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Tater tots were a very occasional treat when I was growing up. (I confess, I loved them.)
The grated zucchini in these fritters mimics the texture of tater tots and is a great way to reinvent an old favorite in a healthier way. The zucchini gives them a nutritional boost that tater tots don’t have, and if you fry them in a little coconut oil or olive oil on the stove they have a nice crunch too!
How to Make Zucchini Fritters
Zucchini fritters are very simple to make. The most important step is squeezing the water out of the shredded zucchini before mixing in all the other ingredients. I sprinkle it with salt and let it sit for a few minutes then put it in a cheesecloth or reusable produce bag and squeeze.
After that I just mix in the rest of the ingredients and choose my cooking method. Sometimes I make them in a muffin tin in the oven and other times I make them into patties and fry them in a little coconut oil or butter on the stove. They’re more portable made in the muffin tin, but a little crispier fried on the stove.
These fritters reheat really well (especially the muffin tin ones) and are great topped with an over-easy egg for breakfast!
Also, I haven’t tried it, but I bet they’d work really well in a cast iron pie iron over the campfire. (Or just in a skillet over the fire.)
Easy Zucchini Fritters Recipe
Ingredients
- 2 medium zucchini (or 1½ cups frozen shredded zucchini, thawed)
- 1 tsp salt
- 1 small onion
- 2 eggs
- ½ cup Parmesan cheese (or almond flour, or 3 TBSP coconut flour)
- ¼ cup almond flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp basil
Instructions
- Preheat oven to 400°F.
- Grease a baking sheet or muffin tin.
- Grate the zucchini with a box grater or food processor.
- Add the salt and squeeze very tightly with a towel to get the excess liquid out.
- Put in a medium sized bowl.
- Grate the onion and add to the bowl.
- Add the eggs, Parmesan cheese, almond flour, and spices and mix until combined.
- Put tablespoon size amounts of the mixture onto the baking sheet or fill the muffin tins ½ full.
- 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.
- Enjoy!
Notes
Nutrition
Zucchini Surplus?
Zucchini plants are super producers. One plant will yield 6-10 pounds of zucchini per season. Sometimes I feel like I have more zucchini than I know what to do with, so I’ve found a lot of ways to incorporate it into summer entrees and sides.
Want other ways to use zucchini? Try these recipes:
- Creamy Lemon Tarragon Zucchini
- Gluten-Free Zucchini Bread Recipe
- Hearty Italian Sausage Soup with Vegetables
- Beef Zucchini Stir Fry
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Are you a zucchini fan? How do you prepare it? Share below!
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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.
https://wellnessmama.com/61566/cream-of-mushroom-soup/
😉
I’m confused as to how much almond flour to use if wanting to substitute the cheese? Thank you!
Do you have an egg substitute? Egg allergy 🙁
Just wrote a post on it: https://wellnessmama.com/37022/egg-substitute-for-baking/
Excellent, thank you. I just found your website and super excited to explore more. I’m a busy working mom with 2 youngins in process of healing hashimotos. Thank you for your website
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!
Do you think frozen zucchini would work with this recipe and not be gushy? Thank you!
Made these tonight.. So good, thanks for all your recipes:-) I’ve made several now, all are yummy! ????
Made these tonight.. So good, thanks for all your recipes:-) I’ve made several now, all are yummy!
These were AWESOME!! LOVED them and can’t wait to make them again!!
Had these for breakfast with bacon and they are so delicious! Thank you!
Do you refrigerate the leftovers or store them at room temp? Are they freezable?
Refrigerate or freeze usually…