These Eggless Zucchini Fritters are crispy on the outside, tender on the inside, and flavorful! Plus, they’re incredibly simple, quick to whip up, and an excellent way to sneak some veggies into your meals.
Perfectly Crispy Zucchini Fritters Without the Eggs
These Eggless Zucchini Fritters are the perfect summer appetizer or side dish—crispy outside, light and tender in the middle, and entirely egg-free! They’re also a hit with kids, making them a fantastic option for family meals.
I love that they are incredibly simple and quick to whip up. Plus, they’re versatile, family-friendly, and full of flavor.
This recipe is a wonderful option if you or anyone in your family has an egg allergy. Even without eggs, they still remain perfectly crispy on the outside and tender on the inside.
These fritters are also a great way to enjoy zucchini, especially when it’s in season during the summer. They make a delightful appetizer or side dish, bringing your meals a fresh, summery vibe.
What To Love About This Recipe
Quick and Effortless: These fritters are incredibly easy and quick to make. With simple prep and cooking steps, you can have a delicious dish ready in a flash.
Egg-Free and Allergy-Friendly: No eggs? No problem! This recipe is entirely egg-free, making it suitable for those with egg allergies or dietary restrictions. You won’t miss the eggs one bit.
Perfect Texture: The secret to these fritters’ irresistible texture lies in the combination of ingredients. They fry up crispy on the outside while remaining light and tender inside.
The Ultimate Summer Treat: Zucchini is in season during the summer, making these fritters a perfect seasonal dish. They highlight zucchini’s fresh, mild flavor and are great for using up a bountiful garden harvest.
Kid-Approved: Getting kids to eat their veggies has never been easier. These kid-friendly fritters have a flavor and texture that little ones love. Serve them with a side of their favorite dipping sauce for an extra treat.
Potential Cons Of The Recipe
Zucchini’s High Water Content: One of the main challenges with this recipe is managing the high water content of zucchini. If not properly squeezed out, the excess moisture can make the fritters soggy instead of crispy.
Egg-Free Binding: Since this recipe is egg-free, the fritters rely on yogurt and flour for binding. If not mixed well or if the moisture content is off, the fritters might fall apart during cooking.
Tips To Mitigate These Cons
Zucchini’s High Water Content:
- Squeeze Thoroughly: After grating the zucchini, sprinkle it with salt and let it rest for 10 minutes to draw out more moisture before squeezing. Then, place it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
- Drain Again if Necessary: If the mixture seems too wet while mixing, you can use a paper towel to blot excess moisture from the zucchini mixture.
Egg-Free Binding:
- Measure Accurately: Ensure you measure the yogurt and flour accurately to get the right consistency for binding.
- Mix Well: Thoroughly mix the ingredients to evenly distribute the yogurt and flour, which helps bind the fritters together.
- Rest the Batter: Let the batter rest for a few minutes before cooking to allow the flour to absorb some moisture and bind better.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Zucchini: The star of the show! Zucchini provides a mild, fresh flavor and a wonderful texture. Make sure to grate them and then squeeze out excess moisture to ensure your fritters are crisp.
- Salt: Helps to draw out moisture from the zucchini and enhances the overall flavor.
- Plain Yogurt: Acts as a binder in place of eggs and adds a slight tanginess. Greek yogurt can be used.
- Parmesan: Adds a savory, cheesy flavor that complements the zucchini perfectly. Grated Pecorino Romano can be a great substitute. If you have an egg allergy, make sure your parmesan is egg-free.
- Garlic Cloves: Fresh garlic adds a robust flavor. Feel free to adjust the amount based on your preference.
- All-Purpose Flour: This provides structure to the fritters. You can use a gluten-free all-purpose flour blend for a gluten-free option.
- Panko: These Japanese-style breadcrumbs give the fritters their signature crunch. Regular breadcrumbs can be used, but panko yields the best results.
- Dried Dill: Adds a subtle herbaceous note that pairs well with the zucchini and yogurt. Fresh dill can also be used for a more pronounced flavor.
- Baking Powder: Helps the fritters rise slightly and keeps them light.
- Black Pepper: Adds a bit of heat and depth to the flavor.
- Green Onions: Add a mild onion flavor and a bit of color. Chives are a great alternative.
