These healthy zucchini fritters are a light yet satisfying dish, perfect for busy weeknights or weekend meal prep.
Made with fresh zucchini, almond flour, and flax meal, they’re naturally gluten-free, fiber-rich, and packed with plant-based protein.
Pan-fried until golden and served with a creamy avocado sauce, they deliver wholesome fats and nutrients without being heavy.
Quick, easy, and versatile, they’re a smart choice for everyday cooking.
Crispy Zucchini Fritters with Avocado Crema
Equipment
- 1 box grater (for zucchini)
- 1 Medium Mixing Bowl
- 1 Blender or Food Processor
- 1 colander
- 1 cast iron skillet or large frying pan (9-inch)
- Measuring Cups and Spoons
- Spatula
Ingredients
For the Fritters:
- 1 pound zucchini 1 large or 2 small, grated
- ½ teaspoon sea salt plus extra to taste
- 1 large egg
- ½ cup almond flour fine
- 2 tablespoons golden flax meal or regular ground flax
- ¼ teaspoon ground black pepper
- 1 garlic clove minced
- 2 tablespoons avocado oil or cooking oil, as needed
- For the Avocado Crema:
- 1 ripe avocado peeled and pitted
- ½ cup canned coconut milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt or to taste
Optional Toppings:
- 1 cup cherry tomatoes quartered
- Fresh basil or herbs of choice thinly sliced
- Green onions or chives finely sliced
Instructions
- Prepare the Zucchini: Start by trimming the ends of the zucchini and grating it using the large holes of a box grater. Place the grated zucchini into a colander set over a bowl or directly in the sink to catch the excess liquid. Sprinkle the zucchini with ½ teaspoon sea salt and toss gently with your hands to ensure all the shreds are lightly coated. Allow the zucchini to rest for about 20 minutes so the salt can draw out its natural moisture.
- Squeeze Out Excess Liquid: Once the zucchini has rested, use clean hands to firmly squeeze handfuls of the zucchini to release as much water as possible. You can also press it against the sides of the colander or wrap it in a clean kitchen towel for easier draining. Removing extra moisture is important—too much liquid will make the fritters soggy instead of crisp.
- Make the Fritter Batter: Transfer the drained zucchini into a medium mixing bowl. Crack in the egg, then add the almond flour, flax meal, black pepper, and minced garlic. Mix everything together with a spoon or spatula until the mixture holds together. The batter should be thick but not dry—soft enough to scoop yet firm enough to form patties. If it feels too wet, add a little more almond flour, one tablespoon at a time.
- Blend the Avocado Crema: While the zucchini rests or between cooking batches, prepare the dipping sauce. Place the avocado, coconut milk, lemon juice, and salt into a blender or food processor. Blend on high speed until the mixture becomes completely smooth and creamy. Taste and adjust with more lemon juice or salt if needed. Transfer to a small serving bowl and set aside until ready to serve.
- Preheat the Skillet: Set a 9-inch cast iron skillet or large frying pan over medium heat. Allow it to heat for 2–3 minutes until evenly hot. Pour in just enough avocado oil to coat the bottom of the pan lightly. Swirl the pan to spread the oil evenly—it should shimmer slightly before adding the fritters.
- Shape and Cook the Fritters: Scoop about 3–4 tablespoons of batter for each fritter, dropping it gently into the hot skillet. Use the back of the spoon to flatten the mound into a round patty, about 4 inches wide. Be careful not to overcrowd the pan—leave space between fritters so they cook evenly. A 9-inch pan usually holds three fritters at once. Cook the fritters for 3–5 minutes per side. The edges should look set and the bottoms should be golden brown before flipping. Turn them gently with a spatula and cook the second side for another 3–5 minutes, until crispy and cooked through.
- Continue Cooking in Batches: Remove the cooked fritters and place them on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining batter, adding more avocado oil to the skillet as needed. If you’re cooking a larger batch, keep the fritters warm in a 200°F (90°C) oven while finishing the rest.
