Zucchini Fritters

Healthy Zucchini Fritters Side Dish are a light, flavorful way to enjoy summer squash that still feels satisfying enough to serve alongside a main or even as a light meal on their own. These fritters are crisp on the outside, tender inside, and built from wholesome ingredients like zucchini, eggs, oat flour, and Greek yogurt—making them an excellent choice when you want something tasty without the heaviness of traditional fried fare. If you’re picking a side to complete a weeknight dinner, consider pairing these fritters with a simple protein — you can find great pairing ideas in our main dish collection.

These zucchini fritters are forgiving, fast, and adaptable. They cook in a single skillet, take about 20–30 minutes start to finish, and work with pantry items you likely already have. Whether you want to sneak extra vegetables into a picky eater’s plate, prep a make-ahead side for a potluck, or eat lighter without losing flavor, these fritters are a smart, crowd-pleasing solution.

Why make Healthy Zucchini Fritters Side Dish

Zucchini fritters are a practical recipe that hits several useful marks: they’re quick, nutritious, and versatile. Zucchini itself has a mild flavor that takes on herbs, spices, and cheeses well, creating a dish that feels familiar yet fresh. The base uses eggs and a small amount of flour to bind, while Greek yogurt or cottage cheese adds moisture and a gentle tang without excess fat.

These fritters are excellent for stretching vegetables into more meals. If you garden or get a weekly produce box, zucchini often arrives in abundance; fritters are one of the fastest ways to turn extra squash into something everyone will eat. They also adapt to dietary needs: swap oat flour for almond flour to lower carbs, omit the Parmesan for a dairy-free version (or replace it with nutritional yeast), and cook with olive oil spray instead of a full tablespoon of oil to cut fat.

From a nutritional standpoint, these fritters deliver fiber from the zucchini and oat flour, protein from the eggs and Greek yogurt, and healthy fats from olive oil. They are simple to portion and pair well with lean proteins or a bright salad, which makes them suitable for weeknight dinners, packed lunches, or buffet-style meals.

How to make Healthy Zucchini Fritters Side Dish

This method emphasizes a few simple steps that guarantee fritters with a golden crust and tender centers. The key is removing excess moisture from the grated zucchini, which helps the batter stay cohesive and allows the outside to crisp without turning soggy.

1. Grate your zucchini and squeeze. Use a box grater or food processor to grate the zucchini. Place the grated squash in a clean kitchen towel or several layers of paper towel and press or squeeze firmly to remove as much liquid as you can. This keeps the batter from becoming too wet and helps the fritters brown.
2. Mix the batter. In a large bowl, add the squeezed zucchini, eggs, oat flour (or almond flour), grated Parmesan if using, Greek yogurt (or cottage cheese), minced garlic, sea salt, black pepper, dried oregano or thyme, and chopped parsley or dill. Stir until the mixture holds together into a slightly sticky batter. If the batter feels too loose, add a teaspoon or two more flour until it’s scoopable.
3. Heat the pan. Warm a non-stick skillet over medium heat and add a tablespoon of olive oil or use an olive oil spray to lightly coat the pan. Let the oil warm so the fritters sizzle when they hit the surface.
4. Form and fry the fritters. Scoop about 1/4 cup of batter for each fritter into the skillet and gently flatten with the back of a spatula to form discs about 1/2-inch thick. Don’t crowd the pan; cook in batches if needed.
5. Cook until golden. Fry for about 3–4 minutes per side, until the edges are golden and the interior is set. Adjust heat as necessary to avoid burning the outside before the center cooks.
6. Drain and serve. Transfer cooked fritters to a plate lined with paper towels to remove excess oil, then serve warm.

Ingredients

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup oat flour (or almond flour for low-carb option)
• 1/4 cup grated Parmesan cheese (optional, but adds richness and crispness)
• 1/4 cup plain Greek yogurt or cottage cheese
• 1 garlic clove, finely minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano or thyme
• 2 tablespoons chopped fresh parsley or dill
• 1 tablespoon olive oil or olive oil spray for pan-frying

Ingredient notes: If you’re short on oat flour, you can blitz rolled oats in a blender to make your own. For a dairy-free or vegan-friendly swap, use almond flour and a grated vegan cheese alternative or omit the cheese and increase herbs for flavor; replace eggs with a chia or flax egg (1 tablespoon chia or flax meal + 2.5 tablespoons water per egg) if needed. Parsley gives freshness while dill pairs beautifully if you plan to serve with lemony yogurt.

