.png)
Zucchini Fritters with Parmesan
- Dr Cheryl
- 20 hours ago
- 5 min read
These almond flour zucchini fritters are crisp around the edges, tender in the centre and filled with savoury Parmesan flavor.
The ingredient list is refreshingly short, although one preparation step makes an enormous difference: removing the moisture from the grated zucchini. Once the zucchini is properly drained, the eggs, almond flour and Parmesan create fritters that hold together beautifully without conventional flour or breadcrumbs.
Serve them warm with a spoonful of lemon-herb Greek yogurt, alongside a leafy salad or as a vegetable accompaniment to chicken or fish.
Why you’ll love them
Ready in approximately 30 minutes
Made with only a few ingredients
Naturally gluten-free when certified ingredients are used
No conventional flour or breadcrumbs
Crisp outside and tender inside
Suitable for breakfast, lunch, snacks or dinner
Easy to prepare ahead
Delicious warm or at room temperature
How to Make Almond Flour Zucchini Fritters with Parmesan
Recipe at a glance
Preparation time | 20 minutes |
Cooking time | 10–12 minutes |
Total time | Approximately 30 minutes |
Yield | 8 fritters |
Serving size | 2 fritters |
Serves | 4 |
Difficulty | Easy |
Gluten-free | Yes |
Vegetarian | Yes |
Ingredients
2 medium zucchini, approximately 3 cups grated
¼ teaspoon fine sea salt
2 large free-range eggs
3 ounces finely grated Parmesan cheese, approximately ¾ cup
1 ounce almond flour, approximately ¼ cup
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
Instructions
Grate the zucchini. Grate the zucchini using the large holes of a box grater.
Salt the zucchini. Place the grated zucchini in a colander and sprinkle it with the sea salt. Toss gently and allow it to stand for 10 minutes. The salt helps draw out excess water.
Remove the moisture. Transfer the zucchini to a clean kitchen towel or several layers of strong paper towel. Gather the towel around the zucchini and squeeze firmly over the sink.
Continue squeezing until very little liquid comes out. The drained zucchini should be noticeably reduced in volume.
Prepare the eggs. In a medium bowl, whisk the eggs until evenly blended.
Make the fritter mixture. Add the drained zucchini, Parmesan, almond flour and black pepper. Stir until thoroughly combined.
Rest the mixture. Allow it to stand for five minutes. This gives the almond flour time to absorb remaining moisture.
Heat the skillet. Heat one tablespoon of olive oil in a large nonstick skillet over medium heat.
Form the fritters. Scoop approximately ¼ cup of the zucchini mixture into the skillet for each fritter. Gently flatten it into a round approximately three inches wide. Cook four fritters at a time without crowding the pan.
Cook the first side. Cook for approximately three minutes, until the bottom is deeply golden and the outer edges appear set.
Turn carefully. Slide a thin spatula completely underneath each fritter. Turn gently and cook the second side for another two to three minutes.
Cook the second batch. Transfer the cooked fritters to a plate. Add the remaining olive oil and repeat with the remaining mixture.
Serve. Allow the fritters to rest for two minutes before serving. They will become slightly firmer as they cool.
The Details That Make These Fritters Exceptional
Why These Almond Flour Zucchini Fritters with Parmesan Stay Crisp
These almond flour zucchini fritters stay crisp because most of the zucchini’s natural moisture is removed before the batter is mixed. Keeping the fritters relatively small and allowing the first side to become deeply golden before turning also helps them develop a firm exterior.
Squeeze more than you think you need to
Zucchini contains a surprising amount of water. If the grated zucchini still feels wet, the fritters are more likely to spread, steam or break.
Grate the Parmesan finely
Finely grated Parmesan distributes evenly throughout the mixture and helps bind the zucchini. Coarsely shredded cheese does not incorporate as smoothly.
Rest the mixture before cooking
Five minutes gives the almond flour time to absorb any remaining moisture.
