starting over


Zucchini Fritters

After making the zucchini muffins, I still had a bunch of shredded up zucchini left over. And since it was close to dinner time, I immediately turned them into fritters. Toddler still didn’t like them. Guess she’s not a zuke fan. Sigh.

What you’ll need:

  • 2 cups shredded zucchini
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 1/4 cup sliced scallions (green and white parts)

What to do:

  1. Salt the shredded zuchhini in a colander and let sit for 10 minutes to drain out as much liquid as you can. After 10 minutes, squeeze the zucchini shreds to help press out excess liquid. I also balled it all and rolled it into some paper towels to really dry them out.
  2. In a large bowl, mix together the drained zucchini, flour, egg, scallions, and a pinch of salt and pepper to taste. It will end up having the consistency of a gummy paste.
  3. In a large pan, add 1 tbsp of vegetable oil and turn on to high heat. Once the oil is ready (I use the chopstick test), drop batter in by the tablespoon and flatten out. I fit 3 in at a time. Cook on one side for 3 minutes, and then flip to cook the other side for another 3. Remove once it has the nice crispy look you’re going for.


  • The chopstick test: to see if your oil is hot enough, take a wooden chopstick and dip the tip into the oil. If it starts bubbling around the chopstick, the oil is ready
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