Zucchini and Egg Fritters
✅ Description:
Crispy on the outside and tender on the inside, these zucchini and egg fritters are a nutritious, quick-to-make dish perfect for breakfast, lunch, or a light dinner. They’re packed with veggies and protein and can be customized with herbs and spices to suit your taste.
📝 Ingredients for Zucchini and Egg Fritters
-
2 medium zucchini, grated
-
2 large eggs
-
1/3 cup all-purpose flour (or almond/oat flour for gluten-free)
-
1/4 cup grated Parmesan cheese (optional)
-
2 cloves garlic, minced
-
2 tablespoons chopped fresh parsley or dill
-
Salt and pepper to taste
-
1/2 tsp baking powder (optional, for fluffiness)
-
Oil for frying (olive oil, avocado oil, or neutral oil)
👩🍳 Instructions:
-
Prepare the Zucchini:
Grate the zucchini using a box grater. Place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps the fritters become crispy instead of soggy. -
Mix the Batter:
In a large bowl, combine the zucchini, eggs, flour, garlic, cheese (if using), herbs, salt, pepper, and baking powder (if using). Stir until well combined. The mixture should be thick enough to hold together — add a bit more flour if it’s too wet. -
Heat the Oil:
Heat 2–3 tablespoons of oil in a large skillet over medium heat. -
Cook the Fritters:
Scoop 2 tablespoons of batter per fritter into the pan. Flatten gently with the back of the spoon. Cook for 3–4 minutes per side or until golden brown and crispy. -
Drain and Serve:
Remove and place on a paper towel-lined plate. Serve hot with yogurt, sour cream, tzatziki, or a fresh salad.
🍴 Servings:
Makes about 6–8 fritters
Serves: 2–3 people
🧠 Notes:
-
Zucchini prep is key: Squeezing out moisture ensures crispiness.
-
Eggs bind the mixture: Don’t skip them.
-
Cheese is optional: It adds flavor but can be left out for a dairy-free version.
-
Make it spicy: Add chili flakes or diced jalapeños for a kick.
-
Make it low-carb: Use almond or coconut flour instead of regular flour.
💡 Tips:
-
Use a nonstick skillet for best results.
-
Freeze cooked fritters in an airtight container for up to 2 months. Reheat in the oven or air fryer.
-
Double the recipe for meal prep — they store well in the fridge for 3–4 days.
-
Want it crispier? Add 1 tablespoon of cornstarch to the mix.
🥗 Nutritional Info (Per 2 fritters – Approximate):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 9g |
| Fat | 11g |
| Carbs | 12g |
| Fiber | 2g |
| Sugars | 2g |
| Sodium | 250mg |
(Values may vary depending on ingredients used.)
💪 Health Benefits:
-
Zucchini is low in calories and high in antioxidants, vitamin C, and potassium.
-
Eggs provide high-quality protein and essential B vitamins.
-
Garlic has immune-boosting properties.
-
Low-carb & gluten-free options make it diet-friendly.
❓ Q&A
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway for even crispness.
Q: What’s the best dipping sauce?
A: Greek yogurt with lemon juice and dill, or tzatziki.
Q: Can I add other veggies?
A: Absolutely. Grated carrots, sweet corn, or chopped spinach work great.
Q: How do I keep them from falling apart?
A: Make sure your batter isn’t too wet and that you’re not flipping them too early. Let them brown well on one side before flipping.
Q: Are they kid-friendly?
A: Yes! Mild in flavor, these fritters are great finger food for toddlers too.
