Zucchini Fritters are easy and delicious, with just a handful of simple ingredients and a few minutes of time.
This recipe for zucchini fritters makes the tastiest savoury, crispy bites and it’s REALLY hard to stop eating them.
I made a bunch of them on a recent weekday for lunch and liked them so much that I fought away hungry children to take pics to share. Not an easy task, I assure you.
I served them with homemade ranch, an oldie but goodie, for dunking.
My friend Meg came over one day with a big bag of zucchini from her garden.
I made a batch of Banana Zucchini Bread, some zucchinookies (which is what I nicknamed these REALLY YUMMY Zucchini Cookies), and fritterized the rest.
These fritters are good to make in a large batch and freeze for weekdays. I
pop them in the toaster oven for a few minutes to reheat and crisp up. They’re a nice departure from sweet things for breakfast, although I typically serve them at lunch.
A quick dip of greek yogurt, some chopped chives (or other herb) and a pinch of salt is a great shortcut accompaniment. Or, you know, ketchup.
Zucchini Fritters
Ingredients
- 1 large zucchini grated
- ⅓ medium onion grated or finely chopped
- 1 tsp kosher salt
- ⅓ cup panko breadcrumbs or more as needed
- 1 large egg
- 2 tbsp vegetable oil for cooking plus more as needed
Instructions
- Pile zucchini and onion in the middle a piece of cheesecloth or several paper towels. Pick it up and squeeze as much moisture out as you can. Transfer to a bowl and use a fork to stir in breadcrumbs, egg, and salt until well combined. If mixture is too wet to hold together, add a few more breadcrumbs.
- Preheat a heavy skillet over medium heat for a couple of minutes. Add oil and drop batter by about 2 tablespoonfuls at a time to make fritters. Don’t overcrowd the pan, leave enough space between them to flip easily. After about 3 minutes, when the undersides are golden, flip and continue cooking on the other side until it’s golden, too, and centre feels firm when carefully pressed (about 3 minutes more). Repeat with more oil if needed until all fritters are cooked. If at any time they’re browning too quickly, simply reduce heat.
- Keep warm in a 200º oven if desired, or serve immediately. Leftovers can be frozen and reheated in the oven.
