Yield: 8–10 fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 2 medium zucchini (about 2 cups grated)
• 2 cups fresh spinach, finely chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 large eggs
• ½ cup all-purpose flour (or oat flour for gluten-free)
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1–2 tablespoons olive oil for frying

Instructions

Step 1: Prepare the zucchini

1. Grate the zucchini.
2. Sprinkle lightly with salt and let sit for 10 minutes.
3. Squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

Step 2: Mix the batter

In a large bowl, combine:

• Grated zucchini
• Chopped spinach
• Mozzarella
• Parmesan
• Eggs
• Flour
• Garlic
• Onion powder
• Italian seasoning
• Salt and pepper

Mix until everything is evenly combined.

Step 3: Cook

1. Heat olive oil in a nonstick skillet over medium heat.
2. Scoop about ¼ cup of mixture for each fritter.
3. Flatten gently.
4. Cook 3–4 minutes per side until golden brown.
5. Transfer to a paper towel-lined plate.

Optional Oven Method

Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Serving Suggestions

• Sour cream
• Greek yogurt
• Ranch dressing
• Garlic aioli
• Marinara sauce
• Fresh salad

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Nutrition Information (Approximate Per Fritter)

(Based on 10 fritters)

Nutrition values are estimates and will vary depending on ingredients used.

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Frequently Asked Questions (Q&A)

Q: Can I make these ahead of time?

Yes. Refrigerate for up to 4 days in an airtight container.

Q: Can I freeze them?

Yes. Freeze in a single layer, then transfer to a freezer bag for up to 3 months.

Q: How do I reheat them?

• Air fryer: 350°F (175°C) for 4–5 minutes
• Oven: 375°F (190°C) for 8–10 minutes
• Skillet: 2–3 minutes per side

Q: Can I use frozen spinach?

Yes. Thaw it completely and squeeze out all excess water before using.

Q: How do I keep the fritters crispy?

The key is removing as much moisture as possible from the zucchini and spinach before mixing.

Q: Can I make them gluten-free?

Yes. Replace the all-purpose flour with:

• Oat flour
• Almond flour (texture will be softer)
• A 1:1 gluten-free flour blend

Q: What other cheeses work well?

• Cheddar
• Monterey Jack
• Swiss
• Pepper Jack
• Feta (for a tangier flavor)

Q: Can I add protein?

Absolutely. Try adding:

• Cooked shredded chicken
• Crumbled bacon
• Diced ham
• Canned tuna (well drained)

Q: Why are my fritters falling apart?

Common reasons include:

• Too much moisture in the vegetables
• Not enough flour or egg
• Flipping before the first side has fully set

Q: Are these keto-friendly?

Not with all-purpose flour. To make them lower in carbs, substitute almond flour or another low-carb binder.