These crispy zucchini fritters are easy to make, low calorie and perfect for going alongside of grilled steak or chicken. Pair with a dollop of sour cream or your favorite Greek yogurt!
Photo credit: © Eatwell101.com
Ingredients you’ll need
Zucchini
Carrots
Garlic
All-purpose flour
Parmesan
Eggs, lightly beaten
Scallions
Olive oil
Sour cream or Greek yogurt, for serving
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
How to make Parmesan Zucchini Fritters
Download your Crispy garlic parmesan zucchini fritters recipe card with nutrition info!
Place shredded zucchini in a colander and sprinkle with a pinch of salt. Allow to drain, then squeeze out as much liquid as possible with your hands.
Put zucchini into a large bowl, then add the carrots, garlic, flour, eggs, scallions, salt, and pepper. Stir the mixture until combined.
Heat a large skillet over medium-high heat and add the oil, then scoop mounds of the zucchini mixture into the pan. Proceed in batches to avoid overcrowding the pan.
Cook the zucchini fritters for 2 to 3 minutes until they’re golden brown and crispy. Transfer to the paper towel-lined plate and season with salt.
Serve the fritters immediately.
Photo credit: © Eatwell101.com
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Crispy Parmesan Zucchini Fritters
Crispy zucchini fritters are a perfect healthy snack with fresh zucchini!
Ingredients
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, grated
- 2/3 cup all-purpose flour
- 1/3 cup grated parmesan
- 2 eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 tablespoons olive oil
- Sour cream or greek yogurt, for serving
Instructions
- Place shredded zucchini in a colander and sprinkle with a pinch of salt. Allow to drain for 10 minutes, then squeeze out as much liquid as possible with your hands. This will prevent the fritters from getting soggy while cooking.
- Put drained zucchini into a large bowl then add the carrots, garlic, flour, eggs, scallions, salt and pepper. Stir the mixture until combined.
- Line a plate or tray with paper towels. Heat a large skillet over medium-high heat and add the olive oil. Scoop mounds of the vegetable mixture into the pan, flattening the slightly and spacing them evenly into the pan. Proceed in batch to avoid overcrowding the pan.
- Cook the fritters for 2 to 3 minutes then flip on the other side and continue cooking for 1 to 2 minutes more, until they’re golden brown and crispy. Transfer to the paper towel-lined plate, season with salt and repeat the process with the remaining mixture.
- Serve the fritters immediately, topped with sour cream or Greek yogurt. Enjoy!
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I made these exactly as described. I like then but think they would be better with some seasoning! Salt, pepper, rosemary etc.
It was very good, although in the directions you left out the parmigiana! I modified it a bit- added kale in place of the carrot, ( I’m allergic) shallots in place of the green onion, and added rosemary as well. Worked really well, and was delicious!a,
