Zucchini Fritters

I love zucchini season! I don’t even grow zucchinis myself, because inevitably, late summer rolls around and there are always multiple people in my life that chat about their garden, and then exclaim how well the zucchinis have done, raising their eyes hopefully and asking if I’d like any.  Why yes – I’d love some! Without fail, the person is always visibly excited, and thrilled to know I’ll take all that I can get.

Really.  I’ll take all that I can get. I LOVE zucchini.  I have a classic zucchini bread recipe that will appear as the days get shorter and the air cools down, and I love to use zucchini in stir fry, or even shredded for a no-noodle pasta replacement.  Recently, thanks to a local food-recipe swap facebook page my dear friend Shianne invited me to join, I saw this recipe for these simple fritters.  The original recipe is only five ingredients and boasts a short 20 minute prep and cook time.  Who am I to refuse a quick morning dabble with my favorite squash? (Shhhh! Keep that “favorite” phrase quiet around butternut… she doesn’t need to know the extent of my affair with zucchini!)DSC03284

And green onions are involved! And eggs! For many of us, this means the main ingredients can be found wholly in the backyard.  WOOHOO!

I made a few additions, just for flavor. I will warn you that if you are a texture person who can’t take a little mush, then this recipe really isn’t for you, though if you selected a recipe with the word “zucchini” in the title, hopefully you are familiar with the texture of this incredible fruit, and you’ll – at the very least – acquiesce a bit of pulp for the sake of something so simple and delicious.

DSC03878As I grated and stirred my day leisurely into its late-morning-brunch pace, I listened to Radiohead’s In Rainbows.  While not my favorite of the many albums in the Radiohead legacy, all Radiohead albums in my book are pretty damn exceptional, and the 7th release by Radiohead feels comfortable and familiar without being boring, with Thom Yorke rightfully taking place in the background of my life.  The album, the most intimate-feeling of the Radiohead albums, was released in 2008 digitally for a “pay what you want” price, which instantly made waves as the album topped the Billboard Top 200 chart the very next day, with the average price paid for the album around $20.  Within 10 months the album had sold more than 300 million copies in digital and hard format.  Damn Thom Yorke and tribe…  You guys GO. The packaging of this magnum opus is impressive, and the 45 rpm means I often listen to the same side of the record three times in a row or more before I take the time to flip the record, which build a relationships with the album, while I get my fritter on.


  • 4 cups shredded zucchini
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup chopped chives
  • 1/8 tsp. black pepper
  • olive oil
  • 1/2 tsp. salt
  • Plain natural yogurt, for serving (optional)
  • 3-4 tbsp. of chopped chives for garnish (optional)


  • Take the shredded zucchini and place in a colander in the sink.  Sprinkle the zucchini with salt and allow to sit for ten minutes. Use hands to squeeze excess water out of the zucchini.  The more water you can manage to work out, the more crisp the fritters! DSC03264
  • Transfer the zucchini to a large bowl and add all ingredients except oil, salt, and optional garnishes, mixing until combined. DSC03288
  • Coat the bottom of a large frying or saute pan (I use cast iron for such things) with a generous helping of olive oil and place on medium-high heat.
  • Once pan is hot and oil begins to crackle, use a medium-sized serving spoon to scoop mounds of zucchini mix into the pan.  Press the mixture into rounds approximately 3/4″ thick and 3-5″ in diameter, allowing 1-2″ between each fritter. DSC03289
  • Fry for 3-4 minutes, before using a spatula to flip the fritters. Fry another 2-3 minutes until golden brown and cooked all the way through. After flipping, if you don’t have an aversion to oil (I certainly don’t!), add a bit more to assist your fritters in getting nice and crispy.  Less oil will mean you’ll need to be more vigilant with your eye on the frying pan, and you may need to remove your fritter earlier than the highly-lubricated version…
  • Transfer fritters to a plate lined with paper towels to soak up excess grease and sprinkle with salt.
  • To serve, top with a scoop of plain yogurt (or sour cream, if you’re into that), and optionally garnish with a sprinkle of chopped chives. DSC03291
This recipe takes less than twenty minutes from garden to plate, and utilizes two often-abundant products of the home garden. Quick and warm for the cooling autumn weather, this recipe will also please your paleo friends. Get at it!

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