Zucchini fritters turn your favorite summer vegetable into crisp, golden patties. Take one bite of these surprisingly low-carb fritters, and I guarantee you’ll be going back for seconds. Especially when topped with the creamy garlic chive yogurt sauce.
Simple, seasonal, and versatile vegetables are always my go-to for creating some of the best recipes. Now that we’re knee-deep in summer, it’s time to take advantage of none other than our favorite summer squash: zucchini.
You can chop it, puree it, zoodle it and of course shred it. And with such a mild flavor, it really lets the other ingredients shine. Which is perfect for when I’m craving something cheesy and garlicky – like these zucchini fritters.
Best of all? The crispiness makes it taste like a guilty pleasure, like my baked zucchini fries. But it’s a healthy, low-carb meal that’s filled with good-for-you ingredients.
Zucchini Fritter Ingredients
These zucchini fritters are a marriage made in vegetable herb heaven. Here’s what you’ll need.
- Zucchini: forms the bulk of the patties, and it’s a great way to sneak more veggies into your everyday meals.
- Shallots: adds a mild and delicate onion flavor with a hint of garlic.
- Eggs: 2 lightly beaten eggs are need to help bind the flour.
- Almond Flour: I’m using almond flour, but coconut flour works as well. See my notes below.
- Goat Cheese: adds lovely cheesy creaminess, but you could add parmesan cheese or leave the cheese off entirely for a dairy-free version.
- Salt and Pepper: for that perfectly seasoned flavor.
How To Make Perfectly Crisp Zucchini Fritters
You can make these fritters thin and crispy, or thick and chunky. It’s up to you!
- Prep the zucchini. Grate the zucchini, add it to a bowl, and sprinkle it with salt. The salt will help to extract moisture from the zucchini. After 20 minutes, squeeze out the liquid using a cheesecloth or nut milk bag and return it to the bowl.
- Make the batter. Give the zucchini a good mix with the sliced shallots, eggs, almond flour, goat cheese, salt and pepper.
- Time to fry. Add a few tablespoons of olive oil to a pan, then carefully dollop mounds of the batter and gently flatten. Let them cook on each side for 3-4 minutes, or until they’re beautifully golden brown.
- Rest on paper towel. While they’re resting, you can make the garlic chive yogurt sauce.
Can You Bake Them?
You sure can. They don’t come out quite as crispy, but you can bake them at 400F for 12-15 minutes on each side. Just spray or brush a light coating of oil on the sheet pan and on top of the fritters.
Garlic Chive Yogurt Sauce
But this garlic chive yogurt sauce might be my favorite pairing. It’s simple with just the right amount of aromatics.
- Yogurt: I like a thick Greek yogurt, but any dairy or non-dairy yogurt works.
- Garlic & Chives: A simple combination of herbs for the perfect punch of flavor.
- Salt & Pepper: Season to your liking.
Just whisk these all together and voila! Your fritters will be perfectly cooled by now, so dollop on top or use it as a dip.
A Few Cooking Tips To Keep In Mind
- Don’t skip the flour. Even though you’ve drained your zucchini, you still need a binder along with the egg. And if your batter is too soft, just add a little more flour.
- Add a good amount of oil. If you want extra crispy, beautifully golden, and delicious fritters make sure the oil lightly coats the bottom of the pan.
- Let the pan warm up. Before dolloping your batter into the pan, make sure it’s properly heated with the oil. You’ll know it’s ready if your fritter sizzles when it touches the pan.
- Don’t overcrowd. Evenly space out your fritters so that the pan temperature doesn’t drop. I make this recipe in two batches in the pan.
Ways To Serve Fritters
For me, I simply enjoy these on their own. But you can also treat these fritters as an accompaniment to any meal.
- Serve as an appetizer. If you’re cooking up a much larger dinner, zucchini fritters will be a great way to get everyone’s taste buds warmed up.
- Serve as a side dish. For a more hefty meal, this pairs great with a piece of pan-seared salmon or poached chicken.
- Add a salad. To add a refreshing bite, a simple kale salad, Israeli salad, or cucumber salad will help round out the flavors.
Storing and Reheating Leftovers
As with most fried food, these fritters will not be as crispy the following day. But nonetheless, they’ll taste just as delicious. Here’s a few storage options.
To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge.
To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer. Just make sure to place parchment paper between them if you stack them.
To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more crisp texture, bake them in the oven at 375 degrees Fahrenheit for 10-15 minutes, until warmed through.
Zucchini Fritters Recipe Video
Want to see how I make this recipe in my kitchen? Watch the video below!
More Fun Zucchini Recipes
Whip up any of these zucchini recipes for a healthy, nutritious meal.
- Zucchini Noodle Spaghetti Bolognese
- Zucchini Lasagna
- Zucchini Chips
- Pizza Stuffed Zucchini Boats
- Zucchini Noodle Caprese
Zucchini Fritters (gluten-free, low-carb, keto)
- 1 1/2 pounds zucchini, about 2-3 medium to large zucchini
- 1 shallot, finely diced
- 2 eggs, beaten
- 1/2 cup almond flour
- 1/4 cup goat cheese, crumbled
- salt and pepper, to taste
- 2 tablespoons olive oil, for frying
Garlic, Chive Yogurt Sauce:
- 1 cup yogurt
- 2 garlic cloves, minced
- 1 tbsp chives, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
- Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
- Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
- Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
- Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
- Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
- Mix the sauce ingredients together in a bowl, stirring until creamy.
- Serve the fritters with a dollop of the sauce, then enjoy!
- To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge.
- To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer.
- To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more crisp texture, bake them in the oven at 375 degrees Fahrenheit for 10-15 minutes, until warmed through.
- If you'd like to use coconut flour instead of almond flour, start with 1/4 cup and add more as needed. Coconut flour is highly absorbent, so you can use less.
Recipe originally posted August 2014, but updated to include new information and photos.