Zucchini Fritters with Avocado Crema

Zucchini Fritters with Avocado Crema | Get Inspired Everyday!

Zucchini Fritters with Avocado Crema | Get Inspired Everyday!

My mom used to make zucchini pancakes for us growing up. They’re a great way to add some extra veggies to dinner and use up the abundance of zucchini in mid-summer. We used to eat them for dinner with savory toppings, and sometimes with homemade sausage. Somewhere along the line, I forgot about this simple recipe for a quick and easy dinner, but I came across it recently and knew I had to remake it.

Replacing the all purpose flour with almond flour turned out to be the best thing that’s happened to zucchini pancakes. They turned out so much crispier, I re-named them zucchini fritters. I also added a small amount of flax meal to soak up the excess moisture you always get with zucchini, and it really improved the overall texture. It often seems to be the case when you substitute in the name of ‘healthier’, the flavor and/or texture suffers, but this is not one of those times.

Zucchini Fritters with Avocado Crema | Get Inspired Everyday! Zucchini Fritters with Avocado Crema | Get Inspired Everyday!

The fresh tomatoes are an optional topping, but I rather like them. If you’re using them, cut them in half or quarters depending on how big they are – my main objective is to make them small enough to have one with each bite (I’m a little strange like that). The avocado crema is simply made by blending everything until smooth.

Zucchini Fritters with Avocado Crema | Get Inspired Everyday! Zucchini Fritters with Avocado Crema | Get Inspired Everyday!

Grate your zucchini by box grater or food processor and mix together the zucchini fritter batter.

Zucchini Fritters with Avocado Crema | Get Inspired Everyday! Zucchini Fritters with Avocado Crema | Get Inspired Everyday!

I pan-fried mine in a cast iron skillet because you get the best crispy edges that way. It’s best to keep them small, about 4″ in diameter otherwise it becomes more difficult to flip them.

Zucchini Fritters with Avocado Crema | Get Inspired Everyday! Zucchini Fritters with Avocado Crema | Get Inspired Everyday!

My mom used to serve these with sour cream, but I’m partial to avocado in almost everything, so I’ve included an adapted version of avocado crema from my Fish Taco Lettuce Wraps. I hope you enjoy this taste of summer!

5.0 from 1 reviews
Zucchini Fritters with Avocado Crema
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 for dinner - 4 as a side dish
Ingredients
Fritters:
  • 1 pound zucchini, ends cut off and grated
  • 1 large egg
  • ½ cup fine almond flour
  • 2 Tablespoons golden flax meal
  • 1 Teaspoon sea salt
  • 1 clove garlic, minced
Avocado Crema:
  • 1 avocado, pitted and peeled
  • ½ cup coconut milk, from the can
  • 1 Tablespoon fresh lemon juice
  • 1 Teaspoon sea salt
Optional Toppings:
  • quartered cherry tomatoes
  • thinly sliced basil or any other herb you love
  • thinly sliced green onions
Instructions
  1. Mix together all the ingredients for the fritters in a medium size mixing bowl.
  2. Preheat a cast iron pan over medium heat. I used a 9" pan, but you can use a bigger one if you have it.
  3. While the pan heats, make the avocado crema by blending the avocado, coconut milk, lemon juice, and sea salt in a blender until smooth. Transfer the crema to a serving dish and set aside.
  4. Prepare any of the optional fritter toppings and place them in serving dishes as well.
  5. Pour a small amount of avocado oil into your preheated pan, just enough to lightly coat the bottom.
  6. Place small dollops of fritter batter into the pan - about 4" in diameter. You will be able to cook 3 fritters at a time in a 9" skillet.
  7. Cook for about 3 minutes or until the fritters begin to set up and the bottom is golden brown, turn the fritters and cook another 3 minutes or until golden.
  8. Continue the cooking process, adding oil when necessary until all the batter is gone.
  9. Serve the fritters immediately as soon as they come out of the pan for crispiest results.
  10. It really speeds up the cooking process to have 2 pans going on the stove, especially if you're making this for more than 2 people.
Notes
This recipe can be easily multiplied to feed more, and it's a great way to use up your extra zucchini.


