Healthy Zucchini Fritters Side Dish Recipe
These Healthy Zucchini Fritters are a perfect light and crispy side dish made with grated zucchini, eggs, oat flour, and herbs. They’re pan-fried to golden perfection and make a nutritious snack or accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 fritters
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Fritter Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1/4 cup oat flour (or almond flour for low-carb option)
- 1/4 cup grated Parmesan cheese (optional, but adds richness and crispness)
- 1/4 cup plain Greek yogurt or cottage cheese
- 1 garlic clove, finely minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme
- 2 tablespoons chopped fresh parsley or dill
For Cooking
- 1 tablespoon olive oil or olive oil spray for pan-frying
Instructions
- Prepare the Zucchini: Wash and trim the ends of the zucchinis. Grate them finely using a box grater or food processor. Transfer the grated zucchini into a clean kitchen towel or cheesecloth and twist to squeeze out as much water as possible to ensure crispy fritters.
- Mix the Fritter Batter: In a large bowl, combine the drained zucchini, eggs, oat or almond flour, grated Parmesan cheese if using, Greek yogurt or cottage cheese, minced garlic, dried oregano or thyme, chopped fresh parsley or dill, sea salt, and black pepper. Stir well until a thick, cohesive batter forms. If the batter seems too wet, add an extra tablespoon of flour.
- Preheat the Pan: Heat a non-stick skillet over medium heat. Add a drizzle of olive oil or coat the skillet surface with olive oil spray. Let it heat for 1–2 minutes until hot.
- Cook the Fritters: Spoon about 2 tablespoons of batter and shape into small patties. Place them gently in the hot skillet, flattening slightly with a spatula. Cook for 4 minutes on the first side until deep golden brown. Flip carefully and cook for another 3 minutes on the other side. Adjust heat as needed to avoid burning. Cook in batches without overcrowding the pan.
- Serve Warm: Remove cooked fritters and place on a paper towel-lined plate to absorb excess oil. Serve warm topped with additional Greek yogurt, a fried or poached egg, or avocado slices as desired.
Notes
- Squeezing excess water from zucchini is key to crispy fritters; do not skip this step.
- Use almond flour instead of oat flour for a low-carb alternative.
- Parmesan cheese adds richness and helps with browning but can be omitted for a vegetarian option without cheese.
- If batter is too wet and falls apart, add an extra tablespoon of flour to bind better.
- Cook fritters over medium heat to achieve golden crispiness without burning.
- Leftover fritters can be stored in the refrigerator and reheated in a skillet or oven to maintain crispness.