Zucchini fritters are crispy and delicious on their own. However, it’s always nice to have a side dish that complements the meal without overpowering it or distracting it from the main attraction.
When seeking what to serve with zucchini fritters, try one of these sides with your following zucchini fritter recipe, and you may find that you like it even more than the cakes themselves!
A Side Salad made of Arugula, Walnuts, and Pears
When you have them, combine olive oil, apple cider vinegar, salt, and pepper to serve with zucchini fritters. To make this, cut the pears into half-moons.
Toss the salad ingredients together in a bowl, mixing the dressing well and not bruising the arugula leaves.
Divide it between two plates and top each with sliced walnuts and crumbled blue cheese.
Some Roasted Asparagus with a Squeeze of Lemon
This side dish is an excellent option for those looking for something green. Asparagus has so many health benefits, and it tastes delicious, too!
You will need asparagus spears, olive oil, salt, pepper, and lemon juice to make this dish.
Wash your asparagus before cooking and place it in the oven at 375 degrees Fahrenheit for 12-15 minutes.
A Garlic-roasted Sweet Potato
A garlic-roasted sweet potato is a delicious accompaniment to serve with zucchini fritters. Give the sweet potatoes a quick boil, then pat them dry.
Slice them in half lengthwise and toss them in olive oil, sea salt, and fresh ground pepper before roasting them on a parchment-lined baking sheet for about 20 minutes at 400 degrees Fahrenheit until browned and tender.
Lastly, toss the sliced garlic cloves in olive oil and add some paprika, ground cumin, cinnamon, sugar, salt, and black pepper before tossing it into the oven so they cook together. Serve immediately!
Roasted Carrots Popped With Parsley, Cardamom
Roasted carrots can be a great side dish for zucchini fritters and are a quick fix if you don’t have time to make anything else.
Slice up some carrots and toss them in olive oil, salt, pepper, and any good spices. Toss it all in the oven for about 30 minutes, and you’re set!
Since this is an Indian-inspired dish served with zucchini fritters, I like to add cardamom and honey to the recipe as a twist.
You can add each or drizzle over the carrots when they come out of the oven. If you’re vegan or have picky eaters at home, try substituting honey for agave nectar.
Grilled Corn on the Cob with Lime and Cilantro
It’s time for summer and all the backyard grilling that goes along with it. Many people’s favorite go-to side is grilled corn on the cob, which they like to do in a foil pouch.
Also, after trimming the husks and removing only one or two rows of kernels, add salt and pepper, lime juice, and cilantro.
Fill the pouch up, fold the open edges tightly (overlap them), seal tightly closed on one end, and then grill away.
Mashed Potatoes With Lots of Minced Chives
Some people prefer mashed potatoes as a side dish when eating fritters. One reason for this is that the texture and flavor of a cooked potato go well with many fried foods, such as tempura.
However, if you like eating your fritters without other dishes, we recommend including these mashed potatoes with chives.
The main ingredients for the potatoes are raw red potatoes, salt and pepper, and two tablespoons of olive oil.
Boil the potatoes in salted water, then let them cool so they are easier to mash by hand or in a food processor.
If you would like an extra flavor boost, you can add more seasoning or chives at this point.
Brussel Sprouts Roasted in Balsamic Vinegar with Bacon Crumbles
Brussel sprouts roasted in balsamic vinegar and bacon crumbles are a flavorful side dish perfect for serving with zucchini fritters. To make them, preheat the oven to 400 degrees Fahrenheit.
Then Alice Brussel sprouts into thin wedges and tosses with olive oil, salt, and pepper in a skillet.
Roast until tender and golden brown on the edges. Toss in the skillet while they are still hot. Top with bacon crumbles and lemon juice (optional).
The tangy lemon adds extra flavor, while the salty bacon contrasts nicely with the sweet, crisp Brussels sprouts.
A Side of Sauteed Zucchini in Olive Oil and Lemon Juice
Add olive oil to a pan for this side dish and toss in zucchini. Sprinkle lemon juice over the zucchini after adding it to the pan, and then add salt, pepper, onion powder, garlic powder,r, and oregano.
Furthermore, allow it to cook for about two minutes before turning it over. Cook for an additional two minutes or until both sides are browned.
After flipping the pieces over a few times in the pan, take them onto a plate lined with paper towels.
Sauteed Mushrooms Flavored with Sage and Thyme
Sauteed mushrooms with sage and thyme are a delicious, quick side dish for zucchini fritters. Heat a little olive oil and butter in a pan to make these delightful mushrooms.
Once the pan is hot, add chopped shallots, garlic cloves, thyme leaves, and sage. Let those cook for about two minutes or until they start to soften. Next, add your sliced mushrooms.
Cook this mixture of vegetables until they start to caramelize or until you can smell them (it should take 10-15 minutes). Sprinkle salt on top of this mushroom recipe just before serving!
Steamed Broccoli Topped with Parmesan Cheese
For a great and healthy side dish for your zucchini fritters, try making steamed broccoli topped with Parmesan cheese to serve with zucchini fritters.
For this side dish, you’ll need a lot of chopped raw broccoli and a small amount of shredded Parmesan cheese.
First, add the two ingredients to a small saucepan and cover them with cold water.
Cover the saucepan, bring it up to a boil, reduce the heat, and simmer until the vegetables are soft but still firm in texture.
Lastly, drain them off and season them lightly after cooking. Then top them off with freshly grated Parmesan cheese!
