Ingredients
Method
- Shred the zucchini using a box grater or food processor.
- Sprinkle the shredded zucchini with salt and let sit for 10 minutes to draw out excess water.
- Gather the zucchini shreds in a clean towel and squeeze out as much liquid as possible.
- In a large bowl, combine the drained zucchini with eggs, flour, baking powder, green onions, and pepper.
- If desired, fold in cheese, herbs, or breadcrumbs for extra richness or firmer texture.
- Preheat a skillet over medium heat until a drop of batter sizzles gently.
- Add a thin layer of olive oil to coat the pan.
- Scoop about 1/4 cup of batter per fritter and flatten slightly in the skillet.
- Cook 3–5 minutes per side until the edges are deep golden brown and the center is set.
- Adjust heat as needed: lower if edges brown too quickly, raise if they aren’t sizzling.
- Transfer cooked fritters to a wire rack or paper towel to drain excess oil.
- Keep finished fritters warm in a 200°F oven while cooking remaining batches.
- Serve warm with a spoonful of Greek yogurt, sour cream, or a fried/poached egg.
- Garnish with extra herbs and a squeeze of lemon if desired.
- Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months.
- Reheat in a skillet with a teaspoon of oil, in the oven at 350°F, or microwave then crisp in a skillet for best results.
Notes
Use medium zucchini for tender skin and small seeds; yellow summer squash works as a substitute. Eggs are essential for binding; for a vegan version, try flax or chia “eggs.” Flour provides structure and lift; gluten-free or whole-grain flours can be used with the same results. Baking powder gives a light, airy center—don’t skip it. Squeeze the zucchini thoroughly after salting to remove excess moisture; this prevents soggy fritters.