I love having zucchini in my fridge: I eat it raw and cooked, and use it at least a few times each week. If you DO NOT love zucchini as much as me, or if you have picky eaters at home who think, ewwwwww, vegetables, these fritters are a great easy way to sneak veggies onto their dinner plates.
Many years ago I started making this zucchini fritter recipe, which I originally got from Smitten Kitchen. In fact, I went through quite a fritter phase (making her regular zucchini fritters, swapping the veggies and making carrot and quinoa fritters (on my original website, Bakery Manis), then (of course) making a vegan version, hence vegan zucchini fritters…). And then, like many of my food obsessions, I just stopped.
So this recipe is a throwback, and it’s a nice reminder that sometimes dinner can be just this simple! Shredded zucchini, some salt, a bit of flour, and egg, and DONE. It’s also one of the few recipes in which I use an egg (for a vegan version, use the link above!) I also made these gluten-free to be better for my sweetheart, who shouldn’t be eating the gluten!
Yellow Zucchini Fritters
2 medium/average sized zucchini, yellow or green
1 teaspoon finely ground sea salt
½ cup finely chopped green or red onion
Black pepper, to taste
Optional: 1 teaspoon curry powder, fresh dill, coriander powder or other yummy herbs to make them awesome
½ cup chickpea flour (regular flour is fine here, too!)
½ teaspoon baking powder
Olive oil or avocado oil for cooking
- Line a colander with a clean dishtowel or a few layers of cheesecloth.
- Shred the zucchini, or use the shredding blade on your food processor.
- Add all zucchini to the colander, and sprinkle with the salt.
- Let rest 10-15 minutes, and then squeeze out all the excess water (there will be A LOT, about a half cup!)
- In a large bowl, crack the egg and whisk lightly.
- Sift in the chickpea flour, baking powder, and and herbs or spices you are using.
- Fluff the zucchini, and add to the bowl. Stir lightly to combine.
- In a large skillet (preferably cast iron), heat about 1 Tablespoon of oil until warm.
- Drop spoonfuls of the zucchini mixture into the skillet and squish slightly.
- Let cook until browned on one side then flip, cooking for another few minutes.
- Line a plate with paper towel, and move fritters from pan to the plate to cool.
- Repeat the process with remaining zucchini mixture, adding more oil if needed.
Yield: 8-10 fritters