Eggplant Zucchini Fritters
These Eggplant Zucchini Fritters make for such great toddler food. Really anyone in the family can enjoy these. Made with eggplant, zucchini, mushrooms, spices and herbs. These veggie fritters are so flavorful and packed with nutrients. They are gluten-free too!
Ingredients
- 1 cup grated eggplant
- 1 cup grated zucchini
- 1 cup sliced mushrooms
- 1 tsp Italian seasoning
- 1/2 tsp pink sea salt
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 egg
- 3 tbsp oat flour
- 1.5 tbsp olive oil (divided)
Instructions
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Peel and grate eggplant and grate zucchini. Measure out 1 cup of each. Thinly slice mushrooms and measure out 1 cup.
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Using a nut bag or cheese cloth, add grated eggplant and squeeze as much liquid as possible. Add eggplant to a large mixing bowl. Repeat same process with grated zucchini and squeeze as much liquid as possible out. Toss in mixing bowl along with eggplant.
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Place a large cast iron skillet on stovetop. Drizzle 1/2 tablespoon olive oil and bring to a heat on medium-high. Toss in mushrooms and sauté until they are cooked through and browned. Add cooked mushrooms to bowl with eggplant and zucchini.
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Sprinkle spices over veggies; Italian seasoning, salt, paprika, and garlic powder. Toss making sure all the ingredients are well combined. Eggplant tends to clump up together after it gets squeezed. Use spatula or spoon to separate the eggplant as much as possible and have it blend in with the rest of the ingredients.
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In a separate mixing bowl, whisk egg and add to bowl with veggies combining well. Sprinkle oat flour and stir, again making sure everything is well coated and there are no streaks of flour.
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Clean skillet and place back on stovetop. Drizzle remaining tablespoon of olive oil and bring to a heat on medium-high. Using an ice cream scooper, scoop mix and add to heated surface. Gently squeeze down on scoops to flatten forming flat patties.
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Pan fry fritters for 2 minutes. Use spatula to carefully flip over. Pan fry on the other side for another 2 minutes. Remove fritters from skillet and serve while still warm with preferred dipping sauce such as marinara sauce. Place any leftover fritters in a tupperware dish or zip bag. Keep refrigerated for up to 5 days or frozen for up to 1-3 months.
Recipe Notes
Tips for making Eggplant Zucchini Fritters:
- Don't skip squeezing out as much liquid as possible from eggplant and zucchini- This will reduce the amount of excess moisture and allow for the fritters to be easily shaped and to get crunchy on the outside when pan fried.
- Use spatula or spoon to separate the eggplant as much as possible- Eggplant tends to clump up together after it gets liquid squeezed out of it.
- Use a griddle if you don't have a cast iron skillet- A griddle works great too when pan frying.