Zucchini Fritters (So Easy!) - Wholesome Yum (2024)

Wow, these were amazing! Thank you for sharing your recipe. I made them for my Husband, who is on a diet.
They turned out perfectly. I spun out excess water, after the salting method, in a lettuce spinner instead of tea towel, and that worked fine. They held together in the frying pan. I fried them in coconut oil for diet reasons. Just perfect!!!

• Eliana Garry

  0

  August 18, 2021Reply

  Thank you for this idea! I never get enough moisture out with a towel. I am going to try my salad spinner. BRILLIANT!

These zucchini fritters were delicious! Even my picky kids loved them, and my daughter asked if she could take the leftovers to school for lunch. It was a bit labor intensive to get enough water out so that they would hold their shape and cook up nice and crispy but it was well worth the extra effort. I will be adding this recipe to our favorites. Thank you for sharing this recipe!

Hi! I have been making some of your incredible recipes for some time. I read all the reviews and thought it sounded fab and I wasn’t worried about too much moisture. I love to cook! Well I forgot one important thing. Salt the zucchini while in the strainer. I ended up with a delicious mix that was watery. I put a ball of mixture in my hand and squeezed out the excess moisture. OMG, the result was amazing. These are so good and a keeper. I can’t wait to try it the RIGHT way! Delish. Thanks for a great keto recipe for all the garden golden and green zucchini in my garden! MY husband liked it and he isn’t keto! I also made hashbrowns with the same recipe (minus the draining of liquid) for my 16 yo son who said they were amazing. Thanks again!

I made these the other night. I had used homegrown zucchini we had in our garden and let me just say for someone who doesn’t like zucchini… I absolutely loved them!! They were crispy and full of flavor and I will definitely be making this again!!!

• Brea

  1

  January 12, 2021Reply

  
  These were absolutely amazing!!! Thank you so so much! I made mine in a pancake maker and they were a dream!

Was yummy served it with sugar free bbq chicken.

So good! I enlisted the help of my spouse in wringing out the zucchini and he thought that was gross but then was surprised to find that they were yummy! Made a half recipe, perfect for 2. Didn’t need the sour cream!

My garden made so much zucchini and I was running out of ideas of what to do with it so I tried these. Yummy! Will be a recipe I make regularly.

Love zucchini fritters!! I like to order them when we go out, but they are even better at home! So crisp, but soft on the inside & delicious!!

This was the best kind of side dish! I love zucchini, but sometimes cooking it gets boring, so this was just was I needed! Thank you so much for sharing this amazing recipe!

I tried the recipe. The flavor is average but the problem I had was they don’t stay together very well.

Could these be made in an air fryer or would it be too messy?

• Wholesome Yum D

  0

  August 15, 2023Reply

  Hi Rosie, I have never tried that but if you do please let me know your results.

I just made a 2 serving portion. They’re delicious solo. I did like them with tzatziki sauce. Yummy.

Easy, quick and tasty loved it!

Just finished a half batch so good. Mine held together pretty good.

I followed the recipe exactly, using zucchinis fresh from the garden, grated them fine, and squeezed the ever living whatever out of them, starting with cheese cloth and then trading up to a cotton dish cloth. The first batch I made with olive oil. Cooked 3 minutes to a side and flipped. They never cooked through, but the cheese eventually singed, leaving wet, loose piles of raw-ish zucchini with a burned smell and taste. The second batch I made with avocado oil and added an ounce of cream cheese to help bind the materials together. Cooked 3 minutes to a side. These did not burn or singe but again the zucchini never really cooked through, leaving wet, loose piles of raw-ish material. The second batch tasted OK after salting, but being unsure about whether the egg was cooked, I would hesitate to do more than taste. The consistency was only slightly firmer than the contents of the raw batter in the bowl. I would call this an abject failure, not to be repeated.

• Maya | Wholesome Yum

  0

  July 14, 2023Reply

  Hi Patience, Sorry to hear you had issues with the recipe. It sounds like there was too much water left in the zucchini, or maybe the heat was turned up too high, causing the outside to burn before the inside cooked through. Try squeezing out more water and lower heat next time.

