Zucchini Fritters
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Prep Time
20 mins
-
Cook Time
7 mins
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Total Time
27 mins
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Servings
12 fritters
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Calories
81 kcal
Zucchini Fritters
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Crispy zucchini fritters are one of the best recipes to make with zucchini! Golden, cheesy, and never soggy. Serve as a side or top with an egg for breakfast.
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Ingredients
- 5 cups zucchini about 21 ounces or 3 medium; no need to peel, shredded
- 3 green onions finely chopped
- 3 egg lightly beaten, large
- ½ cup whole wheat breadcrumbs Italian seasoned
- ⅓ cup white whole wheat flour or all-purpose flour
- 1 ½ teaspoons basil dried
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional for serving
- ½ teaspoon black pepper ground
- 1 teaspoon baking soda
- lemon reserve fruit for serving, zest of 1 small
- ½ cup cheese such as cheddar, mozzarella, fontina, or gruyere, freshly grated, melty
- 1-2 tablespoons extra-virgin olive oil for frying
- Greek yogurt for serving, plain, nonfat
- chives for serving, chopped, or green onions
- lemon juice from lemon above, fresh, squeeze
Instructions
- If you’d like to keep the fritters warm between batches, preheat your oven to 200℉. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
- Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, baking soda, and lemon zest.
- Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
- Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
- As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.
Notes
- *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
- *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
- TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave.
- TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
Nutrition Information
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Serving
1(of 12), without yogurt
Calories
81kcal
(4%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.004g
(0%)
Cholesterol
46mg
(15%)
Potassium
173mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
241IU
(5%)
Vitamin C
11mg
(12%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12fritters
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1(of 12), without yogurt | |
| Calories | 81kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 46mg | 15% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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