Zucchini Fritters

It’s zucchini season, y’all! Which means it’s the time of year where you rack your brain, search google and ask all your friends for their favorite recipes that will help you use up your zucchini bounty.

I, personally, love zucchini best of all the veggies i grow. It’s delicious raw, delicious cooked, stores great on my pantry shelves all year round (dehydrated) and can be snuck into basically any recipe with good results when fresh or dried. But this recipe is one of my absolute favorites to cook up (almost weekly!) while i have fresh squash in season. We like to eat them as a main course, plus some oven fries and a yummy dipping sauce, but you could also serve them as a side to fried chicken or grilled rabbit. Keep them vegetarian or mix in some canned tuna for a protein punch. Feel free to play around with the herbs and spices you use to make these fritters a favorite in YOUR family!

Print Recipe

Pan Fried Zucchini Fritters

Choose your favorite heavy cast iron pan and grab some peanut oil or lard and fry up these tasty fritters: sure to become a family favorite.

Course

Dinner, Main Dish, Side dish

Cuisine

Comfort food, Farm fresh

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

15 minutes

Servings

patties

Ingredients

• 2-3 medium zucchini shredded
• 1 duck egg sub 2 chicken eggs
• 1 cup breadcrumbs Have more on hand- use as many as needed, see instructions below
• 2 T fresh herbs parsley, basil, chives, choose your favorites
• 1 T salt
• 4 cloves garlic minced
• Corn meal to coat
• high heat oil coconut oil/ pork lard/ duck lard/ peanut oil
• 1 jar canned albacore OPTIONAL

Course Dinner, Main Dish, Side dish Cuisine Comfort food, Farm fresh Prep Time 15 minutes Cook Time 30 minutes Passive Time 15 minutes Servings patties Ingredients 2-3 medium zucchini shredded 1 duck egg sub 2 chicken eggs 1 cup breadcrumbs Have more on hand- use as many as needed, see instructions below 2 T fresh herbs parsley, basil, chives, choose your favorites 1 T salt 4 cloves garlic minced Corn meal to coat high heat oil coconut oil/ pork lard/ duck lard/ peanut oil 1 jar canned albacore OPTIONAL

Instructions

Prepare zucchini

1. Shred zucchini using a cheese grater. Place in a cheesecloth lined colander and mix with a tablespoon salt. Allow to drain 15 minutes then squeeze out liquid by spinning the cheese cloth and squeezing.

Form patties

1. In a medium sized bowl, combine drained zucchini with chopped herbs and seasonings, optional tuna if using and egg(s). Mix well.
2. Add enough breadcrumbs to soak up residual liquid. Your mixture should be able to hold together in patties: not too wet, not too dry.
3. Spread a layer of cornmeal on a cutting board. One at a time, form 6 patties about the size of the palm of your hand. Compress patties to be nice and formed then coat in cornmeal on both sides. Set to the side of your board until all patties are made.
4. Heat cast iron pan to medium/hot. Add a generous layer of cooking oil/fat. I prefer to use duck fat, of course!
5. Place fritters evenly around the pan

   
6. Cook in pan until nicely browned, about 10-15 minutes. I like to spin the fritters around midway so the side of the fritter closest to edge of pan is rotated to facing the center (my stove heat is a bit uneven).
7. Carefully flip each fritter without splashing yourself with molten hot cooking fat and cook this side until evenly browned, rotating as needed.

   

Recipe Notes

If you would like to make more fritters than fit in your pan, simply cook in batches, keeping the first ones cooked in a warm oven. Serve with dipping sauce and oven fries or as a side to any of your favorite summer BBQ fare.