Your summer zucchini surplus has met its match. With just five ingredients and 30 minutes in the kitchen, these crispy, savory zucchini fritters will be yours. They’re as simple as they are delicious, and an all-star appetizer, side dish, snack or light lunch. Just top with sour cream. (I mean, it’s optional — but is it really optional?)
I’ve always had a bit of a hard time with zucchini — love it in baked things like these maple coconut oil zucchini muffins, but not so much in savory dishes. Zoodles are not for me (gasp!), I love pasta way too much. These zucchini fritters though, they’re crispy, crunchy, inexplicably light and perfect for dipping. They’re a healthy veggie dish plus a decadent treat all rolled into one. I’m hooked.
Zucchini Fritters Details
These zucchini fritters couldn’t be easier to make.
- Grate up some zucchini and squeeze out its excess water (this counts as an arm workout in my book). This step is key to making sure your fritters are crispy.
- Mix it up with flour, egg, chives and salt / pepper
- Fry these beautiful little pancake-like treats in some olive oil, and voila — zucchini fritters!
Transform an inexpensive, abundant summer staple into a fancy treat. Maybe even pair it with a rose or your favorite IPA? Yes, please.
When you make them, snap a photo and tag @anotherroot on Instagram — I’d love to see!
5-Ingredient Zucchini Fritters
- Large mixing bowl
- Kitchen towel
- Food processor with grating attachment or hand grater
- Large skillet
- 4 cups shredded zucchini about 2 large
- 2/3 cup all-purpose flour
- 2 large eggs lightly beaten
- 1/3 cup sliced scallions, chives or a mixture of the two
- 2 Tbsp olive oil
- Sour cream for serving optional
- Put the shredded zucchini in a colander set over a bowl and sprinkle lightly with salt. Let stand for 10 minutes. Then, use your hands to squeeze out as much liquid from the zucchini as possible. Move the zucchini to a large bowl.
- Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined.
- Add the oil to a large saute pan over medium heat. Once hot, scoop 3-tbsp mounds of the mixture into the pan at least two inches apart. Press them lightly into circles. Cook for 2-3 minutes, flip and cook 2 minutes more until golden brown. Transfer to a paper-towel lined plate and immediately sprinkle with salt.
- Repeat the process with the remaining mixture.
- Serve with sour cream if you'd like.