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Zucchini Fritters

Submitted by: JustRightMenus

Servings: 4

Categories: side dish, snack, squash, veggie

From the kitchen of:

Simply Recipes


1 lb of zucchini (about 2 medium sized), coarsely grated

Kosher salt

Ground black pepper

1 large egg

2 scallions, finely chopped

1/2 cup all-purpose flour

1/2 cup grape seed oil or olive oil

Sour cream or plain yoghurt


Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.

Since I don't have a potato ricer, I layer the zucchini between paper towels and lay something heavy on top, leaving it to set for 30 minutes or so. Incidentally, this is how I prepare eggplant, too.

Edit: I have now found the best method for draining the zucchini is to shred it, mix the salt in, and then wait 10 minutes. After that time passes, squeeze out a handful at a time. I squeezed out over 1/2 cup of liquid this way!

Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

Heat oil in a large skillet over medium heat. Cook fritters in two batches.

Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. 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 immediately, with sour cream or plain yoghurt on the side.