Fresh Zucchini Fritters
I finally recreated the tender, delicious Fresh Zucchini Fritters I first fell for at a local Italian Restaurant. A perfect recipe for your summer zucchini!
This is an excellent zucchini recipe for a starter or side dish. Now you’ll be begging your friends to unload their garden zucchini at your doorstep so you, too, can make these delightful zucchini pancakes.
Fresh Zucchini Fritters
Years ago, I first sampled a zucchini fritter recipe at Tavola di ToSa, a now long gone Italian restaurant owned by Tony Hanslits, an incredible local chef. I would look forward to his tasty zucchini fritters when I stopped in for lunch, but they never came out quite right when I attempted to recreate them at home.
They were soft, green and full of zucchini and topped with sour cream, chives and a sprinkling of sea salt. Simple, yet exquisite.
Summer Zucchini Pancakes Recipe
Fast forward to a couple of summers ago. I found a similar recipe in Everyday Foods magazine that came very close to those dreamy zucchini fritters. Now I look forward to making them this time of year when zucchini is plentiful. Bill isn’t home for dinner tonight so it was the perfect time to make something with one of his least favorite veggies, the zucchini/cucumber (he really doesn’t know the difference, he just “claims” to be deathly allergic to both).
But I make these gems for me and me alone. A girl has got to treat herself, right?? Roundups like these 35 Zucchini Recipes will keep me busy for the rest of the zucchini season. Don’t forget to try these savory Zucchini Fritters, especially if you’re on team zucchini!
Frequently Asked Questions
What are Fritters?
Fritters are fried batter filled with meat, fruit, or vegetables. Corn fritters and apple fritters are most common, but the options are endless, and this is the general definition. The Jewish culture has their latkes and the Turkish have mucver with feta, dill, and mint.
So whether you call them zucchini fritters, zucchini pancakes, or zucchini latkes, you’ll still want to make them every summer when zucchini is plentiful!
Why are my Fritters Soggy?
There are a couple of reasons your fritters could be soggy. First, if you don’t squeeze out enough moisture from the shredded zucchini, it will make the batter too wet. Plus, if the oil is not hot enough, the exterior will absorb too much oil before the exterior gets crisp.
Why are my Zucchini Fritters Falling Apart?
If your pan is not hot enough or you aren’t using enough oil to fry them, they’ll be tough to flip and can break apart. And the batter shouldn’t be too thin as this will make them difficult to turn, too. Add a touch more flour if needed.
How to Make Zucchini Fritters
First, grate your zucchini. This can be done with a box or hand grater or with a food processor.
Then, salt then shredded zucchini and let it rest before squeezing the excess liquid from the zucchini. I find it easiest to do this with a potato ricer as it neatly squeezes out all the juices. I’ve also done this with my hands over a colander. PRO-Tip: the salt pulls water from the zucchini helping to ensure as much liquid as possible is extracted.
PRO-Tip: If you’re wondering why your fritters are soggy, it’s probably because you didn’t get enough liquid removed from your shredded zucchini. Watery zucchini will prevent the fritters from crisping properly.
Saute your fritters in hot oil. When the oil is hot when you drop mounds of the batter onto the pan, there is less absorption into the fritters.
Press down on the mounds of zucchini batter with your spatula. Making flat fritters help them cook evenly.
Drain on paper towels to soak up any excess oil. Sprinkle with salt and pepper while still hot.
Serve warm with a dollop of sour cream and a sprinkle of herbs, if desired.
More Zucchini Recipes You’ll Love:
- Baked Parmesan Zucchini Fries from Mom on Timeout
- Grilled Caprese Zucchini from Our Best Bites
- Zucchini Noodles with Parmesan
- Teriyaki Chicken Zucchini Noodles
- Chocolate Zucchini Bundt Cake
- How to Make Zucchini Bread
- More of the Best Appetizer Recipes
This recipe was first shared in August 2010. Photos and text were updated in 2020.
- 1 pound (about 2 medium) zucchini, coarsely grated
- Kosher salt
- Ground black pepper
- 1 egg
- 2 scallions, finely chopped
- 1/2 cup flour
- Olive oil
- Sour cream or yogurt
- Sprinkle the grated zucchini with about 1 teaspoon of salt. Let rest 10 minutes or so to allow the salt to draw out moisture from the zucchini. Squeeze zucchini using a ricer or by hand.
- Whisk egg in medium bowl. Add zucchini, scallions, flour, and pepper to taste. Mix well.
- Heat olive oil in saute pan over medium heat. Scoop mounds of batter (about 2 tablespoons each) into pan, pressing down lightly to flatten with spatula. Saute about 4-6 minutes on each side, till golden brown.Remove to paper towel covered plate to drain excess oil.
- Salt and serve while hot, garnishing with sour cream or yogurt if desired.
Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 261mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 8g
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