Flavored with garlic and scallions, they are easy to make, delicious, low-carb, and gluten-free! Zucchini is delicious, especially when it’s young and firm. I enjoy this summer squash in many recipes, including zucchini lasagna, zucchini noodles, and roasted zucchini. These zucchini fritters are especially good. They are crispy, golden, and wonderfully flavorful. Another advantage is that they are very easy to make. After all, baking is easier than frying.
Ingredients
Recipe Card
Fresh zucchini: You can leave them unpeeled. Try to pick young, firm zucchini. They are more flavorful and less watery. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Olive oil spray: The spray is a convenient way to coat the fritters before placing them in the oven. Chopped scallions: I use the green parts only, although it’s fine to use the white parts - just make sure to slice them very thinly. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work equally well in this recipe. Eggs: I use large eggs in most of my recipes, this one included. Flours: I use blanched, finely ground almond flour and add a tablespoon of coconut flour to help absorb any extra liquid.
Mix grated zucchini, scallions, garlic, salt, pepper, eggs, almond flour, and coconut flour. Place mounds of the mixture on a parchment-lined, rimmed baking sheet. Gently flatten the mounds and spray them with olive oil. This is what they look like on the inside: The more liquid you remove, the crispier the fritters will be. You might be tempted to skip this extra step, but please don’t. It’s essential to the success of this recipe. They are also good with a side of roasted cherry tomatoes, roasted radishes, or roasted carrots. You can bake all of them in the same 400°F oven. When I serve these fritters as a side dish, I serve them with a main course that I can bake in the same 400°F oven, such as boneless chicken thighs, baked chicken drumsticks, or oven-baked pork chops. You can top the fritters with a dollop of sour cream, blue cheese dressing, or whole-milk Greek yogurt. They keep well in the fridge - they are just as tasty on the fourth day as on the first. You can also freeze the leftovers for up to three months.
