Easy Zucchini Fritters
Crispy, golden zucchini fritters with tender centers, lightly seasoned and sautéed to perfection. Packed with fiber and protein, these versatile fritters make a quick and healthy appetizer, breakfast, or side dish. Serve warm with a dollop of sour cream for a satisfying, everyday treat.
Equipment
- Large mixing bowl × 2
- Box grater or food processor grater attachment × 1
- Cheesecloth (optional) × 1
- Heavy-bottomed skillet or non-stick pan × 1–2
- Spatula × 1
- Ice cream scoop (optional) × 1
Ingredients
- 2 lb zucchini about 2 large or 5 medium
- 1 ½ tsp fine sea salt divided
- 2 large eggs lightly beaten
- ½ cup green onions chopped
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground black pepper
- 2 Tbsp olive oil for sautéing, plus more as needed
- Sour cream for serving
Instructions
- Prepare and Wash Zucchini: Begin by thoroughly washing your zucchini under cold running water to remove any dirt or residues. Trim off the ends of each zucchini to ensure only the fresh, tender part is used. This simple step helps keep your fritters light and prevents any bitter taste from the stems.
- Grate the Zucchini: Using a box grater with large holes or the grater attachment on a food processor, grate the zucchini finely. The goal is to create thin, uniform shreds that will cook evenly and form tender fritters. Transfer the grated zucchini into a large mixing bowl for the next step.
- Salt and Sweat Zucchini: Sprinkle 1 teaspoon of fine sea salt over the grated zucchini. Mix gently to ensure the salt is evenly distributed. Let the zucchini sit for about 10 minutes. This process, called “sweating,” draws out excess water, helping the fritters hold their shape and achieve a crisp exterior when cooked.
- Remove Excess Water: After the zucchini has rested, use your hands to squeeze out as much liquid as possible over the sink. For best results, place the zucchini in a clean cheesecloth and wring tightly. You should be left with approximately 3 1/2 to 4 cups of dry zucchini. Removing moisture at this stage is key to preventing soggy fritters.
- Mix in Eggs and Green Onions: Transfer the squeezed zucchini into a clean large mixing bowl. Add the lightly beaten eggs and chopped green onions. Stir gently until everything is well combined. The eggs act as a binder, helping the fritters hold together during cooking, while the green onions add a subtle, savory flavor.
- Combine Dry Ingredients: In a small separate bowl, mix together the all-purpose flour, baking powder, remaining 1/2 teaspoon salt, and black pepper. This mixture will provide structure and a light, fluffy texture to your fritters. Adjust seasoning to your taste if desired.
- Incorporate Flour Mixture: Gradually fold the flour mixture into the zucchini-egg mixture. Stir until all ingredients are evenly combined, forming a thick, slightly sticky batter. Be careful not to overmix, as this can make the fritters dense. The mixture should hold together but still be easy to scoop.
- Heat the Skillet: Place a heavy-bottomed cast iron skillet or a non-stick frying pan over medium heat. Pour in about 2 tablespoons of olive oil and let it heat until it shimmers. Properly preheating the pan ensures a crisp, golden-brown exterior without sticking.
- Form and Cook Fritters: Using a heaping tablespoon or a trigger-release ice cream scoop, portion the zucchini mixture into the hot skillet. Flatten each mound slightly with a spatula to form small pancake shapes. Cook for 3 to 5 minutes on the first side, until golden brown. Reduce heat slightly if the fritters brown too quickly. Flip carefully and cook the second side for another 3 to 5 minutes.
- Drain and Serve: Once cooked, transfer the fritters onto a plate lined with paper towels to remove any excess oil. Serve warm with a dollop of sour cream or your favorite dipping sauce. These fritters are best enjoyed immediately but can also be stored and reheated for later.
Notes
- Always squeeze out excess water from the zucchini; it’s essential to achieve crispy fritters and avoid soggy texture.
- Use fresh, firm zucchini for the best flavor and structure. Overly soft or watery zucchini can affect the fritter’s consistency.
- Preheat the skillet properly and maintain medium heat to ensure golden-brown, evenly cooked fritters.
- A trigger-release ice cream scoop helps portion the fritters evenly, creating uniform sizes that cook consistently.
- Serve immediately for the crispiest texture, though leftovers can be stored and reheated.
