Delicious and Easy Zucchini Fritters: Perfect Healthy Snack for Friends and Family

I make these yummy zucchini fritters nearly every week. They're perfect for breakfast, a light lunch, or dinner, and make a great snack or packed lunch for work.

They're also perfect to serve when friends and family visit, and I often get asked for the recipe because they're such a hit!

Deliciously crispy and packed with flavor!

These zucchini fritters are quick and easy to make, and incredibly tasty. They're a delicious way to add more veggies to our diet.

Here's my Zucchini Fritters Recipe

Ingredients

1 lb. / 500 g zucchini

1/3 cup / 80 g parmigiano Reggiano cheese

1/2 cup / 100 g chickpea flour

1 small bunch parsley leaves

1 garlic glove

1 tsp baking powder

3 tbsp extra virgin olive oil

Salt & pepper to taste

Instructions

1. Grate the zucchini using a box grater, place in a bowl, and let it sit for 10 minutes

2. Squeeze out the excess water from the zucchini using your hands or a tea towel, and add it to a large bowl. Remember to keep the zucchini water as we will use some of it later

3. Grate the parmesan cheese, finely chop the garlic and parsley, then add all to the same bowl, and mix to combine

4. Add chickpea flour, season with salt and pepper, and mix again

5. Add olive oil, 3-4 tbsp of the zucchini water, and baking powder to the bowl and stir to create a soft batter. If necessary add more zucchini water to reach the right consistency without making it too watery

6. Heat olive oil in a non-stick skillet or pan over medium heat. Scoop a tablespoon of the batter into the pan, and flatten lightly with the back of the spoon to make a circle. Repeat with the remaining batter

7. Cook for a few minutes and flip each fritter until both sides are deep golden

Freshly grated zucchini

Zucchini water

Gathering all the ingredients

Ready to fry or bake

Fresh out of the oven!

Golden zucchini fritters!

Notes:

Baking the zucchini fritters. I sometimes bake the zucchini fritters in the oven instead of frying them. I recently bought a non-stick baking tray, so instead of frying the zucchini fritters in a skillet or pan, I just put them on a non-stick tray and baked them in the oven. I will flip each fritter until both sides are deep golden brown.

Chickpea flour. Chickpea flour is my favorite to use because it is gluten-free and high in protein. When combined with zucchini water, it gives you a perfect batter consistency. If I run out of chickpea flour, I might use oat flour as a substitute. Although it doesn't provide the same batter consistency, it works great in terms of taste.

Parmesan cheese. I have prepared this recipe with and without Parmigiano Reggiano cheese, and I think both versions are delicious. I'd say that if you skip the parmesan you'll feel the sweetness of the zucchini more intensely, which I love. If you add the cheese, then it will be more savory, which is great too.

When serving these zucchini fritters, I love to pair them with red pepper or beetroot hummus. Another idea is to serve with a dollop of yogurt or sour cream or with a cauliflower purée.

Deliciously wholesome and gluten-free zucchini pastries!

I absolutely love these zucchini fritters because they are gluten-free, and if you skip the cheese, they are dairy-free too! But trust me, they don't lose any flavor! Plus, it's a super easy zucchini fritters recipe that you can make even on busy days.

Enjoy!