These tasty and easy zucchini fritters are a healthy vegan snack, appetizer, or side dish. They are also gluten-free and flavored with ginger, garlic, coriander, smoked paprika, and turmeric.

I’ve partnered with Microplane on this recipe for Zucchini fritters. All opinions herein are my own. Thank you for supporting the brands that keep this blog spinning.

These zucchini fritters are oven baked and can also be air fried. They are so easy to make and you will need only 9 ingredients and 30 minutes to whip them up.

What are the ingredients needed to make zucchini fritters?

I used the following 9 ingredients along with salt and pepper to make these:

1. Zucchini
2. Potato (cooked)
3. Ginger
4. Garlic
5. Coriander
6. Smoked Paprika
7. Turmeric
8. Parsley
9. Almond flour

And, salt and pepper for taste.

How to make these fritters?

If you do not have a cooked potato hanging out in your fridge, then boil a raw one. You can do this by submerging it in a pan of water, placing it over a stove top set to medium heat and letting it simmer for 30-35 minutes. I like to keep the pan covered to keep the heat in. Do keep in mind that the time needed to cook the potato will vary depending on your stove and the size of the potato.

Once the potato was cooked and I had all my ingredients gathered, the prep work went by quickly with the help of the Microplane Select Series Starter Kitchen Set. This set of graters comes in different sizes, making prep work quick and easy. I love that I can hold them over a bowl and simply grate into it, which makes these graters more convenient than a box grater, at least for me.

With most recipes, I spend a lot of my prep work dicing up garlic and ginger into the tiniest bits so their flavor is dissipated throughout a curry or fritter I might be cooking. But, this time, I quickly grated the zucchini, ginger, and garlic and had them ready to go into the recipe in less than 2 minutes.

After the zucchini was grated, I tried to squeeze out as much liquid as I could by placing the zucchini in paper towels and squeezing them wrapped in the paper towels. You could also use a cheese cloth or clean dish towel to get the extra water out of the zucchini.

Then, after the garlic and ginger were grated as well, I just added all the ingredients to a large bowl and mixed them well together. I then seasoned this with salt and pepper to taste.

I grabbed a handful of the zucchini mixture and formed it into a patty shape. After that I sprayed these with some coconut oil (you can use olive oil spray as well) and baked these, flipping them over so each side turned a light golden brown.

When you take these out of the oven, they will feel soft. But, they firm up as they cool down.

Substitutions

This is another one of those recipes that can be adapted to fit your taste preference as well as dietary requirements.

I used a large summer zucchini. I did’t use all the grated zucchini in this dish. but, I saved some to make oat zucchini pancakes (recipe will be on here soon). If you get your hands on a small or medium zucchini use that instead of half of a large zucchini.

As for the potato, if you prefer sweet potato, use that instead.

If you are not a fan of or do not have any coriander, smoked paprika, or turmeric on hand, use 2 teaspoons harissa or 2 tablespoons of your favorite chopped fresh herbs, and green onions.

I wanted to keep this gluten-free so I used almond flour. But, if you do not have any, you could also use whole wheat flour or all purpose flour with a teaspoon of cornstarch added in to help the fritters be a tad bit crispy when baked.

Can you fry these zucchini fritters?

Yes! These fritters can be fried in hot oil for 1-2 minutes on each side. Frying will result in fritters with quite the crunch. Though, the nutrition facts listed below will change when these are fried.

How to store leftover fritters?

Leftovers of these zucchini fritters can be stored in an airtight container that has been lined with a paper towel to absorb any excess moisture. These should be stored in the refrigerator. And, they should stay fresh for up to 5 days.

Can these fritters be frozen?

Yes, these fritters can be frozen. Simply store them in a freezer bag with parchment paper between each. These can be cooked, cooled, and then frozen for up to a month. Then, these frozen fritters can be thawed out by placing them on the kitchen counter until they reach room temperature. After that, follow the directions below to reheat them.

How do you reheat these zucchini fritters?

These fritters can be reheated in the oven, in a cast iron skillet on the stove, or an air fryer. I have reheated these by placing them on a Silpat lined baking tray and baking them at 375 degrees for 4-6 minutes.

I have also reheated these in a medium skillet on the stove, set at high-heat, for 2-3 minutes on each side.

And, I have also reheated these by placing them in an air fryer that has been pre-heated to 400 degrees for 5 minutes.

What to eat with zucchini fritters?

These fritters are fantastic as a snack with some sweet chili sauce or pumpkin sauce. They can also be dipped in tzatziki sauce and/or a dipping sauce made with Greek yogurt, lemon juice, lemon zest, dill, salt, and pepper.

Sometimes I have a couple of these with eggs, for breakfast.

They can also serve as a side dish to your easy weeknight dinners. And, they can also serve as a side dish to more elaborate get-togethers. They are delicious served with yellow rice, or roti, curry, and some chutney.

Love zucchini? Then make sure to check out these other zucchini recipes:

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!