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24 Comments on “Zucchini Fritters with Avocado Crema”

    1. I would use quite a bit less because coconut flour absorbs a lot more liquid than almond flour. I’m not sure of an exact amount because I haven’t tried it myself, but I would start with 1-2 Tablespoons. After you stir the mixture together see how it looks, and maybe even cook up a trial fritter to see if you have enough flour before adding some more. If you can’t have almond products, another option would be to try cashew flour. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

    1. You can substitute regular milk or almond milk for the coconut. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

    1. I like to use coconut milk from the can because it has more flavor, and it has a thicker texture which makes for a better avocado crema. I’m glad you asked because I just updated the recipe to indicate which one I meant. I hope you enjoy the recipe, and be sure to let me know how it goes or if you have anymore questions!

  1. SO excited that I came across your site!! I am totally making these tonight, and i’ll be searching around for some more fabulous recipes for our abundant produce! Thanks!!

    1. I’m so glad you’re starting with these zucchini fritters because they’re a family favorite! I hope you find lots of new veggie favorite, and let me know how it goes!

  2. Hi I am really excited to make your recipe but I’m wondering how many zucchinis make up 1 pound? Thank you!

    1. Zucchini really vary in size, my best recommendation is to weigh them at the supermarket or Farmer’s Market. Zucchini from the supermarket usually are 2-4 per pound, but Farmer’s Market zucchini can be anywhere from a 1/2 pound each to a couple pounds each. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions! 🙂

  3. Hi Kari,

    I came across your blog a week ago. Since then your website was my goto website for recipes based on the vegetables I had . So far I have made brownies, zucchini noodles and this morning I made zucchini fritters. I have made a similar dish called zucchini pancake a year ago, but something was missing, haven’t made that since. But your zucchini fritters are awesome, I see myself making this more often :). Thank you for your wondeful receipes.

    1. You’ve absolutely made my day! It’s my goal to help people eat more fruits and veggies with super easy everyday type recipes! I hope you find lots of favorites, and I look forward to hearing from you again! 🙂

  4. Thanks Kari!! Making them tonight for 6 kids! I think they’ll love them! And made the avocado cream and sliced up cherry tomatoes 🙂 got sour cream too as a back up!

    1. I hope all goes well, and good thinking with the sour cream as a back up (you never know whether kids will think it’s cool or icky)!

  5. I’m making these now and if my outside gets really crispy but the inside is still mushy…what am I doing wrong…?

    Thanks!!

    1. The inside of these fritters is soft with a crispy exterior, but if it’s mushy you can do a couple of things – 1) try turning down the heat a little, they may be cooking too fast on the outside and leaving the inside mushy 2) you can also spread the batter a bit thinner in the pan so there is more crispy to soft ratio! I hope this helps, and be sure to let me know if you have anymore questions! 🙂

  6. Hi Kari,
    I received an email from ZipList showing you as a new partner. I made zucchini fritters for years (called Zucchini Flips). Difference was after you made fritters, fritters were coated with a layer of undiluted cream of chicken soup with diced cook chicken breast, then sprinkled with Parmesan cheese. Several years ago, I stopped using canned soup, also gave up meat. I didn’t take the time to make up a substitute recipe, so I was please to see your recipe. I never would have thought to try avocados! I am interested in tasting this and will make it for tonight’s dinner. BTW, when I printed your recipe, I was pleased there was a little picture printed along with the recipe. Nice touch!

    1. Thanks so much Allie! Let me know what you think when you make them, and since you don’t eat meat you might enjoy them as we do with a poached egg! 🙂

  7. I have made these 3 times in the last week. I’ve used a gluten free flour instead of the almond flour. I love them!!! Such a simple and yummy recipe.

    1. I make these like crazy through the summer months with all kinds of fresh salsas on the top, and sometimes fried/poached eggs to make a bigger meal out of it! So glad you enjoyed them!

  8. Do you think coconut flour would work to soak up the extra liquid instead of flax? I’ve got to try this tonight, thanks for all the great recipes!

    1. I’m not sure if coconut flour would work the same because it doesn’t bind the same way. If you try it, try adding a little at a time, the pancake batter should be a bit loose, and coconut flour absorbs a lot of liquid! If the first batch you cook isn’t holding together, try adding a bit more coconut flour, or you can just add a bit more almond flour instead of coconut flour. Let me know how it goes, and I hope you enjoy them! 🙂

  9. BOOM! You make zucchini fritters, I make zucchini fritters/patties.
    I’m starting to believe there’s some sort of telepathy going on here. I mean, the signs are all there. Don’t you think?
    😉

    1. I know, we seem to be on the same creative wave length! 🙂 I love that you added feta to yours – I’ll be trying that next.

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