Zucchini Fritters
Quick and easy to make, these Zucchini Fritters make for a healthy appetizer, side dish, light meal or even snack. They’re bound to become a favorite!
I initially posted this recipe many years ago and for the longest time now, I’ve been thinking that I oughta give it a bit of a well deserved revamp…
After all, it does remain one of my most popular posts to this day… And with great reason!
Quick and easy to make, these Zucchini Fritters make for a healthy appetizer, side dish, light meal or even snack. They also happen to be a delicious way to sneak veggies into anyone’s tummy while tricking their brains into believing that they are also indulging on tons of their adored carbs!
Hey, I mean they LOOK just like little cakes, after all. You’d think that they are loaded with flour, breadcrumbs, or even mashed potatoes…But nothing could be further from the truth!
But that’s okay… no need to tell anyone that; It’ll be our little secret!
Now for the record, and for the benefit of those of you who have been making this recipe in the past, I haven’t changed the actual recipe one bit. I just made it clearer and re-worded it slightly. But the ingredients are the exact same, and so is the process.
The first thing you’ll need to do is grate a great big pile of zucchini; a total of 450g, or roughly a pound. Personally, I find it easiest to weigh my zucchinis before I start grating them, this way I can choose the ones that will yield the closest to the right amount before I even start grating.
If you didn’t have access to a kitchen scale, though, simply measure out 4 cups of the zucchini after it’s been grated (cuz duh, of course. I mean how would one even measure a whole zucchini, right?) without pressing it down.
Just to give you an idea, you should need about 2 medium-large zucchinis to get the right amount.
Next, you’re gonna want to squeeze the water out of all that grated zucchini. To do that, a nut milk bag is the neatest tool in the world. It really doesn’t cost all that much and makes the job SO MUCH EASIER! Plus, it’s totally washable and reusable too, so it’ll give you years of loyal services; all you need to do is give it a quick wash with dish-washing soap once you’re done using it, wring it to remove excess water and then let it hang to dry.
But if you didn’t have one of ’em nut milk bags, you could also use the tea towel method: just dump your grated zucchini right in the center of a clean tea towel, wrap it up real good and then squeeze the bejesus out of it.
It’s really important that you remove as much of that water as you possibly can, so don’t be afraid to squeeze, squeeze, and then squeeze some more!
Once “dry”, put the zucchini in a medium bowl along with the flour and grated Parmesan cheese. Then, in a separate bowl, combine the eggs, salt, pepper and chili pepper flakes (if using, which really, you totally should!!) and beat until the eggs are slightly frothy; pour this right over Mr. zucchini and friends…
Now stir delicately until all the ingredients are well combined. Be sure not to over-mix the “batter” and to use it promptly, too! You just can’t let this stuff sit for too long or the zukes will start to release yet more liquid. Don’t ask me where they get it from… but they appear to have an unlimited supply of it!
Tell you what, if I ever plan a trip to the desert, I’ll be sure to pack plenty of zucchinis in my bags!
Heat about a tablespoon of olive oil (or any other healthy cooking oil, really!) in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons, using about 2 to 3 tablespoons of batter per fritter. You’ll want to cook 3 to 4 fritters at a time, depending on the size of your pan.
Fry them until a lightly golden crust forms, about 1 or 2 minutes per side.
Be sure not to have that pan too hot, otherwise the exterior will burn before the inside even has a chance to cook all the way through. Don’t be afraid to lower the heat if you find that the fritters are coloring too fast.
Once cooked, transfer the fritters to a plate lined with paper towels and repeat with the remaining batter. Don’t hesitate to add a little bit more oil to the pan with each new batch, or as necessary.
Now serve/enjoy without delay… these zucchini fritters they don’t like to sit for too long!
If you have to, reheat any leftover fritters in a pan, much the same way you initially cooked them, except for not quite as long this time…
Personally, I think they’re also fantastic cold, straight out of the ice box!
