Zucchini Fritters Recipe

Step aside, zucchini noodles. There is a new fan favorite in my house for the best way to put the summer zucchini surplus to use, and it comes in the form of zucchini fritters. Best of all, you only need five ingredients and 25 minutes to go from everyday veggie to all-star appetizer, side dish or snack.

The setup is simple: Grated zucchini joins forces with sliced scallions, flour and eggs. Patties are formed and pan-fried then served hot alongside a refreshing dollop of sour cream.

These fritters-slash-pancakes (inspired by their culinary cousin, Leftover Mashed Potato Pancakes) make any topping or dunkable sauce fair game, from roasted garlic aioli to tahini yogurt dip. But no matter how you stack ’em, top ’em, slice ’em or serve ’em, one thing is certain: Just a taste isn’t enough when it comes to hot and crispy zucchini fritters.

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Zucchini Fritters Recipe

Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers and how easy they are to make.

Prep: 15min

Total: 39min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 107 kcal, Carbohydrate 18 g, Protein 5 g, Fat 2 g, Saturated Fat 1 g, Trans Fat 0.01 g, Cholesterol 55 mg, Sodium 617 mg, Fiber 2 g, Sugar 4 g, unSaturated Fat 1.5 g, servingSize 1 serving

Ingredients:

• 2 lb zucchini (about 2 large or 5 medium)
• 1 1/2 tsp fine sea salt (divided)
• 2 large eggs (lightly beaten)
• 1/2 cup chopped green onions
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground black pepper
• olive oil for sautéing
• sour cream (to serve)

Instruction:

1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
3. Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
4. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
5. Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

5-Ingredient Zucchini Fritters

All you need is five ingredients and 15 minutes to make the ultimate crispy zucchini fritters!

Prep: 20min

Total: 25min

Yield: 14

Serving Size: 1 fritter

Nutrition Facts: servingSize 1 fritter, calories 55 kcal, Carbohydrate 6 g, Protein 2 g, Fat 3 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 23 mg, Sodium 12 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 4 cups shredded zucchini
• 2/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/3 cup sliced scallions (green and white parts)
• 2 Tablespoons olive oil
• Sour cream, for serving (optional)

Instruction:

1. Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
2. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
3. Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
4. Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.
5. ★ Did you make this recipe? Don’t forget to give it a star rating below!

How To Make Easy Zucchini Fritters – Must Try Recipe

FAQ

Why do my zucchini fritters fall apart?

How do you keep fritters from falling apart?

What do you eat with zucchini fritters?

Why are my fritters soggy in the middle?