Healthy Zucchini Fritters Side (Print-Friendly Version)
Crisp zucchini fritters with Greek yogurt, fresh herbs, and Parmesan. Tasty and wholesome side for any table.
# Ingredients List:
→ Vegetables
01 -
2 medium zucchinis, grated
→ Dairy & Eggs
02 -
2 large eggs
03 -
1/4 cup grated Parmesan cheese (optional)
04 -
1/4 cup plain Greek yogurt or cottage cheese
→ Flour
05 -
1/4 cup oat flour or almond flour
→ Herbs & Seasonings
06 -
1 garlic clove, finely minced
07 -
1/4 teaspoon sea salt
08 -
1/4 teaspoon black pepper
09 -
1/2 teaspoon dried oregano or thyme
10 -
2 tablespoons chopped fresh parsley or dill
→ For Cooking
11 -
1 tablespoon olive oil or olive oil spray
# How to Make It:
01 -
Wash and trim zucchinis. Grate using a box grater or food processor, then transfer to a clean kitchen towel or cheesecloth. Squeeze firmly to extract as much liquid as possible.
02 -
In a large mixing bowl, combine drained zucchini, eggs, flour of choice, Parmesan cheese (if using), Greek yogurt or cottage cheese, minced garlic, dried herbs, salt, pepper, and fresh parsley or dill. Mix until a cohesive batter forms. Add extra flour if batter is too wet.
03 -
Set a non-stick skillet over medium heat and add olive oil or apply a light coat of olive oil spray. Allow the pan to heat for 1–2 minutes.
04 -
Scoop approximately 2 tablespoons of batter, shape into small patties, and place into the hot skillet. Flatten gently with a spatula and repeat with remaining mixture, ensuring adequate space between fritters. Cook for 3–4 minutes until golden, then flip and cook an additional 2–3 minutes. Adjust heat as needed to prevent burning.
05 -
Remove fritters to a plate lined with paper towel to absorb excess oil. Serve warm with an optional dollop of Greek yogurt, a poached or fried egg, or avocado slices.
# Extra Tips:
01 -
Extracting excess moisture from the zucchini is crucial for achieving crisp, non-soggy fritters.
02 -
For a lower carbohydrate option, use almond flour in place of oat flour.