Note: This is a rewrite of a post from my old blog. Incidentally, I’m rewatching Dragon Ball Super while editing this too.
A few years ago, I was struggling with IBS (Irritable Bowel Syndrome), which meant making big changes to my diet. While searching for simple, healthy options, I stumbled upon a version of this zucchini fritter recipe, and it was a game-changer. What drew me in was its simplicity—just a handful of ingredients and a quick pan-fry—and the fact that it was IBS-friendly (when enjoyed in moderation). Bonus? It’s absolutely delicious!
Does it matter what kind of binding agent is used?
The original recipe was gluten-free and used psyllium husk powder as a binder, which was perfect when my symptoms were at their worst. Over time, I’ve experimented with different alternatives like flour, cornstarch, and breadcrumbs, and all work beautifully. Whether you’re managing dietary restrictions or just craving a light, tasty snack, these fritters are a must-try!
Zucchinis are a lot like the human body—mostly water! With over 90% water content (yes, it’s over 9000!—couldn’t resist the Vegeta reference), they’re fantastic for hydration and fiber but a bit tricky when you’re turning them into zucchini fritters.
To get the perfect texture, you’ll need to drain and squeeze out as much liquid as possible before mixing in the other ingredients. You can use a cheesecloth or a clean towel, but if you’re like me and prefer to keep cleanup to a minimum, a good old-fashioned hand-squeeze does the job just fine. No extra dishes, no fuss—just zucchini magic!
Variety’s the very spice of life (and of zucchini fritters), after all.
This zucchini fritter recipe is incredibly versatile and a fun, delicious way to sneak more veggies into your meals. I’m usually not a big fan of vegetables, but I can easily polish off all 14 fritters in one sitting! And yes, as an Asian, I pair these with a generous helping of rice for lunch—so “healthy,” I know.
When I first started making these, I kept it simple: just grated zucchini, eggs, and flour with a squeeze of lemon juice on top. But lately, I’ve been jazzing them up with extras like cheese (who could say no?), onions, and even carrots. Feel free to toss in whatever veggies you have on hand, and finish them off with a dollop of sour cream or yogurt sauce for extra flavor.
Speaking of sauce, I whipped up a quick mix of sour cream and lemon juice, which I think is the perfect pairing. The tangy kick cuts through the cheesy, veggie richness and gives these fritters a little zing.
Give it a try and let me know what you think—I’d love to hear your take!
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