Easy Zucchini Fritters

Servings: 6 people (makes 24 fritters) 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


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.


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. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.

Add 1/2 cups chopped green onion and 2 lightly beaten eggs. 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.

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.

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