These easy zucchini fritters can be made in under 30 minutes and are so good and very freezable. Here’s how to make them.
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Pin ItIf you’ve ever visited my food blog before, you know I am just obsessed with fritters of all types.
If you want to try more fritter recipes, both sweet and savory, give my apple fritters, corn fritters and banana fritters a try.
How to Make Zucchini Fritters
- Prep the Zucchini. Grate the zucchini, sprinkle it with a little salt, and let it sit for about 10 minutes. Then squeeze out as much liquid as you can so the fritters turn out nice and crisp.
- Mix the Fritter Batter Up In a large bowl, mix the zucchini with the eggs and chopped green onions. In a separate bowl, whisk together the flour, baking powder, salt, and pepper, then stir it all into the zucchini mixture until just combined.
- Cook and Serve. Heat a bit of olive oil in a skillet over medium heat. Drop spoonfuls of the batter into the pan and gently flatten them. Cook for about 3 minutes per side until golden brown and crispy. Drain on paper towels and serve warm with sour cream or yogurt.
Make-Ahead and Freezing Instructions
To Make-Ahead: I usually mix up the batter the night before and keep it in the fridge. Just give it a good stir before frying because it can separate a little as it sits. You can also cook the fritters ahead of time and warm them back up later. They still taste great.
To Store: I just pop the cooked fritters into a sealed container and keep them in the fridge. They’re fine for a couple days. When I want some, I reheat them in a skillet or the oven until they crisp back up.
To Freeze: If I make a big batch, I freeze them in a single layer on a tray first so they don’t stick together. Once they’re solid, I move them to a freezer bag. When I reheat them straight from frozen at about 375°F, they come out hot and crisp again.
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Pin ItZucchini Fritters
Ingredients
- 2 lbs zucchini, grated
- 1 ½ tsp kosher salt, divided
- 2 large eggs
- ½ cup chopped green onions
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp ground black pepper
- 2-3 tbsp olive oil for frying
Instructions
- Place the grated zucchini in a colander and sprinkle with 1 tsp salt.
- Let sit for 10 minutes, then squeeze out as much liquid as possible.
- Place zucchini in a large bowl and add the eggs, whisking well.
- Stir in the green onions.
- In a separate small bowl, mix the flour, baking powder, remaining ½ tsp salt, and black pepper.
- Add the dry mixture to the zucchini mixture and stir until just combined.
- Heat the olive oil in a skillet over medium heat.
- Drop spoonfuls of batter into the pan and flatten gently with a spatula.
- Cook until golden and crisp, about 3 minutes per side.
- Transfer to paper towels to drain excess oil.
- Serve warm with sour cream or yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
