Golden, crispy, and packed with nutrient-dense vegetables, these simple fritters turn leftover cooked rice and fresh zucchini into an easy meal or snack.
Why You’ll Love This Recipe
Budget-Friendly: Makes great use of pantry staples and leftover cooked rice.
Low-GI & Healthy: A lower-carb option, especially when using cauliflower rice, with minimal impact on blood sugar.
Quick & Versatile: Ready in under 15 minutes, perfect as a side dish, light lunch, or meal-prep option.
Essential Kitchen Equipment
Box Grater: For shredding the zucchini finely.
Clean Kitchen Towel or Cheesecloth: Essential for squeezing excess water out of the zucchini.
Non-Stick Skillet: Ensures a golden, crispy crust without sticking.
Ingredients
1 cup Grated zucchini (squeezed dry)
1 cup Cooked rice (basmati or cauliflower rice for lower carbs)
2 large Eggs
2 tbsp Chopped fresh parsley or spinach (optional)
2 tbsp Grated Parmesan or cheddar cheese (optional, for extra flavor)
1/2 tsp Garlic powder
1 tbsp Olive oil (for frying)
Salt & freshly cracked black pepper (to taste)
Step-by-Step Instructions
1. Prep the Zucchini: Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible.
2. Combine Ingredients: In a large bowl, combine the squeezed zucchini, cooked rice, eggs, chopped herbs, grated cheese (if using), garlic powder, salt, and pepper. Stir well until the eggs bind everything together.
3. Form Patties: Divide the mixture into equal portions and shape firmly into small, compact patties using your hands.
4. Pan-Fry: Heat olive oil in a large non-stick skillet over medium heat. Place patties in the skillet and cook for 3 to 4 minutes per side until crispy and deep golden brown.
5. Drain & Serve: Transfer to a paper-towel-lined plate to absorb excess oil and serve warm with a side of Greek yogurt or garlic dip!
Chef’s Tips
Squeeze thoroughly: Removing maximum liquid from the zucchini keeps patties from falling apart or becoming soggy in the pan.
Chilling option: If patties feel too soft to hold shape, refrigerate the mixed batter for 10–15 minutes before frying to help the eggs firm up the structure.
Nutritional Breakdown (Per 2 Fritters)
Calories: 120 kcal
Protein: 6g
Net Carbs: 10g
Fat: 5g
Glycemic Load: Moderate-Low
Frequently Asked Questions (FAQ)
Can these be baked or cooked in an air fryer?
Yes! Air fry at 375°F (190°C) for 10–12 minutes (flipping halfway) or bake on a lined baking sheet at 400°F (200°C) for 15–18 minutes until crisp.