Zucchini Fritters

Zucchini fritters have become my go-to way to use up the zucchini from my garden this year. These remind me a lot of potato pancakes, but I think I actually like these better — and I feel a little less guilty eating them.

Zucchini Fritters
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 2 small zucchini
  2. 4 minced scallions
  3. 2 tablespoons each chopped parsley, basil, and dill
  4. 1 egg, beaten
  5. 3/4 cup of parmesan cheese, grated
  6. 1/4 cup of all-purpose flour
  7. 2 teaspoons of kosher salt
  8. Olive oil for pan frying
Instructions
  1. Grate the zucchini into a colander in the sink, toss with the kosher salt, and let sit 10 minutes. Squeeze out the liquid.
  2. In a large bowl, mix the grated zucchini, scallions, herbs, egg, parmesan cheese, and flour.
  3. Heat over medium-high heat enough olive oil to just cover the bottom of nonstick skillet.
  4. Add spoonfuls of the zucchini mixture to the skillet and flatten with a spatula. Fry for about 3 to 4 minutes per side.
  5. Drain on paper towels.
Adapted from (slightly) Food Network Kitchens
Seasoned to Impress https://seasonedtoimpress.com/