Zucchini Fritters
Ingredients
- 4 cups grated zucchini (about 2 medium-large)
- 1/4 cup whole wheat flour
- 3 tbsp freshly grated Parmesan Cheese
- 2 large eggs
- 1/2 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 1/4 tsp chili pepper flakes, optional but strongly recommended
- 2-3 tbsp extra-virgin olive oil, to cook the fritters
Instructions
- Place the grated zucchini in a clean dish towel or better yet, a nut bag, and squeeze to remove as much excess water as you can; put this in a medium bowl along with the flour and grated Parmesan cheese.
- In a separate bowl, combine the eggs, salt, pepper and chili pepper flakes (if using) and beat until the egg is slightly frothy. Pour over the zucchini and stir delicately until well combined.
- Heat about a tablespoon of olive oil in a skillet set over medium heat, then drop the batter into the hot pan by heaping tablespoons, using about 2 to 3 tbsp of batter per fritter. You'll want to cook 3 to 4 fritters at a time, depending on the size of your pan, and fry them until a lightly golden crust forms, about 1 or 2 minutes per side.
- Transfer the cooked fritters to a plate lined with paper towels and repeat with the remaining batter. Add a little bit more oil to the pan with each new batch, or as necessary.
- Serve without delay.
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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For the nostalgic, I kept the original picture that made these so famous!
134 Comments on “Zucchini Fritters”
These look worth giving up carbs for.
Oh, you said it, Tender! 🙂
Wow these look amazing. I’m calorie counting now to shed some pounds are these really only 51 calories per fritter??
I am desperately trying to find a zuccini fritter recipe with NO FLOUR!!!! I actually typed this in to Google and came up with this recipe with HAS FLOUR!!!!!!!!!!!!! I mean what else do I have to do to get the results I want? If I cannot find a recipe without it what can I use instead as I am on a very strict Low to Absolutely Zero carbs. HELP?
I use a gluten free recipe from weight watchers. It has chick peas. Very yummy though.
Use almond flour. It is low carb.
I used chickpea flour. All kinds of awesome recipes replacing with it. There’s a nice sort of pancake you can make to replace wheat tortillas with.
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!
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! 🙂
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… 😀
Omg your recipie sounds amazing! Did you ever post it?
What do you mean, did I ever post it? It’s right here, in this post!
Yes, I am going to try the zucchini fritters. They look sooooo good! It is on my list of things to make next week when I get back from vacation (trying to avoid letting any of my current produce spoil). The recipe I was referring to was Melissa’s fritter recipe that she discussed in the comment above yours. 🙂
Aaaaaah! I get it now. Sorry, my bad! Sadly, I don’t think Mellissa ever got around to posting that recipe. Maybe I oughta remind her about it! 😉
Yum, your fritters look absolutely gorgeous. I don’t think I could ever give up my carbs, but if presented with these I definitely wouldn’t miss them 🙂
Thanks! They ARE a terrific replacement! Now I only need find more recipes like these… or create some! 😉
Oh my goodness…I Love zucchini anything, could eat a TON of these! 🙂 Sometimes I grate in some carrots into my fritters and then dip with some garlic mayo.
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. 😉 Perhaps a spicy avocado / yogurt sauce would work great. Oooooh, I want me some of that! 🙂
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?
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… 😉 )
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! 😀
Oh, and if I ever go to your restaurant, I promise I’ll be an examplary customer! 😉
This look so good!! I think I will add some shredded carrot too. Can’t wait to try. Wish I would have had this when the garden was overflowing with zucchini 🙂
Once again, we are twinkies/twins! I feel ya on the carbs, I need some but have to keep them in check! and I am totally digging these zucchini fritters…YUM! I could eat a whole plate 🙂
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. 😀
Aaah, those look AMAZING!
I have some courgettes left in the fridge, well, they’ll become fritters tomorrow… Love your blog btw!
Thanks a bunch, Lou! Hope you like the fritters! 🙂
Made these for dinner tonight — mmm! Thanks for sharing!
Glad you liked ’em, Marielle. Thanks for letting me know, too! I appreciate that! 😀
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…
Place them on a cooling rack and keep them in the oven at the lowest possible temperature, like 150F-200F. I think that should do the trick!
What are the conversions from grams to cups?
