See more

Zucchini Fritters

All You JULY 2014

  • Yield: Yields: about 22 fritters (serving size: 2 fritters)
  • Cook time:20 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$.23


  • 4 1/2 cups shredded zucchini (from about 4 medium)
  • Salt
  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 6g
  • Saturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 38mg
  • Sodium: 240mg

Go to full version of

Zucchini Fritters recipe