Zucchini Fritters

I told you I had to eat more vegetables…

Yep!ย  Have to.

Especially now that I have officially officialized (but not accepted!) the fact that my body doesn’t really agree with carbs. If I don’t keep my carb intake in check, I tend to bloat like no tomorrow and this, of course, makes me feel bad about myself, both physically and mentally.

But as soon as I cut [way] down, it’s only a matter of days before I feel 10 pounds lighter and so much better about myself. So definitely something that I will have to work on, and work hard!

I mean, you guys know just how much I love my carbs!

Unfortunately, my body doesn’t… Hmpft!

Also, I recently realized that I seem to be doing much better on 5-6 meals per day, as opposed to my usual 4 of the late.

If I don’t eat often enough, I find myself mindlessly and uncontrollably munching on one thing or another, which probably leads to my consuming more calories than I should by the end of the day, especially since my favorite go-to munchie would be nuts, and nuts are sort of calorie dense.

Good for you, but they still rank pretty high on the calorie scale.

So what I’ve been doing for the past week is allocate 70% to 75% of my daily calorie intake to my 3 main meals, and divide the remaining 25% – 30% between 2 or 3 light snacks.

Now, with all that in mind, I decided to revisit this super awesome recipe.

These gorgeous fritters just happen to be a delicious way of sneaking veggies into my tummy while fooling my brains into believing that they are getting their precious carbs!

Hey, they LOOK just like little cakes, after all. You’d think that they are loaded with flour, breadcrumbs, or even mashed potatoes… And that is just what your brains will think, too. That’s ok, you don’t have to tell them the truth. ๐Ÿ˜‰

Seriously, these things are so good, you just want to keep eating them, and the good news is, you can!

They are made with mainly… zucchini. There isn’t much else that goes into the making of these cute little fritters. A tiny little bit of cheese, a few tablespoons of flour, a few eggs, and a full truckload of grated zucchini.

Now that’s my kind of veggies!ย  :)

Oh, I almost forgot…

Has any of you been waiting on these?

Cookies so healthy, they should be called plain oatmeal!

Well… they’re coming tomorrow! ๐Ÿ˜€

Hey, I know, they’re like concentrated carbs. But I still gotta have some, don’t I?

And le me tell you, two of these babies makes for a wonderful light morning snack.

Been lovin’ on them all week!

I know, lucky me!

Zucchini Fritters

Yield: Makes 12 fritters

Nutritional Information based on 1 fritter

Zucchini Fritters


  • 450g zucchinis, grated (2 large)
  • 30g (3 tbsp) Freshly Grated Parmesan Cheese
  • 2 eggs, beaten
  • 4 tbsp Whole Wheat Flour
  • Salt and Pepper to taste
  • Pinch Chili Flakes


  1. Squeeze the zucchinis in a dish towel to remove excess water, then combine with the Parmesan cheese, eggs, flour, salt and pepper and chili flakes.
  2. Heat a splash of olive oil in a frying pan and add 2 tablespoons of the mixture for each fritter.
  3. Cook three fritters at a time for 2 โ€“ 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
  4. Serve immediately.




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  1. says

    i have noticed the same thing about me and carbs, except I also get extremely tired. I always need to get in more veggies! I love how simple the ingredients are too! Such flavor with the spices!

  2. says

    Oooooh…those look YUMMY! I’m making those for sure! The beet salad looks like a great accompaniment! I’m all about getting more veg lately too and I found a great recipe for broccoli and fish fritters in an old clean eating mag that I’m going to try this week and I thought of you when I set it aside because it sounds right up your alley! It’s got a little flour in it but not much, mostly bound by whipped egg whites and a small amount of mozzarella cheese that I’m intrigued by–yummy malt vinegar and roasted red pepper dipping sauce. I’ll send you a link when I post it (if they turn out good of course!). Meanwhile, these zucchini fritters are getting pinned onto my “I am SO making this” board on Pinterest! Thanks for the inspiration–but my condolences on the carb hiatus! :)

    • says

      Thanks Mel! I am flattered that you thought about me when setting aside that recipe. You were right, it is right up my alley, sounds absolutely delish, can’t wait to see your post! Please do send me that link!

