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.
Mains & Sides
Zucchini Fritters
PrintIngredients
- 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
- Preheat oven to 350F degrees.
- In a large bowl, combine grated zucchini, cheese, onion, garlic, quinoa flour, dried herbs and seasoning. Form into patties.
- 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.
- Place on parchment lined or greased baking sheet. Bake in oven for 20-25 minutes.
- 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!
Joy
30 thoughts on “Zucchini Fritters”
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
You could definitely use buckwheat. I would avoid coconut unless you want to start adding liquid. It is such an absorbent flour that it might be more of an experiment. Hope that helps! Enjoy because they are sooo yummy!!
Hi Joy! These look delicious! Can they be frozen?
Absolutely! They are great for when time is tight.
Heather- Joyous Health Team
Is there an egg missing or something from the recipe? How does it bind?
Hi Carol! The cheese helps to bind the ingredients 🙂
Heather- Joyous Health Team
These look yummy (and easy). Do you think they’d freeze well if I made a big batch?
Thanks, Andrea! I think they would freeze just fine. Let us know how they turn out 🙂
Heather- Joyous Health Team
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!
So glad you enjoyed them Vanessa! Thanks for sharing 🙂
Heather- Joyous Health Team
I can’t find quinoa flour anywhere. Could i use gluten free rice flour for this? Thanks!
Hi Joy,
I can’t find quinoa flour anywhere. I was wondering if gluten free rice flour would work for this recipe? Thanks
Hey Lydia!
Brown rice flour should do the trick, though we haven’t tried it ourselves. It’s typically okay to swap out certain flours in these types of recipes (aka not baking recipes, which are more finicky). Let us know what you think 🙂
Rachel – Joyous Health Team
Avoiding dairy at the moment. Can I sub an egg for the cheese?
How long should I pan fry them for if I don’t want to put them in the oven? 😜
Hi Sandy! It’s tough to say because it will be harder to get them fully cooked without burning the outside. I’m guessing about 15-20 minutes on medium heat. Hope that helps, let me know how they turn out!
I Really enjoyed this recipe, and even my picky eater daughter enjoyed these.
Thank you
You’re welcome! Kids are the best judges of good cooking 🙂
Terrific Joy! Thank you 🙂 How do I strain the zucchini with cheese cloth? Best method?
Can you suggest a different flour for us folks with Hashimotos?
Thanks
I’m pretty sure they’d work with almond flour. Enjoy!
Yes or you could put them into a wire mesh strainer and just press them down with your hands. That will help drain the water.
Can they just be cooked in oven and skip the frying part?
You can definitely try that! The frying helps sear the outside and makes it easier for them to stick together. Let me know if you skip it and how they turn out!
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
Daiya is just a non-dairy cheese. I’m not sure where you live, but if you google “vegan cheese” you can probably find something online. Most of the vegan cheeses are made with tapioca or rice starch. Soft vegan cheeses are made with cashews more often then not.
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.
You’re welcome! Glad you love this recipe!
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?
Glad you loved them too! I usually keep it very simple – olive oil and lemon or apple cider vinegar.