Zucchini Fritters Are a Delicious Solution to Too Much Zucchini (2024)

For the zucchini:

• 1 pound zucchini (about 3 medium), coarsely grated

• 1 teaspoon kosher salt

For the dipping sauce:

• 1/2 cup sour cream (can substitute plain Greek yogurt)

• 1 clove garlic, minced, about 1teaspoon

• 1/2 teaspoon lemon zest

• 1 teaspoon lemon juice

• Pinch salt

For the fritters:

• 1 large egg

• 1/2 cup all-purpose flour

• 3 green onions, minced

• 1 teaspoon fresh thyme, minced

• 1 teaspoon fresh basil, minced

• 1/2 teaspoon lemon zest

• 1 teaspoon kosher salt (more to taste)

• 1/4 teaspoon black pepper

• 1/2 cup extra virgin olive oil or canola oil

1. Salt and drain zucchini:

   Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.

   Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.

   

2. Make dipping sauce:

   Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

3. Make the fritter batter:

   Whisk the egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine well.

   

4. Fry the fritters:

   Heat the oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles, it's ready.

   Working in batches, drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

   Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

   

   

5. Serve the fritters:

   Serve immediately with sour cream dipping sauce. Fritters can be kept warm by placing on a sheet pan in a warm oven, or reheated under a broiler for a minute or two.

   Serve as an appetizer, or as a vegetable side. For extra fun, top with a poached or fried egg.

   Simple Tip!

   Have leftovers, or need to make ahead? You can make ahead these fritters and keep them chilled in the refrigerator for up to 1 week, or frozen for up to 3 months. If frozen, thaw overnight in the fridge. To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.