If you're trying to sneak in veggies, these fritters are the way to do it -- they're savory and delicious.

Everyday Food, September 2005


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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)

28 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
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.
Rating: 5 stars
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