
- Spoon marinara over the top
- Make a simple summery salad with heirloom cherry tomatoes, fresh basil, and a balsamic vinaigrette for serving alongside your fritters
How to Store and Reheat Leftovers
These zucchini fritters can be stored in an airtight container in the refrigerator for about 4 days.
I like to reheat mine in the toaster oven and use them as a “toast”. Rather than toasting up some bread, I'll toast a few of these healthy zucchini fritters, top them with my favorite sandwich toppings and eat them like an open-faced sammie.
Of course, your oven, microwave, or air fryer will work too!
Can This Recipe Be Frozen?
Yes, you can freeze zucchini fritters for up to 3 months in a freezer bag or airtight storage container. You can reheat them from frozen in your toaster oven, air fryer, or oven; a microwave will do in a pinch, but your fritters won’t be as crispy.
More Healthy Fritter Recipes
- 5-Ingredient Sweet Potato Fritters
- Curried Carrot & Sweet Potato Fritters
- Spiralized Sweet Potato Fritters
Healthy Zucchini Fritters
Ingredients
- 3 1/2 cups zucchini shredded
- 1/2 cup quinoa flour
- 1/2 cup scallions chopped
- 2 large eggs lightly beaten
- Salt and pepper to taste
- Coconut oil for cooking
Instructions
- Add the zucchini to a clean dish towel. Squeeze out all the water and transfer it to a bowl.
- To the bowl, add the flour, scallions, eggs, salt and pepper. Stir the mixture together with a spatula or wooden spoon until combined.
- Add 2 – 3 tablespoons of coconut oil into a large skillet over medium-high heat. Once the oil is hot, form small patties out of the zucchini mixture in your hands.
- Cook the fritters until golden brown, about 2 – 3 minutes, then flip cook an additional 2 minutes. Transfer the fritters to a cooling rack.
- Repeat this process with the remaining mixture.
- Serve slightly warm as is or with your favorite sauce!
Video
Notes
Nutrition
