Zucchini Fritters
- 44 comments
- Posted in: Appetizers, Light meal, Snacks, Vegetarian
I told you I had to eat more vegetables…
Yep! Have to.
Especially now that I have officially officialized (but not accepted!) the fact that my body doesn’t really agree with carbs. If I don’t keep my carb intake in check, I tend to bloat like no tomorrow and this, of course, makes me feel bad about myself, both physically and mentally.
But as soon as I cut [way] down, it’s only a matter of days before I feel 10 pounds lighter and so much better about myself. So definitely something that I will have to work on, and work hard!
I mean, you guys know just how much I love my carbs!
Unfortunately, my body doesn’t… Hmpft!
Also, I recently realized that I seem to be doing much better on 5-6 meals per day, as opposed to my usual 4 of the late.
If I don’t eat often enough, I find myself mindlessly and uncontrollably munching on one thing or another, which probably leads to my consuming more calories than I should by the end of the day, especially since my favorite go-to munchie would be nuts, and nuts are sort of calorie dense.
Good for you, but they still rank pretty high on the calorie scale.
So what I’ve been doing for the past week is allocate 70% to 75% of my daily calorie intake to my 3 main meals, and divide the remaining 25% – 30% between 2 or 3 light snacks.
Now, with all that in mind, I decided to revisit this super awesome recipe.
These gorgeous fritters just happen to be a delicious way of sneaking veggies into my tummy while fooling my brains into believing that they are getting their precious carbs!
Hey, they LOOK just like little cakes, after all. You’d think that they are loaded with flour, breadcrumbs, or even mashed potatoes… And that is just what your brains will think, too. That’s ok, you don’t have to tell them the truth. 
Seriously, these things are so good, you just want to keep eating them, and the good news is, you can!
They are made with mainly… zucchini. There isn’t much else that goes into the making of these cute little fritters. A tiny little bit of cheese, a few tablespoons of flour, a few eggs, and a full truckload of grated zucchini.
Now that’s my kind of veggies! 
Oh, I almost forgot…
Has any of you been waiting on these?
Cookies so healthy, they should be called plain oatmeal!
Well… they’re coming tomorrow! 
Hey, I know, they’re like concentrated carbs. But I still gotta have some, don’t I?
And le me tell you, two of these babies makes for a wonderful light morning snack.
Been lovin’ on them all week!
I know, lucky me!
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COURGETTE FRITTERS
Source : Vegetarian & Wholefoods Bible
INGREDIENTS
(Makes 12 fritters)
- 450g Courgettes, grated
- 30g Freshly Grated Parmesan Cheese
- 2 eggs, beaten
- 4 tbsp Whole Wheat Flour
- Salt and Pepper to taste
- Pinch Chili Flakes
Directions
- Squeeze the courgettes in a dish towel to remove excess water, then combine with the Parmesan, eggs, flour, salt and pepper and chilli flakes.
- Heat a splash of olive oil in a frying pan and add 2 tablespoons of the mixture for each fritter.
- Cook three fritters at a time for 2 – 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
- Serve warm with a nice green salad
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Nutritional Information (per fritter)
Calories (cal): 45
Total Fat (g): 1.70
Sat. Fat (g): 0.719
Carbs (g): 4.45
Fiber (g): 0.925
Sugar (g): 0.757
Protein (g): 3.04
Tender B.
These look worth giving up carbs for.
Sonia, The Healthy Foodie
Oh, you said it, Tender!
Melissa @TryingtoHeal
i have noticed the same thing about me and carbs, except I also get extremely tired. I always need to get in more veggies! I love how simple the ingredients are too! Such flavor with the spices!
Michelle@PeachyPalate
You reckon these would work with flax eggs? Look yum!
Sonia, The Healthy Foodie
I’ve never worked with flax eggs, so I couldn’t tell you, really. Sorry! Wish I could’ve been of more help!