      Oh, and by the way, I’ll be posting a recipe to a very similar, and even yummier beet salad sometime next week… ๐Ÿ˜€

    • says

      I like the idea of adding carrots to these. Since I get the feeling that they will become a regular for me, I’m sure going to keep that in mind. I’ve also been thinking of adding sunflower seeds. I’d skip the mayo, though. ๐Ÿ˜‰ Perhaps a spicy avocado / yogurt sauce would work great. Oooooh, I want me some of that! :)

  3. says

    i worry i suffer the same carb problem.. problem is though, i lack either the will or ability to cut them out. i have cut down, however. and replaced them mainly with after eight mints. aye….

    i love zucchini fritters. i made some earlier this year but stuck a bit of mint in there and paired them with a warm tomato jam. i love the chilies – why not right?

    • says

      Hmmmm… mint! I like! (as in the mint in the fritters. that is… The ones that should only be eaten after eight, I try and stear clear from! Sugar = carbs, you know… ๐Ÿ˜‰ )

      I’ll definitely try and add some mint the next time I make these fritters. That is one thing I would’ve never thought of, but I bet it’s DELICIOUS! Thanks for the inspiration! ๐Ÿ˜€

      Oh, and if I ever go to your restaurant, I promise I’ll be an examplary customer! ๐Ÿ˜‰

    • says

      Well, you basically could eat the whole plate if you wanted to! I usually have 4 to 6 and that satisfies me… but I have to admit that I would have no problem at all eating the entire recipe to myself. ๐Ÿ˜€

  4. says

    Aaah, those look AMAZING!
    I have some courgettes left in the fridge, well, they’ll become fritters tomorrow… Love your blog btw!

  5. J Campbell says

    They look fantastic! What do you think is the best way to keep them warm? I’d like to serve them at a party next week and would have to make them ahead of time…

    • says

      Wow, ok, didn’t have to wait long! Love your version. I love the fact that you added carrots. I think I’ll do that too, next time I make the fritters. Thank YOU, Eila for reading me and for getting inspired to try my stuff out! AND for posting about it, too! ๐Ÿ˜€

  6. Moosie says

    Hello my dear, I love this zucchini fritter. Thanks for sharing. I just want to ask do you think you could be gluten intolerant since carbs make you “bloat”. This happened to my husband. He had bloating and gas all the time. His was lucky to have a friend with the gluten problem and told him what he could and could not eat. So he tried gluten free for two weeks and wow what a difference. No more tummy isssues!

    • says

      Funny you should mention that, I was just discussing that possibility with a friend of mine tonight… but I’m not sure, really. You see, the thing is I tend to retain water, not “bloat”, per se. It really is throughout my entire body. Like my feet and legs and hands completely transform and swell, sort of… . I will definitely have to look into that gluten issue, though, ‘cuz I’m not ruling it out entirely… Thanks much for your input, I truly appreciate! :)

  7. Suzi Q says

    Thank you so much for this wonderful recipe!! I have made them twice this week and they are a hit with my vegetarian 7 year old. I have carrot and a teaspoon of powdered stock. THANK YOU!!!

    • says

      Hey, thank YOU Suzi, for the great feedback! Glad you and your kid like them! Love the idea of adding carrots to this. I’ll definitely have to try that! For the record, though, you should stay away from powdered stock. They’re just loaded with salt, fat and other nasties. Try a little bit of seasoning salt, such as herbamare, instead? Your body will thank you for it! ๐Ÿ˜‰

  8. kristin says

    So it sounds an awful lot like what happens to me – I’m very gluten intolerant, but it comes and goes.
    I’m hoping to make these, but has anyone made them either without the flour, or with gluten free flour? they sound fabulous!!

    • says

      I’m guessing you could very well replace the flour with gluten free flour, or better yet, why not try flaxseed meal? Chickpea or quinoa flour might also do the trick… all things that I’m gonna neet to start experimenting with. Let me know how your experiment turns out if you end up trying them (which you truly should, because they ARE fabulous, those fritters!)

