Zucchini Fritters

Zucchini Fritters

With just five ingredients, you can whip up these easy zucchini fritters! You’ll need zucchini, egg, chives, flour, and Parmesan cheese. (Plus salt, pepper and olive oil, of course!) They make a delicious appetizer, side dish or snack, and are easy to re-heat in the oven or air-fryer.

To grate the zucchini, I use my food processor or a hand-held grater. For serving, we love to dip the zucchini fritters in lemon-dill sauce. It’s the same recipe that I use for salmon cakes and crab cakes, except you’ll just need a half batch to go with the fritters.

For a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend. And if you’re feeling adventurous, toss in some crumbled feta or chopped herbs. Or top with smoked salmon or trout! I can’t wait to hear what you come up with.

Looking for some other zucchini recipes? Try our delicious zucchini bread, double chocolate zucchini bread, or better pumpkin bread.

Zucchini Fritters

Ingredients

  • 2 medium (1 lb., 450 g) zucchini
  • 1 teaspoon (6 g) Kosher salt
  • 1 large (50 g) egg
  • 1 Tablespoon minced freeze-dried chives
  • 3 Tablespoons (24 g) flour or gluten-free flour blend
  • 2 Tablespoons (16 g) grated Parmesan cheese
  • Freshly ground black pepper
  • Olive oil, for the pan

 

For serving: tzatziki sauce or lemon-dill sauce

Instructions

  1. Trim and grate zucchini. Place grated zucchini in a large colander in the sink or fine-mesh strainer over a bowl. Add salt and toss to coat. Let stand, stirring occasionally, 10-15 minutes. In another bowl, mix together egg, chives, flour, Parmesan, and black pepper.
  2. Lay out a clean kitchen towel on the counter. Transfer zucchini to center of towel, bring the corners of the towel together, and wring out zucchini over the sink or a bowl to remove as much liquid as possible. Add grated zucchini to egg mixture and mix again.
  3. Heat a large skillet over medium-high heat. Add oil; swirl to coat the bottom of the pan. Using a tablespoon-sized cookie scoop, drop zucchini mixture in 6 mounds onto skillet, then use the back of the scoop to flatten the mounds.
  4. Cook 3 minutes per side, or until golden brown on both sides. Serve warm with pre-made tzatziki or homemade lemon-dill sauce.

 

Notes:

  1. To reheat fritters, heat at 350 degrees F (176 degrees C) in an air fryer for 4-5 minutes, or in the oven on a sheet pan for 10-15 minutes.
  2. For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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Marie Saba

From My Kitchen To Yours