Zucchini Fritters Recipe

Introduction

Zucchini fritters are a delightful way to enjoy fresh summer squash in a crispy, flavorful form. These easy-to-make fritters are perfect as a snack, side dish, or light meal, best served warm with a touch of sour cream.

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)

Instructions

1. Step 1: Wash zucchini and trim off ends. Grate using the large holes of a box grater or a food processor grater attachment. Place grated zucchini in a large mixing bowl, stir in 1 tsp of salt, and set aside for 10 minutes.
2. Step 2: After 10 minutes, squeeze handfuls of zucchini over the sink to remove excess water. Using a cheesecloth can help get it drier. You should end up with about 3 1/2 to 4 cups of squeezed zucchini. Transfer to a large bowl.
3. Step 3: Add the chopped green onions and lightly beaten eggs to the zucchini, mixing well.
4. Step 4: In a small bowl, combine flour, baking powder, 1/2 tsp salt, and black pepper. Stir this flour mixture into the zucchini mixture until fully combined.
5. Step 5: Heat a large heavy-bottomed skillet over medium heat and add 2 tablespoons of olive oil. Once hot, spoon heaping tablespoons of the zucchini batter into the pan. Flatten slightly to form pancake shapes. Cook for 3-5 minutes per side until golden brown. Adjust heat if they brown too quickly. Serve warm with sour cream.

Tips & Variations

• For extra crispiness, remove as much moisture from the zucchini as possible before mixing.
• Try adding a handful of grated Parmesan or fresh herbs like dill or parsley for added flavor.
• Gluten-free option: substitute all-purpose flour with a gluten-free flour blend.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to preserve crispiness, or use a toaster oven. These fritters are best enjoyed fresh but can be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zucchini fritters ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for a few hours. Cook the fritters just before serving for the best texture and flavor.

What can I use instead of sour cream for serving?

You can substitute with Greek yogurt, crème fraîche, or a dairy-free alternative for a similar creamy contrast to the fritters.

Zucchini Fritters Recipe

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★★★★★

4.8 from 83 reviews

Deliciously crispy and tender zucchini fritters made with fresh grated zucchini, green onions, and a light batter, sautéed to golden perfection and served with a dollop of sour cream. This easy recipe is perfect for a quick snack, appetizer, or side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 20 fritters, serves 4 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Zucchini Mixture

• 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

Dry Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground black pepper

For Cooking and Serving

• Olive oil for sautéing (about 2 Tbsp)
• Sour cream (to serve)

Instructions

1. Prepare the Zucchini: Wash the zucchini thoroughly and trim off the ends. Grate the zucchini using a box grater with large holes or a food processor grater attachment. Place the grated zucchini in a large mixing bowl, stir in 1 teaspoon of salt, and set aside for 10 minutes to draw out moisture.
2. Remove Excess Water: After 10 minutes, tightly squeeze handfuls of the grated zucchini over the sink to remove excess water. For best results, use a cheesecloth to wring it out thoroughly. You should be left with approximately 3 1/2 to 4 cups of dry zucchini. Transfer the squeezed zucchini into a large mixing bowl.
3. Add Eggs and Green Onions: Add the chopped green onions and the lightly beaten eggs to the zucchini. Mix well to combine all ingredients evenly.
4. Mix Dry Ingredients: In a separate small bowl, combine the all-purpose flour, baking powder, remaining 1/2 teaspoon salt, and ground black pepper. Stir this dry mixture into the zucchini mixture until fully incorporated, forming a batter.
5. Cook the Fritters: Heat a large heavy-bottomed cast iron or non-stick skillet over medium heat and add about 2 tablespoons of olive oil. When the oil is hot, drop heaping tablespoons of the zucchini batter into the skillet and flatten each slightly to shape like small pancakes. Sauté each side for 3 to 5 minutes until golden brown and crispy. Adjust heat as necessary to avoid burning. Repeat until all batter is cooked.
6. Serve: Serve the zucchini fritters warm with a dollop of sour cream on top for a creamy, tangy finish.

Notes

• Removing excess water from the zucchini is crucial to prevent soggy fritters.
• If you do not have cheesecloth, use a clean kitchen towel or paper towels to squeeze out moisture.
• Adjust seasoning (salt and pepper) to taste before cooking.
• Feel free to add herbs like dill or parsley for extra flavor.
• These fritters are best enjoyed fresh and warm but can be kept warm in a low oven.

Keywords: zucchini fritters, zucchini pancakes, vegetable fritters, easy appetizer, sautéed fritters, summer squash recipe