Oof, sorry Becky, I have no idea, and I wouldn’t dare take a guess on that one. I can tell you I used 2 fairly large zucchinis to make the recipe, if that helps…
i just made these, with slight variations, and they were AMAZING!! once I write up my slightly different recipe I’ll post it here in the comments, which might help US readers with conversions!!
Alright! 😀 Glad to hear you liked the fritters, Eila. Can’t wait to see your slightly different recipe.
here you go! slight adaptation (substitute lemon zest for chili flakes): http://fullplatecookinglessons.blogspot.com/2012/01/zucchini-carrot-fritters.html they are soooo delicious! thanks for inspiring me!!
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! 😀
I just made these & you’re a genius.
Thanks Rachel! I whish I could take the credit for that, but the recipe I got out of a book… Glad you like ’em, though! 🙂
I did them tonight they are just delicious!!! Thanks for sharing!
Pleasure is all mine, Angela. Glad you liked ’em! 🙂
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!
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! 🙂
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!!!
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! 😉
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!!
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!)
Do you know if you could su=btitute almond meal or brown rice flour for the wheat flour for those of us gluten free?
Honestly, I wouldn’t see why not. I don’t think that gluten plays a very important role in this recipe. Pretty much any kind of flour should do the trick! Worth a try… =D
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!
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…
Conversions per the USDA website
450g raw zucchini=approx 2cups
30g grated parmesean=approx 5 Tablespoons
hope that helps
Just cooked these… delicious, but min looked messy and watery. Any suggestions to conglomerate them more?
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 😀
Also once you squeeze the water out then sprinkle a little salt on the zucchini and let it sit, it will draw out the excess moisture 🙂
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!
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! 🙂
Great recipe! Made this with dinner the other night and it was a big hit ~ thanks!
Glad to hear, Nikki! Thanks a bunch for sharing! 🙂
Love the recipe! I used chickpea flour and added some spicy brown mustard to reduce the eggs… came out fabulous!
YAY! Glad to hear you loved them and good to know that chickpea flour works great too. Thanks a bunch for letting me know, I truly appreciate that!!! 🙂
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
Ooooh, thank you so much! I’m just so happy to hear! Great feedback like this never fails to make my day. Thank you so much for that, Nitza! 🙂
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!
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? 🙂
Can i get a recipe for the zucchini? Thanks.
Not sure I understand, Brandon… which recipe are you referring to?
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.
Good to know Allison! Thanks for sharing that information! 🙂
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.
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!
These were amazing! How to convert these into Points Plus for Weight Watchers??
I’m sorry Melissa, I have no idea. I am not familiar at all with the Weight Watchers program… Glad you liked ’em though! Thanks for letting me know, I really appreciate that! 🙂
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
Found this on Pinterest tonight – we were looking for inspiration to use up the 6lb zucchini we were given. Love, love, LOVED them! 🙂
ONE zucchini = 6 pounds??? OMG! That’s what I call a zucchini with a capital Z!
Glad you liked the fritters. Hope you didn’t use that entire zucchini in the batch! 😉
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.
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! 🙂
Is it 450g before or after squeezing?
Before!
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…..
OMG, brilliant! LOVE IT. Now I have to try it. Have to! 🙂 If you try it first, let me know how it went!
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!
YAY! So happy to hear! Thanks for letting me know, Dolly, I’m always very appreciative of that! 😀
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?
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! 😉
Please send me the recipe for Zucchini Fritters! I can’t find it on the web page.
Thank you!
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 😀 Thank you Sonia!
Thank you Raquel! I really, truly appreciate your kind words! You totally rock, my friend! 🙂
I was wondering what the exact instructions and measurements are for the zuchini cakes
Can’t you see the recipe on the page, Marilyn? Is it not loading for you?
Thanks for the great recipe! I made it exactly as written and it was perfect!
Aw, thank you so much for letting me know, Noor. I always love getting great feedback like this! You rock! 🙂
i absolutely hate vegetables but i made these and there sooo nice im gonna make them everyday!!
These look amazing! I don’t own a scale, however. Any idea what the gram measurements equal to in cups? Thank you for these!!!
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! 🙂
Has anyone made these ahead of time then freezing them? Just wondering how they would do if we warmed them up? Thanks Kim
Made this tonight and used brown rice flour. Will definitely make again! Very good.
im lost. Is it just, me or does the recipe not say anything about zucchini?
