Zucchini Fritters Index 1.jpg

Mini Zucchini Fritters

These little fritters are a huge hit at parties and are actually one of my family’s favorite ways to consume large amounts of zucchini. In fact, I often will make larger versions of these to serve as a side dish for dinner. These are another perfect make-ahead recipe as they keep well chilled in the fridge overnight. Right before serving, simply reheat them in the oven until they’re hot and crisp again.

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Zucchini Fritters Index 1.jpg
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Mini Zucchini Fritters

Prep Time15 mins
Cook Time30 mins
Total Time55 mins
Servings: 36 Fritters
Calories: 14kcal
Author: Kim Maes


  • 3 medium zucchini
  • teaspoons sea salt plus more to taste
  • 2 medium shallots minced
  • ¼ cup fresh dill chopped
  • 2 large eggs beaten
  • ½ cup grated Parmesan cheese
  • 1/3 cup gluten-free all-purpose flour blend
  • 1 teaspoon dried oregano
  • Coconut oil for cooking


  • Grate the zucchini into a colander in the sink.  Add teaspoons salt and toss with the zucchini. Let the colander sit in the sink while the salt helps to draw the moisture out of the zucchini for about 10 minutes. Then squeeze out any extra moisture.
  • Place a paper towel in large mixing bowl. Place the zucchini on top and allow it to sit for several minutes to absorb more moisture. After a few minutes, remove the paper towel and leave the zucchini in the bowl. Add the shallots, dill, eggs, cheese, flour, and oregano. Gently mix all of the ingredients together.
  • Heat about 1 tablespoon of coconut oil in a large skillet over medium heat. Drop the batter in 1 teaspoon mounds into the heated oil. Only put a few in the pan at a time so that they don’t become crowded. Flatten each mound with a spatula and cook for 3-4 minutes on each side, until golden brown. Drain on paper towels and sprinkle with salt to taste. Repeat until you have used up all of the batter, adding additional oil to the pan as needed.
  • Serve immediately or keep in the refrigerator. When ready to serve, simply place on a baking sheet and reheat in a 325ºF oven until warm and crisp again.


Note: If desired, you can serve the fritters with a quick, creamy dipping sauce. Mix 1 cup plain Greek yogurt with 2 tablespoons fresh chopped dill, 1 tablespoon lemon juice, and salt to taste. Serve alongside the fritters.


Nutrition Facts
Mini Zucchini Fritters
Amount Per Serving
Calories 14
% Daily Value*
Cholesterol 10mg3%
Sodium 121mg5%
Potassium 12mg0%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 0.4mg0%
Calcium 20mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Fritters Kim Maes Magazine Mini Party Zucchini
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