My dear mother in law blessed me with two GINORMOUS zucchinis from her garden.
That’s not sarcasm there, either! Since I don’t have a garden this year, I’m very happy to take orphaned and unwanted veggies. I didn’t have immediate plans for them, in spite of a recipe for Zucchini Relish that came with the zukes. Finding the time at that moment was just not in the cards, so I shredded those big ole zukes and put most of it in the freezer. I kept a gallon size zipper bag of shredded zucchini in my fridge to make bread or something later. I’m so glad I did, because I needed something easy to make for supper. These Zucchini Fritters are what I threw together and even my non-zucchini-loving daughter approved.
You’ll want to make sure and drain your zucchini well before mixing up the batter for these Zucchini Fritters.
I love this over-the-sink dishrack/drainer that came with the house, it’s so handy for letting things air dry or drain. If I ever need to replace it, I’ll get one like this. I can put my little strainer right there instead of getting out the big colander, it’s so handy!
One thing I love about summer is fresh veggies and herbs!
These zucchini fritters have zucchini, fresh onion, chives, and garlic. Simply seasoned with salt and pepper, they are don’t overpower other toppings. Very similar to potato latkes, zucchini fritters also taste great with the traditional toppings of sour cream and applesauce.
Mix everything together well.
If the batter seems too runny, you can add more rice flour (or grain-free alternative such as almond flour. Arrowroot will work too, just not on plan for Trim Healthy Mamas.) to thicken it up a bit. Scoop about 1/4 cup of the mixture out into your heated, oiled skillet. Using a spoon or spatula, push any runny edges back up to the main part of the fritter, creating round patty-shaped zucchini fritters. Fry over medium-high heat in a greased cast iron skillet until golden brown on one side, about four minutes, then flip and fry another four minutes or so until golden brown and cooked through. Remove from skillet and keep warm until serving.
Serve your delicious zucchini fritters with fresh tomatoes from the garden or a green salad for a light, low carb summer meal.
Since I didn’t heavily season these zucchini fritters, they were perfect for trying different toppings.
For a spicy kick, try my Bang Bang Sauce, Spicy Sour Cream Sauce or simply sour cream if you don’t feel like something spicy. They are also amazing with olive bruschetta! I was feeling a little wild and crazy and put all three on one of my zucchini fritters and that was delicious too.
Zucchini Fritters are a great, low carb alternative to potato fritters.
Since zucchini is so mild in flavor, you can really get creative and flavor these easy zucchini fritters however you like! And since zucchini are so prolific in the garden, you’ll want to pin this recipe to your growing Zucchini Recipes board on Pinterest 😉 You do have one of those, don’t you?
Zucchini Fritters – Low Carb, Gluten-free with Grain-free Option
- 4 c shredded zucchini, drained well
- ¼ c minced, fresh onion
- 2 Tbs snipped, fresh chives
- 1 clove fresh minced or pressed garlic (or ½ tsp dried minced garlic)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 eggs, lightly beaten
- ¼ c almond meal, THM Baking Blend, or ground flax. Could also use 1 Tbs coconut flour or so
- 1 Tbs nutritional yeast (optional)
- ½ c diced turkey ham (optional)
- ½ c shredded cheese (mozzarella, cheddar, colby or other favorite cheese)
- 1-2 Tbs oil for frying (butter, expeller pressed coconut oil, etc.)
- Combine drained zucchini, onions, chives, garlic, salt, pepper and almond meal (or alternatives)
- Add cheese and meat, if desired
- Add beaten eggs and mix well
- If it seems too runny, add more almond meal (or alternatives) a tablespoon at a time until it is more like a crepe batter consistency
- Heat skillet over medium-high heat and melt butter or coconut oil until a few drops of water sizzle in the pan when added
- Scoop ¼ cup of mixture out and carefully add to skillet
- Use spatula or spoon as necessary to form an even, round patty
- Fry until golden brown, about 4 minutes or so, then flip
- Fry other side until golden brown, another 4 minutes or so
- Remove from pan and keep warm until serving
- Makes approximately 10-12 fritters