Zucchini fritters

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Zucchini fritters

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Adjust Servings:
3 large Zucchini
1/2 teaspoon Sea salt
To taste Black pepper
1/2 cup Rice flour
2 tablespoons Psyllium husk
1 tablespoon Nutritional yeast
1 tablespoon Parsley
For frying:
1 cup Canola oil

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

Zucchini fritters are cheap, easy and fun to prepare. You can serve them as a side dish, an entry, or use them as snacks!

  • 20 minutes
  • Serves 4
  • Medium


  • For frying:



Much lighter than hash browns, these zucchini fritters are super easy to prepare and they’re super delicious!

All you have to do to prepare them is grate the zucchini with a cheese grater (use the largest holes), squeeze them, and add all the other ingredients. Mix well, form the patties with your hands, and fry in a pan with shallow oil, flipping them as they brown. Enjoy these fritters hot or at room temperature.


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5 minutes

Grate the zucchini

Rinse well your zucchini. Chop off the ends and discard them. Then, grate the zucchini with a cheese grater, on the side with the largest holes. Transfer the zucchini to a strainer, add the salt, and stir. Set them aside for a few minutes to lose their water, then squeeze them and pat them dry with a clean towel.

5 minutes

form the patties

Mix all the remaining ingredients in a bowl, then add the zucchini and mix until well incorporated. Form the patties with your hands.

10 minutes

Cook the fritters

Heat the canola oil in a shallow skillet. Fry the patties in small batches, a couple of minutes per side. They will quickly turn brown, No worries... They will still taste great!
Transfer the cooked fritters to a plate lined with absorbent paper and repeat until they're all cooked.



Serve your zucchini fritter on a bed of lettuce or as a side. You can enjoy them hot or at room temperature.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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