  9. jessica hardin says

    Do you know if you could su=btitute almond meal or brown rice flour for the wheat flour for those of us gluten free?

  10. Holly says

    I can’t wait to try these! I was just wondering if these would be ok refrigerated for a couple of days or even frozen? Thanks for your help!

    • says

      Refrigerated, no problem! Frozen, I really couldn’t tell you for I haven’t tried it. My gut feeling would say no, though. Still, I always feel that everything is worth giving it a try. I’d put one or two in a Ziploc bag and see what it says…

  11. Felicia says

    Conversions per the USDA website

    450g raw zucchini=approx 2cups
    30g grated parmesean=approx 5 Tablespoons

    hope that helps

  12. Melissa says

    Just cooked these… delicious, but min looked messy and watery. Any suggestions to conglomerate them more?

    • says

      Did you really squeeze every last drop of water out of the zucchini? If so, you shouldn’t have a problem with your fritters being watery…
      If you still have an issue with excess water, you could always add a little more flour, or flaxseed meal! That will definitely rid you of it!

      Glad to hear you liked ’em, still ๐Ÿ˜€

  13. Rebecca says

    Seriously, I was thinking about zucchini fritters on the bus a few hours ago in an effort to introduce more veggies to my daughter in a delightful way. And, FINALLY, someone has said what I’ve been thinking for so long–carbs make me bloat like there’s no tomorrow, too! My husband doesn’t believe me. If I eat carbs at night, the next day it looks like I’ve been punched in the face; not too long after my jeans don’t fit. I was invited to a spaghetti dinner but didn’t go because I didn’t know how to tell the host that carbs and I don’t get along. These look scrummy, and I think my daughter will agree!

    • says

      Sounds to me like you might have a serious intolerance to gluten, Rebecca. You might want to have that checked… or better yet, completely remove anything that has gluten in it from your diet for a month and see how you feel! I know, easier said than done, but totally worth the try!

      Glad you like the fritters and hope you give them a try! If you do, let me know how they turned out! :)

  14. Ashlie says

    Love the recipe! I used chickpea flour and added some spicy brown mustard to reduce the eggs… came out fabulous!

  15. Nitza Ruiz says

    It looks like a wonderful site! I have prepared a couple of your recipes and they were not only scrumptious but healthful many thanks…. <3

  16. says

    Just found you thru Pinterest and I am so excited! You will be saved to my favorites!
    Currently, I am on the strict no-carb phase of South Beach Diet; do you think I could leave out the flour or substitute with Almond Meal instead?
    Thanks in advance!

    • says

      I really wouldn’t see why not, Leslie. Definitely worth a try! Who knows, they might turn out even better. Now you got me wanting to give that a try… hey, I happen to have a whole bunch of zucchinis in the fridge, I think I’ll give that roll this week-end. I feel greatly confident that it’ll work! It’s the eggs that do the actual binding, not the flour. Whoever tries it first lets the other know, how’s that? :)

  17. allison says

    I’ve made them once already and substituted rice flour instead of regular flour and they were still great! I’m about to make them again. Because it’s such a small amount of flour any alternative flour would be fine to directly substitute. When you are getting in to larger quantities of flour, the gluten free ones need to be combined.

  18. says

    You eat like I do! These look great..will definitely be making them. I too have the bloatig problem with carbs, so try to keep them in check. Fruit seems to be fine, but its those pesky grains, so I use mostly coconut flour in my homemade protein bars, and also a bit of quinoa.
    Speaking of calories, would you mind sharing how many calories a day you aim for? I used to be able to lose weight quickly at 1200 per day, but now my body won’t let me go that low. Now, about 1400 is the perfect amount…but it sure does take longer to lose weight. For me a lot of it is hormones though.

    • says

      I’m currently on a 1500 calorie a day allowance because I’m wanting to lose a little bit of weight, but when in maintenance I shoot for anything between 2000 and 2500. I find 1200 to be a little bit on the low side… weight isn’t something that should be lost quickly. 2 pounds per week should be a maximum. And of course, the lesser the amount of weight you have to lose, the longer it takes for the pounds to melt… I say keep eating good food and control your daily intake and the rest will follow!

