Zucchini Fritters


  • 2 medium to large zucchinis (approximately 1 lb), grated
  • 1 ¼ teaspoon salt, divided
  • 1 small garlic clove, minced
  • 1 shallot, thinly sliced
  • 1 Tablespoon chopped fresh mint
  • One egg
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Canola oil


  1. Toss grated zucchini with 1 teaspoon salt, and let sit for about 15 minutes (this will help draw out the moisture).
  2. Wrap the zucchini in a clean dishtowel or cheese cloth, and squeeze out as much moisture as possible.
  3. Place the zucchini in a medium-sized mixing bowl, and stir in the remaining ¼ teaspoon salt and the other remaining ingredients, except for oil. Mix until well combined.
  4. Heat 2 Tablespoons of canola oil in a large skillet over medium heat.
  5. Once the oil is hot, add spoonfuls of the zucchini mixture into the skillet, making sure not to overcrowd them (they should not be touching), and flatten them with a spatula. Cook for about 3 minutes on each side or until both sides are golden. Place on paper towels.
  6. Add another tablespoon of canola oil to the skillet, and continue with the rest of the zucchini mixture.
  7. If not serving immediately, place the fritters on a foil lined baking sheet and keep warm in a 200 degree oven.
  8. Note: Please, for the love of texture, do not reheat any leftovers in the microwave. Instead, reheat them in a 350-degree oven.

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