These zucchini fritters have crispy golden brown edges that give way to creamy, light centers when you bite in. The method for making them is a textbook example of a back-pocket recipe—something you can make quickly with just a few ingredients, and still impress the people at your table. Just remember a few simple tips: Fresh zucchini has a high water-to-fiber ratio. The key to preventing soggy fritters lies in removing as much liquid from the squash as possible: First, by salting the shredded zucchini and then by squeezing it in a clean kitchen towel or cheesecloth. (If you’re an experienced latke maker, this advice will sound familiar.)
A tablespoon of cornstarch helps with browning and ensures the patties stay together. Mixing it into the grated zucchini, along with the eggs, chives, and flour, is best done by hand so you can feel that everything is well incorporated. These pan-fried bites crisp up quickly, so have a paper-towel-lined plate ready as a landing pad for the cooked fritters before you start.
Zucchini fritters are infinitely adaptable. Pair them with the tangy dipping sauce, a dollop of Sriracha mayo, or sour cream and salmon roe for an appetizer or snack; top them with poached eggs and hollandaise for a summer brunch, or serve them with a spritz of lemon juice as a side dish alongside grilled swordfish or no-fail roast chicken.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
Soy Dipping Sauce
3
1
1½
Zucchini Fritters
1½
½
1
¼
3
1
⅓
Preparation
Soy Dipping Sauce
Step 1
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
Zucchini Fritters
Step 2
Place zucchini in a colander set in the sink and toss with ½ teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
Step 3
Heat oil in a large skillet over medium heat. Working in 2 batches, drop ¼-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.
DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.
Editor's note: This recipe was originally published in June 2013.
Nutrition Per Serving
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Reviews (209)
Back to TopBe very careful with salt! Once it’s in there, , you have no options. I put some oregano in the mix, good. The patties are too big and thick as suggested. They need to be 2 Tb max and made thin in the pan so oil can come up inside and crisp up more of the squash. So much trouble to prepare the squash, I am going back to the standby- slice squash, dip into seasoned egg, then panko, fry. Done!
Cookbooker
Utah
8/21/2023
Tasty with my homegrown zucchini! I took another reviewers advice and added some fresh grated parmesan and fresh dill. Tasty, but a rather light meal for two. I also used Kewpie-style mayo as a dip, alongside the recommended one.
Ladye Christina
Rochester NY
7/31/2023
I was actually pleasantly surprised by these! Granted, I did add just a smidge of Parmesan cheese and fresh dill but followed the rest to a tee. Super easy recipe to make and the zucchini was really buttery and delicious. I will certainly make these again for a speedy weeknight dinner that is both delicious and thrifty!!
Miranda
Perth, Western Australia
8/18/2022
I had to put more oil in the pan than my calorie conscious self wanted to, but it was worth it. Crisp on the outside and creamy on the inside. I added a mixture of herbs (basil, cilantro, scallions) and feta. So adaptable. Dipping sauce was yummy.
Bonnie
Minneapolis, MN
7/28/2021
These were delicious! Light and fluffy! Only change I made was I used scallions because I didn’t have chives. Really really good! BA you never disappoint!
Camiejo
Playa del Rey, CA
4/10/2020