I’ve made zucchini fritters more times than I can count, and after all these years I keep coming back to the simplest version of all. One zucchini, one egg, a couple spoonfuls of flour, and that’s basically it. No complicated steps, no long list of ingredients, and somehow these turn out crispy on the outside, tender inside, and so good that they’re gone before I even sit down. My family hovers around the stove waiting for them every single time.
The one thing that makes or breaks zucchini fritters is getting the water out, so don’t skip that step. It’s the difference between crispy and soggy.
- 1 medium zucchini
- 1 egg
- 2 to 3 tablespoons all-purpose flour
- 1 garlic clove, minced (optional)
- a small handful of fresh dill or parsley, chopped
- salt and black pepper to taste
- oil for frying
Grate the zucchini on the large holes of a box grater into a bowl. If it’s young and tender you can leave the skin on. Sprinkle it with a little salt, give it a stir, and let it sit for about 10 minutes. Then grab handfuls of it and squeeze out as much liquid as you can, or press it in a sieve. This is the step everyone wants to skip and it’s the most important one. Dry zucchini means crispy fritters.
Crack the egg right into the squeezed zucchini and stir it in. Add the minced garlic and chopped herbs if you’re using them, then season with salt and pepper. Sprinkle in the flour a little at a time and mix until you have a batter that holds together but isn’t stiff. If it seems too loose, add one more spoonful of flour. You don’t want it thick like dough, just enough to bind everything.
Heat a good layer of oil in a skillet over medium heat. Once it’s hot, spoon the batter on in little mounds and flatten them slightly with the back of the spoon. Fry for about 3 to 4 minutes per side until deep golden brown and crispy at the edges. Don’t crowd the pan and don’t flip them too early, let that crust really form first.
Transfer them to a paper towel to drain off the extra oil. Serve hot with a dollop of sour cream, or stir a little minced garlic and dill into the sour cream for a quick sauce that takes them over the top.
These work for breakfast, as a side, or a light lunch with a fried egg on top. Plain and classic is how I make them nine times out of ten, but you can fold in a little shredded cheese, corn, or fresh herbs to switch things up. They never disappoint.