Zucchini Fritters
These fritters are a great way to use up large, overgrown zucchini. They are a delicous side with breakfast, lunch, or dinner!
Prep time: 10 Minutes
Cook time: 15 Minutes
Yield: 10-15 fritters, depending on the preferred size and thickness you choose.
Ingredients
4 cups of shredded Thames River Melons zucchini (3-4 medium zucchini)
¼ teaspoon salt
1 teaspoon each of garlic powder, onion powder, and cracked black pepper
2 large eggs
2 tablespoons corn starch
Instructions
1. Shred the zucchini
Grate 3 to 4 medium zucchini to get 4 cups of loose shreds. Place them in a large bowl.
Sprinkle with ¼ teaspoon salt and let sit for 15 minutes. This helps pull out excess moisture. Too much moisture left in the shredded zucchini will make for soggy fritters that don’t hold together well.
2. Remove the moisture
After 15 minutes, use a cheesecloth or fine mesh strainer to squeeze out as much water as possible.
(Tip: Zucchini water makes excellent fertilizer for houseplants!)
3. Make the batter
Return the drained zucchini to a clean, dry bowl.
Add garlic powder, onion powder, black pepper, corn starch, and eggs.
Stir well to combine into a uniform batter.
4. Heat the pan
Place a nonstick or cast iron skillet over medium heat.
Lightly grease the pan with neutral oil like canola, avocado, or olive oil. You may need to adjust the heat slightly as you cook—the idea is to aim for golden brown, not black.
5. Form and cook fritters
Spoon about 2 tablespoons of the mixture per fritter into the pan to form 2-inch rounds.
Let them cook undisturbed until the edges start to look dry and golden.
6. Flip and finish
Carefully flip the fritters and gently press down with a spatula.
Cook until the second side is golden brown and the fritters feel firm to the touch.
7. Serve or store
Serve hot with our herby Greek yogurt sauce (recipe on our website).
Meal prep tip: Let fritters cool, then freeze. Reheat in the oven or air fryer for a quick and crispy meal.
Notes:
You can swap out frying these fritters in a skillet to baking them in a greased muffin pan at 375°F for 30 minutes or until golden brown.
Using cornstarch instead of flour makes for crispier fritters. It is also naturally gluten free - making this recipe celiac friendly!