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Six vegetable fritters in a stack with sour cream on top.

Healthy Zucchini Fritters

Quick & easy 4 ingredient zucchini fritters that are cheesy, healthy and absolutely delicious! The perfect snack or lunchbox recipe.
5 from 5 votes
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Course: dinners
Cuisine: Australian recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 fritters
Calories: 100kcal

Equipment

  • Thermomix (optional)
  • Stove-top

Ingredients

  • 400 g zucchini approx 3-4, grated
  • 2 tsp salt
  • 75 g (½ cup) self raising flour
  • 40 g (½ cup) parmesan finely grated
  • 1 egg whisked
  • 2 tsp minced garlic optional
  • salt and pepper to season
  • 2 tbs olive oil

Instructions

Conventional Method

  • Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid. Place the zucchini into a bowl.
  • Add the self-raising flour, parmesan, egg, garlic and season with salt and pepper. Stir until well combined.
  • Heat 1 tbs of the oil in a frying pan over medium-high heat. Place tablespoons of the mixture into the pan.
  • Flatten out with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside (they'll still be deliciously soft on the inside).
  • Repeat with the remaining mixture.

Thermomix Method

  • Place roughly chopped zucchini into the Thermomix bowl. Grate by pressing Turbo 5-10 times or until coarsely grated.
  • Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid. Place the zucchini into a bowl.
  • Place the parmesan cheese into the Thermomix bowl and grate on Speed 10 for 10 seconds.
  • Add the self-raising flour, egg, garlic, zucchini and season with salt and pepper.
  • Mix on Reverse, Speed 5 for 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
  • Heat 1 tbs of the oil in a frying pan over medium-high heat. Place tablespoons of the mixture into the pan.
  • Flatten out with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside (they'll still be deliciously soft on the inside).
  • Repeat with remaining mixture.

Notes

RECIPE NOTES & TIPS
Zucchinis/courgettes - these are the same thing! Here in Australia, we use the term zucchini. However, many other countries use the terms courgette or summer squash.
Avoiding soggy fritters - Place the grated zucchini into a strainer, mix through the salt and allow to sit for 10 minutes. Squeeze out all of the liquid and discard. For more info, refer to my detailed tips in the post above.
Storing - You can store zucchini fritters in an airtight container in the fridge for 5-7 days.
Freezing - Place the fritters in an airtight container and freeze for up to 3 months. Place a sheet of baking paper between each layer of fritters.

Nutrition

Calories: 100kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 383mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 9.3mg | Calcium: 74mg | Iron: 0.4mg