Mellissa @ I breathe therefore I'm hungry
Oooooh…those look YUMMY! I’m making those for sure! The beet salad looks like a great accompaniment! I’m all about getting more veg lately too and I found a great recipe for broccoli and fish fritters in an old clean eating mag that I’m going to try this week and I thought of you when I set it aside because it sounds right up your alley! It’s got a little flour in it but not much, mostly bound by whipped egg whites and a small amount of mozzarella cheese that I’m intrigued by–yummy malt vinegar and roasted red pepper dipping sauce. I’ll send you a link when I post it (if they turn out good of course!). Meanwhile, these zucchini fritters are getting pinned onto my “I am SO making this” board on Pinterest! Thanks for the inspiration–but my condolences on the carb hiatus!
Sonia, The Healthy Foodie
Thanks Mel! I am flattered that you thought about me when setting aside that recipe. You were right, it is right up my alley, sounds absolutely delish, can’t wait to see your post! Please do send me that link!
Oh, and by the way, I’ll be posting a recipe to a very similar, and even yummier beet salad sometime next week…
thelittleloaf
Yum, your fritters look absolutely gorgeous. I don’t think I could ever give up my carbs, but if presented with these I definitely wouldn’t miss them
Sonia, The Healthy Foodie
Thanks! They ARE a terrific replacement! Now I only need find more recipes like these… or create some!
Barb @ WishfulChef
Oh my goodness…I Love zucchini anything, could eat a TON of these!
Sometimes I grate in some carrots into my fritters and then dip with some garlic mayo.
Sonia, The Healthy Foodie
I like the idea of adding carrots to these. Since I get the feeling that they will become a regular for me, I’m sure going to keep that in mind. I’ve also been thinking of adding sunflower seeds. I’d skip the mayo, though.
Perhaps a spicy avocado / yogurt sauce would work great. Oooooh, I want me some of that! 
Kristy Lynn @ Gastronomical Sovereignty
i worry i suffer the same carb problem.. problem is though, i lack either the will or ability to cut them out. i have cut down, however. and replaced them mainly with after eight mints. aye….
i love zucchini fritters. i made some earlier this year but stuck a bit of mint in there and paired them with a warm tomato jam. i love the chilies – why not right?
Sonia, The Healthy Foodie
Hmmmm… mint! I like! (as in the mint in the fritters. that is… The ones that should only be eaten after eight, I try and stear clear from! Sugar = carbs, you know…
)
I’ll definitely try and add some mint the next time I make these fritters. That is one thing I would’ve never thought of, but I bet it’s DELICIOUS! Thanks for the inspiration!
Oh, and if I ever go to your restaurant, I promise I’ll be an examplary customer!
Superfood Sisters
This look so good!! I think I will add some shredded carrot too. Can’t wait to try. Wish I would have had this when the garden was overflowing with zucchini
Nora @ Natural Noshing
Once again, we are twinkies/twins! I feel ya on the carbs, I need some but have to keep them in check! and I am totally digging these zucchini fritters…YUM! I could eat a whole plate
Sonia, The Healthy Foodie
Well, you basically could eat the whole plate if you wanted to! I usually have 4 to 6 and that satisfies me… but I have to admit that I would have no problem at all eating the entire recipe to myself.
Lou
Aaah, those look AMAZING!
I have some courgettes left in the fridge, well, they’ll become fritters tomorrow… Love your blog btw!
Sonia, The Healthy Foodie
Thanks a bunch, Lou! Hope you like the fritters!
Marielle
Made these for dinner tonight — mmm! Thanks for sharing!
Sonia, The Healthy Foodie
Glad you liked ‘em, Marielle. Thanks for letting me know, too! I appreciate that!
J Campbell
They look fantastic! What do you think is the best way to keep them warm? I’d like to serve them at a party next week and would have to make them ahead of time…
Sonia, The Healthy Foodie
Place them on a cooling rack and keep them in the oven at the lowest possible temperature, like 150F-200F. I think that should do the trick!
Becky
What are the conversions from grams to cups?
