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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.
[…] by Handle the Heat […]
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!
oh yum!
Yummy! These fritters look so delicious! 🙂
These zucchini fritters look great! Just submitted to StumbleUpon 🙂
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.
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!
Those look amazing! Zucchini is one of my favorite vegetables
These look amazing! I have had these before, but never found a good recipe. I can't wait to give it a try!
I know now what I am doing with my zucchinis!
Reminds me of Welsh laverbread… and I love laverbread.
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!)