These Low Calorie Zucchini Fritters are the perfect way to enjoy a tasty snack, appetizer or side dish. They're packed with fresh zucchini, low-fat parmesan cheese, and a mix of herbs.
Try my Zucchini Sliders and my Air Fryer Parmesan Zucchini Chips for more zucchini recipes.
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With a bit of prep to get rid of excess moisture from the zucchinis, you get these golden brown fritters that are crunchy on the outside and bursting with savory goodness inside.
These zucchini patties are easy to whip up – just mix, form, and cook. You can also top your cooked fritters with a dollop of sour cream or Greek yogurt, or even a fried egg.
Why You'll Love This Recipe
This easy zucchini fritters recipe is straightforward, made with simple ingredients, and doesn't require any complicated techniques. With simple steps like grating, mixing, and frying, you can have these fritters ready in no time.
This zucchini recipe is one of my favorite ways to use the abundance of zucchini during zucchini season. The entire family will love this easy recipe.
Ingredients You Need
- Medium zucchini: Provide a mild flavor and moisture to the fritters.
- Low-fat parmesan cheese: Adds a savory, slightly salty taste for flavor.
- Whole wheat flour (or gluten-free alternative): Adds structure and binds the ingredients together.
- Garlic: Enhances overall flavor with a robust and aromatic touch.
- Fresh parsley: Adds freshness and a mild herbal note.
- Green onions (scallions): Contributes a mild onion flavor and subtle crunch.
- Egg: Acts as a binding agent, providing structure and moisture.
- Salt and black pepper: Seasonings that add depth and balance to the taste.
- Cooking spray or olive oil: Used for frying, creating a crispy and golden-brown exterior.
Step By Step Photos
Wash and shred zucchini.
Add fritter ingredients to the bowl.
Combine.
Cook fritters then drain excess oil.
How To Make Crispy Zucchini Fritters
Step 1. Prepare zucchinis: Wash and shred zucchini with a box grater, then squeeze out excess water.
Step 2. Mix ingredients: Combine shredded zucchini with low-fat parmesan, whole wheat flour, minced garlic, chopped parsley, and green onions.
Step 3. Add egg and seasoning: Beat an egg and mix it into the zucchini mixture. Season with salt and black pepper.
Step 4. Form fritters: Heat a large skillet over medium-high heat, add cooking spray or a bit of olive oil. Drop spoonfuls of the mixture, flatten into fritters.
Step 5. Cook fritters: Cook each fritter for 2-3 minutes on each side until golden brown.
Step 6. Drain and serve: Place cooked fritters on a plate lined with paper towels to remove excess oil. Serve hot, garnished with additional parsley if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Be sure to squeeze out excess moisture from the grated zucchini to prevent soggy fritters.
- Add a pinch of onion powder and garlic powder for extra seasoning.
Frequently Asked Questions About This Zucchini Fritter Recipe
Store them in an airtight container in the refrigerator for up to 3-4 days.
Allow the cooked fritters to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container for up to 2-3 months.
More Low Calorie Recipes You Might Enjoy
Low Calorie Zucchini Fritters
Special Equipment
Ingredients
- 2 medium sized zucchinis
- ½ cup grated low-fat parmesan cheese
- ¼ cup whole wheat flour or a gluten-free alternative
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped green onions
- 1 large egg
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- Cooking spray
Instructions
- Wash the zucchinis and trim off the ends. Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is crucial to prevent soggy fritters.
- In a large mixing bowl, combine the grated zucchini, grated parmesan cheese, whole wheat flour, minced garlic, chopped parsley, and chopped green onions. Mix these ingredients until they are well combined.
- Beat the egg in a small bowl and then add it to the zucchini mixture. Mix everything together until the egg is fully incorporated. Season the mixture with salt and pepper to taste. Remember that Parmesan cheese can be salty, so adjust the salt accordingly.
- Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray or a small amount of olive oil. Scoop out a spoonful of the zucchini mixture and carefully drop it onto the hot skillet. Flatten it with a spatula to form a fritter. You can make multiple fritters at a time, but make sure not to overcrowd the pan.
- Cook each fritter for about 2-3 minutes on each side or until they are golden brown and crispy. If needed, you can add a bit more cooking spray or oil to the pan between batches.
- Place the cooked fritters on a paper towel-lined plate to remove any excess oil. Serve the zucchini fritters hot, garnished with additional chopped parsley if desired.
Notes
- Be sure to squeeze out excess moisture from the grated zucchini to prevent soggy fritters.
- Add a pinch of onion powder and garlic powder for extra seasoning.
- Storing: Store them in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow the cooked fritters to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag or container for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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