      • Hannah L. says

        Melissa, in general there are about 40 calories to each WW point…. But in the recipe there is all the nutrition information so if you have the WW app you can use the points calculator if you want to be more exact

      • says

        No, only part of it. So far we’ve had 3 loaves of zucchini cake, 12 muffins, a batch of fritters, and stir fry. There’s probably 1/4 of it left… I might just grate it and freeze it.

        • says

          WOW! All that out of one single zucchini! And you didn’t even grill any? Now THAT would be my favorite way to enjoy zucchini. Slice, sprinkle with a tiny little bit of salt and pepper and throw them on the grill. I think I’m actually addicted. I don’t want to put my grill away for winter this year mainly because I will miss my grilled zucchini (and aubergine and bell peppers) too much!

          I have yet to see a 6 pound zucchini. Must be impressive! :)

  19. Amy F. says

    These look awesome! Have you tried doing this with eggplant or mixing eggplant and zucchini? I think I might make these and then make a parmesan type dish out of it…cover w/ some marinara sauce and cheese….mmmm…..

  20. Dolly says

    I tried the zucchini fritters today and they were an really yummy!! They were an instant hit with every one at home!! Thanks for a great recipie!

      • Dolly says

        Hi Sonia,

        I was wondering if you have an egg-free version of this recpie. What can you substitute eggs with here without giving up much on the shape or taste?

        • says

          To be honest, Dolly, I have never bothered coming up with an egg free version of anything, for eggs are an important part of my diet… however, I hear people usually have great success using flax eggs, which, if I’m not mistaken, consists of using one tablespoon of flaxseed mixed with equal amounts of water for every egg that a recipe calls for. Not sure if it would work well with this particular one here, though. I think the eggs really act as a binding agent and I don’t know if the flax would be as efficient at getting the job done. Worth trying though, I guess. If it doesn’t work, you could always turn this into a giant zucchini crepe or something! ๐Ÿ˜‰

  21. Raquel Gautier says

    That’s it. I love this site! I’m from Venezuela and i found this great web site that i so far loved. Great recipes for healthy eating! I’m a healthy foodie myself ๐Ÿ˜€ Thank you Sonia!

  22. becky says

    i absolutely hate vegetables but i made these and there sooo nice im gonna make them everyday!!

    • says

      Sorry, Jenn, I have no idea… Maybe weigh your courgettes when you buy them, so that way, you know how much to use? Or even invest in a small kitchen scale. These things can be had for a mere handful of dollars. I frequently see them on sale for under 10 dollars. Very much worth the expense, if you ask me. I could NOT be without my kitchen scale! :)

  23. Kim says

    Has anyone made these ahead of time then freezing them? Just wondering how they would do if we warmed them up? Thanks Kim

  24. Lisa says

    I love your recipes! Can you provide “Americanized” ingredient amounts? If not, that’s ok, it would just make my life easier since I like so many of your recipes. :)

    • says

      There are many websites where you can easily convert imperial to metrics, Lisa. In fact, just type grams to pounds in Google and it should give you instant access to a neat little tool that you can use right there in the search results. Hope this helps! ๐Ÿ˜€

  25. Sindhu says


    These look amazing and right now I am trying for a gluten free diet. So can I make these without the flour? Any replacement to that please?


  26. Shanny says

    Came over from craft gossip and I have to say absolutely enjoy reading about this and all recicpes. I will try this with some minced prawns. Do you think Gruyere cheese will work as well as parmesan? Coz I am think it might get a bit too cheesy and make a mess in the pan. Thank you for sharing recipes!


  1. […] One of my favorite things about my family dinners (other than the copious amounts of alcohol because that’s how my Russian family rolls) is my dedda’s (translation: grampa’s) zucchini fritters. I could eat a whole plate full with a side of Korean Carrot Salad. Image and recipe via The Healthy Foodie. […]

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