Sounds good. Use celery root for a more potato-like taste..

For the woman who wanted dairy free, nutritional yeast is a good replacement for park!

Hi Maya, I now need to be dairy free. Would adding another egg replace the cheese? If not, I guess I could use vegan Parmesan for a special Chanukah treat.

• Wholesome Yum D

  0

  November 22, 2021Reply

  Hi Judy, I have never tried to make this specific recipe dairy free so I cannot say if an extra egg would work, possibly something like pork rinds may work as well.

  • Judy

    0

    November 24, 2021Reply

    Omg! Pork rinds? For latkes? What irony.

    You didn’t know if we keep kosher. So you didn’t see my mouth drop.

    Love you Maya. Judy

    • Maya | Wholesome Yum

      0

      November 24, 2021Reply

      Haha, you’re right, I’m sorry I didn’t noticed you mentioned Chanukkah! Almond flour could also work, but I haven’t personally tried it so not sure if the amount might need adjustments. Just need a similar consistency to the pictures above.

      • JudytheBaker

        0

        November 28, 2021

        
        I will post pictures on Instagram. Thank you.

I did make this in the air fryer tonight. I sprayed them with Chosen avocado oil first and “fried” them at 425 for forever (haha). No really I ost track of how many times I add more time, but just kept my eye on them. I guestimate 30 minutes, maybe more. BUT my zucchini-hating children loved them and I will make them again this way.

Fabulous, simple yet wring out that squash!

• Julie

  0

  September 22, 2021Reply

  
  Flavour was okay, had to add another egg in an effort to get the fritters to stick together. Still not great but better. Not worth repeating.

  • Wholesome Yum M

    0

    September 22, 2021Reply

    Hi Julie, Sorry this recipe didn’t turn out as expected. There may have been too much moisture left in the zucchini if the mixture was too loose. If you decide to try these again, be sure to fully drain the water from the zucchini.

Can you air fry these? If so for how long?

• Wholesome Yum D

  0

  September 17, 2021Reply

  Hi Andrea, I haven’t tried these with an air fryer so I’m not sure.

Hello – Do you think you could make these in a well oiled waffle maker?

• Wholesome Yum M

  0

  August 22, 2021Reply

  Hi MW, I have not tried this, so I can’t guarantee you will get similar results. My best recommendation would be to use a mini waffle maker and oil it to prevent sticking. Please share your results if you decide to try it!

Hurray! This will be a new favorite for using up that garden full of zucchini we have each year. I made a small test batch – even the teens enjoyed it. I look forward to making a bunch to freeze.

Nope.. I followed directions.. to the T.. use a Teflon pan oil.. and they all stuck to the pan.. didn’t want to throw it out so I cooked it all and ate them .. not impressed with tecipe

• Wholesome Yum M

  0

  May 27, 2021Reply

  Hi Kathy, Sorry these didn’t turn out as expected. Make sure to squeeze all the water out before using the zucchini in the recipe. If the fritters are too wet, they are more likely to stick to the pan.

They were wonderful. I also made them with finally chopped broccoli and they were great. Thank you for a wonderful recipe.

Delicious! Easy to make! I had only two zucchini so I adjusted accordingly. Held together perfectly. Crispy brown edges all over! Seriously awesome recipe? Thank you so much!

Thank you, Maya! These will be perfect for Chanukah on Thursday night!!!

I have celiac sprue and many allergies, so I have been looking for SO long for a good pancake recipe that uses no grains or starch, but which is filling and delicious. Also, there are lots of zucchini in my garden. And it had to be easy because I am not the greatest cook. This is the perfect recipe for my limited diet, my limited ability and to use the zucchinis in a new way. It was easy and the resulting fritters are absolutely delicious! My husband – not a big vegetable fan – likes them too! One thing I noticed is that some people found they were, perhaps, too wet and didn’t stick together too well. I may have the answer. I have made my own coconut milk for some time now. When it comes to squeezing the “milk” out of the coconut, I use a loosely woven tea towel – not a fluffy hand towel and not a tightly woven towel. A fluffy or a tightly – woven towel won’t let as much of the water out no matter how hard you squeeze. So you end up with runnier batter. Just a guess. Hope this helps. GREAT recipe. Thank you!

