Eatwell Recipe 34: Zucchini Fritters ~ The Garden of Eating - a sinfully good blog about food

Saturday, October 3, 2009

Eatwell Recipe 34: Zucchini Fritters

My mom is a big fan of fritters. When my brother and I were growing up, she used to make us the most delicious corn fritters and Scottish-inspired oatcakes for breakfast in the mornings. So I had her in mind when I decided to whip up a batch of zucchini fritters for dinner this evening. These fritters are pretty easy to make and very tasty. They'd make a good side dish for dinner or a nice lunch with a salad.

Zucchini Fritters by Eve Fox, the Garden of Eating blog

I recommend serving them with sour cream or plain yogurt as well as something sweet. When my sister-in-law, Julie, makes these fritters, she serves hers with her delicious homemade loquat chutney (click here for the recipe.)

Grated Zucchini by Eve Fox, the Garden of Eating blog

One other suggestion is to add some fresh corn off the cob to the batter -- the kernels would provide a nice touch of crunch and sweetness and would go nicely with the basil, onion and Parmesan.

Frying the Zucchini Fritters by Eve Fox, the Garden of Eating blog

Although autumn has officially begun, it seems no one has informed the zucchini plants 'cause they are still acting like it's summer. Since there's still a ton of summer squash available, I figured that y'all (just experimenting with being Southern) could do with yet another recipe to help you use it up. Happy Fall!

Zucchini Fritters
Serves 2 as a main course or 4 as an appetizer


* 1 lb of zucchini (about 2 medium-sized or 4 small), coarsely grated
* 1 large egg or 2 small
* 2 scallions or 1/2 small onion, finely chopped
* 2 tsps chopped fresh parsley, dill or basil
* 1/4 cup grated Parmesan or Romano cheese (optional, but very tasty...)
* 1/2 cup all-purpose flour
* Sea salt
* Freshly ground black pepper
* 1/2 cup canola or peanut oil


1. Salt the zucchini with about 1 teaspoon of salt and set it in a colander to drain. After about 10 minutes, press down on the mixture with your hands to remove more of the liquid.

2. Beat the egg in a large bowl then add the zucchini, flour, scallions, herbs, cheese and 1/4 teaspoon of pepper. Mix well to ensure that there are no clumps of flour.

3. Heat the oil in a large, heavy skillet (cast iron works best) over medium heat. Drop six large spoonfuls of batter (they should be roughly 2 Tbsp each) into the skillet and press down slightly with the spoon to flatten them. Cook, turning once, until browned, 4-6 minutes on each side. Transfer them to a plate lined with a used brown paper bag to absorb the excess oil. As you remove the finished fritters from the skillet, replace them with new batter and start the process again.

4. Serve hot with the sour cream or yogurt and chutney or applesauce on the side.

A few more recipes you might like:
Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox


Naushon said...

ooooOOOOO!!! yum!!! i am going to try & make these vegan & gluten- free!!

Wendy said...

These look fantastic, one of my favorite foods!!! Thanks for posting. We'll try them this week.