Zucchini Fritters

Zucchini is lovely. It just screams summer. That's probably why these zucchini fritters make such a fabulous summer snack, side, or lunch. I don't think I've ever met someone who...

Zucchini is lovely. It just screams summer. That’s probably why these zucchini fritters make such a fabulous summer snack, side, or lunch. I don’t think I’ve ever met someone who doesn’t enjoy zucchini. It has a mild flavor and can be used in what seems to be an infinite number of ways. Although summer squash was recently found to be full of cancer-fighting antioxidants, let’s not pretend this is a healthy recipe by any means. My best hope is that the nutrition within the zucchini will cancel out the fact that this dish is fried and served sour cream. A girl can hope, right? Everything in moderation.

Recipe Rundown
Taste: Fresh, rich, tangy, with a mild onion flavor.
Texture: Definitely the best part of any fritter recipe. Crispy, fried perfection on the outside with tender shreds of zucchini inside.
Ease: Only a few ingredients and a few steps.
Appearance: The fritters are slightly misshapen since they’re flattened right in the pan – but I think it gives them a loveable rustic quality. Plus huge dollops of sour cream are always mouthwatering.
Pros: Perfect way to use up summer’s bounty of zucchini.
Cons: None.
Would I make this again? Yes.

Zucchini Fritters
Serves 4
From Everyday Food

  • 3 medium zucchini (about 1 pound), coarsely grated
  • coarse salt and ground pepper
  • 1 large egg
  • 2 green onions, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • sour cream, for serving

Place zucchini in a colander set in the sink and toss with 1 teaspoon salt; let sit 10 minutes, then press out as much liquid as possible. This will keep the fritters from becoming soggy. Meanwhile, in a large bowl, lightly beat egg, then add zucchini, green onions, flour, and 1/4 teaspoon pepper. Stir to combine.

Heat oil in a large skillet over medium heat. In two batches, drop batter in 2 tablespoonful mounds into oil. With a small spatula, gently flatten each mound and fry until browned, 2-3 minutes per side. Transfer to a paper towel lined plate to drain; sprinkle with salt. Serve with sour cream.

12 Responses to “Zucchini Fritters”

  1. #
    [email protected] — August 17, 2011 at 12:31 pm

    Zucchini really is such an awesome summer veggie. We can't help but pick some up at farmers market every week. So many things to do with them! Grill them, zucchini boat them, french fry them… Going to need to add “fritters” to my list and try this!
    PS – It still counts as a vegetable even if it's fried and delicious like this, imo (just don't tell my mother!)

  2. #
    Liv — August 17, 2011 at 3:33 pm

    Reminds me of Welsh laverbread… and I love laverbread.

  3. #
    darylhc — August 18, 2011 at 12:57 am

    I know now what I am doing with my zucchinis!

  4. #
    JenSchall — August 18, 2011 at 1:52 am

    These look amazing! I have had these before, but never found a good recipe. I can't wait to give it a try!

  5. #
    overtimecook — August 18, 2011 at 5:45 am

    Those look amazing! Zucchini is one of my favorite vegetables

  6. #
    ursula-apples — August 18, 2011 at 8:43 am

    My dad always has heaps of zucchini growing in his garden in summer, and we never know what to do with it. But now I do! Thanks for the recipe!

  7. #
    Tori (@eat-tori) — August 18, 2011 at 9:21 am

    Love this and love your blog. I sometimes make a similar fritter with oven roasted tomatoes and a garlic yogurt and mint sauce. It reminds me of a holiday we took in Greece- which when you're stuck with a miserable excuse for summer in London, is a good thing.

  8. #
    marla — August 18, 2011 at 12:35 pm

    These zucchini fritters look great! Just submitted to StumbleUpon πŸ™‚

  9. #
    Kelly — August 19, 2011 at 2:35 am

    Yummy! These fritters look so delicious! πŸ™‚

  10. #
    Amanda — August 19, 2011 at 4:26 am

    oh yum!

  11. #
    Shannon — January 19, 2012 at 5:02 pm

    We make these all the time, but I usually add about 2 tsp of garlic powder along with a 1/2 cup of grated parmesean cheese also and sprinkle them with more cheese at the end. They're so good!


  1. Pingback: It’s Zucchini Time! | Moody Sisters Skincare

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