Zucchini Fritters Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/zucchini-fritters-recipe/
