Zucchini Fritters

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.

A stack of zucchini fritters on a plate.

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.

A top down view of a plate of zucchini fritters.

How To Make Perfectly Crisp Zucchini Fritters

You can make these fritters thin and crispy, or thick and chunky. It’s up to you!

  1. 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. 
  2. Make the batter. Give the zucchini a good mix with the sliced shallots, eggs, almond flour, goat cheese, salt and pepper.
  3. 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. 
  4. 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.

Zucchini fritters frying in a pan with oil.

Garlic Chive Yogurt Sauce

Zucchini fritters honestly taste good with just about any creamy partner. Whether it be a chipotle sauce for a hint of spiciness. Or homemade tzatziki to add a Mediterranean twist. 

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.

A stack of zucchini fritters with a dollop of sauce.

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. 

Four zucchini fritters on a plate, topped with sauce and chives.

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. 

And for something slightly sweeter, give my Paleo Zucchini Bread or Chocolate Zucchini Bread recipe a try!

Four zucchini fritters on a plate, topped with sauce and chives.

Zucchini Fritters (gluten-free, low-carb, keto)

4.98 from 88 votes
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 10 fritters
Author: Lisa Bryan
Zucchini fritters are the perfect appetizer or small bite. And these goat cheese zucchini fritters are topped with a creamy garlic, chive, yogurt sauce.

Ingredients

  • 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

Instructions 

  • 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.
    Grated zucchini in a bowl.
  • Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
    Squeezing the liquid from the zucchini with a nut milk bag.
  • Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
    Zucchini fritter ingredients in a mixing bowl.
  • 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.
    Zucchini fritters in a pan frying in oil
  • Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
    Zucchini fritters in a pan golden on one side.
  • Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
    Zucchini fritters on a paper towel lined plate.
  • Mix the sauce ingredients together in a bowl, stirring until creamy.
    Making the garlic chive yogurt sauce in a small bowl.
  • Serve the fritters with a dollop of the sauce, then enjoy!

Lisa's Tips

  • 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.

Nutrition

Calories: 113kcal, Carbohydrates: 5g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 39mg, Sodium: 167mg, Potassium: 236mg, Fiber: 1g, Sugar: 3g, Vitamin A: 280IU, Vitamin C: 13mg, Calcium: 66mg, Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: gluten free zucchini fritters, keto zucchini fritters, paleo zucchini fritters, Zucchini Fritters
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Recipe originally posted August 2014, but updated to include new information and photos.

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244 comments on “Zucchini Fritters”

  1. Delicious5 stars

  2. These were super easy & super tasty. We enjoyed them hot and even cold the next day. A great way to use up extra zucchini. Thanks so much for sharing!5 stars

  3. Made this yesterday and it was very yummy! Tastes great even when cold. 5 stars

  4. Hello 
    This recipe looks so delicious 🤤 I was wondering can we make the patty thinner and bake or airfry them?
    Thanks
    Definitely going to try 😜  

  5. Just made a double batch of those as I knew they would be popular. I was right! You are one of my favorite food bloggers because you offer delicious and easy recipes. Thank you and well done! I made 2 small improvisations: added more feta (as we are all great feta lovers at home, and added some sriracha to the sauce, yum! :)5 stars

  6. They are delicious! I’ve made them several times. I’m wondering how many calories are in one zucchini fritter?
    Thanks!
    Tracy.

  7. We really enjoyed these fritters and the sauce.  I used it as the main dish and served it with a vegetable medley of broccoli, cauliflower and carrots.  Very tasty.  Thanks for sharing.5 stars

    • Had the leftover fritter for breakfast the next day and added a fried egg on top.  So delicious.

      BTW, I added a bit of lemon zest to the batter as one reviewer had suggested.  Loved it.

      Thanks for the recipe.  It’s a keeper.5 stars

  8. Another awesome recipe to get your kids to eat more veggies :) Thanks Lisa! 5 stars

  9. Can hardly wait for your cookbook to come out Lisa.
    I am on the preorder list

  10. I already did it twice ! My husband is not a fan of zucchini or any vegetables haha And yet he loved it ! He asked me to do it again :) Thank you for this wonderful recepe !5 stars

  11. Tried this with one zucchini.  My grater was too fine and I didn’t get enough of the liquid out.  They were still tasty though. Topped a couple with 2 sunny side up eggs for a healthy breakfast.  4 stars

  12. Delicious!! Definitely a new favorite!5 stars

  13. So easy and delicious I made three batches of these today. In the third batch I added lemon zest and that really made a taste difference 5 stars

  14. These are insanely delicious! I used Parm/cheddar for the cheese because I don’t like goat cheese. They were a hit! I’ll make these quite often!5 stars

    • Yay! Happy to hear these were a hit Jo :)

    • I’m trying these with my fish for dinner. I’ll bet they’re tastier than potato pancake, especially with that dipping sauce. I will be using sharp cheddar cheese as I don’t have any goat cheese on hand. I’ll let you know just how good these are.

  15. Lisa, we love these fritters! We used leftovers from last night’s dinner as the base for eggs benedict. We’ll be making them over and over and over. New fave!!5 stars

  16. Hi Lisa,
    Just wondering if the zucchini fritters can be made in the airfryer instead of frying in oil.

    Thanks

  17. I made these as a snack but ended up having them for dinner 😆 They were seriously so easy to make and ate them with hot sauce actually. I think the egg I used was jumbo size so at first the mixture was too wet but I added a little flour to compensate and it turned out pretty well.
    Thank you for all your effort Lisa and bringing us delicious and easy recipes. 
    Looking forward to your cookbook 🎉 5 stars

    • They are definitely dinner-worthy! Glad you enjoyed them and can’t wait for you to cook your way through my new cookbook as well :)

  18. Hi,
    It’s delicious 
    Is it 5 carbs minus 1 carb fiber = 4 carbs per fritter I assume?
    I didn’t make the sauce and I used grated Parmesan cheese.
    Thanks Katie 5 stars

  19. Hi Lisa, I made these fritters tonight and they came out great! I didn’t even get to the dipping sauce, but it didn’t matter because they are so delicious on their own. I will definitely make them again and with the sauce next time. Maybe I’ll even try them in the air fryer too. Thank you!5 stars

  20. just made fritters for the first time. Your recipe is delicious! Appreciate the video and instructions.

  21. Just made these and they were absolutely delicious! My toddler loved them and he is so picky with food. I Great recipe as always! 5 stars

  22. Hi Lisa, I love these !!! I’d like to try them with coconut flour…..would the quantity of flour change ? Txs :)

  23. Loved it. The entire family really enjoys them. Thanks xxx5 stars

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