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Zucchini Fritters

These fritters make the most of the bounty from the garden.

Photography: Dana Gallagher

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Ingredients

  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon freshly grated lemon zest (1 lemon) plus
  • 1 lemon, cut into 8 wedges (optional)
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, peeled and minced
  • 1/4 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 to 4 tablespoons olive oil

Directions

  1. Step 1

    Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

  2. Step 2

    Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

  3. Step 3

    Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Source
Martha Stewart Living, March 1999

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Reviews (21)

  • 9 Jul, 2013

    I tried these and the flavor was good but the middles never cooked. They were raw. I even tried baking them in the oven to cook through and they never did. I highly recommend squeezing the water out of the zucchini before adding the other ingredients.

  • 4 Aug, 2012

    These were great! I subbed cilantro for the parsley and added in about 2/3 cup of shredded parm. Very tasty!

  • 26 Jul, 2012

    These were wonderful with the lemon zest. It makes for a fantastic light summer meal.

  • 13 Jul, 2012

    I'd forget the lemon zest and add grated parm so much more flavor.

  • 9 Aug, 2011

    These were very good. I think if I make them again I might add a little onion powder and more salt. Also they were slightly egg-y to me, so I might play w/ the proportions of egg to zucchini. Very simple which was a plus!

  • 30 Jul, 2011

    These are delicious and extremely easy to make.

    Like EMM said, if the zucchini shreds can get soggy, but I found that if I quickly mixed the 'batter' and immediately started frying, it wasn't really an issue.

    We are trying to cut down on meat consumption. These fritters are a VERY satisfying meal, although I have also made a delicious variation with onions and pancetta (I cook both first and add them to the ingredients).

    We love eating these with a zucchini pickle on top, too.

  • 25 Jul, 2011

    PS I used the August magazine issue recipe which is a little different -- onion instead of garlic.

  • 25 Jul, 2011

    I made these yesterday and wow, they are delicious! I used the food processor to grate the ingredients rather than a box grater, and I pressed them through a sieve to get the excess water out. Didn't include the parsley as my kids don't care for it. I was quite amazed at how fabulous they tasted (we didn't add any yogurt or preserves, they were great on their own). Thanks for a healthy, easy side dish!

  • 18 Aug, 2010

    These are super-yummy! I borrowed the idea of using Bisquick, and they turned out great!

  • 29 Jul, 2009

    I found the lemon too overpowering!!! I would have liked to of tasted the zucchini more...

  • 20 Jun, 2009

    I forgot to mention that Bisquick or similar mix can be substituted for the flour - they will be fluffier. And I sub Egg Beaters egg product in the Garden Veg or Southwest flavors for one egg.

  • 20 Jun, 2009

    I forgot to mention that Bisquick or similar mix can be substituted for the flour - they will be fluffier. And I sub Egg Beaters egg product in the Garden Veg or Southwest flavors for one egg.

  • 19 Jun, 2009

    I have several recipes for zucchini fritters. The suggestion here to add lemon zest is one I haven't tried yet, cut certainly will next time I make the fritters. I always add some grated carrot - about 1/4 to 1/3 cup or so depending on how many fritters you are making. The carrot gives the fritters a nice, sweet taste and would go well with the lemon zest, too.

    By the way, these are good with marinara sauce for dipping. I have used Bisquick with good results instead of plain flour.

  • 19 Jun, 2009

    I have several recipes for zucchini fritters. The suggestion here to add lemon zest is one I haven't tried yet, cut certainly will next time I make the fritters. I always add some grated carrot - about 1/4 to 1/3 cup or so depending on how many fritters you are making. The carrot gives the fritters a nice, sweet taste and would go well with the lemon zest, too.

    By the way, these are good with not only sour cream but marinara sauce as well for dipping!

  • 15 Jun, 2009

    This is my all time favorite zucchini recipe....I LOVE IT! It is to die for!

  • 21 Aug, 2008

    Yes I to have maded . Easy recipe to make and so tastey. Will make again and again. linde lou

  • 16 Aug, 2008

    I made these with Bisquick instead of flour. I severed them with applesauce and sprinkled cinnamon over the applesuce . I'd like to try them with a warm chicken gravy over them sometime too.

  • 15 Aug, 2008

    Make sure to really squeeze moisture out of the zucchini. Substitute bread crumbs for the flour. The cakes will be less gummy. I added finelly chopped onion and some finely chopped fresh herbs(basil ans lemon thyme) Very good way to use abundant zucchini from the garden

  • 15 Aug, 2008

    My family LOVED these. Very easy to do - I ended up adding more flour (about 1 cup instead of 1/2 cup as the batter was a bit runny).

  • 14 Aug, 2008

    I recently made these as an appetizer and they were really good! Although I added some creole seasoning to give them a little kick. Next time I might also try adding some minced onion or shallot.

  • 14 Aug, 2008

    These are really good; and of course very good for you. I cooked these with my own little twist to it last week. It's a wonderful recipe, and I really enjoyed them. In fact, I cooked them again about two days later :) . Delicious and refreshing!