Directions

• Grate zucchini, then squeeze out excess moisture.
• Combine grated zucchini with egg, flour (or alternate), herbs/spices, and any mix-ins until batter forms.
• Heat a non-stick skillet with a little oil over medium heat.
• Scoop batter (about ¼ cup each) into skillet and flatten into fritters.
• Cook ~3-4 minutes per side or until golden and cooked through.
• Drain on paper towels and serve warm.

Pro Tips for Success Healthy Zucchini Fritters Side Dish

• Remove excess moisture thoroughly. After grating, let the zucchini sit in a colander for a few minutes, then squeeze in a towel. The dryer the zucchini, the crisper the fritters. This single step changes texture dramatically.
• Use a non-stick skillet and heat it well. A properly heated pan sears the fritter edges quickly, preventing sticking and encouraging a golden crust. Medium heat avoids burning.
• Don’t overwork the batter. Stir until the components are combined; overmixing can make fritters dense. Lightly fold ingredients so air remains in the mixture for a tender interior.
• Make uniform sizes. Use a 1/4-cup scoop to portion batter so every fritter cooks evenly. If you want smaller bites, reduce portion size but shorten cooking time slightly.
• Test one fritter first. Cook a single fritter to check seasoning and cooking time. Adjust salt, herbs, or flour amount as needed before frying the rest.
• Keep cooked fritters warm in a low oven (200°F / 95°C) on a wire rack to maintain crispness while you finish the batch. This prevents sogginess from steam buildup.

Flavor Variations Healthy Zucchini Fritters Side Dish

• Mediterranean twist: Add 2 tablespoons finely chopped sun-dried tomatoes and swap parsley for basil, omit Parmesan or use crumbled feta. Finish with a squeeze of lemon and a sprinkle of za’atar for extra aroma.
• Spicy herb: Fold in 1/4 teaspoon red pepper flakes and a tablespoon of finely chopped chives or green onion. Serve with a cooling yogurt-dill sauce to balance heat.
• Cheesy and garlicky: Increase Parmesan to 1/3 cup, add 1/2 teaspoon onion powder, and stir in a handful of shredded sharp cheddar for a richer, more savory fritter. Keep an eye on salt since cheese adds sodium.
• Protein boost: Mix in 2–3 tablespoons cooked quinoa or finely chopped cooked chicken or turkey to create a heartier side that works as a main for light eaters. Adjust flour slightly if the batter becomes very loose.

Serving Suggestions Healthy Zucchini Fritters Side Dish

These fritters are a flexible side that pairs well with many mains and salads. Here are some combinations to try:

• With grilled or roasted chicken: The light crisp of the fritters complements simply seasoned chicken breast or thighs. Add a lemon-herb sauce for cohesion.
• Alongside fish: Serve with baked salmon or pan-seared white fish and a lemony yogurt sauce for a bright, balanced plate.
• Vegetarian plates: Pair with a warm grain salad (quinoa, farro) and roasted vegetables for a hearty vegetarian meal. Top with a dollop of Greek yogurt or a poached egg.
• Breakfast or brunch: Offer with scrambled eggs and tomato slices for a savory morning spread. They also work well stacked with smoked salmon and a smear of herbed cream cheese.
• Appetizer platter: Serve several smaller fritters with dipping bowls of tzatziki, spicy mayo, or salsa for parties or casual gatherings.

Garnishes that elevate the dish: a wedge of lemon, extra chopped herbs, a sprinkle of flaky sea salt, or a drizzle of high-quality olive oil.

Storage and Freezing Instructions Healthy Zucchini Fritters Side Dish

• Refrigerating: Let fritters cool completely on a wire rack to avoid trapped steam, then layer between sheets of parchment in an airtight container. They keep well for up to 3–4 days. Reheat in a toaster oven or oven at 350°F (175°C) for 8–10 minutes to restore crispness. Microwaving will warm the fritters but soften the exterior.
• Freezing: Flash-freeze fritters on a baking sheet until solid (1–2 hours), then transfer to a freezer-safe bag or container with parchment between layers. They keep up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 12–18 minutes, flipping halfway through, until heated and crisp.
• Make-ahead tips: You can prepare the batter and refrigerate it for up to a day before frying; squeeze the zucchini immediately before mixing if it sits, as it may accumulate more liquid. Alternatively, cook all fritters and freeze them; they’re handy for quick reheating.

Nutrition Facts (Per Serving)

Nutrition estimates are approximate and based on the recipe as written using oat flour, Parmesan, and Greek yogurt. Assume the recipe makes eight fritters and one serving equals two fritters.

