These low acid zucchini fritters are soft inside and golden outside, with fresh herbs and tender zucchini. Instead of Parmesan and garlic, we use mild mozzarella and chives to keep things gentle and alkaline-inspired. They’re great warm or at room temperature and perfect for a GERD-safe snack, side, or light meal.

Ingredients Needed:

1 pound zucchini (about 4 cups): grated.
1/2 teaspoon sea salt (optional): for draining.
1 large egg: binds the mixture.
1/2 cup whole milk mozzarella or ricotta cheese: gentle, low acid swap for Parmesan.
1/4 cup chopped fresh parsley or dill: soothing herbs.
2 tablespoons chopped chives: mild flavor alternative to garlic.
1/4 teaspoon ground black pepper (optional): if tolerated.
1/3 cup all-purpose flour: binds the fritters.
3 tablespoons olive oil: for pan-frying.
Chive oil or plain yogurt (optional): low acid dipping option.

How To Make Low Acid Zucchini Fritters:

Drain the Zucchini:
Place grated zucchini in a colander. Sprinkle with 1/2 teaspoon sea salt and toss. Let sit 15–30 minutes to release water.

Mix the Batter:
In a bowl, whisk the egg. Stir in mozzarella or ricotta, parsley, chives, and pepper. Squeeze zucchini dry using a clean towel, then add to the mixture. Mix gently.

Add Flour:
Sprinkle flour over the mixture and fold in just until combined. Don’t overmix.

Pan-Fry the Fritters:
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Scoop 1/4-cup portions into the pan and press lightly into rounds. Cook for 2.5–3 minutes per side until golden. Repeat with remaining batter, adding oil as needed.

Serve:
Serve warm or room temperature. Pair with chive oil or plain yogurt if tolerated.

Recipe Tips:

Use mozzarella or ricotta for low acid comfort.
Chives give a gentle, garlic-like flavor.
Avoid lemon, vinegar, and garlic to keep it GERD-safe.
Squeeze zucchini well to prevent soggy fritters.
Serve with non-acidic dips or plain.

How to Store & Reheat:

Room Temperature: Eat within 1 hour.
Fridge: Store in airtight container up to 3 days.
Freezer: Freeze for up to 1 month with parchment between layers.
Reheat: In a skillet or oven at 350°F until warmed and crisp.

Nutrition Facts (approx. per serving):

Calories: 220
Sodium: 140mg
Protein: 8g
Fat: 14g
Carbs: 15g
Fibre: 2g
Sugar: 3g

FAQs:

Are zucchini fritters okay for acid reflux?
Yes, as long as you avoid garlic, citrus, and aged cheeses. Use mild cheese and gentle herbs.

What cheese is best for low acid diets?
Mozzarella or ricotta are best. Avoid Parmesan and sharp cheeses.

Can I skip the garlic and lemon?
Yes, and you should for low acid needs. Use chives or leeks instead.

What dip is safe for low acid diets?
Try plain yogurt, chive oil, or mashed avocado if tolerated. Avoid tzatziki and sour cream with citrus.

Can I bake these instead of frying?
Yes! Bake at 400°F for 15–20 minutes, flipping once, until golden.

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