I love making Zucchini Fritters! They're easy to make, always crispy, and a great way to use up leftover zucchini. When I was growing up, we used to make this all summer long with my mom's zucchini harvests. Serve them with a squeeze of lemon and a dollop of sour cream for an amazing fresh flavor.
Looking for more zucchini recipes? Try my zucchini stir-fry!
About This Recipe
I still remember going into my mom's garden as a kid and pulling out fresh zucchinis whenever I wanted. We had rows of them climbing up trellises, and there were always a few perfectly ripe and ready to eat. Whether we ate them fresh, in stir-frys, or roasted them, they were always a hit.
These zucchini fritters have to be my favorite zucchini recipes. Not only because they are savory, crispy, and delicious, but it's truly an amazing way to use up a TON of zucchini. This recipe alone uses 2 pounds of zucchini.
Once the zucchinis are salted, you'll want to squeeze them thoroughly to get rid of their moisture- this is the key to crispy zucchini fritters. Any leftover moisture will build up in the patty and prevent the outside from getting crispy, or at the very least, gradually absorb into the crust after cooking.
Once the patties are in the pan, they only take a few minutes on each side to crisp up! They taste the best fresh off the stove. I'm planning to make this for my mom next month on Mother's Day as a show of appreciation for all the zucchinis she's grown for us over the years!
Key Ingredients
Zucchini: You'll need 2 pounds for this recipe, which is about 2 large or 5 medium. Zucchinis have quite a bit of water, so we'll need to salt and squeeze them before adding them to the batter.
Salt: For salting the zucchini.
Eggs: Help bind the ingredients together.
Green onions: For savory depth.
Flour: I used all-purpose flour.
Baking powder: Gives the fritters some lift so they come out fluffier.
Black pepper: Freshly cracked for the best flavor.
Instructions
STEP 1: Grate the zucchini into a bowl using the largest holes on a box grater. Add 2 teaspoons of salt and toss. Let this sit for 10 minutes.
STEP 2: Place a handful of zucchini in a kitchen towel and squeeze to get rid of the moisture. Transfer the zucchini to a bowl and repeat with the remaining zucchini.
STEP 3: Add the scallions and egg and mix to combine.
STEP 4: In a small bowl, combine the flour, baking powder, and pepper. Pour this into the zucchini mixture and mix until combined.
STEP 5: Heat 2 tablespoons of oil in a large skillet over medium heat. Add ¼ cup of batter into the pan and use a spatula to flatten into a ¾-inch patty. If the batter sticks to the spatula, lightly oil the bottom of the spatula first.
STEP 6: Cook for 3-5 minutes per side until golden brown and cooked through. Serve with a dollop of sour cream. Enjoy!
Zucchini Fritters
Ingredients
- 2 pounds zucchini (2 large or 5 medium)
- 2 teaspoons salt
- 2 large eggs
- ½ cup sliced green onions
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- olive oil (for frying)
- sour cream (for serving)
Instructions
- Grate the zucchini and place in a large bowl. Sprinkle with 2 teaspoons salt, mix, and let sit for 10 minutes.
- Place a handful of zucchini in a clean kitchen towel and squeeze to get rid of the moisture. Transfer the zucchini to a bowl and repeat with the remaining zucchini.
- Add the eggs and green onions to the bowl of zucchini and mix.
- In a small bowl, whisk together the flour, baking powder, and pepper.
- Pour the dry ingredients into the zucchini and mix until combined.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Scoop ¼ cup of batter into the pan and use a spatula to flatten into a ¾-inch patty. If the batter sticks to the spatula, lightly oil the bottom of the spatula first. Cook for 3-5 minutes per side until golden brown and cooked through.
- Serve immediately with sour cream. Enjoy!
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