The key to getting crispy fritters is to squeeze out as much moisture from the zucchini as you can. Salting the grated squash first will draw out moisture, then give it a firm squeeze several times. It’s a little bit of extra work, but the result is a fritter with golden crisp edges! Whether you’re in the market for a light brunch dish you can serve alongside fried eggs, a colorful appetizer, a meatless main, or a vibrant side dish, these zucchini pancakes are here to serve! For more squash recipes, try my roasted vegetable salad recipe, squash casserole recipe, and homemade frittata recipe!
What You Need To Make This Recipe
Zucchini – while zucchini is probably the most recognizable of the bunch, feel free to swap in any variety of summer squash you have on hand. I promise: yellow squash fritters taste every bit as good as the green ones! Egg – for binding the fritter batter. I typically use large eggs, so if you’re using a liquid egg that comes in a carton, make sure to use a full ¼ cup. Green onions – also known as scallions, these gorgeously green alliums impart mild onion flavor. Make sure to use both the white/light green and dark green parts for the best of both flavor and appearance. Also, save a few of the dark green slices for garnishing! Baking powder – you need a bit of leavening to achieve the perfect fritter consistency. If you’re wondering if your BP is still active, you can easily test it by adding a small spoonful to a clear or dark bowl, then topping with hot or boiling water. If it fizzes and foams, it’s still good; if not, it’s time to replace it. Garlic cloves – fresh garlic tastes the best, but you can swap it for garlic powder if necessary. Use ½ teaspoon per clove of garlic. Oil – you can either use olive oil or the neutral oil of your choice.
How To Make Zucchini Fritters
- Using the large holes of a box grater or use the grater attachment for the food processor, shred the zucchini.
- Place shredded zucchini in a strainer over the sink or a large bowl. Sprinkle with 1 teaspoon salt and toss. Let stand for 10 minutes. Place the salted zucchini in a clean tea towel or cheesecloth and wring well to squeeze out the excess moisture.
- In a large bowl, whisk the egg until well beaten. Add the zucchini, flour, green onions, baking powder, black pepper, garlic, and the remaining 1/4 teaspoon salt to the bowl.
- Mix until well combined. Line a large plate or baking sheet with paper towels.
- Heat the oil in a large skillet over medium heat. Working in batches, scoop the zucchini mixture by heaping tablespoonfuls into the hot oil.
- Slightly flatten each fritter by pressing each mound down with a spatula. Cook until golden brown on the bottom, about 3 to 4 minutes.
- Flip and continue cooking until golden brown on the other side, 3 to 4 minutes more. Drain on the paper towel-lined plate and finish with a sprinkle of salt.
- Serve the zucchini fritters with sour cream and sliced green onions.
Pro Tips For Making This Recipe
The easiest way to shred zucchini is to either use a box grater with large holes, or, if you’re making a large batch, using a food processor equipped with a shredding disc. Dry your veggies. Make sure to squeeze out as much water or as much liquid as possible from the grated zucchini. This helps the fritters crisp up as well as minimize any splattering in the hot oil. (Don’t want to waste the nutrients from the juice? Save it to use in soup or a smoothie!) Practice patience. If you’re trying to prevent your zucchini patties from falling apart, make sure to treat them like pancakes. Once they’re flattened out on the griddle, leave them be until a dark golden brown crust forms on the underside. This is an indication that they’re ready for flipping!
If you’ve tried this Zucchini Fritters recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
