Zucchini Fritters

When we made our pumpkin zucchini bread we had some left over grated zucchini. Instead of throwing out these perfectly edible nutritious ‘scrap bits’ we decided to make some zucchini fritters while waiting for the breads to bake! These we super easy and nutritious. We paired the fritters with a green salad and it was a perfect lunch for a fall afternoon.


  • 1 1/2 pounds zucchini, grated

  • 1 teaspoon salt

  • 1/4 cup all-purpose flour (depending on the water content of the zucchini you might need a bit more)

  • 1/4 cup grated Parmesan

  • 2 cloves garlic, minced

  • 1 large egg, beaten

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • Optional: Sour cream or plain greek yogurt


  • Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

  • In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

  • Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

  • Serve immediately with a dollop of sour cream or greek yogurt!