Ingredients
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2 medium zucchini (about 3 cups grated)
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1 teaspoon salt (for draining zucchini)
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1 egg
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¼ cup finely chopped green onion or chives
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2 cloves garlic, minced
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½ teaspoon black pepper
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¼ teaspoon paprika or chili flakes (optional)
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⅓ cup all-purpose flour
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2 tablespoons cornstarch (for extra crispiness)
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Olive oil or neutral oil for frying
Instructions
Grate the zucchini using the large holes of a box grater. Toss with salt and let sit in a colander over the sink for 10 minutes. This helps release excess water.
Wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This is the key to crispy fritters!
In a large bowl, combine the grated zucchini, egg, green onion, garlic, pepper, paprika, flour, and cornstarch. Mix just until combined. The batter should be sticky but not watery.
Heat a thin layer of oil in a skillet over medium heat. Scoop 2–3 tablespoons of batter per fritter into the pan, flattening gently with a spatula.
Cook for 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain.
Serve warm with a dipping sauce, side salad, or layered with poached eggs and greens for a full meal.
Notes
Zucchini fritters are a summer essential for any home cook.
Be sure to salt and drain the zucchini properly, as moisture is the #1 reason fritters turn out soggy. You can customize this base recipe endlessly — add your favorite herbs, spices, or whole grains to make it your own.
Double the batch and freeze extras to enjoy crispy fritters all season long!