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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 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.
5 from 13 votes

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

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 10 fritters
Author: Lisa Bryan
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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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted August 2014, but updated to include new information and photos.

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43 comments on “Zucchini Fritters”

  1. These look delicious. I will make them tomorrow. Do you think the recipe would work well with chickpea flour instead of almond flour?

    • Hi Renee – I haven’t tried that, but yes, I think it should work. You might want to start with a little less flour, about 1/4 cup, and add more as needed. Chickpea flour is usually a bit more absorbent than almond flour.

  2. These were super great and so tasty! Easy to make.The plate is empty and we are full😋😋thanks Lisa! 

  3. I have had zucchini fritters before and I liked them but these sound even more yummy with goat cheese! I can’t wait to make them soon.

    • Hope you enjoy these zucchini fritters again Scarlet! The goat cheese definitely adds a delicious touch :)

  4. I just bought a LOT of zucchini and had no idea what to make with it. This was the perfect solution, thank you so much for the recipe :)

  5. These look amazing!  Do you have a recommendation for a great healthy non-stick pan?

  6. These were absolutely delicious – so crispy! Loved the sauce on the side, too!

  7. I made these right away and they were a hit! Hubby and I devoured them all! I will be making these over and over again. Thanks, Lisa, for another great hit!

  8. There is no serving size listed so when reading the nutrition info I don’t know if it’s per fritter or what ?
    Thank you.

  9. I love the combination of goat cheese and zucchini! Great taste, so yum!

  10. Lisa! These are incredible!! I can’t stop making them!

  11. So good! My container gardens are overflowing so this recipe was perfect timing! I am GF and dairy free so skipped the cheese and it turned out perfect! I am meal prepped for a few days now. Thanks Lisa!!

  12. These zucchini fritters looks mouthwatering. I have so many zucchinis in my garden, can’t wait to try them.

  13. About how many cups of zucchini? I have large ones from the garden….

  14. Hi Lisa

    For a dairy free version, would we need To substitute the cheese or just remove it from the recipe?

    Many thanks

  15. Can you put this in the oven instead? If yes how long? Thank you for sharing your recipes! 

  16. One nice thing about “prepping” is that it makes pulling together recipes so easy! It’s so convenient to open the refrigerator and just pick up things and start cooking! Thank you Lisa for all the video how to’s! I had some leftover grated zucchini(from making the zucchini bread) so decided to throw these goat cheese zucchini fritters together this morning. It couldn’t have been faster or easier. While the zucchini was sitting in the salt to get the juices out, I made the sauce. I normally don’t like savory early in the morning but since I love goat cheese ANY time of day, what have I got to lose? Good decision…The fritters with the cooling delicious yogurt sauce were the perfect way to start the day. This is definitely a keeper recipe and a great way to use up the all the yummy summer zucchini.

    • Hi Christy- Prepping is definitely the way to go if you’re looking to make things a bit easier in the kitchen! And I’m glad I could introduce you to savory flavors in the morning. It’s always a good idea to switch things up a bit to keep things interesting throughout the week, and these zucchini fritters are perfect to make every so often :)

  17. So delicious! Both the fritters and the sauce. Will be making these again for sure :)

  18. Can i substitute the goat cheese with mozzarella cheese?

  19. Hello! I’m doing keto and wondering if it’s possible to replace the yogurt with sour cream? If so, would I need to change any of the other quantities for the sauce? Thanks!!

  20. Oh Lisa – I had understood that the Paleo ‘diet’ didn’t allow me to eat either cheese or yogurt and I miss them so! To rub salt into the wound, I live in Cyprus where anything made from goats is in plentiful supply and I have been resisting this bounty! May I really eat goats’ cheese and goats’ yogurt?

  21. Wow! i just realized that I actually got all the ingredients i need to make this dish in my kitchen. So… It will be either lunch or supper tomorrow! Yum!

    • Awesome – can’t wait to hear what you think! :)

      • I just loved it! Ate it with some fried chicken and sallad and it tasted just amazing! Posted a pic on instagram so you can see the result! (I was hungry as you can see from the portion size… :p