Savory Zucchini Fritters

Zucchini season has arrived! These Savory Zucchini Fritters will make a delicious addition to your zucchini recipe collection.

It’s that time of year when zucchini is in full bloom and is likely making a regular appearance on your menus.

Don’t get me wrong, I love zucchini! It’s a versatile vegetable that can be used in both sweet and savory recipes. It can be shredded, cubed, sliced, diced, zoodled, baked, grilled, sautéed, you name it…it can be done.

I haven’t grown a garden for that last two summers, yet I still end up with all the zucchini!

I’ll be honest, there have been many zucchini seasons where I’ve become a wee bit tired of it. Garden growers are giving it away all around us. In fact, if you hit up the last hour of a Farmers’ Market, there’s a good chance you’ll be taking home some free zucchini. So this year, I’m on a mission to find new and tasty ways to use it up! With all of the zucchini recipes out there, there’s really no reason anyone should get bored of this non-starchy, versatile vegetable, which is why I’m sharing a zucchini recipe with you today. Savory Zucchini Fritters are a tasty and easy way to put a dent in your zucchini supply. They’re crispy, flavorful and quick to make.

Made with less than 8 ingredients, these Whole30 & Paleo-friendly Savory Zucchini Fritters will make a fast-and-easy, downright delicious addition to any meal.

Zucchini Fritters are perfect for breakfast served along side of your favorite sausage and some berries. I also like to use them in place of a bun and sandwich one of our juicy grilled bacon burgers between two fritters.

The key to the crisp.

If you desire oh-so-crispy Zucchini Fritters, you won’t want to skip step number one of the instructions which is to sweat the zucchini and squeeze out as much liquid as possible. This is key! Additionally, making sure the ghee (or butter) is hot and sizzles will also help to crisp up the fritters.

Meal prep and freezer-friendly for the win!

We love meal prep Sunday. Well…we don’t always love it in the moment, but after the fact, we do like having food prepared for the week ahead! Savory Zucchini Fritters are perfect for meal prep and are freezer-friendly, too. In the instructions, I share the best way to store and reheat them.

Now it’s your turn! What’s your favorite way for using up zucchini?

Looking for more zucchini recipes? Try our Zucchini Turkey Meatballs, Italian-Sausage Stuffed Zucchini Boats, Spicy Asian Zucchini Noodles and Double Chocolate Zucchini Muffins.

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Let's Get Cookin'

Savory Zucchini Fritters

Zucchini season has arrived! These Savory Zucchini Fritters will make a tasty addition to your zucchini recipe collections. They’re crispy, they’re flavorful and they’re Whole30 & Paleo-friendly!

• Author: Stacie Hassing
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 minutes
• Yield: 8 small fritters (4 servings) 1x
• Category: Whole30

Print Recipe

★★★★★ 5 from 2 reviews

Ingredients

• 4 cups shredded zucchini (about 2 medium)
• 1/2 tsp. sea salt
• 2 whole eggs (preferably medium in size)
• 2 green onions, sliced (whites and midway up green parts)
• 1/2 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/4 cup gluten-free flour of choice (such as almond flour or Bob’s Red Mill 1-to-1 (not Whole30) for nut-free)
• 1–2 Tbsp. Ghee, coconut oil or butter (not Whole30) for frying

Instructions

1. In a bowl, place the shredded zucchini and 1/2 tsp. sea salt. Stir gently and let set for 10 minutes to allow zucchini to sweat. After the 10 minutes, transfer the zucchini to a flour sack towel, paper towel, cheesecloth or nut milk bag. Squeeze as much liquid out as you possibly can. Use those muscles! This step is important and if skipped you may end up with soggy fritters.
2. While the zucchini is “sweating,” in another bowl combine the eggs, green onions, Italian seasoning, garlic powder, crushed red pepper, additional sea salt, black pepper and flour.
3.  Combine the squeezed shredded zucchini with the egg mixture and stir to combine. If the zucchini still holds a lot of moisture or eggs were on the larger side, you may need to add additional flour to achieve that pancake-like consistency.
4. Place a medium/large skillet on the stove over medium heat. Add ghee to the skillet. Once hot (make sure the ghee is hot and sizzles when you add the batter) drop 1/4 cup portions of the zucchini mixture onto the pan. Press down gently so they’re about 1/2-inch thick.
5. Cook on each side for 3-5 minutes. Flip carefully so they don’t fall apart. When done, transfer to a wire rack or plate lined with a paper towel. Repeat until zucchini mixture is gone, adding more ghee to the pan between each batch.
6. Serve with a dollop of sour cream (not Whole3o) or a drizzle of our paleo ranch. Top with sliced green onion and a pinch of crush red pepper for kick. Add additional sea salt and pepper to taste.

Notes

To Store: Store fritters in the fridge in an airtight container for up to 5 days.

To Freeze: Layer cooled fritters in an airtight container separating each row with parchment paper. Freeze for up to 3 months.

To Reheat: Fritters can easily be reheated, frozen or thawed, in a skillet over medium heat. Add a teaspoon of ghee to the skillet heat and then add the fritters to the pan to reheat. Add more ghee as needed. You can also reheat fritters in the oven. Temp set at 375 degrees F. Time will vary depending on whether the fritters are being reheated from frozen or thawed.

Nutrition

• Serving Size: 2 fritters
• Calories: 145
• Sugar: 3 g
• Sodium: 375 mg
• Fat: 11 g
• Carbohydrates: 4 g
• Fiber: 2 g
• Protein: 6 g

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