Zucchini Fritters

Course Appetizer, Main Course, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • Zucchini 1 large or 2 medium
  • 2 Eggs
  • 1/3 cup All purpose flour OR Tapioca Four tapioca flour is gluten free and what I usually use.
  • 1 1/4 tsp. Baking powder Bob's red mill makes a gluten free one
  • 1 tsp. Sea salt
  • 1/4-1/2 cup Frying oil such as avocado oil or canola oil


  1. Grate or spiral the Zucchini and put into a strainer.

  2. Place the strainer in a sink and push the water out of the Zucchini.  Pat dry with a paper towel.  Set aside

  3. In a medium mixing bowl, whisk the eggs tapioca flour, baking powder and sea salt.

  4. Add the Zucchini, and mix all the ingredients together in the bowl until well combined.

  5. Heat up a large skillet on medium/high heat.

  6. Add the frying oil, and heat until hot.  Test the oil by putting a strand of the Zucchini in the pan.  If it sizzles it is ready.

  7. Using a fork, place about 1/4 cup of the zucchini batter into the hot oil.  If you spirilized the zucchini try twisting the strains of zucchini for a cool swirl affect. Fry the fritter until very golden brown.  This can take up to 4 minutes.

  8. Gently flip the fritter, and repeat on the other side.

  9. place finished fritters on a paper towel, and sprinkle with salt.

  10. Repeat with the remaining batter.

  11. Don't cover them or they will get soggy. Try a dollop of sour cream, hot sauce, or a sprinkle of chive or green onion. Enjoy hot and crisp.