- Assemble and Serve: Arrange the fritters on a serving platter. Drizzle with the avocado crema or serve it on the side as a dipping sauce. Garnish with fresh cherry tomatoes, sliced basil, and green onions if desired. These toppings add a burst of freshness and color that perfectly balances the crispy fritters.
- Enjoy Immediately: For the crispiest texture, serve the fritters right away while they’re still hot from the pan. Pair them with a green salad, roasted vegetables, or enjoy as a light dinner, hearty snack, or party appetizer.
Notes
- Salting and draining the zucchini is essential to prevent soggy fritters.
- Almond flour and flax meal help bind the mixture while keeping it gluten-free.
- You can swap coconut milk in the crema with Greek yogurt for a tangier flavor.
- Adjust the fritter size depending on whether you’re serving them as a side, appetizer, or main dish.
- A cast iron skillet works best for crisp edges, but any heavy-bottomed pan will do.
- For extra crunch, avoid overcrowding the pan—cook in small batches.
- The avocado crema is best served fresh but can be prepared a few hours in advance.
Chef’s Secrets for Perfect Fritters
The key to making zucchini fritters that stay crisp is managing moisture.
Zucchini holds a surprising amount of water, and if it isn’t drained properly, the fritters will turn out soft and limp.
Salting the zucchini first, then squeezing out the liquid, makes a world of difference.
Another trick is to keep the batter slightly thick—this helps the fritters hold their shape while cooking.
Using a well-heated pan with just enough oil ensures a golden crust without excessive greasiness.
Lastly, don’t rush the cooking process; let the fritters set before flipping to avoid breaking them apart.
Serving Suggestions and Pairing Ideas
These fritters are wonderfully versatile and can be enjoyed in different ways.
For a light meal, serve them alongside a fresh salad with leafy greens, cucumbers, and tomatoes.
They also make a great side dish to roasted chicken, grilled fish, or even a veggie-packed grain bowl.
The avocado crema adds creaminess, but you can also pair them with a dollop of Greek yogurt or tzatziki for variety.
For a colorful presentation, top the fritters with cherry tomatoes, herbs, or pickled onions.
If you’re entertaining, make smaller, bite-sized fritters and serve them as appetizers with dipping sauces on the side.
Storage Tips and Reheating Advice
Zucchini fritters taste best when served immediately, but they can also be stored for later.
Place cooled fritters in an airtight container and refrigerate for up to 3 days.
To reheat, skip the microwave, as it makes them soggy; instead, warm them in a skillet over medium heat or in a 375°F oven until crisp.
If you’d like to freeze them, arrange the cooked fritters in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag.
They can be frozen for up to 2 months and reheated directly from frozen in the oven.
Frequently Asked Questions
1. Can I bake zucchini fritters instead of frying?
Yes! While pan-frying gives the crispiest results, you can bake fritters on a parchment-lined sheet at 400°F for about 20 minutes, flipping halfway. They’ll be slightly less golden but still delicious.
2. How do I keep fritters from falling apart?
If the batter feels too wet, add a little more almond flour or flax meal.
Also, make sure your pan is preheated and avoid flipping too early—wait until the fritter edges look set before turning.
3. Can I make the batter ahead of time?
It’s best to cook the fritters right after mixing because the zucchini continues to release water as it sits.
However, you can prep the grated zucchini in advance, store it in the fridge, and squeeze it before mixing with other ingredients.
4. What can I use instead of almond flour?
You can substitute oat flour, chickpea flour, or even breadcrumbs if you don’t need the fritters to be gluten-free.
Each will slightly change the flavor and texture, but they all work well as binders.
5. How do I prevent the avocado crema from browning?
Avocado naturally oxidizes, so for best results, prepare the crema right before serving.
If you need to make it ahead, press a piece of plastic wrap directly against the surface and store it in the fridge. The lemon juice also helps slow down browning.
