Zucchini Fritters

We are knee-deep in zucchini season which means it makes it's presence on the menu nearly every night in some form.  In order to keep us looking forward to eating it I try to come up with new ways to serve this summer staple.

These fritters are really easy to make and use ingredients you likely have in your refrigerator & pantry.

Let's chat for a second about herbs.  Because zucchini doesn't have a lot of flavor, the fresh herbs are a must.  Use those your family loves because they will join zucchini as the stars of the frittata.  I usually use basil because I have it growing all of the time, but I've also used parsley & dill, mint, or cilantro.  Cilantro tends to overpower them so I now stick to dill or basil and add parsley if I've got it.

Sometimes I make a simple herbed or horseradish sour cream to serve a small dollop on top.  (stir 1 teaspoon minced fresh herbs or horseradish into 1/2 cup sour cream)

Zucchini Fritters
1 1/2 cups grated zucchini
2 eggs, lightly beaten
3 scallions, sliced thinly
3/4 cup breadcrumbs
1 Tablespoon chopped fresh herbs such as basil, dill, parsley, or mint
salt & pepper to taste
1 - 2 Tablespoons olive oil

Squeeze out any excess moisture from the grated zucchini.  You can use a kitchen towel to wrap it in and squeeze or place it in a fine mesh colander and press out the moisture.

In a bowl, combine the grated zucchini, eggs & scallions with a rubber spatula or wooden spoon.  Add the breadcrumbs, fresh herbs and a pinch of salt & pepper if using.  Stir together.

Heat a medium-sized skillet over medium heat.  Add 1 Tablespoon of the olive oil.  When hot, using a 1/4 cup measuring cup, scoop the batter and drop it into the pan.  You should be able to fit 2 or 3 in the pan, allowing room for them to spread.  Cook until golden on the bottom, 2-4 minutes, then flip and cook the second side until golden.  Serve hot.


  1. They look wonderful...I'll be making those this weekend (along with my chocolate zucchini cake) thanks for sharing!

  2. Absolutely scrumptious! Makes me wish I had planted zucchini this year!

  3. This recipe looks wonderful - but I am jealous! Squash bugs wiped out our zucchini this summer. We just could not keep up no matter what we tried. Last year we pulled in 60 pounds of zucchini. This year we only got 6. Ugh. We've learned that prevention is better than battling the bugs. Lesson learned! Well, I'll just have to save your recipe for next year! Thank you for sharing! :-D

  4. They look so good! I miss making fritters (no eggs these days). I did make GF zucchini apple muffins earlier today, so we'll see how they turned out. They only used a cup, so I'm going to have to come up with lots more recipes!


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