Zucchini Fritters

Made with fewer than 10 ingredients in just a handful of steps, this Zucchini Fritter Recipe is the ideal way to add some green veggie goodness to your day.

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings servings

Calories 195kcal

Author John Kanell

Equipment

Strainer
Box grater
mixing bowl
Large skillet
Spatula

Ingredients

1½ pounds zucchini (682g)
1¼ teaspoons salt divided
1 large egg
½ cup all-purpose flour (60g)
⅓ cup chopped green onions (35g)
½ teaspoon baking powder
¼ teaspoon ground black pepper
2 garlic cloves minced
2 tablespoons oil
Sour cream for serving

Instructions

Using the large holes of a box grater or use the grater attachment for the food processor, shred the zucchini. Place shredded zucchini in a strainer over the sink or a large bowl. Sprinkle with 1 teaspoon salt and toss. Let stand for 10 minutes. Place the salted zucchini in a clean tea towel or cheesecloth and wring well to squeeze out the moisture.
In a large bowl, whisk the egg until well beaten. Stir in the zucchini, flour, green onions, baking powder, pepper, garlic, and the remaining 1/4 teaspoon salt until well combined. Line a large plate or baking sheet with paper towels.
Heat the oil in a large skillet over medium heat. Working in batches, scoop the zucchini mixture by heaping tablespoonfuls into the hot oil and slightly flatten by pressing each mound down with a spatula. Cook until golden brown on the bottom, about 3 to 4 minutes. Flip and continue cooking until golden brown on the other side, 3 to 4 minutes more. Drain on the paper towels and finish with a sprinkle of salt. Serve with sour cream and sliced green onions.

Notes

The easiest way to shred zucchini is to either use a box grater with large holes, or, if you’re making a large batch, using a food processor equipped with a shredding disc.
Dry your veggies. Make sure to squeeze out as much water or as much liquid as possible from the grated zucchini. This helps the fritters crisp up as well as minimize any splattering in the hot oil. (Don’t want to waste the nutrients from the juice? Save it to use in soup or a smoothie!)
Practice patience. If you’re trying to prevent your zucchini patties from falling apart, make sure to treat them like pancakes. Once they’re flattened out on the griddle, leave them be until a dark golden brown crust forms on the underside. This is an indication that they’re ready for flipping!

Nutrition