Flavored with garlic and scallions, they are truly easy to make, delicious, low carb, and gluten-free! Zucchini can be quite delicious, especially when it’s young and firm. I enjoy this tasty vegetable in many recipes, including zucchini lasagna and zucchini noodles. But these zucchini fritters truly take this vegetable to a whole new level. They are crispy, golden, and wonderfully flavorful. Another advantage is that they are very easy to make. After all, baking is way easier than frying.
Ingredients
You’ll only need a few simple ingredients to make these tasty fritters. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Fresh zucchini: You can leave them unpeeled. Try to pick young, firm zucchinis. They are more flavorful and less watery. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty. Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. The spray is a convenient way to coat the fritters prior to placing them in the oven. Chopped scallions: I use the green parts only, although it’s fine to use the white parts too if you’d like - just make sure to slice them very thinly. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work equally well in this recipe. Eggs: I use large eggs in most of my recipes, this one included. Flours: I use blanched finely ground almond flour and also add just one tablespoon of coconut flour to help absorb any extra liquid.
Instructions
Making these zucchini fritters is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to mix together grated zucchini, scallions, garlic, salt, pepper, eggs, almond flour, and coconut flour. The next step is to place mounds of the mixture on a parchment-lined baking sheet. Now, gently flatten the mounds, spray them with some olive oil, then bake them for about 15 minutes per side. That’s it! Easy.
Expert tip
Before adding the grated zucchini to the mixture, it needs to be drained. To do that, place it in a strainer set atop a bowl. Mix ½ teaspoon kosher salt in. Allow to drain for 30 minutes, then press on the zucchini with a spoon to extract even more liquid. The more liquid you get rid of, the crispier the fritters will turn out. So please don’t skip this step, as tedious as it might seem - it is crucial to the success of this recipe.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use ¼ cup of minced onions instead of scallions.Add ½ cup of finely grated parmesan to the mixture. If you do, you can omit the coconut flour.Add chopped ham or a handful of bacon bits.
Serving suggestions
You can serve these tasty fritters as a side dish, but they are substantial enough to be served as a main dish. I like to serve them with a side of tomato salad. It makes for a very colorful plate! They are also good with a side of roasted cherry tomatoes. You can bake both dishes in the same 400F oven. If you’d like to top the fritters, you can top them with a dollop of sour cream or whole-milk Greek yogurt.
Storing leftovers
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power, or in a 350F oven for 10 minutes. They keep really well in the fridge - I find that they are just as tasty on the fourth day as they were on the first day.
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