These Zucchini Fritters are crispy on the outside and soft on the inside. Ready on the table in less than an hour and super flavorful with lots of garlic and dried herbs.
Why this recipe works
These fritters are similar to your usual zucchini fritters with eggs and flour but these are so much more fun and delicious because of the ingredients they're made with!
They're made with 4-5 cloves of garlic (I've made them with up to 7 cloves which was pretty intense but if you love garlic, go for it!) and dried marjoram which isn't usual in your typical fritter recipe. I wanted to make the flavor similar to potato latkes we make back home in the Czech Republic with garlic and marjoram and definitely succeeded. They taste just like them!
Eggs and chickpea flour are what binds the batter together which means these are gluten-free and packed with protein - there are about 5 grams per one fritter!
Top tip for crispy fritters
Get the water out of the zucchini. Zucchini naturally contains a lot of water which is what could make the fritters soggy. Squeezing the liquid out helps them to crisp up during cooking.
Salt the grated zucchini with a teaspoon of salt and let it sit for 10-15 mins. It will release a lot of water. Squeeze as much of that water out as you can. This helps to make fritters crispier.
You didn't squeeze enough liquid out of the zucchini or didn't add enough flour. If the dough is too runny, add more chickpea flour.
What to Serve Them With
There are so many ways to serve these! I like to eat them on their own topped with quick pickled red onion and greek yogurt, sour cream, or labneh as a dip. They're also delicious topped with smoked salmon.
Here are some simple dishes you can serve along with these fritters:
- Cucumber Radish Salad
- Mediterranean Potatoes
- Mediterranean Orzo Salad with Lemon Vinaigrette
- Greek Potato Salad with Feta
Chickpea flour - You can use pretty much any flour here in 1:1 ratio. Certain flours might alter the taste slightly but in general, any flour should work. Coconut and almond flour will give you a different texture but should work. With coconut flour, you might want to use only ¼ cup as it absorbs a lot of liquid.
Eggs - Eggs are a big part of this recipe and I haven't tried making it vegan. I would add 1 extra cup of chickpea flour mixed with ½-1 cup water and mix it into the rest of the ingredients. You could try using flax egg but use max 3 flax eggs (3 tablespoon water + 1 tablespoon ground flax) for this recipe. Flax seeds tend to be strong in taste and could overpower everything else.
Red Onion - You can use yellow onion, leek, or scallions if you don't have any red onion or don't like it. You can skip it altogether or add 1 teaspoon onion powder if needed.
You can make these fritters your own by adding your favorite herbs or other vegetables.
Corn - Zucchini goes great with corn. I like to add fresh corn kernels to the batter when I want to change it up.
Cheese - Feta or halloumi add great flavor to these fritters. Halloumi doesn't melt so it's a perfect choice as it might help to bind the dough too.
More herbs - I like dried parsley, thyme, rosemary, or even chives. If you have fresh herbs, they're awesome too, just double the amount you'd use dried. I always use dried marjoram because fresh marjoram can become bitter when heated.
Box Grater - I grate the zucchini on a box grater to get thin large pieces. If you don't have one, you could also use a mandoline with the smallest piece setting.
Pancake/crepe pan - I recommend using a flat large pan with low edges because it makes it easier to flip the fritters. One you'd use for pancakes or crepes.
Storage & Freezing
Once the fritters cool down, store them in an airtight container in the fridge for up to 3-4 days.
Yes! I recommend using your oven to defrost them, it will help to crisp them up a little bit. Preheat the oven to 250F (120C) and cook for 10 minutes or until heated through.
These zucchini fritters are great served with a dip as an appetizer, a side, or a savory snack.
- 1 kg zucchini (9 small zucchinis, 7 cups grated)
- 1 tsp sea salt
- 5 large eggs
- 4-5 garlic cloves, minced
- 1 ½ tsp dried marjoram
- 1 tsp dried oregano
- ½ cup finely chopped red onion (1 small red onion)
- 1 cup chickpea flour
- ½ tsp baking powder
- 1 tbsp avocado oil, divided (or other cooking oil, I use oil in a spray bottle)
- Optional add-ins: crumbled feta cheese, shredded halloumi cheese, finely chopped leek/yellow onion/spring onion instead of red onion
- Optional toppings: labneh, sour cream, greek yogurt, quick pickled red onion
- Start by grating the zucchini on the largest piece's side of your box grater. You can peel the zucchini if you desire but I leave the peel on when organic.
- Transfer the grated zucchini into a large bowl and sprinkle it with sea salt all over and toss with your hands. Let the zucchini sit in the salt for 10-15 mins.
- Meanwhile whisk the eggs in a small bowl with the minced cloves of garlic, dried marjoram, and dried oregano. Set aside.
- Using another large bowl and a mesh strainer or your hands, squeeze as much liquid as you can out of the zucchini. This will prevent the fritters from being soggy.
- In a large bowl, add the zucchini, the chopped red onion, the whisked egg mixture, chickpea flour, and baking powder.
- Heat a teaspoon or so of avocado oil in a large pan over medium-high heat. When hot, lower the heat to medium and spoon in 2-3 tablespoon of the batter for each fritter. Don’t overcrowd your pan so you have space to flip them. Cook for 2-3 mins on one side, flip, and cook for 2-3 mins on the other side. Repeat with the rest of the batter.
- Serve immediately seasoned with salt and pepper and topped with sour cream or labneh if desired, and quick pickled red onions.
- Store in the fridge in an airtight container for 3-4 days.
- I recommend to use large shallow pan to make it easier to flip the fritters. If you use a nonstick pan you may be able to use less oil.
- To keep the fritters hot, lay them on a baking sheet in a single layer and keep them in a warm oven until you finish cooking the rest and are ready to eat. I like to set the oven to 200F (100C).
Keywords: zucchini, fritters