A different way to use zucchini!
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Ingredients
- 3 medium zucchini or yellow squash (see notes; I use less for the two of us)
- 1 small onion See Notes
- 1 egg beaten
- 1/3 cup all purpose flour
- bread crumbs as needed; optional (See Notes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup canola oil or vegetable or olive, whatever you like to pan fry with
Ingredients
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Instructions
- Grate zucchini and onion into a large bowl (see notes; I prefer to squeeze out liquid first).
- Add next 5 ingredients and mix well (I eyeball the flour and breadcrumbs, depends on how wet the mixture is)
- In a large skillet, heat oil over medium heat. Drop mixture by 1/4 cupfuls into mounds and flatten slightly
- Cook until golden brown, then turn and brown on other side. Drain on paper towels.
Recipe Notes
Stacy's Notes:
- This is a really old recipe that I got out of a magazine in the 90's, I think.
- I made it the first time with yellow squash, but these days I primarily use zucchini (we prefer the fritters with zucchini over yellow squash).
- I prefer to put the grated zucchini and onion in a clean towel and wring out as much of the liquid as I can. That way, I have to use less flour/breadcrumbs.
- For the two of us, I usually just use 1 large or 2 medium zucchini, and 1/4-1/2 of an onion, grated on my box grater.  I just eyeballed the spices and flour/breadcrumbs. You want the mixture a little wet, but not so much that it won't flip over.
- These take a few minutes to brown, but they're worth the wait! I cook in small batches in my skillet in olive oil. If you crowd the pan, they are much harder to flip 🙂
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