Zucchini Fritters

Zucchini Fritters

Crispy Zucchini Fritters

Zucchini is in it’s peak season is June through late August in NJ, but you may see zucchini in markets in some regions year-round. With its slightly curved cylinder-like shape, this green summer squash is perfect for blending with other ingredients or in simple preparations highlighting the taste of fresh herbs.


  • 1 1/2 pounds zucchini, grated (about 3 cups)
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan
  • 4 cloves garlic, minced
  • 1 large egg, beaten
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil


  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel cheese cloth, or your hands drain zucchini completely.
  2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.
  5. Flip and cook on the other side, about 1-2 minutes longer.
  6. Serve immediately. I love using a dollop of sour cream or plain Greek yogurt on mine.

Note: If you are entertaining with this dish, use some sea salt flakes, sour cream and chives to dress them up. I have also put them into individual cups ¼ filled with ranch dressing.
Fritters are versatile. You can add or change vegetables – corn fritters anyone? If you take away the garlic, parmesan, and change up the spicing, you can add fruit and make a dessert fritter.



Prep time: 15 MINUTES

Cook time: 10 MINUTES

Total time: 25 MINUTES