Sonia, The Healthy Foodie
Oof, sorry Becky, I have no idea, and I wouldn’t dare take a guess on that one. I can tell you I used 2 fairly large zucchinis to make the recipe, if that helps…
eila @ the full plate blog
i just made these, with slight variations, and they were AMAZING!! once I write up my slightly different recipe I’ll post it here in the comments, which might help US readers with conversions!!
Sonia, The Healthy Foodie
Alright!
Glad to hear you liked the fritters, Eila. Can’t wait to see your slightly different recipe.
eila @ the full plate blog
here you go! slight adaptation (substitute lemon zest for chili flakes): http://fullplatecookinglessons.blogspot.com/2012/01/zucchini-carrot-fritters.html they are soooo delicious! thanks for inspiring me!!
Sonia, The Healthy Foodie
Wow, ok, didn’t have to wait long! Love your version. I love the fact that you added carrots. I think I’ll do that too, next time I make the fritters. Thank YOU, Eila for reading me and for getting inspired to try my stuff out! AND for posting about it, too!
Rachel
I just made these & you’re a genius.
Sonia, The Healthy Foodie
Thanks Rachel! I whish I could take the credit for that, but the recipe I got out of a book… Glad you like ‘em, though!
Angela h
I did them tonight they are just delicious!!! Thanks for sharing!
Sonia, The Healthy Foodie
Pleasure is all mine, Angela. Glad you liked ‘em!
Moosie
Hello my dear, I love this zucchini fritter. Thanks for sharing. I just want to ask do you think you could be gluten intolerant since carbs make you “bloat”. This happened to my husband. He had bloating and gas all the time. His was lucky to have a friend with the gluten problem and told him what he could and could not eat. So he tried gluten free for two weeks and wow what a difference. No more tummy isssues!
Sonia, The Healthy Foodie
Funny you should mention that, I was just discussing that possibility with a friend of mine tonight… but I’m not sure, really. You see, the thing is I tend to retain water, not “bloat”, per se. It really is throughout my entire body. Like my feet and legs and hands completely transform and swell, sort of… . I will definitely have to look into that gluten issue, though, ‘cuz I’m not ruling it out entirely… Thanks much for your input, I truly appreciate!
Suzi Q
Thank you so much for this wonderful recipe!! I have made them twice this week and they are a hit with my vegetarian 7 year old. I have carrot and a teaspoon of powdered stock. THANK YOU!!!
Sonia, The Healthy Foodie
Hey, thank YOU Suzi, for the great feedback! Glad you and your kid like them! Love the idea of adding carrots to this. I’ll definitely have to try that! For the record, though, you should stay away from powdered stock. They’re just loaded with salt, fat and other nasties. Try a little bit of seasoning salt, such as herbamare, instead? Your body will thank you for it!
kristin
So it sounds an awful lot like what happens to me – I’m very gluten intolerant, but it comes and goes.
I’m hoping to make these, but has anyone made them either without the flour, or with gluten free flour? they sound fabulous!!
Sonia, The Healthy Foodie
I’m guessing you could very well replace the flour with gluten free flour, or better yet, why not try flaxseed meal? Chickpea or quinoa flour might also do the trick… all things that I’m gonna neet to start experimenting with. Let me know how your experiment turns out if you end up trying them (which you truly should, because they ARE fabulous, those fritters!)
jessica hardin
Do you know if you could su=btitute almond meal or brown rice flour for the wheat flour for those of us gluten free?
Sonia! The Healthy Foodie
Honestly, I wouldn’t see why not. I don’t think that gluten plays a very important role in this recipe. Pretty much any kind of flour should do the trick! Worth a try… =D
Holly
I can’t wait to try these! I was just wondering if these would be ok refrigerated for a couple of days or even frozen? Thanks for your help!
Sonia! The Healthy Foodie
Refrigerated, no problem! Frozen, I really couldn’t tell you for I haven’t tried it. My gut feeling would say no, though. Still, I always feel that everything is worth giving it a try. I’d put one or two in a Ziploc bag and see what it says…
Felicia
Conversions per the USDA website
450g raw zucchini=approx 2cups
30g grated parmesean=approx 5 Tablespoons
hope that helps