Zucchini Fritters with Spelt Flour. Shredded zucchini mixed with eggs, grated cheese, and spelt flour and then pan-fried in olive oil.
It is zucchini season! More specifically summer squash season. Well, it is really all summer vegetables season, but right now I am at the point where I have more zucchini than time to cook. But that is a happy problem because my family loves zucchini.
After shredding the zucchini I recommend you squeeze some of the water out of the zucchini. Is this necessary? No, I have made this dish before without getting the excess water out, but I still recommend you do it. Why? Because it will make for a more consistent batter with the excess water removed.
If you do not remove the water, I would cut the recipe back to 1 egg for the batter and see how it feels and looks before adding another egg.
This recipe is a great way to use a couple of zucchinis. Especially the zucchinis that might be too large, stayed on the plant too long, and are getting too firm. For the bigger zucchini, cut them open and remove the seeds before shredding. The smaller zucchini should not have very many seeds.
I hope this turns out to be one of the easiest healthy zucchini fritters recipes you have tried.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Zucchini Fritters With Spelt Flour
Shredding the Zucchini:
- Begin by washing the zucchini and removing the ends. Next, shred the zucchini and squeeze out some of the water. You can do this with a cheesecloth or in a colander.
Preparing the Zucchini Mixture:
- In a large bowl beat the eggs and grated cheese together. Next, add in the shredded zucchini, spelt flour, salt, ground black pepper, and garlic powder.
- Mix all ingredients until the flour is incorporated well. If the mixture is too runny, add more flour if needed, a teaspoon at a time.
Cooking the Zucchini Fritters:
- In a large skillet bring the olive oil to a high heat. Next, spoon in 3-4 dollops of zucchini mix, about the size of a small pancake, ensuring not to overcrowd the skillet.
- Fry the fritters for 3-4 minutes per side (6-8 minutes total), or until both sides are golden brown. Remove the fritters to paper towels to drain any excess oil.
- Repeat the process until all the batter is used.
How to Serve Zucchini Fritters with Spelt Flour:
- Serve these zucchini fritters with marinara sauce or ranch dressing as an appetizer. Alternatively, serve these zucchini fritters as a savory side dish.
INVENT YOUR RECIPE
For this zucchini fritters with spelt flour recipe, I am using spelt flour as the binder for the cakes. You could also use regular all-purpose flour, whole wheat flour, gluten-free flour, regular breadcrumbs, or gluten-free breadcrumbs. Using breadcrumbs will change the texture, but the patties will still taste amazing.
In this recipe for zucchini fritters, instead of zucchini, you could also make this recipe with yellow summer squash, pumpkin, eggplant, carrots, or potatoes. If you can shred a vegetable, you can probably use it in this recipe. You could even combine two vegetables, like zucchini and carrots, to make vegetable fritters.
If you do not have oil, you could make this recipe with butter. If so, sauté the fritters on a lower heat so you do not burn the butter.
For more ideas like these Zucchini Fritters with Spelt Flour check out our vegetarian recipes.
The Recipe
Zucchini Fritters with Spelt Flour
Ingredients
- 2 medium zucchini shredded, about 3-4 cups
- 2 large eggs
- ¼ cup grated Romano cheese plus more to serve
- ¾ cup spelt flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ cup olive oil
Instructions
Shredding the Zucchini:
- Begin by washing the zucchini and removing the ends. Next, shred the zucchini and squeeze out some of the water. You can do this with a cheesecloth or in a colander.
Preparing the Zucchini Mixture:
- In a large bowl beat the eggs and grated cheese together. Next, add in the shredded zucchini, spelt flour, salt, ground black pepper, and garlic powder.
- Mix all ingredients until the flour is incorporated well. If the mixture is too runny, add more flour if needed, a teaspoon at a time.
Cooking the Zucchini Fritters:
- In a large skillet bring the olive oil to a high heat. Next, spoon in 3-4 dollops of zucchini mix, about the size of a small pancake, ensuring not to overcrowd the skillet.
- Fry the fritters for 3-4 minutes per side (6-8 minutes total), or until both sides are golden brown. Remove the fritters to paper towels to drain any excess oil.
- Repeat the process until all the batter is used.
How to Serve Zucchini Fritters with Spelt Flour:
- Serve these zucchini fritters with marinara sauce or ranch dressing as an appetizer. Alternatively, serve these zucchini fritters as a savory side dish.
Invent Your Recipe
For this zucchini fritters with spelt flour recipe, I am using spelt flour as the binder for the cakes. You could also use regular all-purpose flour, whole wheat flour, gluten-free flour, regular breadcrumbs, or gluten-free breadcrumbs. Using breadcrumbs will change the texture, but the patties will still taste amazing. Instead of zucchini, you could also make this recipe with yellow summer squash, pumpkin, eggplant, carrots, or potatoes. If you can shred a vegetable, you can probably use it in this recipe. You could even combine two vegetables, like zucchini and carrots, to make vegetable fritters. If you do not have oil, you could make this recipe with butter. If so, sauté the fritters on a lower heat so you do not burn the butter.
Nutrition
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