Zucchini Fritters

Zucchini Fritters Recipe

I’ve worked hard to help my children learn to love most vegetables at an early age, and for the most part, they eat almost any vegetable plain, roasted or in a dish, but I also enjoy finding new and fun ways to prepare vegetables for our family.

Tater tots were a very occasional treat when I was growing up, and 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!

I serve with homemade ketchup for the kids and I like them topped with an over easy egg.

4.5 from 2 reviews
Easy Zucchini Fritters
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: American
Serves: 4
  • 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
  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 prepare it? Share below!

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Reader Comments

  1. 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

  2. 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.

  3. 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!

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

  5. 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!

  6. 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.

  7. 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. 🙂

  8. I made these tonight and they were so delicious!
    I doubled the garlic powder and used almond flour instead of Parmesan. I forgot to squeeze out the zucchini and once I saw my wet batter I decided I’d better fry them! I fried them in an electric skillet in butter and coconut oil, pressed them out really flat and though they were a little “fragile” They crisped up beautifully and were flippin’ delicious!!
    My husband LOVED them, and my daughter, Miss Picky, also enjoyed one!
    Thanks for another awesome recipe!

    P.S. Can’t wait for your cookbook to arrive! I got my shipping confirmation today! Hurrah!

  9. Thank you for your mission to help us “just moms” feed our family healthy foods on a budget. I’ve recently changed the way I eat and have been looking for ways to change the whole family. I used this recipe to make “veggie tots” with carrots too. Then I used them in place of tater tots in tater tot casserole. It was a homerun. Once I find a good substitute for cream of mushroom soup, I will have adapted the whole recipe! Thank you again.

  10. I am looking forward to making this. Approximately how many cups of zucchini does this recipe use?
    Thank you!

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