It’s that time of year where we’re looking for any way possible to use up the abundance of zucchini we have. Enter these Zucchini Fritters, you guys are going to love these!
Against the advice of my more logical husband, I decided to plant the entire seed pack of zucchini. Again. Every year he tells me not to, and every year I sneak them in. Such a rebel, ha! I could think of worse problems to have than too much zucchini, am I right?
We posted a poll on Instagram the other week of what to make, and these zucchini fritters were the clear winner! These fritters are simpler than you think and make for such a great afternoon snack or appy before dinner.
This recipe starts by squeezing out the excess water out of the zucchini. Mix it together with a few simple ingredients and you have a batter ready to be fried! We shallow fried this fritters which made for a quick and easy way to cook them, without quite as much oil as deep frying them. I don’t have an air fryer, but I imagine that would work too. You can serve these fritters with whatever dip you like (or no dip) but we just posted a Homemade Tzatziki recipe that is the perfect match for these!
These fritters come out with just a little crisp on the outside but with a tender, flavourful interior. It’s the cornstarch that helps give it the crisp texture. I wouldn’t be afraid to stir in some parmesan cheese if you were looking to kick the flavour up a notch!
We tried these out both gluten free and regular and we couldn’t decide what one we liked better. If you want to make these vegan just leave out the egg and reduce the flour to 1/3 cup – you don’t need to add any other binder. They were such a hit with our crowd when my brother and parents popped by the other night. For more zucchini recipes and for how to freeze zucchini check out this blog post!
Slightly crisp and totally delicious, these zucchini fritters are the perfect home for that extra zucchini at this time of year! Be sure to use the chickpea flour to make them gluten free. Leave out the egg and reduce the flour to 1/3 cup to make them vegan!
- 3 cups grated zucchini (packed, skin left on)
- 1 teaspoon salt
- 2 eggs (leave out to make them vegan)
- 1/2 cup all-purpose flour*
- 2 tablespoons finely chopped chives (plus extra for garnish)
- 1 clove garlic, crushed
- 2 tablespoons cornstarch
- salt and pepper (to taste)
- avocado or canola oil (as needed for frying)
Place the grated zucchini in a fine sieve, mix in the salt, and let sit for approximately 30 minutes, pressing down on the zucchini and turning it over periodically to remove as much moisture as possible.
Using a cheese cloth or clean dish towel gently squeeze out the zucchini. In a large mixing bowl mix together the grated zucchini, eggs, flour, chives, garlic, cornstarch, salt and pepper. Stir until completely combined.
Heat a medium frying pan over medium heat with about 1/2" of oil. When the oil is hot add approximatley 1 tablespoon of the zucchini mixture to the pan and let cook 2-4 minutes each side or until golden brown. Place the fritters on a paper towel when done cooking and serve!
*substitute chickpea flour for all-purpose flour to make these gluten-free