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zucchini fritters

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These Zucchini Fritters cook up crisp on the outside while tender, moist, and flavorful on the inside. Serve them right out of the skillet with sour cream, Greek yogurt, warm marinara, or your favorite dipping sauce. This is a delicious way to use up all that garden zucchini.

yield 14 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For zucchini fritters

  • 2 lb
    zucchini grated
  • ½ tsp
    salt
  • ? c
    all-purpose flour
  • ½ tsp
    baking powder
  • ½ tsp
    fresh ground black pepper
  • ½ tsp
    garlic powder
  • 2
    large eggs beaten
  • ? c
    grated parmesan cheese
  • ? c
    chopped green onions
  • 1 tsp
    chopped fresh herbs like thyme, parsley, or dill
  • olive oil or vegetable oil for frying

How To Make zucchini fritters

  • 1
    Add the zucchini to a bowl in layers while sprinkling salt on each layer. Let the zucchini sit for 10-15 minutes. Add the grated zucchini in several increments to a cheesecloth or a tea towel and squeeze out the excess moisture.
  • 2
    Add the zucchini to a large bowl. In a medium bowl, whisk together the flour, baking powder, fresh ground black pepper, and garlic powder. Add the flour mixture to the grated zucchini along with the beaten eggs, Parmesan Cheese, green onions, and fresh herbs. Stir to combine.
  • 3
    Heat a little olive oil or vegetable oil in a large skillet over medium heat. Using a large cookie scoop, add the batter to the pan, cooking 3-4 fritters at a time. Flatten them into a pancake shape using the backside of a spatula. Cook until golden brown on the bottom, then flip and cook until the other side is golden brown. For best results, serve promptly.
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