- Olive Oil: Used for frying, it provides a wonderful flavor and helps achieve that perfect crispy texture.
Process Overview: How To Make Zucchini Fritters Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Zucchini
Grate zucchini using a box grater. Grate on the diagonal so you get long strands. Place in a bowl and sprinkle with salt. Mix, then let rest for 10 minutes. After 10 minutes, squeeze out excess water using your hands (or bundle up a tea towel), then place the zucchini in a bowl.
Step 2 – Make The Zucchini Batter
Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack on the tray; that way, the hot air circulates, which helps keep them crispy.
In a medium mixing bowl, add the yogurt, parmesan, garlic, flour, panko, dill, baking powder, and pepper. Mix to combine. Add the drained zucchini and green onions; mix until well combined. Let the batter rest for 5 minutes before forming the patties to allow the flour to absorb some moisture and bind better.
Step 3 – Form The Patties
Use a ¼-cup measuring cup to form the zucchini mixture into 6 patties. The mixture might seem loose at this point, but use your hand to lightly press the patties and bring them together. The patties will firm up as they cook.
Step 4 – Cook The Fritters
Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Cook the patties on the first side for 2 to 3 minutes, flip, and cook for 2 to 3 more minutes or until well browned, working in batches as necessary. Tip: Adjust heat if browning too quickly.
Transfer to tray and place in oven to keep warm. Repeat with remaining patties.
Recipe Tips
- Squeeze Out Moisture: After grating the zucchini, be sure to squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
- Zucchinis: Grate zucchinis using the large holes of a box grater. Grate on the diagonal so you get long strands.
- Preheat the Oil: Make sure the oil is hot before adding the fritter batter. This ensures they cook evenly and become golden brown.
- Don’t Overcrowd the Pan: Fry the fritters in batches to maintain the oil temperature and ensure even cooking.
- Keep Them Warm!: Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack on the tray; that way, the hot air circulates, which helps keep them crispy.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Also, use gluten-free panko breadcrumbs.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Substitute plain yogurt with a dairy-free yogurt alternative, and use a dairy-free parmesan cheese.
Variations & Additions
- Spicy Kick: Add a pinch of red pepper flakes or finely chopped jalapeño for some heat.
- Herb Mix: Experiment with different herbs like parsley, basil, or cilantro for varied flavors.
- Cheese Variations: Try adding 1/4 cup of shredded cheddar or crumbled feta for a different cheesy twist.
Serving Suggestions
These fritters are perfect served warm with a side of tzatziki, ranch dressing, or marinara sauce. They also make a great addition to a summer picnic spread or as a side dish to grilled meats.
Storing and Freezing Instructions
Storing: Any leftover fritters can be stored in an airtight container in the refrigerator for up to 5 days. They can be reheated in a skillet over medium heat to regain their crispiness.
Freezing: For longer storage, freeze the fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated straight from the freezer in a 375°F (190º C) oven for 15-20 minutes.
Frequently Asked Questions
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. For the best texture, fry the fritters just before serving.
Ensure you squeeze out as much moisture from the zucchini as possible and do not skip the yogurt and flour, as they help bind the ingredients together.
Absolutely, you can double the recipe. Doubling the recipe is a great idea if you’re serving a larger crowd or want to have extra for later.
Yes, you can definitely make these fritters in the oven for a healthier alternative to frying. However, they won’t be as crispy. To do so, Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Lightly brush the tops of the fritters with olive oil to help them crisp up in the oven. Bake in the preheated oven for 20-25 minutes, or until the fritters are golden brown and crispy on the outside. Flip them halfway through the baking time to ensure even browning on both sides.
More Zucchini Recipes You’ll Love!
Recipe Card 📖
Eggless Zucchini Fritters
These Eggless Zucchini Fritters are crispy on the outside, tender on the inside, and full of flavor! Plus, they’re incredibly simple and quick to whip up, and an excellent way to sneak some veggies into your meals.
Instructions
Prepare the zucchini:
-
Grate zucchinis using the large holes of a box grater. Grate on the diagonal so you get long strands.
-
Place the grated zucchini in a bowl and sprinkle with salt. Mix, then let rest for 10 minutes.
