Zucchini Fritters

Now usually I love the recipes from smitten kitchen and she has a way of creating great recipes in small spaces. However upon making these I found that they yielded only 8 fritters! It was way too much work to only get 8 fritters out of them. So I tried again with an increase in ingredients and it resulted in an abundance of fritters.

A few people mentioned adding feta cheese to them or other spices. You can do so if you like but I keep mine classic!


3-4 Med. zucchini
2 tsp coarse salt
4 green onions diced small
2 large eggs lightly beaten
3 cloves of garlic minced
freshly ground black pepper to taste
3/4-1c flour (just enough to stick together but not so much it over powers the zucchini)
3/4 tsp baking powder


1. Trim the ends of zucchini and then grate them with a box grater.
2. In med. bowl toss the zucchini with the salt and set aside for 10 min.
3. Take a clean dish cloth or cheese cloth and wrap the zucchini up and twist and squeeze out the water. There will be a lot so don't worry but this will prevent the fritters from being soggy!
4. Mix Zucchini with the eggs, green onions, pepper and a little more salt in a large bowl. In a separate dish stir flour and baking soda then add to the zucchini batter.
5. In a large skillet heat oil over med-high heat until it glimmers. Add small scoops of the mix to the pan and flatten with a spatula. 
6. Cook for about 3-4 min until the edges get golden brown and crispy (more time if you like crispier fritters) and flip for another 3-4 min. Adjust heat as necessary and repeat.
7. Keep warm in a 200 degree oven or eat them right off the stove (we did the latter!) and enjoy.

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