Zucchini Fritters
If you’re tired of making zucchini the same way, try this one for easy zucchini fritters or patties 🙂
Ingredients
Instructions
  1. Grate zucchini and onion into a large bowl (see notes; I prefer to squeeze out liquid first).
  2. Add next 5 ingredients and mix well (I eyeball the flour and breadcrumbs, depends on how wet the mixture is)
  3. In a large skillet, heat oil over medium heat. Drop mixture by 1/4 cupfuls into mounds and flatten slightly
  4. 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 🙂