Zucchini Fritters


  • 1 pound (about 2 medium) zucchini
  • 1 teaspoon salt
  • 1 tablespoon freshly grated lemon zest (1 lemon) plus
  • 1 lemon, cut into 8 wedges (optional)
  • 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
  • 1 medium clove garlic, peeled and minced
  • 1/4 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 to 4 tablespoons olive oil

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  1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
  2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
  3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.


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4 Responses to Zucchini Fritters

  1. Hina momin says:

    Yummy dish i think so taste is yummy thank for the lovely dish i try this dish

  2. Maria Morais Sarmento says:

    Wow! As soon as I saw the photo I decided I had to do these fritters! They looks amazing! Thank you for sharing!

  3. Pam V H says:

    What yummy way to eat zucchini. I usually just steam it – boring. I’m seeing Florida zucchini in my grocery stores now.

  4. Christine A says:

    The recipe looks very good. These fritters be nice after I harvest zucchini.

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