Easy Zucchini Fritter Recipe

5 from 4 votes

This easy zucchini fritters recipe is a quick and delicious side.

Prep Time25

Cook Time10

Total Time35

Course: Side Dishes

Cuisine: American

Servings: fritters

Calories: 92kcal

Author: Cheryl Bennett

Grate zucchini on the large side of a box grater, or put in a food processor and shred.
Mix the shredded zucchini with a teaspoon of kosher salt and set inside a fine mesh colander over a bowl to drain.
Place a small plate on top to weigh it down. Let zucchini drain for at least 20 minutes.
Wrap zucchini in a clean dish towel or cheesecloth and squeeze excess water out (there will be a lot of it). This will prevent your fritters from being mushy.
In a medium bowl, combine eggs, shallot, garlic, lemon zest, remaining salt, pepper, and cheese.
Whisk together with a fork, then add zucchini and lemon juice. Stir in flour and mix until combined. (If mixture is too runny, transfer to strainer, then scoop. See note)
Heat olive oil in a medium heavy bottomed pan over medium to medium-high heat.
Carefully drop scoops of batter into hot oil, about 2 inches in diameter.
Cook for 3 - 4 minutes on each side. Remove from heat and place on paper towels to absorb excess oil.
Serve with sour cream, chopped parsley, and additional lemon zest, if desired.

A note on salt – Not all salt is created equal. A teaspoon of Diamond Crystal kosher salt weighs about 2.7 grams, Morton's kosher salt weighs a little over 5 grams for a teaspoon and table salt weighs 6 grams for a teaspoon. So, adjust accordingly, depending on what kind of salt you are using.
Put the zucchini cake mixture in the fine mesh strainer you used to drain it while you’re working. As you have a batch cooking, the mixture won’t sit in liquid, so your cakes won’t be soggy.
When I make potato pancakes, I add about a 1/4 teaspoon of baking powder. I didn’t add it here, but if you want a very fluffy fritter, add baking powder with the flour.