These fritters are a great, healthy option for snacking and also serves well as breakfast. Combined with a sour cream dip, these are always a hit with big and small. These also just secretly happen to be keto-friendly.
Zucchini fritters (known as Zucchinipuffer in German) are a popular snack in Germany. I gave mine a healthier twist by replacing the refined flour with almond flour (which also makes them keto-friendly).
These crispy-on-the-outside-soft-on-the-inside fritters are going to be a hit with the whole family. My kids love them with a sour cream dip. Me and my husband also like pairing them with a spicy coriander and green chili chutney (recipe here) for a nice kick. I like making them in big batches and storing for a quick grab later. These can also be frozen after being shaped, and then fried before serving.
Ways to serve the zucchini fritters
The zucchini fritters could be served as:
- fulfilling quick snack
- great breakfast option
- fun party appetizers
- nice filling for wraps and sandwiches
Make them in big batches and enjoy.
How to store zucchini fritters
You can either store the fritters in the fridge (after shaping, before frying) in an airtight container. Fry them just before serving.
Or you can freeze the fritters after shaping, using an airtight container. You could fry them directly after taking out from freezer (no need to thaw) in which case you will have to fry them on low heat for a longer time.
Zucchini Fritters (Zucchinipuffer) with sour cream dip
- 2-3 (500 grams) zucchini grated
- ½ cup defrosted green peas
- ½ cup shredded gouda (or cheese of choice)
- ½ cup almond flour (substitute whole wheat/ refined flour)
- 1 large egg
- 2 spring onion (chopped-green and white part)
- salt and pepper (to taste)
For the dip:
- 200 grams/ 1 cup sour cream
- a handful of chopped chives
- salt and pepper for seasoning
- Put your grated zucchini into a kitchen towel and squeeze out as much liquid as possible.
- Transfer the squeezed zucchini into a big bowl and add the rest of the ingredients into it. Mix well using your hands. It will take a few minutes to bind together.
- Shape the zucchini into even sized fritters by pressing them between your hands. Place them onto a tray. (If you are making a big batch for later consumption or freezing, refer to the notes below)
- Put a non-stick frying pan on medium heat and add the oil.
- When the oil is hot, add some of the fritters to the pan. Cook for 3-4 minutes until the fritters get a golden color crust.
- Flip and cook on the other side too for 3-4 minutes on medium heat until you get a golden crust on this side as well.
- Repeat with all the fritters.
For the dip:
- Add the sour cream, chopped chives, salt and pepper to a bowl and mix together until well combined.
- Transfer to a serving bowl.
- Serve the warm fritters with the dip and enjoy.