Eggplant Zucchini Fritters

These Eggplant Zucchini Fritters make for such great toddler food. Really anyone in the family can enjoy these. They are so flavorful and packed with nutrients. Made with eggplant, zucchini, mushrooms, spices and herbs. You have never had a veggie fritter quite like these!

Eggplant Zucchini Fritters

Fritters make for great toddler food that everyone else in the family can enjoy at the same time. The last fritters I made were my Sweet Potato Banana Fritters. This time around I thought to myself, why not go for a savory fritter?

These Eggplant Zucchini Fritters are delicious and great to make all year round. Specially at the end of summer/beginning of fall. Right when both zucchinis and eggplants are in season and in great abundance. These fritters are packed with veggies, are nutrient-dense, and full of flavors. Dip in your favorite tomato or marinara sauce, or your favorite dipping sauce.

Ingredients to make Eggplant Zucchini Fritters:

• Eggplant and Zucchini- A good amount of each and you can even use yellow squash as a substitute.
• Mushrooms– Adding more veggies for extra nutrients, and mushrooms also add umami taste, depth in flavor and texture to these fritters.
• Egg– This acts as our biding agent.
• Spices and herbs– A great mixture of Italian seasoning, paprika, garlic powder, and pink sea salt to give these fritters so much flavor.
• Oat Flour– It’s gluten-free and will hold fritters together as the flour will soak up all the extra moisture from the veggies and prevent the fritters from falling apart.

Equipment needed to make Eggplant Zucchini Fritters:

• Large Cast Iron Skillet– To easily pan fry the fritters. You can also use a griddle if you have one.
• Mixing Bowls– A large one to mix everything in and a small one to whisk egg in before adding to the rest if ingredients.
• Spatula– Preferably a silicone one to not scrape cast iron.
• Nut Bag– To easily squeeze excess water from eggplant and zucchini. If you don’t have a nut bag, you can use a kitchen towel or paper towels.

How to make Eggplant Zucchini Fritters:

• Step 1- Peel and grate eggplant and grate zucchini. Measure out 1 cup of each. Thinly slice mushrooms and measure out 1 cup. 
• Step 2- 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. 

• Step 3- 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. 

• Step 4- 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. 

• Step 5- 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. 

• Step 6- 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. 
• Step 7- 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.

Tips for making Eggplant Zucchini Fritters:

1. 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.
2. 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.
3. Use a griddle if you don’t have a cast iron skillet- A griddle works great too when pan frying.

What to serve Eggplant Zucchini Fritters with:

Eggplant Zucchini Fritters make for great finger foods for toddlers, kids school lunch, breakfast or brunch. They’re great to serve with your favorite dipping sauce.

• Greek yogurt or sour cream
• Tzatziki Sauce
• Marinara or Tomato Sauce

Eggplant Zucchini Fritters FAQ’s:

What are eggplant zucchini fritters?

Eggplant Zucchini Fritters consist of grating both vegetables and mixing them with flour, egg, seasonings and other ingredients. They are then pan fried to make crispy and tasty individual cakes. They are very versatile and can be served as toddler food (kids really love them!), appetizers, or even for brunch.

Why are my vegetable fritters falling apart?

If your vegetable fritters are falling apart is because they have too much moisture and liquid in them. This is why you must squeeze the excess liquid out of both the eggplant and zucchini after grating both of them. This will for sure prevent your fritters from falling apart.

Why are my fritters not crispy?

If your fritters are not crispy is because your batter is too wet. This too is a result from there being too much liquid in your batter. Again, make sure you squeeze the excess liquid out of both the eggplant and zucchini after grating both of them.

How do you squeeze liquid out of zucchini?

The best way to squeeze liquid out of zucchini, eggplant and any other vegetable is by using a nut bag. You just put your shredded zucchini and eggplant in the bag and squeeze out all the extra liquid. If you don’t have a nut bag, you can use a kitchen towel or paper towels.

Can I make fritters in the oven?

You can certainly make fritters in the oven, however they will not come out as crispy as they do when you pan fry them. Which is the best part about fritters! So wouldn’t really recommend.

Meal prepping it:

These Eggplant Zucchini Fritters are great for meal prepping. They are great to have as sides for dinner or lunch. These are also perfect to pack in your kid’s school lunchbox. They freeze great so make a batch to build your freezer stash.

How to store your Eggplant Zucchini Fritters:

Keep your fritters in an airtight container or silicone bag. These can be kept refrigerated for up to 5 days or frozen for up to 1-3 months.

Like this Eggplant Zucchini Fritters recipe? You may also like these other finger food recipes:

• Sweet Potato Banana Fritters
• Sweet Potato Apple Bites
• Broccoli and Cheese Quesadillas
• Roasted Red Pepper and Mushroom Quesadillas
• Sweet Potato Chickpea Nuggets

4 from 1 vote

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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!

Course Appetizer, Side Dish

Cuisine American

Keyword Zucchini Fritters

Prep Time 8 minutes

Cook Time 8 minutes

Total Time 16 minutes

Servings 4 fritters

Calories 103 kcal

Author Angelica Arias

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

1. Peel and grate eggplant and grate zucchini. Measure out 1 cup of each. Thinly slice mushrooms and measure out 1 cup.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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. 

7. 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:

1. 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.
2. 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.
3. Use a griddle if you don’t have a cast iron skillet- A griddle works great too when pan frying.

Nutrition Facts

Eggplant Zucchini Fritters

Amount per Serving

Calories

103

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

41

mg

14

%

Sodium

 

312

mg

14

%

Potassium

 

267

mg

8

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

3

g

6

%

Vitamin A

 

381

IU

8

%

Vitamin C

 

6

mg

7

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on October 24, 2017.