Zucchini Fritters

Zucchini FrittersRecipe
Yields: about 22 fritters (serving size: 2 fritters)

Cost per Serving:



+ Add To Shopping List
4 1/2 cups shredded zucchini (from about 4 medium)
3/4 cup self-rising flour
2 large eggs, lightly beaten
1 cup thinly sliced scallions, light and dark green parts only (about 4 scallions)
1/4 cup vegetable oil


Prep: 10 Minutes
Cook: 20 Minutes

1. Place a rimmed baking sheet in oven; preheat to 200°F. Place zucchini in a sieve over a bowl and sprinkle with 1/2 tsp. salt. Let stand 10 minutes. Using a clean kitchen towel, squeeze out as much liquid as possible from zucchini. Discard liquid from bowl and wipe out with a paper towel. Add flour and eggs to bowl. Whisk until combined. Gently but thoroughly stir in zucchini and scallions.

2. Warm oil in a large skillet over medium-high heat until shimmering. Working in batches, add heaping 1-Tbsp. mounds of batter to skillet, spacing fritters so they don't touch. Cook until golden brown and crisp, 2 to 3 minutes per side. Sprinkle with salt and remove to baking sheet in oven.

3. Repeat with remaining batter, adding more oil to skillet if necessary between batches. Serve.

Created date

June 2014

Nutritional Information

Calories 104
Fat 6 g
Satfat 0.0 g
Protein 4 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 38 mg
Sodium 240 mg