Crispy Zucchini Fritters
A good fritter should have a shattered-glass edge that gives way to a tender, steaming center. The biggest mistake is skipping the salt-and-drain step, which leaves you with a soggy, pancake-like result instead of a proper crisp.
Moisture is your enemy
If you don't squeeze the water out, the batter will separate in the pan. Do not rush the resting process after salting the zucchini.
- Box grater
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Cast iron or stainless steel skillet
What goes in.
- 2 largezucchini, grated
- 1 tspkosher salt
- 2large eggs, lightly beaten
- 1/2 cupall-purpose flour
- 1/4 cupscallions, thinly sliced
- 1/2 cupneutral oil, for frying
Wringing out the zucchini
Place your grated zucchini in the center of a towel, pull the corners together, and twist until no more liquid comes out. You will be surprised by how much water is hidden in the fiber.
The method.
Salt and drain
Toss the grated zucchini with salt in a colander and let it sit for 15 minutes over a bowl.
Wring out
Transfer the zucchini to your towel and squeeze firmly until the shreds feel dry to the touch.
Mix the batter
Combine the dry zucchini, eggs, flour, and scallions in a bowl. Mix just until the flour disappears.
Heat the oil
Add enough oil to coat the bottom of your skillet. Heat over medium-high until a drop of batter sizzles immediately upon contact.
Fry
Drop generous tablespoons of batter into the oil, flattening them slightly. Cook for 3-4 minutes per side until deeply browned.
Drain and serve
Transfer to a wire rack or paper-lined plate for two minutes before eating.
Other turns to take.
Feta and Dill
Fold in 1/4 cup of crumbled feta and a tablespoon of fresh chopped dill for a sharper, herbaceous bite.
Spicy Heat
Add a teaspoon of red pepper flakes to the batter for a background warmth that cuts through the oil.
When it doesn't go to plan.
Use a wire cooling rack instead of paper towels to keep the bottoms from steaming and losing their crunch.
Do not crowd the pan, or the temperature of the oil will drop and the fritters will absorb grease.
Keep the mixture cold; if it gets too warm, it becomes difficult to handle.
The ones that keep coming up.
Why are my fritters falling apart?
The batter likely has too much residual moisture. Go back to step 2 and squeeze harder.
Can I use almond flour?
Yes, but they will be more delicate. Handle them carefully when flipping.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe