My mom made corn fritters all the time for our family when I was a kid, and when I was a poor newlywed with an overabundance of zucchini (we grew some in front our little duplex and it went nuts!) I made a variation of the idea for zucchini.
I still make them, especially this time of year when zucchini is trying to take over the earth. : )
These do have a lot of zucchini in them, you could definitely cut the amount in half even if you wanted, but I figure if I’m going to make zucchini fritters I should be using up a bunch of zucchini!
And the great thing about these is that kids have no idea they are eating vegetables! Serve them plain or with a little butter.
ZUCCHINI FRITTERS
1 cup flour
1 tsp baking powder
2 eggs
1/2 cup milk
1 T olive oil
1/4 tsp pepper
1 1/2 tsp salt, divided
1/2 tsp garlic powder
1/3 cup thinly sliced green onions
2 1/2 cups shredded zucchini
1/2 cup finely chopped red onion
olive oil, for cooking
Sprinkle 1 tsp of the salt over the zucchini and let sit for 10 minutes.
Mix remaining ingredients together, then squeeze excess moisture from the zucchini and stir in.
Heat a little oil in a skillet over medium high heat and spoon 1/4 cupfuls into pan, being careful not to crowd the pan. Repeat with remaining batter
Cook until golden brown, a few minutes, then flip and cook until cooked through.
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 2 eggs
- 1/2 cup milk
- 1 T olive oil
- 1/4 tsp pepper
- 1 1/2 tsp salt, divided
- 1/2 tsp garlic powder
- 1/3 cup thinly sliced green onions
- 2 1/2 cups shredded zucchini
- 1/2 cup finely chopped red onion
- olive oil, for cooking
Instructions
- Sprinkle 1 tsp of the salt over the zucchini and let sit for 10 minutes.
- Mix remaining ingredients together, then squeeze excess moisture from the zucchini and stir in.
- Heat a little oil in a skillet over medium high heat and spoon 1/4 cupfuls into pan, being careful not to crowd the pan. Repeat with remaining batter
- Cook until golden brown, a few minutes, then flip and cook until cooked through.
