Zucchini Fritters
Homemade fritters with a mild flavor, delightfully tender interiors, and crisp, golden edges -- perfect for dipping into your favorite sauce. Enjoy these for breakfast, lunch, dinner, or a veggie-packed snack.
Ingredients
- 2-3 large zucchini about 1.5 pounds
- 1 and 1/2 teaspoons flaked sea salt divided
- 2 large eggs
- 1/3 cup minced green onions
- 1/4 cup grated Parmesan or crumbled Feta
- 1/2 teaspoon ground black pepper
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- canola or olive oil
Instructions
- Grate zucchini on the side of a box grater, then place in a bowl lined with a double layer of paper towels, or a clean kitchen towel. (You can also use the grating attachment of a food processor, if you like.) Sprinkle with 1 teaspoon sea salt and set aside for about 10 minutes.
- In a large mixing bowl, whisk together the eggs, green onion, Parmesan, 1/2 teaspoon salt, and black pepper.
- Wrap the paper or kitchen towel tightly around the shredded zucchini, hold over the sink, and press all over with your hands to squeeze out as much excess water as possible. Once you’re getting only small drips, fold back the towels and shake the zucchini out over the egg mixture. Stir well to combine.
- Sprinkle flour and baking powder on top. Stir until evenly mixed.
- Warm a generous slick of oil in a large skillet, preferably cast iron or non-stick, over medium heat. When the oil is shimmering, add heaping Tablespoons of the zucchini mixture. Press down lightly to flatten the fritters into a pancake shape.
- Sauté for 4-5 minutes per side, until deep golden brown. Reduce heat as needed to prevent blackening. Serve right away!
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Notes
- Storage: Cooked zucchini fritters can be stored in the refrigerator for 2-3 days.
- Reheating: For best results, you want a warming method that re-crisps. Either give the fritters a quick re-fry for 1-2 minute per side over medium-high heat with a small drizzle of olive oil, or warm in a toaster oven or air fryer over medium-high heat.