Zucchini fritters
We first made these at the Organic Farm School on Whidbey Island in Washington State, when we were learning what it takes to be manage a vegetable farm.
Each week, two of our classmates would take a turn cooking for the group. Ethan and I attended the program together and did our cooking for the group together too. These zucchini fritters are a recipe we made back then that’s stuck with us ever since.
This recipe involves pan-frying a veggie-packed pancake and dipping it in your sauce of choice. They're crispy on the outside, tender in the middle, and an incredible, hardy vegetable-based side.
They also happen to be one of the best things you can do with an abundance of summer zucchini. If you've ever ended up with more zucchini than you know what to do with, this is the recipe you want in your back pocket.
When is zucchini in season?
Zucchini is a peak summer vegetable. In Northeast Iowa, it comes on strong in July and keeps going through August and into September. During peak season, plants produce fast, which is exactly why zucchini recipes like this one are so useful to have ready.
Choosing the best zucchini
Here's the thing about zucchini: bigger is not better. The best ones are on the smaller side, about 6 to 8 inches long, with firm, glossy skin and no soft spots. Smaller zucchini have better flavor, less water content, and smaller seeds.
That said, for fritters, water content is something you're actively managing anyway (more on that below), so don't stress too much if yours are a little larger. Just squeeze well.
A few notes before you start
On squeezing out the water
This is the most important step in the recipe. Zucchini is mostly water, and if you skip this, your fritters will steam instead of crisp up. Salt the shredded zucchini, let it sit for 10 minutes, then wrap it in a clean cotton dish towel or cheesecloth and squeeze hard. You'll be surprised how much liquid comes out. The drier you get it, the crispier your fritters.
Keep them small
Resist the urge to make big patties. ¼-cup scoops, pressed into 3-inch disks, is the move. Smaller fritters cook more evenly, hold together better, and get crispier edges.
On the herbs
Parsley, basil, dill, or a mix — all work great. Summer is actually a perfect time to use whatever fresh herbs you have on hand or growing in your garden. Basil and dill are both excellent here.
On the garlic
The recipe calls for one clove of garlic. If it's early summer before the garlic harvest, green garlic or garlic scapes are a great substitute. They're milder and work beautifully raw in a batter like this. Check out our garlic and onion substitutions guide for more ideas by season.
On the dipping sauce
Ranch, honey mustard, sriracha mayo, and tzatziki are all excellent. There's no wrong answer here. I feel anything that goes well with fried fish or with falafel would go well here.
Zucchini fritters
Adapted from New York Times Cooking
Ingredients:
3 to 4 medium zucchini (about 1½ lbs.), ends trimmed
1 tsp salt, plus more for salting the zucchini
Black pepper, to taste
2 eggs
½ cup grated Parmesan
½ packed cup fresh parsley, basil, or dill (or a mix), chopped
⅓ cup green onions, chopped (from about ½ bunch)
1 lemon, zested; cut into wedges for serving
1 garlic clove, grated
¾ cup all-purpose flour
½ tsp baking powder
Neutral oil, for frying
Ranch, honey mustard, sriracha mayo, or tzatziki, for dipping (optional)
Directions:
Grate the zucchini using a food processor or box grater.
Transfer the grated zucchini to a colander and sprinkle lightly with salt. Toss and set aside for 10 minutes.
Wrap the salted zucchini in a clean cotton dish towel or cheesecloth and squeeze out as much water as you can. Don't rush this step.
In a large bowl, beat the eggs. Add the zucchini, Parmesan, herbs, green onions, lemon zest, garlic, 1 tsp salt, and black pepper to taste. Mix to combine. Add the flour and baking powder and mix until no dry streaks remain.
Add enough neutral oil to lightly coat the bottom of a large skillet and heat over medium. Once the oil is hot, scoop ¼-cup portions of the zucchini mixture into the pan and press down gently to form 3-inch disks. Work in batches, don't crowd the pan.
Cook for 2 to 3 minutes per side, until golden brown and crisp. Keep an eye on the heat; if they're browning too quickly, turn it down slightly.
Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding a little more oil between batches as needed.
Serve warm with lemon wedges and your dipping sauce of choice.
