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!
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. 🙂
Helpful site!
I just use egg, zuch,parm and bisquick. quick and easy.
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.
They shouldn’t be… did you squeeze the liquid out before making them?
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!
Sure can, just use about half as much.
Definitely a winner! I had some broccoli stalks on hand so I shredded those right in too and it was fantastic. Thanks for sharing!
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!
Yum! Now I am REALLY looking forward for my crop to start coming in!
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.
Yep, just use half as much (2 tablespoons)
What about regular old flour? Can I use 1/4 of that? Thanks!
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…
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
How do you make carrot and zucchini pancakes?