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Plate of crispy zucchini fritters served with sour cream and fresh chives

Zucchini Fritters

Zucchini fritters have been a family favorite for years, with crisp edges, tender centers, and a texture that is never soggy when made the right way. This easy recipe comes together with simple pantry staples and fresh zucchini.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Appetizer, Breakfast
Cuisine: American
Calories: 107
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Zucchini about 2 large or 5 medium
  • 1 1/2 tsp Fine Sea Salt divided
  • 2 Large Eggs lightly beaten
  • 1/2 cup Green Onions chopped
  • 3/4 cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Black Pepper
  • Olive Oil for sauteing
  • Sour Cream to serve

Equipment

  • 1 Box grater Or food processor with grater attachment
  • 1 Cheesecloth Optional, for wringing out excess zucchini liquid
  • 1 Large Mixing Bowl For combining the fritter batter
  • 1 Large Cast Iron or Non-Stick Skillet For sauteing the fritters
  • 1 Trigger Release Ice Cream Scoop Optional, for equal sized fritters

Method
 

  1. Prepare the Zucchini – Wash the zucchini and trim off the ends. Grate on the large holes of a box grater or use the grater attachment of a food processor. Place the zucchini in a large mixing bowl, stir in 1 teaspoon of salt, and set aside for 10 minutes.
  2. Drain the Zucchini – After 10 minutes, squeeze handfuls of the zucchini tightly over the sink to remove excess water. Wringing it out in cheesecloth makes this easier if you have it. You should end up with 3 and a half to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
  3. Add Egg and Green Onion – Add the chopped green onion and lightly beaten eggs to the zucchini.
  4. Finish the Batter – In a small bowl, stir together the flour, baking powder, remaining half teaspoon of salt, and black pepper, or season to taste. Add the flour mixture into the zucchini mixture and stir until well combined.
  5. Cook the Fritters – Place a large heavy bottomed cast iron or non-stick skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time, flattening the tops slightly into a pancake shape. Saute for 3 to 5 minutes per side, until golden brown, reducing the heat if they brown too quickly.
  6. Serve – Serve warm with a dollop of sour cream.

Notes

Cooking the fritters in two separate skillets at once will cut the total cooking time roughly in half. A trigger release ice cream scoop makes it easy to portion the batter into equal sized fritters. Homegrown zucchini tends to hold more water than store bought, so you may want an extra zucchini on hand in case the volume shrinks more than expected after draining. To make ahead, grate the zucchini up to a day in advance and refrigerate. Cooked fritters keep in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in a 350 degree oven, in a skillet, or in the microwave.