Zucchini Fritters
Ingredients
The Fritters:
- 2 medium zucchinis, ends cut off
- 1/4 cup of red onion, grated into strands or diced (about 1/2 medium-size onion; scallions would be good too)
- 1/2 teaspoon of sea salt
- 1/4 cup of Parmesan (grated) or feta cheese (crumbled)
- 3 tablespoons of almond or buckwheat flour
- 1 large egg
- About 1/8 teaspoon of dried dill (or other seasonings)
- High heat oil (I use sunflower or safflower oil)
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Yields: 10 pancakes
Directions
- Grate the zucchini into long strands using a box grater or a food processor. If you’re using a food processor, place the zucchini in sideways to get longer strands.
- Use a strainer, cheese cloth, or paper towel to press and drain excess moisture from the zucchini strands.
- Combine the onion and zucchini, blend well, and then add the sea salt, cheese, egg, flour, and dill.
- Place enough oil in a large frying pan so you have a shallow puddle.
- I use a fork to shape about 2 tablespoons of batter into pancakes in the frying pan. Press down with a fork and fry for a few minutes on each side – until they start to brown. Flip them with a metal spatula (or a stiff spatula since they are a bit soft).
- Continue cooking until they’re all made. Replenish the oil as needed, and place the finished pancakes on a paper towel to absorb the excess oil.
- Enjoy! Serve with the usual sides: sour cream, creme fraiche, yogurt, applesauce, or just eat them plain. These can be stored in the refrigerator and reheated in a warm oven.
Notes
These pancakes make a great alternative to potato pancakes, and they taste great for breakfast, or with just about any meal. It’s nut-free when you use buckwheat flour, and SCD-friendly when you use almond flour.
Credit: Erica, Comfy Belly
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