Low-Calorie Zucchini Fritters

These crispy zucchini fritters are the lightest veggie fritters you will find — just 40 calories per piece with no cheese and barely any oil. Grated zucchini mixed with carrot and onion for natural sweetness, bound with egg and a little flour, then pan-fried until golden. Makes 10 fritters in 15 minutes — perfect as a side dish, snack or meal prep staple.

15 min

40 kcal / fritter

21g protein total

~10 fritters

Crispy zucchini fritters with carrot on a plate with yogurt dip and sesame

Sofia serving golden zucchini fritters on a white plate

Crispy zucchini and carrot fritters texture close up

Watch the Recipe

Ingredients

Makes ~10 fritters

300g zucchini, grated & well squeezed
50g carrot, grated
50g onion, finely diced
50g flour (or oat / gluten-free flour)
2 eggs
Salt, pepper and spices to taste

Instructions

Grate the zucchini and squeeze out as much water as possible using a clean kitchen towel or cheesecloth. This is the most important step — wet zucchini means soggy fritters.
Mix the squeezed zucchini with grated carrot, diced onion, eggs, flour, salt, pepper and spices until well combined.
Cook on a non-stick pan over medium heat — you can lightly grease it if needed. Spoon small amounts of batter, flatten slightly, and cook until golden on both sides, about 2-3 minutes per side.

Tips & Notes

Salt the grated zucchini and let it sit for 5 minutes before squeezing — the salt draws out extra water.
Make fritters small and uniform for even cooking. Use a tablespoon to portion them.
For extra crispiness, cook on medium-high heat and do not press down on the fritters with a spatula.
Serve with Greek yogurt, sour cream or tzatziki for dipping.
These freeze beautifully — cook a double batch and freeze for up to 3 months.

Nutrition Facts

	Per fritter	Per 100g
Calories	40 kcal	73 kcal
Protein	2g	4g
Carbs	6g	10g
Fat	1g	2g

* Whole recipe: ~400 kcal, 21g protein, 56g carbs, 11g fat.

Frequently Asked Questions

Grate the zucchini, sprinkle with a pinch of salt and let it sit for 5 minutes. Then wrap it in a clean kitchen towel or cheesecloth and squeeze firmly over the sink. You should get about 100ml of liquid out. This step is critical — wet zucchini means soggy fritters.

Yes — preheat your oven to 200°C (400°F), place spoonfuls of batter on a lined baking sheet and bake for 12-15 minutes, flipping halfway. They will not be as crispy as pan-fried but they are even lower in calories since you skip the oil entirely.

Store in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat for 2 minutes per side, or in an air fryer at 180°C for 5 minutes. Avoid the microwave — it makes them soggy. You can also freeze them for up to 3 months.

Yes — swap regular flour for oat flour, almond flour or any gluten-free flour blend. The fritters hold together well with any of these alternatives. Oat flour gives the closest texture to regular flour.

Yes — replace the 2 eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes until gel-like). The fritters will be slightly more delicate, so make them a bit smaller and cook on medium-low heat for a few extra minutes.