5.0 from 429 votes
Zucchini Fritters
These easy to make Zucchini Fritters make for a great appetizer or side. Wonderfully seasoned, they are a tasty way to get some veggies into your meals!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 144 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
American
Ingredients
- 2 large zucchinis grated
- 1 teaspoon salt
- 1 large egg
- ½ cup all purpose flour
- ½ cup grated Parmesan cheese
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Labneh Dip
- 1/4 cup labneh
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
Instructions
- Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.
- Transfer the zucchini into a medium bowl. Add the egg, flour, cheese, onion powder, garlic powder and black pepper and mix until well combined and mixture sticks together.
- Heat a large skillet over medium heat. Add the avocado oil, then scoop 2-3 tablespoons for the mixture on to the heated plan and flatten with a spatula. Cook until golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, about 2 more minutes.
- Serve warm with the labneh dip, sour cream or greek yogurt.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge. Reheat in the microwave, in a skillet with a little olive oil, or in an air fryer before serving.
- Freezing Instructions: You can also freeze the fritters before or after cooking them.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
- Instead of eggs, you can use flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
- Use 1:1 GF flour to make them gluten-free
Nutrition Information
Calories
144kcal
(7%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
35mg
(12%)
Sodium
534mg
(22%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
251IU
(5%)
Vitamin C
12mg
(13%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 534mg | 22% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.