These are a delicious and creative way to use up an excess of zucchini. Unfortunately mine refused to hold together as fritters but I’m sure that was user error. I added a little coconut flour to the mixture and was able to get a few fritters out but it was a little more hassle than I thought it was worth as they were still falling apart a good bit. I used a little olive oil to pan-fry the rest of the mixture (kind of like hashbrowns) and it came out wonderfully. The few fritters I ended up with were tasty, but honestly, I might prefer it the hashbrown way.

This has great flavor, but I don’t know what I keep doing wrong, with all recipes I end up with a runny batter, and believe me I squeezed the liquid out of the zucchini. I had my husband help. I think I may have had two much oil in the pan, because when I drained it it worked better. I do have a question though, in your video you have one egg, in the recipe it’s two eggs, so which is right?

• Wholesome Yum M

  0

  July 27, 2020Reply

  Hi Patty, Did you salt and let your zucchini sit for 10 minutes before squeezing? The salt will help the zucchini give off its moisture. Please use 2 eggs as written in the recipe. It helps to hold your fritters together.

  • patty romeo

    0

    July 28, 2020Reply

    I did leave them in the salt, even longer than 10 minutes. Served them with dinner last night and got rave reviews. It’s not just your recipe, I’ve had a hard time with others. Won’t stop me from doing them. I think it’s the cook, haha.

I made this recipe for dinner and it was delicious! Hubby approved it too. 🙂

They were so good! I used my own homegrown zucchini and I recommended them to my mom to use for hers!

Really! This recipe is a flop. I am a seasoned cook, and although I usually recognize recipes with flaws in ingredients and techniques, I did not here. I followed the recipe and the “goo” created did not hold together as a “cake” at all. Very disappointed. I suspected there was not enough to bind the cake but prefer to follow a recipe accurately the first time before altering. What a mess. What a disappointment. Given the other posts, I suspect mine will be removed. I use WholesomeYum often, to great success, but this is not a good recipe. Salad for dinner.

• Whitney

  0

  May 18, 2020Reply

  
  I forgot to rate…less than one star, really. Not rude, just honest. I do cook from this site often. I hope this is taken in the constructive manner it is meant.

• Maya | Wholesome Yum

  0

  May 19, 2020Reply

  Hi Whitney, Sorry to hear that the recipe did not work for you. The cakes should not make a “goo”. Are you sure you let the zucchini sit salted for long enough and drained enough water from the zucchini before mixing with the batter? That sounds like it might have been the issue if your cakes did not hold together. I have step by step pictures of what they should look like, and also have a video showing that the recipe works. Did yours look different somewhere along the way?

  • whitney

    0

    May 19, 2020Reply

    Good morning, Maya,
    Thank you for your gracious reply. I followed the draining methods as shown and did end up with firm zucchini pulp, but when I mixed in the other ingredients, it was not firm enough to withhold the oil and pan. No worries. Sometimes it is just the touch of the cook. I have confidence in your recipes and will visit again. Thank you again for your thoughtful reply.,

    • Ellen

      0

      September 7, 2021Reply

      
      I am just looking at this recipe and the many comments. I wonder if your zucchini were shredded too finely perhaps? I note that other keto zuchhini fritter recipes do add some type of low carb flour such as almond flour or coconut flour ( just a few tbstp) to help bind them. Could also use Carbquick. It may also be that if your eggs are extra large or have a larger eggwhite to yool recipe that may have contributed to mushy batter.
      I have not tried this recipe yet, am looking for ones to use up zucchini from garden and plan to make zucchini fritters for brunch topped with sourcream and smoked salmon. Perhaps a poached egg and hollandaise.
      I ususally look at several different recipes for something and often use tips, ingredients from other recipe sites if it seems it is not coming out as expected.

