These healthy zucchini fritters are quick and easy to make and are the perfect light lunch or dinner. Made dairy-free, these fritters are crispy on the outside and tender in the centre.
Let’s take things back to January 2015. I had just started this blog the month before (it was going by a different name back then) and I was posting whatever I wanted with no idea what I was doing. Except when it came to these zucchini fritters, because years have past and these are still delicious.
I recently decided to make them again and realised that they didn’t deserve to be hidden away in the archives of the blog, so I snapped a few new photos and today we are acknowledging the humble zucchini fritter in all its glory.
Fritters are one of those foods that don’t really get much attention, but really everyone actually loves them. They are easy to make and are a great way to enjoy veggies in a tasty way that doesn’t feel like eating veggies.
For me, I have always been a fussy eater and while my tastes have changed a lot since I was a kid, something that I have struggled to enjoy was zucchini. That was until I learnt the best way to eat it! Now, rather than just eating chunks of zucchini which I have always found unappetising, I love it spiralised into zoodles, or grated into these fritters.
Finding a way to eat a range of fruits and vegetables is fantastic for building a healthy diet, and zucchini is a versatile and inexpensive option.
A lot of the time you will find zucchini fritters contain cheese. Being dairy-free I still want to achieve that extra flavour so instead, I like to use nutritional yeast. Nutritional yeast, or ‘nooch’ as it is commonly referred to as, can be found at your local health food store and these little flakes carry a cheesy flavour that perfectly seasons a range of dishes without the dairy.
I always have nutritional yeast in my pantry, mostly so I can make this vegan mac & cheese, but I have also been known to use it in place of cheese in a bechamel sauce for lasagne, so the options are really endless when it comes to ways to use it.
How to make zucchini fritters
Firstly, grate the zucchini and sprinkle with salt and set aside for about 5 minutes. This will draw the water out and prevent your fritters from becoming soggy. Squeeze out all excess water from the zucchini with your hands and add the dry zucchini into a large mixing bowl.
Next, add in all of your other ingredients to the bowl.
Mix everything together until a batter forms. Scoop about 1/3 cup quantities of batter and add to a hot frying pan and cook until crispy on both sides.
Serve fritters with your favourite sauce (I like mayo) and a sprinkle of fresh parsley.
This fritter recipe is also pretty forgiving and can be adapted with what veggies you have on hand. When it is the end of the week, see what vegetables you have around and throw them in as well for a delicious variation. My favourite alternative would be the addition of grated sweet potato with the zucchini, although peas and corn are always a favourite.
These zucchini fritters are perfect for a light lunch or paired with a salad for a weeknight dinner. They are quick to make, healthy and a classic family favourite.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
- 3 medium zucchinis
- pinch salt
- 3/4 cup self-raising flour
- 2 tablespoons savoury yeast flakes
- 1/2 teaspoon mixed herbs
- 1 egg
- 1-2 tablespoons olive oil
- Grate zucchini and place in a bowl. Sprinkle with a pinch of salt and set aside for 5 minutes. The salt will draw out the excess liquid.
- Using your hands, squeeze out as much excess moisture from grated zucchini as possible. Place zucchini back into a bowl and add flour, savoury yeast, herbs and the egg. Mix everything together until well combined.
- In a non stick pan, heat a tablespoon of olive oil over medium heat. Scoop about 1/3 cup amounts of the batter per fritter into the pan, pressing down to ensure the fritter cooks evenly. Cook for 2-3 minutes each side or until golden brown on each side and cooked through. Transfer onto a plate lined with a paper towel and repeat with remaining mixture, adding more oil as necessary until all batter is used.
Original recipe was published January 13th 2015.