Golden Zucchini Fritters

Turn ordinary garden zucchini into crispy, golden treats in just 15 minutes with only five basic ingredients. These fritters have become my family's favorite way to use up extra summer squash - they work great as quick dinners or wow-worthy starters.

I came up with this dish during a summer when my garden was bursting with too many zucchini to handle. These fritters saved our dinners countless times, and nowadays my family asks for them even in winter when zucchini isn't growing.

Ingredients

• Four cups shredded zucchini: Garden-fresh or market-bought gives you the tastiest results
• Two thirds cup all purpose flour: Binds everything perfectly without making your fritters too heavy
• Two large eggs: Beaten lightly to help everything stick together and add some richness
• One third cup sliced scallions: Use both white and green parts for a gentle oniony kick
• Two tablespoons olive oil: For cooking until golden and adding a bit of flavor

Step-by-Step Instructions

Get the Zucchini Ready:

Toss your shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. This pulls out extra water. Then squeeze it hard with your hands to get rid of as much liquid as possible. This makes sure your fritters turn out crispy, not soggy.

Mix Everything Together:

Put your dried-out zucchini in a big bowl. Throw in the flour, beaten eggs, scallions, salt and pepper. Mix until it's all combined, but don't overdo it or your fritters might get tough. The mix should stick together when you scoop it up.

Start Frying:

Warm the olive oil in a big pan over medium heat until it's hot but not smoking. Drop 3-tablespoon scoops of your zucchini mix into the hot pan, flattening them slightly into rounds. Keep them at least 2 inches apart so they can brown well. Cook for 2-3 minutes until the bottom turns golden.

Flip and Finish:

Carefully turn each fritter using a thin spatula and cook another 2 minutes until the other side is golden and they're cooked through. Move them right away to a plate lined with paper towels and sprinkle with salt while they're still hot for the best flavor.

Time to Eat:

Enjoy these fritters while they're warm, maybe topped with some sour cream and extra scallions if you want. You'll love how the outside is crispy while the inside stays tender.

Save Pin

Scallions are really what makes these fritters special. Many people use garlic or onions, but scallions have a light taste that works really well with mild zucchini without taking over. My grandma always said good fritters need just enough binding for the vegetables, and this recipe gets that balance just right.

Storage Solutions

These zucchini fritters taste best right after cooking when they're super crispy. If you have leftovers, keep them in a sealed container in your fridge for up to two days. Want to save them longer? Freeze the completely cooled fritters on a baking sheet until they're hard. Then put them in a freezer container with parchment paper between layers so they don't stick together. They'll stay good frozen for up to three months.

Reheating for Optimal Crispness

To enjoy leftover fritters, don't use the microwave - they'll get mushy. Instead, put them in a 375°F oven for 5-7 minutes, toss them in an air fryer at 350°F for 3 minutes, or warm them in a hot pan with a bit of oil. This brings back that wonderful crispy outside that makes these fritters so good.

Save Pin

Creative Serving Ideas

While they taste great with just sour cream, you can dress these fritters up in many ways. Try them with Greek yogurt mixed with lemon zest and dill for a fresh taste. They make great bases for smoked salmon and capers when you want fancy appetizers. For a full meal, serve them with a simple green salad with lemon dressing. They also go really well with roasted chicken or grilled fish as a veggie side.

Common Recipe Questions

→ How do I keep my zucchini fritters from getting soggy?

Make sure you squeeze out all the water from your grated zucchini before you mix it with the other stuff. This will help your fritters stay crunchy and keep their shape.

→ Can I swap out the flour in this recipe?

Sure, you can use gluten-free flour, almond flour, or whole wheat flour instead of all-purpose flour, but your fritters might feel a bit different.

→ How should I keep leftover fritters?

Put them in a sealed container in your fridge for up to 2 days. If you want to freeze them, lay cooked and cooled fritters on a baking sheet until solid, then move them to a freezer container.

→ What's the best way to warm up zucchini fritters?

Warm them in a hot pan, air fryer, or oven to get them crunchy again. Don't use the microwave as it'll make them mushy.

→ What goes well with zucchini fritters?

Zucchini fritters taste great with sour cream, yogurt dips, or even some hot sauce. They also go nicely with grilled meat or fresh salads.