The Courgettes are the Zucchini. 😉 I had to Google it as well.
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. 🙂
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! 😀
Ever tried coconut flour instead of whole wheat flour?
Funny you should ask, Laura, I just did a new and improved version of these and used a combination of coconut flour and arrowroot starch. It worked perfectly fine! 🙂
Any ideas on what to serve this with for a meal? The salad looks beautiful, but I know from experience that my family will need something with a bit more substance in addition to the fritters and a salad.
Thanks!
A very simple omelette, perhaps, Elise? I know I would totally go for that! Or make the kicked up version of these fritters and include the “bit more substance” directly into the fritters! 😉
Hey,
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?
Thanks!
Absolutely, Sindhu, although I would use a couple of tablespoons of tapioca starch or arrowroot flour instead…
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!
I would definitely try it, Shanny. I think it would work perfectly fine. Just make sure you use a non-stick pan! 😉
HI I can’t eat dairy, can I remove the cheese? Also maybe add some shredded carrots for fun? Your fritters look amazing by the way 🙂
Sure, why not? They won’t taste exactly the same, but they will still be very good nonetheless!
I love zucchini fritters! I am going to make these and serve them inside some warm pita with some homemade tzatziki sauce and fresh veggies. I’ve never made fritters before. I’m excited!
Sounds yummy, Marcy! I hope this turns out great for you. 🙂
7 yo wanted zucchini fritters and couldn’t find my recipe and found yours. Have never squeezed out the zucchini brie so thought I’d give it a go. You said squeeze squeeze and squeeze more but omitted to say don’t use an old tea towel that’ll split down the middle 🤣🤣.
Hahaha! Sorry, couldn’t predict that one! Hopefully you still managed to make the fritters and they ended up hitting the spot! 🙂
Hi today I made the zucchini fritters I added some carrots and onions it was delicious thank you so much .
Thank YOU Anna. Love your additions, might have to try them for myself! 🙂 <3
These were the best zucchini fritters. I’ve made other recipes a few times before and I wasn’t pleased with them. Those recipes had way too much flour. I was looking for a recipe with less flour so you could actually enjoy the zucchini. I did add 1/3 c scallions. So glad my search has ended for the perfect zucchini fritter. Thank you.
Why thank you so much for your kind words, Joanne! Glad the fritters were to your liking! 🙂
I made these today and they are just so good and the chilli flakes are a must , will be doing these a lot more now as they are great instead of having carbs , thanks so much 😊🌺
You are very welcome, Krisanne! Thank YOU so much for the great feedback, it’s greatly appreciated! 🙂
https://thepaleoway.com/recipe/zucchini-and-fennel-fritters/
In google if you put no flour then it searches for anything with the word no or the word flour in it try -flour instead.
Im gluten free and lactose intolerant so I used besan flour and left out the parmisan cheese and it worked out fine. I added a small can of corn to the recipe which was yum.
Awesome! Thanks much for the tips and for the amazing feedback! 🙂
These were great! I added fresh chilli and fresh dill and served with avo and smoked salmon 👌🏻
Hi this recipe looks exciting to make , and I have heaps of zucchini in the garden at the moment , could it be done with gluten free flour like buckwheat . If so how much and what do I need to add extra .
Gluten free flours should work, but I’m not sure that buckwheat would be a good option, though… its flavor might be a tad overpowering!
These were a nice change from the norm of meatless meals. I made a mango, pineapple, pepper and chili salsa. I had everything in the fridge so that was a bonus that there weren’t too many complicated ingreds.
Real happy to hear, Lisa. Glad the fritters were to your liking. And thanks a bunch for the great feedback, I really appreciate it!
Lived the zucchini fritters. We had them as a side dish with our main. Tasty and nice with a dollop of crème fraiche
I used cassava f,our because I’m gluten free. These were amazing
Good to know, thanks for sharing, Mary! And thanks for the great feedback, too!
I made these fritters yesterday and they are delicious! How many fritters per person is a serving? It’s kind of hard to stop eating them!!
Good thing is I don’t think there is such a thing as eating too many of those! 🙂