This recipe is incredibly easy to make, low carb and hands down one of my favorite “sneaky vegetable” recipes. I’ve converted non-zucchini lovers with these fritters. They’re that good. This is a perfect mid summer recipe for when zucchini is in season. During the summer months, backyard gardens and farmer’s markets are absolutely bursting with this inexpensive and very versatile summer vegetable.
These fritters are super easy to whip up in a few minutes. The key to many zucchini recipes is getting as much moisture as possible out before you cook it. By squeezing out the water, you are setting yourself up well for that delectable crisp. Skip this crucial step and you’ll be disappointed with soggy vegetable pancakes, and no one wants that. After I grate my zucchini, I hit it with a bit of salt and let it stand for a few minutes to draw out the water. Then squeeze it like crazy with a dish towel to get all of the moisture out. Toss the shreds with a few simple ingredients till you have a thick batter. Fry them up and you have some major deliciousness in just a few simple steps.
Zucchini really is a miracle veggie. It can be transformed into so many different things, often going undetectable in many baked and fried treats. It’s one of the sneakiest veggies! These fritters make a great breakfast, lunch or appetizer for dinner. I highly recommend topping them with a dollop of my Herbed Greek Yogurt dip or just some good ol’ sour cream. This recipe makes 6-8 fritters which is a light meal for two or appetizers for three to four people. There’s never a wrong time to have a zucchini fritter…or 4.Print
Quick and easy veggie fritters
- 3 cups grated zucchini (about 3–4 small)
- 1 large clove of garlic (minced)
- 1 tbsp scallion (minced white and green parts)
- ½ tsp onion powder
- 1 egg
- ¼ cup flour
- ½ tsp baking powder
- ½ tsp salt
- fresh cracked pepper to taste
- 2–3 tbsp neutral high smoke point oil (avocado, vegetable, canola)
- Sprinkle salt over grated zucchini in a large bowl and let stand for 10 minutes.
- Squeeze out as much moisture as possible from zucchini with a clean dish towel.
- Return squeezed zucchini to bowl and stir in remaining ingredients except oil
- Heat 2-3 tablespoons oil in a heavy bottom skillet or griddle
- Carefully spoon 2-3 tablespoon size portions of batter onto the hot oil and gently flatten with a spatula.
- Fry on each side for 3-4 minutes until golden brown and crispy.
- Remove from pan and drain on paper towels. Serve immediately.