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
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.
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
And for something slightly sweeter, give my Paleo Zucchini Bread or Chocolate Zucchini Bread recipe a try!
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.
I just love these! I try to make them every time I get a chance. Thank you Lisa!
Happy to hear you’re enjoying these zucchini fritters Oksana!
can I use tapioca flour if I don’t have almond flour?
I haven’t tried it with tapioca flour, but it’s worth a try!
These are delicious! I made them yesterday for family dinner and even the kids enjoyed! Will definitely be making again. Thank you!
Glad you enjoyed these zucchini fritters Sonya!
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!
Made this yesterday and it was very yummy! Tastes great even when cold.
This recipe looks so delicious 🤤 I was wondering can we make the patty thinner and bake or airfry them?
Definitely going to try 😜
I believe you should be able to! But, I’m not sure what the temperature settings would be.
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! :)
Thrilled to hear you loved these zucchini fritters Maria!
They are delicious! I’ve made them several times. I’m wondering how many calories are in one zucchini fritter?
You can find the nutritional information towards the bottom of the recipe card :)
Thank you for the reply. I did see that, but is that for one fritter or more? 😊
For one fritter :)
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.
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.
Another awesome recipe to get your kids to eat more veggies :) Thanks Lisa!
Can hardly wait for your cookbook to come out Lisa.
I am on the preorder list
Can’t wait for you to get your copy as well Marcia!!
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 !
Aw, happy to hear both you and your husband are loving these fritters Johanna!
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.
Delicious!! Definitely a new favorite!
Yay! Glad you’re loving these zucchini fritters Marine :)
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
Great idea on the lemon zest Danielle! Glad you enjoyed these zucchini fritters :)
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!
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.
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!!
Just wondering if the zucchini fritters can be made in the airfryer instead of frying in oil.
I haven’t tried this in an air fryer yet! If you do though, let me know how it turns out.
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 🎉
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 :)
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.
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!
Definitely make the dipping sauce next time, it’ll make all the difference!
just made fritters for the first time. Your recipe is delicious! Appreciate the video and instructions.
Happy to hear the fritters turned out great Jean!
Just made these and they were absolutely delicious! My toddler loved them and he is so picky with food. I Great recipe as always!
Glad these fritters satisfied even the pickiest eaters!
Hi Lisa, I love these !!! I’d like to try them with coconut flour…..would the quantity of flour change ? Txs :)
I haven’t tried this with coconut flour, as coconut flour is very absorbent.
Loved it. The entire family really enjoys them. Thanks xxx
Happy to hear the whole family enjoyed these fritters Shelagh!