Zucchini Fritters

These classic zucchini fritters are made with simple ingredients and pan-fried until golden and crispy, for an easy, budget-friendly side dish or snack the whole family will love!

Course Appetizer, Main Course

Cuisine American

Keyword vegetables, zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 102kcal

Cost $5

Equipment

Large skillet or deep sauté pan
Mixing bowls
Box grater

Ingredients

4 medium zucchini shredded
pinch salt
3/4 cup all-purpose flour
1/3 cup green onion chopped
2 eggs beaten
1 teaspoon baking powder

Instructions

Shred 4 medium zucchini using a box grater. Sprinkle with a pinch of salt and squeeze between paper towels to remove excess moisture.
Place the shredded zucchini in a large mixing bowl.
Add flour, green onion, parmesan, and baking powder to the bowl of zucchini and mix until all the zucchini is well coated and well mixed. You don't want any large clumps of zucchini.
Whip the egg in a small bowl as if you were going to make scrambled eggs, then fold into the zucchini mixture.
Allow batter to rest for 15 minutes.
Form into patties that are about 1/2 inch thick and 3 inches in diameter.
Fry in a large deep saute pan or frying pan for 4-7 minutes on each side, until the outside is golden brown.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Moisture: Sprinkle with a pinch of salt and squeeze grated zucchini well to remove excess liquid and prevent soggy fritters.
Grating: Use large holes on a box grater for best texture.
Cooking: Cook in a preheated skillet over medium heat. Don’t crowd the pan and flip only once when golden.
Keep Warm: Hold on a paper towel-lined plate or in a warm oven between batches.
Storage: Refrigerate in an airtight container 2–3 days. Reheat in skillet, oven, or toaster oven.

Nutrition