Crispy Zucchini Fritters

These zucchini fritters are a family favorite in my household. They are truly crispy and packed with flavor. They use pantry staple ingredients.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 159kcal

Author Arman Liew

Ingredients

4 medium zucchini
1 tablespoon salt divided
4 scallions thinly sliced
2 large eggs beaten
1 cup almond flour
1 teaspoon baking powder
1/4 cup parmesan cheese freshly grated
2 tablespoons oil

Instructions

Finely grate the zucchini into a mixing bowl. Add half the salt and set aside for 10 minutes.
Squeeze out all the excess moisture from the zucchini.
Add the scallions, eggs, almond flour, baking powder, and parmesan cheese, and mix well.
Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the batter to it, pressing down into a disc shape. Fry for 2-3 minutes per side, until golden and crispy.
Place the zucchini fritters on a wire rack to soak up excess oil.

Notes

Air fryer method: Prep the fritters as instructed then add a single layer to a greased air fryer basket. Air fry at 200C/400F for 12 minutes, flipping halfway through. Repeat the process until all the fritters are cooked.

Oven method: Once your shaped the fritters, place them on a greased baking sheet. Bake for 20-25 minutes at 180C/350F, flipping halfway through.

TO STORE: These fritters are best served fresh, but you can store any extras to eat later. Place them in an airtight container and store them in the fridge for up to three days.

TO REHEAT: Place in a skillet on medium heat with a little oil. Heat for a few minutes on each side. You can also pop them in the microwave, but they will lose some of their crunch.

Serve with a dipping sauce. These can be great on their own, but they’re even more delicious paired with some tzatziki sauce, spicy mayo, big mac sauce (seriously!), or even a sweet potato fry dipping sauce.

Add fresh herbs. Amp up the flavor of these fritters with some fresh basil, parsley, or sage.

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