• Rose

Zucchini Fritters

Makes 8-9 fritters

  • 3 cups grated zucchini, grated (about 2-3 zucchini)

  • 1 teaspoon salt

  • 1/4 cup all-purpose flour OR buckwheat flour

  • 1/4 cup grated Parmesan OR 1 TBSP nutritional yeast

  • 2 cloves garlic, minced

  • 1 large egg, beaten

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil


  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. Or just use your hands to squeeze out as much water as possible.

  2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

  3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

  4. Serve immediately. We served it with a green salad, sliced tomatoes and some bread & butter pickle.

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