-
After 10 minutes, squeeze out excess water using hands (or bundle them up in a tea towel) then place zucchini i
Make The Zucchini Batter:
-
Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack over a baking tray; that way, the hot air circulates, which helps keep them crispy. This step is optional.
-
To a medium mixing bowl, add yogurt, parmesan, garlic, flour, panko, dill, baking powder and pepper. Mix to combine. Add the drained zucchini and green onions; mix until well combined. Let the batter rest for 5 minutes before forming the patties to allow the flour to absorb some moisture and bind better.
Form The Patties:
-
Use a ¼-cup measuring cup to form the zucchini mixture into 6 patties. The mixture might seem loose at this point, but use your hand to lighly press the patties and bring them together. The patties will firm up as they cook.
Cook The Fritters:
-
Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Cook the patties for 2 to 3 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until well browned, working in batches as necessary. Tip: adjust heat if browning too quickly.
-
Transfer to tray and place in oven to keep warm. Repeat with remaining patties.
-
Serve immediately with a dollop of yogurt, sour cream, Tzatziki or Ranch and garnish of extra green onions if desidesire.
Storing: Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to regain their crispiness.
Freezing: For longer storage, freeze the fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated straight from the freezer in a 375°F oven for 15-20 minutes.
Oven: You can make these fritters in the oven as a healthier alternative to frying. However, they won’t be as crispy. To do so, Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Lightly brush the tops of the fritters with olive oil to help them crisp up in the oven. Bake in the preheated oven for 20-25 minutes, or until the fritters are golden brown and crispy on the outside. Flip them halfway through the baking time to ensure even browning on both sides.
Recipe Tips:
- Squeeze Out Moisture: After grating the zucchini, be sure to squeeze out as much moisture as possible. This step is crucial for achieving crispy fritters.
- Zucchinis: Grate zucchinis using the large holes of a box grater. Grate on the diagonal so you get long strands.
- Preheat the Oil: Make sure the oil is hot before adding the fritter batter. This ensures they cook evenly and become golden brown.
- Don’t Overcrowd the Pan: Fry the fritters in batches to maintain the oil temperature and ensure even cooking.
- Keep Them Warm!: Preheat the oven to 200º F (100º C) to keep the fritters warm after cooking. Place a cooling rack on the tray; that way, the hot air circulates, which helps keep them crispy.
Food Allergy Swaps:
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Also, use gluten-free panko breadcrumbs.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Substitute plain yogurt with a dairy-free yogurt alternative, and use a dairy-free parmesan cheese.
Variations & Additions:
- Spicy Kick: Add a pinch of red pepper flakes or finely chopped jalapeño for some heat.
- Herb Mix: Experiment with different herbs like parsley, basil, or cilantro for varied flavors.
- Cheese Variations: Try adding shredded cheddar or feta for a different cheesy twist.
Potential Cons Of The Recipe:
- Zucchini’s High Water Content: One of the main challenges with this recipe is managing the high water content of zucchini. If not properly squeezed out, the excess moisture can make the fritters soggy instead of crispy.
- Egg-Free Binding: Since this recipe is egg-free, the fritters rely on yogurt and flour for binding. If not mixed well or if the moisture content is off, the fritters might fall apart during cooking.
Tips To Mitigate These Cons:
Zucchini’s High Water Content:
- Squeeze Thoroughly: After grating the zucchini, sprinkle some salt on them and let them rest for 10 minutes to draw out more moisture before squeezing. Then, place them in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
- Drain Again if Necessary: If the mixture seems too wet while mixing, you can use a paper towel to blot excess moisture from the zucchini mixture.
Egg-Free Binding:
- Measure Accurately: Ensure you measure the yogurt and flour accurately to get the right consistency for binding.
- Mix Well: Thoroughly mix the ingredients to evenly distribute the yogurt and flour, which helps bind the fritters together.
- Rest the Batter: Let the batter rest for a few minutes before cooking to allow the flour to absorb some moisture and bind better.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
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Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Serving: 1 fritterCalories: 187kcalCarbohydrates: 17gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 618mgPotassium: 263mgFiber: 2gSugar: 3gVitamin A: 241IUVitamin C: 15mgCalcium: 139mgIron: 1mg
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