Low Carb Zucchini Fritters
Crispy zucchini fritters are one of the best things to do with an abundance of zucchini! Serve them as a side or top with egg for a meatless meal.
SERVINGS: 12 fritters
- 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
- 3 green onions finely chopped
- 3 large eggs lightly beaten
- 1/2 cup Italian seasoned whole wheat breadcrumbs
- 1/3 cup white whole wheat flour or all-purpose flour
- 1 1/2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus additional for serving
- 1/2 teaspoon ground black pepper
- 1 teaspoon baking soda
- Zest of 1 small lemon reserve fruit for serving
- 1/2 cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
- 1-2 tablespoons olive oil for frying
- Plain nonfat Greek Yogurt for serving
- Chopped fresh chives or green onions for serving
- Squeeze fresh lemon juice from lemon above
If you’d like to keep the fritters warm between batches, preheat your oven to 200 degrees F. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.
- *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
- *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
- TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave.
- TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.
SERVING: 1(of 12), without yogurtCALORIES: 81kcalCARBOHYDRATES: 8gPROTEIN: 4gFAT: 4gSATURATED FAT: 1gPOLYUNSATURATED FAT: 0.4gMONOUNSATURATED FAT: 2gTRANS FAT: 0.004gCHOLESTEROL: 46mgPOTASSIUM: 173mgFIBER: 1gSUGAR: 2gVITAMIN A: 241IUVITAMIN C: 11mgCALCIUM: 56mgIRON: 1mg