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Zucchini fritters from zucchini in a frying pan

Pan-Fried Zucchini Fritters

Tender, pretty, tasty, and wholesome — for the whole family! Zucchini fritters come together in a flash, and the ingredients are in just about everyone's fridge. They're especially good in peak zucchini season, and you can tweak the flavor however you like by adding different ingredients.

katushafin

Recipe author

Zucchini fritters from zucchini in a frying pan

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Composition / ingredients

Servings:

Zucchini

500

Egg

Flour

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 41 % 7 g

Carbohydrates 47 % 8 g

100 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make zucchini fritters in a skillet? Gather your ingredients. The tastiest fritters come from young zucchini, but if yours aren't so young, no worries — it'll still work out!
Step 2:

Prep the zucchini. First wash them well and wipe them dry. Since mine are young, I just trim the ends and cut out any dark spots on the skin. If your zucchini is older, be sure to peel off the thick skin and scoop out the seeds.
Step 3:

Grate the zucchini on the coarse side of a box grater and squeeze the shreds firmly with your hands. Drain off any liquid that comes out. Mine happened to be dry, with no juice at all.
Step 4:

Add the egg and salt to the zucchini and mix. Add the flour a bit at a time, stirring right away so no lumps form. You may need more flour depending on the batter — if the zucchini is very watery, add extra.
Step 5:

Heat a skillet and add oil. Mine is nonstick, so I just brush on a little. Spoon the batter in small portions. Don't make the fritters too thick, or they may not cook through.
Step 6:

Fry the first side until golden, then flip and fry the second side through. If they're hard to flip, stir a little more flour into the batter. I'd suggest frying a couple as a test first to dial in the consistency.
Step 7:

Serve the zucchini fritters right away, with sour cream or yogurt. Enjoy!

Grating the zucchini on a fine grater makes even more tender fritters. Add grated onion or garlic to taste, or try grating potato or carrot in with the zucchini for a fun variation. Grated cheese and chopped herbs are common additions too, and there are sweet versions with raisins and apple. You can also mix the batter with kefir for fluffier, more familiar fritters — a version kids especially love.
Which zucchini is best? Choose young ones with tender skin. Wash and peel them, though a very thin skin doesn't need to come off. With more mature zucchini, cut away the tough peel and scoop out the seedy center.
Be ready to use a little more or less flour than the recipe states. Go by the consistency of the batter, not the exact amount. Knowing how flour behaves helps you avoid mistakes.
A note on pans: the wrong skillet can ruin even a great recipe, so choose a good one that holds heat evenly.