Easy Zucchini Fritters
Total Time
39 mins
Prep Time
15 mins
Cook Time
24 mins
Rating
4.95 out of 5 stars
(275)
Ingredients
6 servings
- 2 lb zucchini, about 2 large or 5 medium
- 1 1/2 tsp fine sea salt, divided
- 2 large eggs, lightly beaten
- 1/2 cup chopped green onions
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground black pepper
- olive oil for sautéing
- sour cream, to serve
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Preparation
Step 1
Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
Step 2
After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
Step 3
Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
Step 4
In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
Step 5
Place a large heavy-bottomed cast iron or non-stick skillet over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.
Step 6
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Chef's notes
Cooking the fritters in 2 separate skillets will cut the cooking time in half.
Use a trigger-release ice cream scoop to easily scoop the mixture and create equal-sized fritters.
