Zucchini Fritters

Zucchini Fritters

My husband does not like zucchini. But I do. It causes a lot of tension in our household, especially during dinner time. You’ve heard me talk about them before, but I always add zucchini to my Imperfect orders whenever they’re in stock. Chris does not appreciate it remotely as much as I do. In the last few months, Chris has been cooking dinner more and he always ignores the poor zucchinis in the fridge. There was a bunch of zucchinis leftover one weekend, but no worries, I knew what to make with them right away! Zucchini fritters.

I typically serve my zucchini fritters on top of some Greek yogurt and topped with poached eggs. It’s a really filling breakfast that’s packed with protein and fiber. I’ve made zucchini fritters before and, not to sound like my mom, I think it’s a wonderful way to sneak a bunch of veggies into something tasty. Chris actually loves these zucchini fritters and it’s one of the few ways he’d eat this vegetable.

I think fritters are such a versatile food because you can use almost anything to make a fritter. A fritter by definition is any kind of fried pastry made with batter or breading. It can incorporate any type of meat, vegetable, or seafood. Not to mention it’s a super easy and quick recipe so you have food in no time. The trick to a delicious zucchini fritter is getting the zucchini really dry. Zucchini is 94% water so it’s important to wring out as much water as possible to avoid a soggy fritter. Cheesecloth is my favorite tool to use to remove water, but a clean dish towel works just as well.

So what about you? Do you love zucchini? Would you want to eat these zucchini fritters for breakfast next time?

Zucchini Fritters

February 3, 2020
: 4 servings
: 30 min
: 20 min
: 50 min


  • 2 pounds zucchini, grated
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 1/4 cup Parmigiano Reggiano cheese, grated
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon oil
  • Step 1 In a large bowl, mix zucchini and 1/2 teaspoon salt. Let sit for 10 minutes to allow vegetables to sweat.
  • Step 2 Use a cheesecloth to wring out all the water from the grated zucchini. It’s important the zucchini is as dry as possible.
  • Step 3 Add dried zucchini, flour, eggs, cheese, remaining salt, pepper, and garlic powder to a large mixing bowl and mix with a spatula.
  • Step 4 Add oil to a non-stick frying pan and heat over medium heat.
  • Step 5 Scoop 1/3 cup of batter to add to the pan and flatten gently with a spatula. Cook on each side for about 2 minutes until golden brown. Flip and cook for another 2 minutes.

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