These 4 Ingredient Zucchini Fritters are an easy make-ahead meal that require—wait for it—just FOUR ingredients, including eggs, zucchini, garlic, and breadcrumbs. They’re guilt-free and a breeze to prepare.
Day two and I’m bringing you quite possibly the easiest recipe ever. Ok, ok one of the easiest recipes ever.
If I’m being honest, I don’t typically meal prep anymore. Do I wish I did? Sometimes. Other times, it doesn’t make sense. However, when I had a desk job I meal prepped on the regular. I’d make chicken and salad and sandwiches and roasted veggies and all that jazz, and it was SO helpful. It made figuring out what I was going to pack in my lunch a breeze.
I’m hoping you can feel that way about these zucchini fritters, because that’s why I made them. They’re a simple make-ahead meal, and something that can easily be reheated.
You’ll start by whisking two EB eggs together and setting them aside. Then, you’ll grate the zucchini into the bowl with the eggs, and then add the garlic and breadcrumbs and mix everything together with a wooden spoon and possibly by hand, once the mixture becomes thick enough. If the mixture seems too wet, place the bowl in the refrigerator for about 30 minutes to firm things up.
Then, you’ll simply form the mixture into burgers/ patties and fry them in a skillet with a SMALL amount of oil. If you use too much, they’ll become soggy, so keep in mind that a little bit goes a long way.
Tip: it’s helpful if you own a 4-sided grater, or at least one with larger holes, That way, when you grate the zucchini it’ll come out in larger pieces. However, if you only own a grater with small holes that’s ok! The zucchini will just be super fine and your fritters will turn out more like a veggie burger in terms of texture, but the taste will be exactly the same.
The best part about these is obviously the fried Eggland’s Best egg on top+the runny yolk. JUST LOOK AT IT. Again, you can still prep the egg ahead of time, reheat it and dip the fritters in the egg yolk. It’s good guys. Like, really good and completely guilt-free. Plus, Eggland’s Best eggs are packed with 5x more vitamin D and 10x more vitamin E (to name a few) than ordinary eggs.
Remember to follow along while I’m taking over the @egglandsbest Instagram account!
Disclaimer: This post is sponsored by Eggland’s Best. As always, all opinions are my own. Thank you for supporting brands that support The Almond Eater!
- 3 Eggland's Best eggs
- 2 zucchini
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- Whisk 2 eggs together in a large bowl and set aside.
- Using a larger hole grater, grate zucchini into the bowl with the eggs.
- Add the garlic and breadcrumbs and use a spoon to mix everything together.
- Use your hands to form the mixture into patties*
- Heat about 1 tbsp of oil (use the oil of your choice! I used olive oil) in a skillet over medium-high heat and cook patties until they're golden brown on both sides.
- Last, fry the third and final egg in the skillet to eat with the zucchini patties.
**Serving size will depend on the size of your patties!