Go Back Email Link
–+ servings
Stack of zucchini fritters with sour cream and green onions on top
Print Recipe
5

Zucchini Fritters

Zucchini Fritters are crispy on the outside and tender on the inside, full of flavor and low in calories. Sneak in some veggies as a side dish or snack!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Side Dish, Snack
Cuisine: American
Servings: 25 fritters
Author: Kristin Maxwell

Ingredients

  • 2 pounds Zucchini shredded
  • 1 1/2 teaspoons salt divided
  • 2 large eggs lightly beaten
  • 1/4 cup grated Parmesan cheese
  • Zest of one lemon about 2 teaspoons
  • 1 tablespoon sliced chives
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons canola oil
  • Sour cream and chives for garnish

Instructions

  • Place zucchini in a large bowl and toss with 1 teaspoon salt. Let sit for 10-15 minutes. Then using your clean hands, a clean dish towel or cheesecloth, squeeze handfuls of zucchini over the sink to remove as much liquid as possible. You should end up with about 4 cups of shredded zucchini.
  • Transfer shredded zucchini to a large mixing bowl and stir in eggs, chives, lemon zest and parmesan cheese.
  • In a small bowl, whisk together flour, baking powder, garlic powder, 1/2 teaspoon salt and black pepper. Stir into the zucchini mixture until completely combined.
  • Heat 2 tablespoons of oil over medium-high heat in a large, heavy bottomed cast iron or nonstick skillet. Scoop tablespoons of batter into the skillet, flattening into a pancake shape with a spatula. Cook until the bottom is nicely golden brown, about 2-3 minutes, then flip and cook the other side for 1-2 minutes more. If they seem to brown too quickly, turn down the heat. Transfer to a plate and repeat until all of the batter is cooked. Repeat, adding more oil if needed.
  • Serve immediately with sour cream and lemon wedges for garnish.

Notes

  • This recipe is easily halved or doubled. 
  • Store leftovers in the refrigerator for up to 4-5 days. Reheat in a 375 degree oven for 10-15 minutes.
  • Freeze for up to 4 months; reheat from frozen in a 400 degree oven for 10-15 minutes.

Nutrition

Calories: 44kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code