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Zucchini fritters topped with pickled red onion and labneh on a white plate on a light wooden background with a green kitchen towel lying on the left.

Zucchini Fritters with Garlic and Marjoram

  • Author: Veronika | The Healthful Ideas
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 15-17 fritters 1x
  • Category: Side
  • Method: Cooking
  • Cuisine: American
  • Diet: Gluten Free


These zucchini fritters are great served with a dip as an appetizer, a side, or a savory snack.


Units Scale
  • 1 kg zucchini (9 small zucchinis, 7 cups grated)
  • 1 tsp sea salt
  • 5 large eggs
  • 4-5 garlic cloves, minced
  • 1 1/2 tsp dried marjoram
  • 1 tsp dried oregano
  • 1/2 cup finely chopped red onion (1 small red onion)
  • 1 cup chickpea flour
  • 1/2 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


  1. 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.
  2. 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. 
  3. Meanwhile whisk the eggs in a small bowl with the minced cloves of garlic, dried marjoram, and dried oregano. Set aside.
  4. 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.
  5. In a large bowl, add the zucchini, the chopped red onion, the whisked egg mixture, chickpea flour, and baking powder.
  6. 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 tbsp 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.
  7. Serve immediately seasoned with salt and pepper and topped with sour cream or labneh if desired, and quick pickled red onions.
  8. 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).


  • Serving Size: 4 fritters
  • Calories: 277
  • Sugar: 3.6 g
  • Sodium: 695 mg
  • Fat: 12 g
  • Saturated Fat: 2.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25.3 g
  • Fiber: 5.9 g
  • Protein: 20.2 g

Keywords: zucchini, fritters