Zucchini Fritters have been a family favorite for years and are a staple in our home all summer long. We love the crisp edges, tender centers, and how easy they are to make. They are excellent for breakfast, brunch, or lunch.
If you grow your own zucchini, you know they mass produce. We are always on the lookout for creative zucchini recipes like this one; fun, simple and so tasty! As soon as our zucchini are ripe, there is a batch of these fritters sizzling on the stove.
P.S. The trick to getting these crisps around the edges is to squeeze out the most juice possible. You can do this with your hands over a colander or using a cheesecloth. You will be amazed at how much water there is! Homegrown zucchini tend to hold even more juice so you may need to toss in an extra zucchini just in case it shrinks down too much after draining.
I hope you fall in love with this recipe.
We love these best served with plain sour cream. Sometimes the simplest recipes are the best and this recipe is proof of that!
Bonus! These are kid-friendly! Our children love zucchini fritters which makes me feel so good knowing they are getting a healthy portion of veggies.
- 1 1/2 pounds zucchini, grated (about 3 cups)
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
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 or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.