Zucchini fritters are the kind of recipe that make you feel like you’re sneaking in vegetables without even realizing it. Crispy on the outside, tender on the inside, and bursting with flavor—these gluten-free pesto zucchini fritters are a little bit of magic in a pan.
I’ve tried zucchini fritters in a dozen different ways, but adding pesto to the batter is a total game-changer. It brings an herby punch that pairs perfectly with the mild sweetness of zucchini. The best part? You can whip these up with just a handful of ingredients, and they fit a wide variety of diets—paleo, Whole30, gluten-free, and even dairy-free.
Why You’ll Love These Zucchini Fritters
- They’re adaptable. Whether you need paleo zucchini fritters, gluten-free zucchini fritters, or dairy-free zucchini recipes, this one checks the boxes.
- Fast and easy. You’ll have a batch ready in under 30 minutes.
- Flavor-packed. Pesto adds a garlicky, herby boost that makes them irresistible.
- Healthy comfort food. Think crispy fritters that don’t weigh you down.
It’s like zucchini finally gets to dress up for a night out instead of hanging around in a salad bowl.
Ingredients You’ll Need
Here’s what goes into these fritters:
- Zucchini – 2 medium, shredded and squeezed dry
- Eggs – 2 large, to bind everything
- Gluten-free oat flour – ½ cup (you can also use almond flour for low carb zucchini fritters)
- Pesto – 3 tablespoons (store-bought or homemade)
- Salt & pepper – to taste
- Olive oil or avocado oil – for frying
Optional add-ins:
- Crumbled feta if you’re not dairy-free (makes them healthy zucchini feta fritters)
- Grated potato if you want vegan zucchini potato fritters
- Corn kernels for vegan corn zucchini fritters
Step-by-Step Instructions
Step 1: Prep the zucchini
Shred your zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much liquid as possible. Don’t skip this step—excess water is the enemy of crispy fritters.
Step 2: Mix the batter
In a large bowl, whisk the eggs. Add shredded zucchini, oat flour, pesto, salt, and pepper. Stir until well combined. The mixture should be thick enough to hold together.
Step 3: Fry the fritters
Heat a skillet over medium heat and add a drizzle of oil. Scoop about 2 tablespoons of batter per fritter, flattening slightly. Cook for 2–3 minutes per side, or until golden brown.
Step 4: Serve
Serve warm with extra pesto on the side, a squeeze of lemon, or even a dollop of dairy-free yogurt.
Tips for Perfect Zucchini Fritters
- Drain thoroughly. The more water you squeeze out of shredded zucchini, the crispier your fritters will be.
- Don’t overcrowd the pan. Give each fritter room to breathe, or they’ll steam instead of crisp.
- Use parchment if baking. If you’d rather bake zucchini fritters, line your sheet pan so they don’t stick. Bake at 400°F (200°C) for about 20 minutes, flipping halfway.
- Try different flours. Oat flour makes them light and fluffy, but almond flour keeps them low carb.
Variations to Try
These fritters are endlessly adaptable. A few ideas:
- Whole30 zucchini fritters – Use almond flour and dairy-free pesto.
- Paleo zucchini fritters – Same as above, with avocado oil for frying.
- Dairy-free zucchini fritters – Skip cheese altogether and serve with cashew cream.
- Healthy zucchini feta fritters – Add crumbled feta into the mix.
- Vegan zucchini potato fritters – Replace eggs with flaxseed “eggs” and mix in grated potato.
- Vegan corn zucchini fritters – Toss in sweet corn for extra texture.
It’s like one recipe, but with a dozen costumes.
Serving Ideas
These fritters aren’t just a side dish—they can be the star of your plate. Here are some fun ways to enjoy them:
- Breakfast: Top with poached eggs for a hearty start.
- Snack: Serve with hummus or guacamole for dipping.
- Dinner: Pair with grilled chicken or fish for a balanced meal.
- Appetizer: Make mini fritters and serve at parties.
They’re versatile enough to sit at any table—from a quick weeknight dinner to a brunch spread.
How to Store and Reheat Zucchini Fritters
If you’ve made a big batch (and trust me, it’s hard not to), here’s how to keep them fresh:
- Refrigerator: Store fritters in an airtight container for up to 3 days.
- Freezer: Lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll last up to 2 months.
- Reheating: Warm in a skillet over medium heat until crispy again, or bake at 375°F (190°C) for 10 minutes. Avoid microwaving unless you’re okay with them turning a bit soggy.
These zucchini fritters reheat beautifully, so meal prepping them for quick snacks or sides is a great idea.
Final Thoughts
These gluten-free pesto zucchini fritters are proof that simple ingredients can create something extraordinary. They’re crispy, flavorful, and adaptable for just about any diet you follow. Whether you’re making them for brunch, a weeknight side, or as meal prep for the week ahead, they bring a little extra joy to the table.
So grab a couple of zucchinis, shred away, and let’s turn them into fritters that’ll disappear faster than you can stack them on the plate.
Gluten-Free Pesto Zucchini Fritters
Ingredients
Method
- Wash and grate the zucchinis using a box grater. Wrap the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, whisk the eggs. Add zucchini, oat flour, pesto, salt, and pepper. Stir until well mixed. The batter should hold together.
- Place a skillet over medium heat. Add 1–2 tablespoons of oil and let it warm.
- Scoop about 2 tablespoons of batter for each fritter. Flatten slightly in the pan. Cook for 2–3 minutes on each side until golden and crispy.
- Serve hot with lemon wedges, extra pesto, or dairy-free yogurt.
Notes
- For crispier fritters, squeeze zucchini very well to remove moisture.
- You can bake instead of frying: 400°F (200°C) for 20 minutes, flipping halfway.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.
Common Questions About Gluten-Free Pesto Zucchini Fritters
1. Can I make these fritters without eggs?
Yes! Use flax eggs (1 tablespoon ground flax + 3 tablespoons water = 1 egg). This makes the fritters vegan-friendly and still helps bind the shredded zucchini.
2. Do I need to peel the zucchini?
Nope. The skin softens as it cooks and adds extra nutrients. Plus, it gives the fritters a lovely green flecked look.
3. Can I bake instead of fry?
Absolutely. For baked zucchini fritters, place them on a parchment-lined sheet, lightly brush with oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway.
4. What can I use instead of oat flour?
Almond flour is great if you’re aiming for paleo zucchini fritters. Coconut flour works too, but use less (about ⅓ the amount) because it absorbs more moisture.
5. Are these kid-friendly?
Yes! Kids love them, especially when served with a dipping sauce like marinara or ranch. It’s one of the sneakiest ways to get them to eat vegetables.
6. Can I add cheese?
If you’re not dairy-free, feta or parmesan is fantastic in the batter. Feta creates tangy, healthy zucchini feta fritters that are perfect for lunchboxes.
7. Do these work for Whole30?
Yes. Use almond flour, skip cheese, and double-check your pesto is Whole30-compliant.
