Summer is finally here and your garden is likely overflowing with zucchini. Too hot to turn on the oven? This one’s for you.
These healthy zucchini fritters deliver a fresh, light meal in minutes. They are the perfect way to use up your seasonal harvest. Your family will love the crispy golden edges and tender centers.
Why This Recipe Is a Winner
This recipe is a total winner for your healthy reset. It feels indulgent but stays low-carb and high-protein. You get all the comfort without the heavy ingredients.
It is budget-friendly and uses simple pantry staples you already have. Your holiday guests or picky eaters will beg for more. These are ready in 25 minutes for a stress-free night.
Simple Method
Making these is much easier than you might think. You just mix everything in one large bowl and pan-fry. It is a beginner-friendly process that yields restaurant-quality results.
Ingredients You’ll Need
These fritters use mostly pantry staples and fresh seasonal produce at its best.
- 2 cups grated zucchini, moisture extracted
- 2 large eggs, beaten
- 1/2 cup non-fat Greek yogurt
- 1/2 cup crumbled feta cheese
- 1/2 cup almond flour
- 1/4 cup chopped scallions
- 1 tablespoon minced fresh dill
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Step-by-Step
- Squeeze the grated zucchini in a towel to remove all liquid.
- Whisk the beaten eggs and Greek yogurt in a large bowl.
- Stir in the zucchini, feta, scallions, dill, and lemon zest.
- Fold in the almond flour, salt, and pepper to form batter.
- Heat olive oil in a non-stick skillet over medium heat.
- Drop 1/4 cup portions into the pan and flatten with a spatula.
- Fry for 3-4 minutes per side until golden brown and set.
- Transfer to a wire rack and serve while warm and crispy.
Best Ways to Enjoy It
Serve these warm with a dollop of extra creamy Greek yogurt. They pair beautifully with a fresh green salad or grilled chicken. Set the table outside and enjoy a breezy summer dinner.
How to Store Leftovers
Store leftovers in an airtight container for up to three days. Reheat them in a dry skillet to bring back the crunch. Avoid the microwave to keep them from getting soggy. You can even freeze the cooked fritters for later meals.
Recipe Tips
- Squeeze the zucchini very hard to remove every drop of water.
- Don’t skip the lemon zest for a bright pop of flavor.
- Avoid crowding the pan so the fritters can crisp up properly.
- Use a non-stick skillet to ensure easy flipping every time.
- Add a handful of fresh summer berries on the side for color.
- Prep the zucchini an hour early to save time at dinner.
- Wait for the oil to be hot before adding the batter.
Ways to Switch It Up
- Swap feta for goat cheese for a tangier flavor profile.
- In summer, add fresh corn kernels for extra crunch and sweetness.
- Use gluten-free all-purpose flour if you do not have almond flour.
- Add a pinch of red pepper flakes for a spicy kick.
Quick Answers
Can I make these ahead of time?
Yes, you can grate the zucchini a day early. Just keep it in the fridge until you are ready. Fry them fresh for the best crispy texture.
Why are my fritters soggy?
Soggy fritters usually mean there was too much water in the zucchini. Squeeze the zucchini again with a clean kitchen towel. This step is the secret to success.
I hope these golden fritters bring a little sunshine to your table. They are a wonderful way to celebrate the season’s harvest. Happy cooking!
— Lidia
Healthy Zucchini Fritters
Ingredients
- 2 cups grated zucchini, moisture extracted
- 2 large eggs , beaten
- 1/2 cup non -fat Greek yogurt
- 1/2 cup crumbled feta cheese
- 1/2 cup almond flour
- 1/4 cup chopped scallions
- 1 tablespoon minced fresh dill
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Place grated zucchini in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible.
- In a large bowl, whisk together the beaten eggs and Greek yogurt until smooth.
- Incorporate the dry zucchini, feta cheese, scallions, dill, and lemon zest into the egg mixture.
- Fold in the almond flour, salt, and pepper until a thick batter forms.
- Heat olive oil in a non-stick skillet over medium heat.
- Drop 1/4 cup portions of the batter into the skillet, flattening each with a spatula into a 1/2-inch thick disc.
- Fry for 3-4 minutes per side until the exterior is golden brown and the center is set.
- Transfer fritters to a wire rack to maintain crispness and serve warm.
