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Active Time
20 minutes
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Total Time
30 minutes
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 advicewill 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 alongsidegrilled swordfishorno-fail roast chicken.
Ingredients
4 Servings
Soy Dipping Sauce
Zucchini Fritters
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 (2)
Back to TopEasy to make. Delicious with the sauce. We used a little less sugar and a bit more pepper flakes.
Anonymous
Columbia, MO
8/19/2023
Meh….these were more like little squash omelets. I think I used too little squash and instead of grating I made spiralized summer squash noodles (I call them “smoodles”), and cut them up with kitchen scissors. I didn’t have unseasoned rice vinegar so I used white wine vinegar and added about a tablespoon of honey, plus some sriracha sauce (in addition to the pepper flakes). I don’t know what would have made these taste better or crisp up more. They weren’t bad but I don’t know that I would make these smoodle cakes again…which is truly a shame, because I love saying “smoodle cakes”. Alas…..maybe it’s worth trying again…..
Jen Doe
Mercer Island, WA
8/10/2023
