Here’s a quick and easy zucchini fritter recipe that’s perfect for a side or snack.
How to Make Zucchini Fritters
This recipe uses a simple batter of zucchini, egg, flour, green onions, herbs and lemon. You gently fry the fritters in hot oil until lightly browned on both sides. We’re making a sour cream dipping sauce with lemon and garlic, or you could skip that and just serve with a dollop of yogurt.
How Do You Keep Fritters From Getting Soggy?
Fresh garden zucchini is usually heavy with water. If you grate them and use them right away in these fritters it will be hard to crisp them up in a pan. The trick to keep them from being mushy? Drain the freshly grated zucchini of excess moisture. If you salt the grated zucchini and let it drain in a sieve over a bowl, the salt will help draw out the extra water.
What to Serve With Zucchini Fritters?
Think of these fritters as a vegetable side or a simple appetizer. Serve them alongside meat, a green salad, or even topped with a fried egg.
Make Ahead
Have leftovers, or need to make ahead? You can make ahead these fritters and keep them chilled in the refrigerator for up to a week, or frozen for up to 3 months. If frozen, thaw overnight in the fridge. To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.
Zucchini for Days? Here Are 5 More Recipes
Zucchini Muffins Dad’s Ratatouille Zucchini Lasagna Roll-Ups Sautéed Zucchini with Dill Zucchini Tomato Quiche
A variation that several commenters have mentioned is to add a bit of cumin and feta to the mixture. You can also separate the egg and whip up the egg white and fold back in for lighter and fluffier fritters.
1 pound zucchini (about 3 medium), coarsely grated 1 teaspoon kosher salt
For the dipping sauce:
1/2 cup sour cream (can substitute plain Greek yogurt) 1 clove garlic, minced, about 1 teaspoon 1/2 teaspoon lemon zest 1 teaspoon lemon juice Pinch salt
For the fritters:
1 large egg 1/2 cup all-purpose flour 3 green onions, minced 1 teaspoon fresh thyme, minced 1 teaspoon fresh basil, minced 1/2 teaspoon lemon zest 1 teaspoon kosher salt (more to taste) 1/4 teaspoon black pepper 1/2 cup extra virgin olive oil or canola oil
Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid. Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.