• Calories: ~140 kcal per serving (2 fritters)
• Protein: ~6.8 g
• Carbohydrates: ~6 g
• Fat: ~8.1 g
• Fiber: ~1.6 g
• Sodium: ~230 mg

These values vary based on exact zucchini size, choice of flour (almond flour raises fat and calories), whether you include Parmesan, and how much oil is absorbed during cooking. For a lower-sodium version, skip added salt and use a reduced-sodium cheese or omit cheese entirely.

FAQ About Healthy Zucchini Fritters Side Dish

Can I make these zucchini fritters gluten-free?

Yes. Use certified gluten-free oat flour or almond flour instead of regular oat flour. If using almond flour, expect a slightly denser texture and modestly higher fat content, but the fritters will still hold together. Also double-check other ingredients like spices or cheese if you need strict gluten-free status.

How do I prevent the fritters from being soggy?

Squeezing the grated zucchini to remove moisture is essential. After grating, place it in a clean kitchen towel and twist firmly to extract liquid. Also, avoid overcrowding the pan; cook in batches so each fritter gets direct contact with the hot skillet, which helps them brown and crisp.

Can I bake the fritters instead of frying?

Yes — for a lower-fat option, preheat the oven to 425°F (220°C), place spoonfuls of batter on a parchment-lined baking sheet, lightly spray the tops with olive oil, and bake 12–18 minutes, flipping once, until golden and set. Baking will produce less of a deep-fried crust but still yields a nicely cooked fritter.

How do I reheat leftover fritters so they stay crisp?

Reheat in a toaster oven or conventional oven at 350–375°F (175–190°C) for 8–12 minutes. A quick finish in a hot skillet with a small spray of oil for a minute per side can also help refresh the exterior crispness. Avoid microwaving if you want to keep them crisp.

Are these fritters kid-friendly?

Generally yes. The mild flavor of zucchini combined with cheese and eggs tends to be acceptable to many kids. If your child is sensitive to texture, make slightly smaller patties and cook them a bit longer for a more uniform, less gooey interior. Serving with a favorite dip often helps reluctant eaters.

Can I add other vegetables to the batter?

You can fold in finely grated carrots, sweet potato, or zucchini’s close cousin, summer squash. If you add watery vegetables like tomatoes or mushrooms, make sure they’re lightly cooked and their moisture reduced before mixing in. Adjust flour amounts if the batter becomes too wet.

Is it okay to omit the egg for a vegan version?

To get a vegan binder, combine 2 tablespoons chia or ground flaxseed with 6 tablespoons warm water and let sit 5–10 minutes to thicken — this mixture replaces one large egg. For this recipe with two eggs, use 4 tablespoons chia/flax meal + 12 tablespoons water. Note that texture will be slightly different, and adding a tablespoon of extra flour can help the fritters hold together.

How can I make the fritters more flavorful without adding more salt?

Amp up herbs and aromatics: use extra fresh parsley, dill, chives, or basil. Add a small pinch of smoked paprika or a squeeze of lemon juice to brighten flavors. Grated lemon zest adds a surprising lift without salt, and a sharp acid-based dip (lemony yogurt, quick vinaigrette) can make the fritters taste saltier without adding sodium.

Final Thoughts

Healthy zucchini fritters are an easy, flexible side that puts fresh produce front and center while staying fast enough for weeknight cooking. They adapt to many diets, handle substitutions well, and pair with a wide range of mains from grilled proteins to vegetarian bowls. With a few simple habits — squeezing out the zucchini, testing a single fritter, and keeping the pan at the right temperature — you’ll consistently get crisp, flavorful results. Try a batch this week and experiment with the flavor variations to find your favorite combination.

Healthy Zucchini Fritters

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Crispy on the outside and tender on the inside, these Healthy Zucchini Fritters are a light, flavorful side dish perfect for summer. Made with wholesome ingredients like zucchini, eggs, and Greek yogurt, they’re nutritious and versatile.

---

Ingredients

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup oat flour (or almond flour for low-carb option)
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup plain Greek yogurt or cottage cheese
• 1 garlic clove, finely minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano or thyme
• 2 tablespoons chopped fresh parsley or dill
• 1 tablespoon olive oil or olive oil spray for pan-frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grate zucchini and squeeze out excess moisture.
2. Combine grated zucchini with eggs, flour, herbs/spices, and any mix-ins until batter forms.
3. Heat a non-stick skillet with a little oil over medium heat.
4. Scoop batter (about ¼ cup each) into the skillet and flatten into fritters.
5. Cook for about 3–4 minutes per side until golden and cooked through.
6. Drain on paper towels and serve warm.

Notes

Ensure to remove as much moisture as possible from the zucchini for the best texture. Test one fritter before cooking the whole batch to adjust seasoning if needed.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American