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.
Servings Prep Time
6patties 15minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
6patties 15minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
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.