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
Servings
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!
Nutrition
Notes
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
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Are you a zucchini fan? How do you prepare it? Share below!
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