Healthy Appetizer: Grilled Zucchini Fritters
Zucchini Fritters are your healthy holiday snack or appetizer that is inexpensive and delicious.Jump to Recipe
Fritters are fried patties, made up of meat, veggies, or dough. However, you don’t have to have a deep fried recipe to make them taste great! In fact, this recipe for Zucchini fritters are pan fried in a minimal amount of oil or grilled on an outdoor grill, and everyone loves them.
Zucchini Fritters have become one of my favorite appetizers. I love how you can add different squash and vegetables and they still taste amazing.(Plus they are low calorie).
I like using zucchini because not only is it an inexpensive vegetable, it’s also low in calories, and high in nutrients like Vitamin A.
The one downside to making these fritters is, depending on how you cook them, they can take a little bit of time. So, it is best to set apart some time to make them, and trust me they won’t disappoint.
How to Make Zucchini Fritters
The key to making the fritters is to dry out the zucchini (or vegetables) as much as possible before you cook them. I grate my zucchini with a hand held grater; place in a mesh strainer and 1 to 2 Tablespoons of salt and mix together. The purpose of the salt it to dehydrate the vegetables. So after you add salt let it sit for about 10 minutes.
While I let the zucchini sit, I mix together, flour, grated parmesan, garlic, onion powder, salt and pepper in a bowl.
After the 10 minutes is up, I take a paper towel and press the zucchini into the strainer. Remember our goal is to get as much of the excess liquid out as possible.
Once I’ve got the zucchini dried, I brush the salt off with the paper towel or quickly rinse it and pat dry again.
Next, dump the zucchini into the bowl with an egg and mix well. Form small little patties, I like mine the size of a half dollar and flatten. Then place them on a griddle. I love the griddle, because it doesn’t add all the excess fat and oil to them. Cook until they have a crisp outer layer or become darker in color.
Note: if you flip them too early they will not stick together.
- 1 1/2 Lbs Shredded Zucchini (about 3 Cups)
- 1/4 C Parmesan Cheese, Grated
- 1/4 C All Purpose Flour (Gluten Free Blend if desired)
- 1 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1 Tsp Salt
- 1 Clove Garlic, minced
- 1 Large Egg, beaten
- 2 T Salt
- 2 T Plain Greek Yogurt
- 1 T Olive Oil Mayo
- 1/2 T Ranch Seasoning.
- 2 T Milk
- Mix together Greek Yogurt, Mayo, Milk and Ranch seasoning let sit in fridge for 30 minutes.
- Add grated zucchini to a bowl and mix with 2 T salt. Place mixture into a strainer and let sit for at least 10 minutes.
- In a separate bowl mix together parmesan, flour, garlic, salt, and onion powder,
- After zucchini has sat, rinse zucchini. Then firmly press the zucchini into the strainer to drain the excess water off.
- Add zucchini to the bowl with 1 egg. Mix everything together.
- Heat griddle to 310 degrees, place small flat discs onto the griddle and cook for 3-5 minutes on each side.
- Serve immediately with dipping sauce.
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I came to this recipe hoping for grilled zucchini fritters but found pan fried ones instead. 🙁 Misleading name.
Anna, I am sorry you found this recipe misleading. However, you can easily place these on an outdoor grilled and grill them up. They are still just as tasty as doing them in a pan or on something like a griddle press, make sure you spray them with cooking spray though or they will stick!