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Zucchini. It is almost the like the fruitcake of summer… except that people will actually eat zucchini and they generally appreciate it when the neighbor brings over a zucchini the size of a newborn.
By the end of zucchini season however, people begin to wonder what else to make other then tons of zucchini bread. (Psst, besides this zucchini fritter recipe, I also have recipes for chocolate zucchini bread smoothies, chocolate zucchini bread popsicles, and zucchini soup!)
If you are looking for something a bit different, why not give zucchini fritters a try?
Not only do you use up a massive amount of zucchini but also they are also pretty healthy! Zucchini Fritters are a bit like a pancake but with a crunch that’s reminiscent of hash browns. At least that’s what they remind me of.
My kids adore these things which is awesome because I love feeding them the tons of zucchini we are gifted!
Makes 6-8 fritters
2 medium sized zucchini
2 tsp. lemon juice
2-4 cloves garlic –minced
½ cup whole wheat flour (or flour of your choice)
2 tbs. coconut oil
Grate zucchini. Squeeze excess water from the zucchini.
In separate bowl, beat egg.
Add lemon juice and garlic. Beat again.
Mix in zucchini into the egg mixture.
Slowly add the flour and mix well.
Heat pan over medium heat.
Add coconut oil. You will want a decent amount of coconut oil otherwise your fritters may stick.
Add spoonfuls of batter to the pan and flatten.
Fry for 4-6 minutes on each side.
Still need even more ways to use that zucchini? Here are 50+ delicious and healthy zucchini recipes from Healthy Green Savvy.
Does the coconut oil give the fritters a sweet flavor at all?
No, I wouldn't say coconut oil gives them a sweet flavor. Depending on the coconut oil you use, it may give it a coconutty taste. You could of course use some other oil. Coconut is just my preference.
Have you tried this with any other flours (gluten-free or grain-free)? They look yummy!
I have not tried any other flours but I'd imagine others would work find. It's mostly to hold things together.
I've made similar things with almond meal instead of flour and I think it works really well. In fact, if I didn't KNOW it had almond meal instead I probably wouldn't notice. I also use coconut oil exclusively when I cook and I don't notice a flavor. I find that adding salt removes any coconut flavor.
I am always looking for new ways to fix zucchini, and this looks delicious! Thank you so much for the recipe.
I've made it and used buckwheat flour (ground buckwheat) – sooo delicious! + cucumber yogurt dressing!…. = Legen…Wait for it…Dary!
Loved these! Thanks!!
Just made these. Used about a cup of carrot as I only had one zucchini. Also added salt & pepper. Delicious! I love the fragrance of coconut oil for cooking. I don't think it has a particular flavor, but it has a lovely mouth feel (like butter). Thanks.
It looks so yummy! Thanks for sharing on the homesteader hop!
O, I am so glad to see this recipe…we are getting so much from the garden…I am going to make these and freeze them…..we can have them all thru the winter….thanks so much…here from Rattlebridge
These sound sooo yummy! We can always use a recipe for zucchini! Thanks for sharing 🙂
So funny. I was just telling hubby the other day I wanted to start trying new recipes with zucchini. Thanks for sharing!
I have zucchini coming out my ears! I really needed this recipe. Thanks for sharing!
I think you said it right – zucchini is Summer’s fruitcake” there are so many different ways you can use zucchini and your recipe is a new and delicious sounding one. Will save this and be sure to try it. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Got to love what you call zucchini, the fruitcake of summer. Isn’t that the truth! – Margy
We eat these types of fritters once a week in the summer! Your recipe looks great too! Thank you for sharing it with us on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth!
These sound scrumptious! Thank you for sharing the recipe at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures
Zucchinis are abundant so I am delighted that you shared your healthy and delicious Zucchini Fritters at the Healthy Happy Green & Natural Party! Thank you so much for sharing your gems and for your support! Pinning and sharing! All the best, Deborah
Hi Brittany – Oh, these look so good! Thanks for sharing with the Let’s Get Real party.
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays blog hop, sharing your valuable information, and helping us to make this world healthier.
Try taking your favorite egg plant, parmesan recipe and trading out the 8 plant for zuccini. This is one of our family favorites.
How many cups of shredded zucchini do you need? I have several very large zucchini that I would like to use…
2 medium zucchini shredded is roughly 2 cups grated zucchini (loosely packed)