Oh. My. Goodness. These Zucchini Fritters are out of this world. I don’t even know how else to start this blog post other than declaring that these will be your favorite snack all summer.
Easy to make, delicious to eat, and you can add different ingredients to make them new every time (looking at you, Parmesan cheese). A lot of recipes call for you to grate the zucchini, but I actually spiralized 4 zucchini, then chopped that up. I found it to be less labor-intensive and it was easier to dry out the zucchini (you don’t want it soggy, otherwise the fritters don’t crisp up!).
Eat them for breakfast with a poached egg on top like a benedict or simply as finger food between meals. I think I’m going to make a second batch later this afternoon, I loved them so much.
Xoxo, Claire and the Mamas at Mama Jess
- 4 medium zucchini, spiralized and chopped
- 2 eggs, beaten
- 3/4 cup flour (or more, depending on how wet your zucchini is)
- 4 tbsp olive oil
- Salt to taste
- Crushed red pepper flakes (optional)
- Sour cream (optional, but I highly recommend topping the fritters with sour cream to eat)
- After chopping up the spiralized zucchini, use a tea towel to properly drain the zucchini. If the zucchini is soggy, they won’t crisp up when they are pan-fried.
- In a large bowl combine the zucchini, beaten eggs, flour, salt, scallions, and any other seasonings you want to add (I recommend crushed red pepper flakes). You can also add Parmesan cheese, if you so desire. Mix well. If the mixture doesn’t come together, add a few tablespoons of extra flour.
- In a large skillet, add the olive oil and allow to get hot over a medium flame. Drop in spoonfuls of the batter, taking care not to crowd the skillet. Flatten with the back of the spoon. The flatter the fritters, the crispier they are.
- Pan-fry for 2-3 minutes on each side, or until the fritters are golden brown.
- And that’s it! Enjoy with a dollop of sour cream and extra scallions for garnish.