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Zucchini Fritters

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Ingredients

Adjust Servings:
1 Zucchini Medium Sized
1 Small Onion
.75 cup All-Purpose Flour
1 Egg
2 tb. Low-Fat Yogurt
1 tsp. Baking Powder
1 tsp. Salt
.5 tsp Black Pepper
3 tb. Vegetable Oil

Nutritional Info

366
Calories
17.8g
Fat
3g
Sat. Fat
10.2g
Protein
41.8g
Carbs
5.9g
Sugar
101.2mg
Sodium
3.4g
Fiber

Zucchini Fritters

Features:
  • Egg
  • Vegetarian
Cuisine:

These Zucchini fritters are the perfect healthier side dish to sneak some veggies in for those picky eaters!

  • 25mins
  • Serves 2
  • Easy

Ingredients

Directions

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When I think of zucchini, I think of the most popular Lebanese Zucchini recipe – Koosa. Other than that, there are very few zucchini recipes I can think of that I grew up eating. It is not exactly the most kid-friendly vegetable. However, through recipe testing, I have come to learn that zucchini is actually such a versatile vegetable. Aside from using it in savory foods such as this fritter recipe, and soup, I love adding zucchini to baked goods! Zucchini bread and muffins are so moist and delicious; kids won’t even know the zucchini is in there!

These fritters are delicious as a side dish, appetizer or even as a healthy snack. They are so easy to make, and are done in under 30 minutes. For this recipe, I grated a medium-sized zucchini using a large cheese grater. It came out to be a little less than 2 cups of grated zucchini. Zucchini retains so much water than it has to be drained a bit before cooking. The zucchini fritters are cooked in a skillet with vegetable oil for 5 minutes until crispy.

Zucchini Fritters

Zucchini Fritters

Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 366 kcal
Author: Iman

These Zucchini fritters are the perfect healthier side dish to sneak some veggies in for those picky eaters!

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Ingredients

  • 1 Medium Zucchini
  • 1 Small Onion
  • .75 cup All-Purpose Flour
  • 1 Egg
  • 2 tb. Plain Low-fat Yogurt
  • 1 tsp. Baking Powder
  • 1 tsp Salt
  • .5 tsp. Black Pepper
  • 3 tb. Vegetable Oil

Instructions

  1. Grate the zucchini and squeeze out as much liquid as possible using your hands or a cheesecloth. Set the zucchini aside in a medium-sized bowl.

  2. Finely chop the small onion and add it with the grated zucchini. 

  3. Add the egg, yogurt and season with salt and pepper. Whisk well until combined. 

  4. Stir in the flour and baking powder until combined. The mixture will seem a little thick at first, but once you let it sit for 10 minutes, some of the moisture from the zucchini will come out and it will be perfect for cooking.  

  5. Heat up the vegetable oil in a medium skillet over medium-high heat. Working in batches, drop about 2 tablespoons of the zucchini mixture in the skillet. Cook until the fritters are firm and golden brown on the bottom. Flip the fritter overs and cook for an additional 2 minutes or so. 

  6. Transfer the fritters to a paper-towel lined plate to drain any oil. 

  7. Serve immediately with a dollop of sour cream.

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Steps

1
Done

Zucchini Batter

Grate the zucchini and squeeze out as much liquid as possible using your hands or a cheesecloth. Set the zucchini aside in a medium-sized bowl.

2
Done

Finely chop the small onion and add it with the grated zucchini.

3
Done

Add the egg, yogurt and season with salt and pepper. Whisk well until combined.

4
Done

Stir in the flour and baking powder until combined. The mixture will seem a little thick at first, but once you let it sit for 10 minutes, some of the moisture from the zucchini will come out and it will be perfect for cooking.

5
Done

Skillet

Heat up the vegetable oil in a medium skillet over medium-high heat. Working in batches, drop about 2 tablespoons of the zucchini mixture in the skillet. Cook until the fritters are firm and golden brown on the bottom.

Flip the fritter overs and cook for an additional 2 minutes or so.

6
Done

Transfer the fritters to a paper-towel lined plate to drain any oil.

7
Done

Serve immediately with a dollop of sour cream.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I’m here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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