Frequently asked questions
Eat them warm and lightly salted, dunked in a creamy dipping sauce like tzatziki or remoulade. They make the best fun appetizer or a tasty simple dinner, paired with a few summer salads. They disappeared in a flash over here!
Zucchini Egg Garlic Flour Parmesan cheese Dried dill, onion powder, salt, and pepper Baking powder Olive oil, for frying
Shred the zucchini, add salt, and wait 10 minutes. The salt helps to pull moisture from the zucchini. It also helps to season the shreds, making for better flavor. Then, squeeze all moisture from the zucchini. First wring it out using your hands, then finish it up by squeezing with a paper towel or clean dish towel.
Add just enough oil to cover the bottom of the pan. The zucchini fritters are pretty thin, so you can get away with a moderate amount of oil. The timing depends on the heat of the oil. All stoves and pans are different, so the timing varies. Cook until just golden on each side. It will likely take about 2 to 3 minutes, but you can judge by eye versus setting a timer. Add more oil for the second batch, and keep in mind the pan will be hotter. The fritters will cook differently for the next batch since the pan is already very hot. Add a drizzle more oil as needed.
Remove the fritters to a paper-towel lined plate and taste. If you’d like, you can sprinkle with a little extra salt before serving.
Make Stuffed Zucchini Boats or Zucchini Lasagna Try Creamy Zucchini Pasta Go sweet with Zucchini Bread, Chocolate Zucchini Bread, Snickerdoodle Zucchini Bread, Lemon Zucchini Bread, Zucchini Brownies or Chocolate Zucchini Muffins Browse all our Favorite Zucchini Recipes
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