Zucchini Fritters
Crisp-edged, tender-centered fritters packed with grated zucchini, feta, parmesan and dill, pan-fried in olive oil and served with a lemony sour cream dip.
Nutrition per serving
3 fritters with 2 tbsp dip- Net carbs
- 7.9g
- Calories
- 414kcal
- Protein
- 15g
- Fat
- 36g
- Total carbs
- 11 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Three tablespoons of coconut flour do the work of half a cup of almond flour, so these fritters are nut-free with about the same carbs.
- Stir in the coconut flour and let the batter stand 5 minutes to thicken before frying; if it still seems loose, add 1 more tablespoon.
Dairy-free: Nutritional yeast replaces the parmesan, extra almond flour stands in for the feta, and the dip becomes a lemon-dill mayo.
- Season the batter with the extra salt, since the feta and parmesan normally provide it. Stir the mayo with the lemon juice, zest and dill for the dip.
Broccoli cheddar: Finely chopped broccoli and sharp cheddar instead of zucchini and feta, with no salting or squeezing required.
- Skip steps 1 and 2 and use the salt in the batter instead. Microwave the chopped broccoli with 2 tablespoons water, covered, for 2–3 minutes until just tender, then spread it out so it cools and steams dry before mixing the batter.
- Fritters
- Lemon-dill dip
- Fritters
- Lemon-dill dip
- Fritters
- Lemon-dill dip
- Also add
- Fritters
-
2 tbsp fresh dillleave out - Lemon-dill dip
Estimated cost $10.54 for 4 servings ($2.63 each) · how we estimate
Instructions
-
Toss the grated zucchini with the salt in a colander and let it drain for 10–15 minutes.
-
Pile the zucchini into a clean kitchen towel or nut-milk bag, twist it closed and wring it out over the sink until no more liquid drips — you should lose about a third of its weight. This is what makes fritters crisp instead of soggy.
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Whisk the eggs in a large bowl, then stir in the squeezed zucchini, almond flour, parmesan, feta, green onions, garlic, dill, baking powder and pepper. The batter should be thick enough to hold a mound on a spoon.
-
Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium heat. Drop in ¼-cup mounds of batter (you will get about 12) and flatten each to about ½ inch (1.25 cm) thick.
-
Fry 3–4 minutes per side, until deep golden and set in the middle, flipping carefully with a thin spatula. Transfer to a rack, add more oil to the pan and repeat with the remaining batter.
-
Stir together the sour cream, lemon juice, zest, dill and a pinch of salt, and serve the fritters warm with the dip.
Tips for success
-
Don't flip too early. The fritters need a fully set, browned underside to hold together; if one sticks, give it another minute. - Keep finished batches warm and crisp on a rack in a 250°F (120°C) oven while you fry the rest.
- Make it a heartier plate with a fried egg on top or a Greek salad on the side.
Nice to have, not needed
- A nut-milk bag wrings the zucchini driest — a clean, thin kitchen towel works almost as well.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Re-crisp in a skillet over medium heat 2–3 minutes per side, or in an air fryer at 375°F (190°C) for 4–5 minutes.
Prep tip: Freeze cooled fritters flat between sheets of parchment, then bag them; reheat straight from frozen in the air fryer or oven.
Refrigerate up to 3 days. Re-crisp in a skillet or an air fryer at 375°F (190°C) for 4–5 minutes. Freeze between sheets of parchment up to 2 months.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietThree tablespoons of coconut flour do the work of half a cup of almond flour, so these fritters are nut-free with about the same carbs.
- blanched almond flour → coconut flour
7.9 g net · 354 kcal · 13 g protein · 29 g fat · ≈$2.42 per serving (same net carbs as the original)
Dairy-free
DietNutritional yeast replaces the parmesan, extra almond flour stands in for the feta, and the dip becomes a lemon-dill mayo.
- grated parmesan → nutritional yeast
- feta → extra almond flour
- sour cream → mayonnaise
- + ¼ tsp salt
6.6 g net · 461 kcal · 11 g protein · 43 g fat · ≈$2.06 per serving (−1.3 g net carbs vs the original)
Broccoli cheddar
VeggiesFinely chopped broccoli and sharp cheddar instead of zucchini and feta, with no salting or squeezing required.
- zucchini → broccoli florets
- feta → shredded sharp cheddar
- no fresh dill
8.4 g net · 455 kcal · 18 g protein · 39 g fat · ≈$2.43 per serving (+0.5 g net carbs vs the original)
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