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FRUIT & VEGGIES MONTH #2--Zucchini Fritters!

Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

Got zucchini from the garden?Got zucchini from the garden?


Makes 20 fritters


2 large eggs

2 cups grated zucchini

1/2 cup Gluten Free Nut & Seed Flour Blend or whole wheat flour

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella or Jack cheese or cheese of choice

1/3 cup chopped onion (any onion you have on hand)

2 teaspoons Low sodium seasoning blend (i.e. McCormick Neapolitan Pizza Seasoning)

2 tablespoons Extra Virgin Olive Oil


  1. Add the eggs to a large bowl and whisk until beaten. Stir in the zucchini, flour, cheeses, onion and seasoning blend. Let rest a few minutes and stir again.
  2. Start heating a large nonstick skillet over medium heat. Add a tablespoon of the olive oil and spread to cover the bottom of the skillet. Scoop rounded tablespoons of the zucchini mixture onto the skillet, spreading them out as you go to form fritters. (You should be using about half of the mixture). When the undersides are golden brown (about 2 minutes), flip them over to cook the second side until golden brown (2 minutes more). Remove fritters to serving plate.
  3. Repeat Step #2 with the remaining tablespoon of olive oil and zucchini batter. Serve while warm. They are delicious by themselves but can also be served with marinara sauce of plain Greek yogurt.