Zucchini Fritters

Here is a great recipe that dresses up zucchini and makes a simple grilled chicken or fish dinner something special.  I usually grate the zucchini an hour or two ahead of time and let it drain in a colander—not necessary, but it saves time when I’m ready to cook.  

One of my boys likes to top his with a dollop of sour cream, the other prefers his plain—but they all disappear every time I make them.

Zucchini Fritters

Makes about 12 fritters


2 cups grated zucchini
2 eggs, beaten
2 tablespoons grated onion
¼ teaspoon garlic powder
Kosher salt and freshly ground pepper to taste
Extra-virgin olive oil


Squeeze all of the moisture that you can out of the zucchini (I use very clean hands for this) and place in a bowl.  Add the eggs, onion, and seasonings and combine well.  Heat about a tablespoon of oil in a large skillet over medium heat.  Spoon the zucchini mixture into the oil, four at a time, about ¼ cup for each fritter.  Flatten slightly with a spatula.  These will be loose at first, but will firm up enough to turn.  Cook until brown on one side, 1 to 2 minutes, turn and cook the other side.  Drain on paper towels and serve.

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One Response to Zucchini Fritters

  1. looks delectable! such pretty colours & such a simple recipe 🙂

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