Keep the fritters small
Large fritters are more difficult to turn. Approximately ¼ cup of mixture per fritter creates a manageable size.
Wait before turning
The first side needs enough time to form a golden crust. Turning too early can cause the fritters to break apart.
Control the heat
Medium heat allows the fritters to become crisp without burning the Parmesan or almond flour. Reduce the temperature if they darken too quickly.
Optional lemon-herb yogurt
For a fresh, creamy topping, combine:
1/2 cup plain Greek yogurt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped chives, dill or parsley
Freshly ground black pepper
Refrigerate until serving and add a small dollop to each warm fritter.
Ways to enjoy them
Serve two zucchini fritters with:
Sliced chicken breast
Grilled or baked salmon
Shrimp
Eggs
Smoked salmon
A leafy green salad
Tomato and cucumber salad
Plain Greek yogurt or cottage cheese
They also make an attractive appetizer when prepared slightly smaller.
Ingredient alternatives
Don’t have Parmesan?
Use finely grated Pecorino Romano. It is saltier than Parmesan, so omit the added salt or reduce it considerably.
Need a dairy-free version?
Use a finely grated dairy-free Parmesan alternative. The binding and browning may differ.
Don’t have almond flour?
Finely ground sunflower seeds provide a nut-free alternative. Coconut flour is not a direct substitute because it absorbs considerably more moisture.
Want additional flavour?
Add one of the following:
Two tablespoons chopped chives
Two tablespoons chopped parsley
One tablespoon chopped dill
1/2 teaspoon garlic powder
1/2 teaspoon finely grated lemon zest
Pinch of red-pepper flakes
Avoid adding several wet ingredients because additional moisture can soften the fritters.
Make-ahead instructions
The zucchini can be grated, salted and squeezed up to one day ahead. Refrigerate it in a covered container.
For the best texture, mix in the eggs, Parmesan and almond flour shortly before cooking.
Storage and reheating
Refrigerate cooled fritters in a covered container for up to four days.
For the crispiest reheating:
Warm them in a skillet over medium-low heat.
Heat them in an air fryer at 350°F for three to five minutes.
Reheat them in a 375°F oven for approximately eight minutes.
A microwave will warm the fritters, although their exterior will become softer.
Freezer instructions
Cool the fritters completely and place them in a single layer on a parchment-lined baking sheet.
Freeze until firm, then transfer them to a freezer-safe container with parchment between the layers. Freeze for up to two months.
Reheat directly from frozen in a 375°F oven or 350°F air fryer until hot and crisp.
Why this recipe supports a balanced choice
These fritters use almond flour and Parmesan rather than conventional flour or breadcrumbs. The eggs and Parmesan provide protein, while zucchini forms the base of the recipe.
Serve them with additional vegetables and an appropriate protein source to create a more complete meal. Individual portions and nutritional needs vary.
Nutritional Values
Per serving: two fritters
Calories: 215
Protein: 14 g
Total carbohydrate: 5 g
Fibre: 2 g
Total fat: 16 g
Nutrition values assume approximately one tablespoon of the cooking oil is absorbed across the full recipe. Values vary according to the size of the zucchini and the Parmesan used.
Frequently asked questions
Why are my zucchini fritters falling apart?
The zucchini may still contain too much moisture, the fritters may be too large, or the first side may not have cooked long enough before turning.
Can I bake them instead?
Yes. Arrange the fritters on a parchment-lined baking sheet brushed lightly with olive oil. Bake at 425°F for approximately 18 minutes, turning after 10 minutes.
The baked version will be slightly less crisp than the skillet version.
Can I prepare them in an air fryer?
Yes. Lightly brush or mist the fritters with olive oil. Air-fry at 375°F for approximately eight to ten minutes, turning halfway.
Can I add more almond flour?
Only add more if the mixture remains noticeably wet after resting. Add one teaspoon at a time. Too much almond flour can make the fritters heavy.
Can I leave the zucchini skin on?
Yes. The skin is tender, adds colour and does not need to be removed.
Enjoy!
Comments