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Easy Zucchini Fritters

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zucchini fritters Easy Zucchini Fritters

I’m always looking for fun ways to prepare veggies, and this is a kid-favorite at our house. These Zucchini fritters are similar to tater tots or hash browns in taste but are more nutritious. They are also very simple to make and reheat well (and leftovers are great in omelets or with an over-easy egg for breakfast!

Easy Zucchini Fritters
 
zucchini fritters Easy Zucchini Fritters
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Author:
Recipe type: Side
Cuisine: American
Serves: 4

Ingredients
  • 2 medium zucchini
  • 2 eggs
  • 1 onion
  • ½ cup parmesan cheese (optional, can replace with almond flour or 3 tablespoons of coconut flour)
  • ¼ cup almond flour
  • 1 teaspoon each of garlic powder, salt, pepper and basil leaf

Instructions
  1. Preheat oven to 400 degrees. Grate the zucchini with a cheese grater or food processor. Add the salt and squeeze very tightlywith a towel or some paper towels to get the excess liquid out. Put in a medium sized bowl.
  2. Grate the onion and add to the bowl. Add the eggs, parmesan cheese and almond flour. Sprinkle the spices on top of the mixture and mix until evenly incorporated. To bake: well grease a baking sheet or muffin tins and put tablespoon size amounts of the mixture onto the baking sheet or fill the muffin tins ½ full.
  3. Bake for approximately 18-20 minutes or until tops and sides are starting to brown. Serve alone or with homemade ketchup. Can also pan fry in coconut oil for a crispier outer coating.
  4. Enjoy!

 

Are you a zucchini fan? How do you fix it? Share below!

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Filed Under: Breakfast, Recipes, Side Dishes, Snacks Tagged With: ,

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  • http://www.raisingmy4kids.wordpress.com/ Larissa

    HI I love zucchini…favourites in house include carrot & zucchini pancakes, zucchini pie (like a quiche) and zucchini brownies – which are wonderfully moist.  Thanks for another great recipe

  • D4hollander

    Wow these look good and so simple! Would I be able to replace the 1/4 cup of almond flower with coconut flour? My bf is allergic.

  • http://wellnessmama.com Wellness Mama

    Yep, just use half as much (2 tablespoons)

  • NoGrainNoPain

    Yum! Now I am REALLY looking forward for my crop to start coming in!

  • dc_girly_girl

     What about regular old flour?  Can I use 1/4 of that?  Thanks!

  • http://wellnessmama.com Wellness Mama

    Probably, I haven’t had flour in my house for years, but I don’t see why not. Actually bread crumbs would probably work too…

  • Arcasper1

    How do you make carrot and zucchini pancakes?

  • Tatyana Shulman

    Thank you for the great zucchini recipe. I love zucchini on my table. Here is the good one for anybody who likes to cook fast and easy. Ingredients:
    2 medium zucchini1-2 clove of garlic; 1/2  cup of olive oil; 1/4 cup parmesan cheese; 1/2 cup of chopped fresh parsley or basil leaf (or a mix of both). Salt, pepper as you wish.
    Preheat oven to 350 degrees. Slice the zucchinis and dip each piece in olive oil with salt/pepper and chopped garlic in it. Place each piece on a big baking tray. Bake for approximately 18-20 minutes. Then sprinkle each piece with grated parmesan cheese and with chopped fresh parsley or basil leaf (or both). Leave in the oven for another 3-5 minutes. Afterwards you can serve zucchini on some paper towel to get the excess oil out. Enjoy!

  • Abellina

    Definitely a winner! I had some broccoli stalks on hand so I shredded those right in too and it was fantastic. Thanks for sharing!

  • B

    Hey there, can I replace the 1/4 C almond flour with coconut flour also? I am trying to not eat anything with phytic acid in it, and nuts have a really high amount of phytic acid, but the interesting thing about coconut flour that I read from the weston price website is that the phytic acid in coconut is not the kind that will bind minerals and its safe for people who are removing phytic acid from diets. I am so thankful for your website and hope I can substitute all your recipes that call for almond flour with coconut. These look delicious, I hope I can make them!

  • http://wellnessmama.com Wellness Mama

    Sure can, just use about half as much.

  • Shannon

    Are they supposed to be soggy on the inside. I made them and they taste good but I expected it to be a little crispier. I even increased the cooking time.

  • http://wellnessmama.com Wellness Mama

    They shouldn’t be… did you squeeze the liquid out before making them?

  • Artfulseamer

    I just use egg, zuch,parm and bisquick. quick and easy.

  • Mercy

    Helpful site!

  • Monique Pyylampi

    Just made these with breakfast subbing the cheese for coconut flour (Whole30). We liked them, thanks! I turned the fan on in my oven for the last 5 min to give a little crisp. Next time I’m going to try subbing the basil with oregano and adding some pepperoni for mini pizza bites! Marinara for dipping. :)

  • Missy

    Do you refrigerate the leftovers or store them at room temp? Are they freezable?

  • http://wellnessmama.com Wellness Mama

    Refrigerate or freeze usually…

  • Lisa

    Had these for breakfast with bacon and they are so delicious! Thank you!