Yum!!! For keto I fried and for the non-keto in the family I baked with oil spray on a baking dish. Both delish!!

Is there any replacement for eggs?

• Wholesome Yum M

  0

  April 4, 2020Reply

  Hi Rohan, I have not personally tried this, but I think a flax egg will work in this recipe.

Hi There!
This recipe looks great and I plan to freeze a bunch for later… do I pan fry before freezing and then bake later? Or am I freezing them raw to then bake (or fry) later?
Thanks!
Sarah

• Wholesome Yum M

  0

  March 22, 2020Reply

  Hi Sarah, Pan-fry these fritters, let cool, then freeze. When you are ready to eat them, bake in the oven.

What diameter are these? Mine were about 2 inches. So don’t know how to judge eating a portion of 4. Thanks

• Maya | Wholesome Yum

  0

  December 31, 2019Reply

  Hi Janet, Mine were around that size, some were a bit larger. The serving size is 1/6 of the entire recipe regardless of fritter size.

I don’t see how much of each ingredient I need. How many zucchini’s how many eggs etc for the zucchini fritters

• Wholesome Yum A

  0

  October 31, 2019Reply

  Sheila, it sounds like your browser may be in reader mode. Here are instructions for how to disable it.

I made these last night and thought they turned out fantastically. How many carbs are there per fritter?
Thanks

• Wholesome Yum M

  0

  January 15, 2020Reply

  Hi Andrew, Each fritter is 1.25 net carbs.

Hello. I made these again on the weekend. My hubby and I love them. I even recently passed the recipe and your website information along to a couple of coworkers . However, the one thing that throws me off is that the recipe says the prep time is 15 mins. It take me a lot longer then that just to shred zucchini. I use a hand grater and it takes me quite a while. I will continue to make these but am wondering if others use something else to shred the zucchini and that is why you say 15 mins. I was thinking of just picking up some zucchini spirals in the store and chopping them as I am sure that would take a lot less time. Any thoughts? Thanks for sharing your recipes. I have tried a number and we enjoy them all.

• Wholesome Yum A

  0

  October 8, 2019Reply

  Hi Nancy, I use a food processor to shred my zucchini and cut down on the prep time, but that method should work too!

I’ve made these twice already and both my husband and I love them. They are great as an addition to a meal or if you just want to have a couple for a snack. Thanks for sharing.

Would I be able to substitute parmesan for a different cheese?

• Wholesome Yum A

  0

  September 5, 2019Reply

  You could, Corinna, but it would have to be a similar hard cheese and grated just as finely.

I’ve made these twice already! The flavor is amazing!! The first time I prepared them I shredded the zucchini with a thicker grater. They had a creamy texture that was wonderful but I couldn’t keep them together. They just fell apart flipping them. I still browned it well and it was delicious. The next time I shredded the zucchini more fine. They held together a bit better but the creamy texture was missing. Perhaps I’m using the wrong skillet? I used cast iron. Thanks for the recipe, I’d like to be able to make them so they keep their shape and don’t fall apart.

• Betsy

  0

  October 10, 2019Reply

  
  5 stars

  I tried this again with a ceramic non stick pan and they turned out PERFECT!!

I’m dairy-free; would these taste good/hold together without the cheese?

• Wholesome Yum

  0

  August 29, 2019Reply

  Hi Tammy, with this much cheese I don’t think you could omit it entirely without replacing it somehow. Crushed pork rinds might be a good substitute, but I haven’t tried myself to know for sure.

• Ava

  0

  April 23, 2020Reply

  Try nutritional yeast as a binder.

Can you use an air fryer for these? Would they be as good? I didn’t notice the type of oil you suggest? Thanks!

• Wholesome Yum

  0

  August 29, 2019Reply

  Hi Lisa, I haven’t tried these with an air fryer so I’m not sure. I used olive oil here for frying, but avocado oil or ghee would also work well.

• Angeline

  0

  September 1, 2019Reply

  I love this recipe, tried it once and it turned perfect for me, loved and enjoyed. Thanks again for sharing.