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Zucchini Fritters

Zucchini Fritters

The oil temperature can be tricky: you want to brown the cakes and also have them cook through.  They are quite delicious, and go well with sour cream, crème fraîche, or even apple sauce.

Zucchini Fritters

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 40m


  • 1 lb Zucchini, about 1 1/3 large or 3 medium
  • 1 tsp. Salt
  • 1 Large egg, lightly beaten
  • 1/4 c Green onions, chopped
  • 1/2 c All-purpose flour
  • 1/2 tsp. Baking powder
  • 1/4 tsp. Black pepper, fresh ground
  • 2 tbsp. Grapeseed, safflower oil, or other high smoke point oil.
  • Sour cream


  1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or grater attachment for a food processor. Place zucchini in a large mixing bowl, stir in 1/2 tsp salt and set aside for 10 minutes.
  2. Meanwhile, in a small bowl, stir together the flour, baking powder, 1/2 tsp salt and 1/4 tsp black pepper.
  3. Squeeze handfuls of zucchini over the sink to remove extra water (use a cheesecloth if one is available). Properly drained, just under 2 cups of squeezed zucchini should remain.
  4. Transfer zucchini to a large mixing bowl. Stir in the green onion and eggs. Then, gently stir in the dry mixture until consistent. Take heaping tablespoons of the mixture and slightly flatten them on a plate to form a pancake shape.
  5. Heat 2 tbsp grapeseed or safflower oil in a large heavy-bottomed cast iron or non-stick skillet over medium-high heat. When the oil is hot, add the prepared pancakes in batches such that none are touching. Sauté each side until golden brown, 4-6 minutes per side. If they brown too quickly, reduce the heat and add a touch more oil.
  6. Serve warm with a dollop of sour cream.