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Zucchini Fritters

Zucchini Fritters

Make zucchini fritters when your garden is overflowing with zucchini and pair it with a glass of refreshing Prosecco
Course Appetizer
Servings -17
Author adapted from Bon Appetit


  • 1-1/2 lbs. grated zucchini
  • 1/2 + teaspoon kosher salt + more for seasoning
  • 1 large egg, slightly whisked
  • 1/4 cup unbleached all-purpose flour
  • 3 + tablespoons chives, finely chopped + more for garnish
  • 1 tablespoon cornstarch
  • freshly ground black pepper
  • 1/3 cup canola oil
  • 1 cup Greek yogurt for serving


  • Place grated zucchini in a colander over a large bowl. Add 1/2 teaspoon of salt and mix. Let stand for 10 minutes. Gently press the zucchini in the colander to drain moisture. Transfer the zucchini to a clean tea towel and wring out the excess liquid. In a large bowl, transfer the zucchini and gently fold in the egg, flour, chives, and cornstarch; season with salt and pepper.
  • In a large sauté pan add the oil and heat over medium-high heat. Working in two batches, measure out 1/4 cup of zucchini mixture per fritter and drop into the pan, flattening with a spatula. Sauté for about 3-4 minutes per side or until golden and turning crispy. Transfer to a paper towel lined baking sheet and season with salt. Serve with a dollop of Greek yogurt.