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Zucchini Fritters

Summer brings an abundance of zucchini and zucchini fritters are the perfect summer appetizer or side dish! Packed with flavour and fibre, this will soon become a favourite!
Aug 16, 2016 | Joy McCarthy

This time of year, I have more recipes than I can possibly post because all the fresh foods have me incredibly inspired! Every week Walker, Vienna and I hit up at least one or two farmers markets, and this means I'm always in the kitchen whipping up something joyous.

Even though recipe development is part of my job at Joyous Health, it's not "work" for me. I absolutely love creating delicious and nutritious recipes for you!

Now that Vienna eats most foods, it's getting easier and easier to cook because I don't always have to give her a totally separate meal. This was the case with these incredibly yummy zucchini fritters. I had an excess of zucchini from my farmers market visit so I whipped up these fritters. Then I thought "why the heck am I not giving these to Vienna too?" So the next day, I gave her one for lunch and she gobbled it up! No funny faces or spitting out the ingredients onto her dress!

I got the inspiration for this post from Natasha's Kitchen. I changed up the original recipe and made it "joyous-approved." This means it's super healthy! Even if you don't eat dairy, you can easily swap out the goat cheddar a non-dairy cheese like Daiya. Daiya can be found at all health food stores and most grocery stores that have a natural foods section.

I cooked these on the stove and then popped them in the oven. If you prefer, you can cook them completely on the stovetop. I just find it easier to pop in the oven and then prep the rest of our meal. I made the Beautifying Crunchy Detox Salad to go along with these fritters. So many delicious flavours!

Because zucchinis are so quick to grate, I don't get my big heavy food processor out to do the job. I just use a cheese grater.

Zucchini are an incredibly nutritious and often overlooked superfood.

  • They are part of the summer squash family, which includes crookneck and straightneck squashes, and scallop squashes.
  • They are high in eye-health protecting, antioxidant and vitamin A precursor carotenoids.
  • They are also high in antioxidant vitamin C.
  • Zucchini skin is particularly rich in antioxidants, so buy organic and leave the skin on whenever you can.

They contain high amounts of a special type of soluble fibre called pectin, which studies have linked to better insulin regulation and protection against diabetes.

Here's the recipe.

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  • 2 medium zucchini, grated and excess water drained with a cheesecloth
  • 1/2 cup grated goat cheddar*, parmesan chese or daiya cheese**
  • 1/2 red onion finely chopped
  • 1 tsp garlic powder or 2 garlic cloves, minced
  • 1/2 cup quinoa flour, brown rice flour or almond flour
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • Pinch sea salt and pepper
  • 1 tsp coconut oil
  1. Preheat oven to 350F degrees.
  2. In a large bowl, combine grated zucchini, cheese, onion, garlic, quinoa flour, dried herbs and seasoning. Form into patties.
  3. Melt coconut oil over medium heat in a large pan. Cook fritters for 5 minutes and flip. Cook for another five. Be careful not to let them burn. You just want to sear the outside.
  4. Place on parchment lined or greased baking sheet. Bake in oven for 20-25 minutes.
  5. Makes about 10, 3-4 inch fritters.


*Goat cheddar is simply hard goat cheese. It is similar in consistency to cheddar. You can find it in grocery stores that have a wide variety of cheeses or at a health food store.
**Daiya cheese is a dairy-free, vegan cheese alternative you can find at the health food store.

These taste amazing both warm and chilled. They will pack perfectly in a lunch bag, so be sure to save some for lunch.

Let me know if you try them out. Be sure to tag me on Instagram.

Have a joyous week!


Aug 16, 2016 BY Joy McCarthy
Tracy   •   August 16, 2016

Hi Joy, These look great! I'd love to make them tonight but don't have quinoa flour - is there an alternative? I have buckwheat and coconut flours. Thanks Tracy

Joy McCarthy   •   August 16, 2016

Hinna   •   August 24, 2016

Hi Joy! These look delicious! Can they be frozen?

Heather Allen   •   August 24, 2016

Carol Diab   •   August 24, 2016

Is there an egg missing or something from the recipe? How does it bind?

Heather Allen   •   August 24, 2016
Ofelia D.   •   April 27, 2017

Andrea Beazley   •   August 29, 2016

These look yummy (and easy). Do you think they'd freeze well if I made a big batch?

Heather Allen   •   August 29, 2016

Vanessa   •   September 13, 2016

I made these two nights ago and they were fantastic! I think I liked them even more the day after- good texture and nice flavour. Thanks for another great recipe, Joy!

Heather Allen   •   September 14, 2016

Lydia   •   February 17, 2017

I can't find quinoa flour anywhere. Could i use gluten free rice flour for this? Thanks!


Lydia Koh   •   February 17, 2017

Hi Joy, I can't find quinoa flour anywhere. I was wondering if gluten free rice flour would work for this recipe? Thanks

Rachel   •   February 21, 2017

Sandy Pettigrew   •   October 5, 2017

How long should I pan fry them for if I don't want to put them in the oven? 😜

Joy McCarthy   •   October 5, 2017

Rachel   •   March 13, 2018

I Really enjoyed this recipe, and even my picky eater daughter enjoyed these. Thank you

Joy McCarthy   •   March 13, 2018

Lesley   •   March 15, 2019

Terrific Joy! Thank you :) How do I strain the zucchini with cheese cloth? Best method?

Joy McCarthy   •   March 15, 2019

Joyce   •   March 15, 2019

Can you suggest a different flour for us folks with Hashimotos? Thanks

Joy McCarthy   •   March 15, 2019

Doriana   •   March 18, 2019

Can they just be cooked in oven and skip the frying part?

Joy McCarthy   •   March 19, 2019

Yulia   •   March 28, 2019

Hello Joy! It’s a great recipe but please advice the substitute for Daiya cheese, I don’t have it available in my country. I don’t consume any dairy. Thank you so much

Joy McCarthy   •   March 28, 2019

Sarbani B.   •   April 20, 2020

Made them yesterday and they are amazing. I was initially worried as to how it will bind, but the df cheese did the trick. Thanks for such amazing recipes.

Joy McCarthy   •   April 20, 2020

Veronica   •   June 4, 2020

Y U M M M M Y Y Y Y Y .......!!!!! I'm late to the party. But I just made these last night. I cooked them on the stove top all the way. My daughter and I loved the crispiness of them. On the picture above you placed them on a bed of lettuce. What dressing would you recommend?

Joy McCarthy   •   June 9, 2020

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