Zucchini Fritters


While I have found it difficult to keep my squash plants alive over the years, when they survive, the yield can be so abundant you are left wondering what can I possibly do with all this zucchini? The best thing about the vegetable is that it takes on whatever seasoning you throw at it and becomes delicious. Want to make pasta? Throw in some zucchini. Making a cake? Grate that stuff up and toss it in. My favorite way to use up zucchini is making fritters, or critters depending on the maturity of the people you’re feeding….


3 Cups grated squash (seeds removed, you don’t need to peel unless the skins are tough)

3 eggs

1 small onion (finely chopped)

1-2 garlic cloves (finely chopped)


1/2 C flour


After grating the zucchini, place in a colander and salt (@1 tsp), let drain for at least 30 minutes. Press out any excess water and discard (or throw into whatever else you have cooking…soup, pasta sauce…)

Add the rest of the ingredients and mix. The goal is to have a thick batterlike consistency, so you may need to add more flour if it seems too thin.

Heat oil in a deep pan to 350° (medium/high heat). Fry til golden brown, drain on paper towels or a clean brown paper bag. Finish with a sprinkle of kosher salt or pink Himalayan salt.

Serve with your favorite dipping sauce…we really like them with Tirzah’s remoulade…recipe to follow…

Tirzah’s Remoulade:

1 C Mayo

2 T Dijon mustard (or your fav mustard)

1 T hot sauce (something like Texas Pete)

2 cloves garlic (finely chopped)

2 T dill pickles (to taste)

1 t Worcestershire

1 t paprika

2 T scallion (finely chopped)

1/4 t Kosher salt

1/8 t cayenne pepper

Half a lemon squeezed in

1 T parsley (finely chopped)

Don’t forget to taste as you go. Too spicy? Add more mayo. Too creamy? Maybe more mustard, or lemon juice. Don’t have hot sauce? No problem, put what you have together and enjoy!

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