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Zucchini-Scallion Fritters

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Zucchini-Scallion Fritters

Source: Everyday Food, September 2005


  • 1 pound (about 2 medium) zucchini, coarsely grated
  • Coarse salt and ground pepper
  • 1 large egg
  • 2 scallions, finely chopped
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup vegetable oil
  • Sour cream, for serving


  1. Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.

  2. Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.

  3. Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

Reviews (2)

  • bljulian 4 Sep, 2013

    Made a double batch yesterday for a party & served with two dips - ranch & dill. Huge success & so easy! Had no scallions so substituted 2 large shallots. Also added 1/4 cup crab meat (MD blue steamed in Old Bay) leftover from Labor Day party. Pay attention to getting as much liquid out of the zucchini as possible-put in colander, sprinkle with coarse sea salt, press with back of large spoon every 10 minutes until dry. Perfect recipe for a large zucchini.

  • Pearl Erickson 3 Aug, 2013

    I absolutely loved this recipe when the zucchini was fried it had a wonderful and light taste, instead of using scallions i used onions and chives it was a good substitute and instead of using sour cream for the dipping sauce i used Parmesan Peppercorn dressing witch you can also find on this website i loved this recipe and hope you do to

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