Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Angelic Zucchini Fritters

BY Kevin Lee Jacobs | 162 Comments

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Last updated on September 17th, 2020

067Updated July, 2020. WHAT’S THE DIFFERENCE between a good Zucchini Fritter and great Zucchini Fritter? Well, first the crust. It should be delightfully crunchy. Then the interior should be firm, smooth, and loaded with good zucchini flavor, plus background notes of fresh lemon and chive. And finally, when you bite into the fritter, you should hear a choir of angels sing. Such exquisiteness is easily achieved:

Angelic Zucchini Fritters 

Ingredients for 15-20 2 1/2- to 3-inch fritters
2 pounds (about 4 medium) zucchini
2 teaspoons Kosher salt, plus an extra 1/2 teaspoon
1 Tablespoon finely chopped fresh chives
Grated zest of 1 lemon, divided
Juice of 1 lemon
2 large eggs, lightly beaten
Grinds of black pepper
1 cup all-purpose flour
1 teaspoon baking powder
Olive oil
1 cup sour cream
Chive blossom petals or snipped chives for garnish

1. Shredding the Zucchini. Slice off and discard both ends of the squash. Cut the squash crosswise in half. Then cut each half lengthwise in half. Shred the pieces on the shredding disk of a food processor.

Pour the shreds into a large bowl, and sprinkle  with 2 teaspoons kosher salt. Give the shreds a toss, then let them drain for about 10 minutes. (This is the same technique I use for freezing zucchini.)

2. Squeezing the squash. Grab a handful of shredded zucchini, give it a squeeze, and then place it in a clean kitchen towel. Twist and squeeze the towel over a bowl or sink to relieve most of the water from the squash. You’ll be amazed (I certainly was) at how much water comes out. Pour the squash into a large bowl. Repeat this step for the remaining squash.

3. Flavoring the Squash.  To the bowl of squeezed-out squash, stir in 1/2 teaspoon salt  (the other salt you added will  have escaped with the liquid) and several grinds of black pepper.

Also stir in a tablespoon of finely chopped chives…
And 1/2 of the grated lemon zest…

…and finally, the beaten eggs. I hope you are using local eggs from local chickens. Even my crummy supermarket sells local eggs now. Which means it isn’t such a crummy supermarket after all.

4. The flour and baking powder. In a small yellow bowl, whisk together 1 cup flour and 1 teaspoon baking powder.

I can’t tell you how often I use this tiny wire whisk. It came to me as a Christmas present, attached to a mug and a package of gawd-awful “Swiss Miss” instant hot chocolate.  Because I make hot chocolate the old-fashioned way, I threw out the powdered (just add water!) mix, but kept the mug and whisk.

Dump the flour mixture into the zucchini, and stir just enough to coat the shredded squash. The zucchini mixture will seem very dry.

5. Frying the Fritters. At this point, pour a glug of olive oil into a skillet. Heat the skillet over a medium flame.

Cast-iron is my skillet of choice not only for fritter-frying, but for open-hearth cooking, too. Such pans are also useful as weapons, and I don’t mean in the culinary sense. In the 1960s, housewives commonly  hit  philandering husbands over the head with them.  Or at least they did in 1960s cartoons. I grew up with such cartoons.

I also grew up with Mrs. Olson. Mrs. Olson used to tell young housewives how to make good coffee. So their husbands wouldn’t divorce them.

 

Back to fritter-making. Pick up a cherry-tomato sized clump of  dough. Don’t bother flattening it out, or it will  make a mess all over your hands.  As always, I speak from experience.

Lay as many as will fit in your skillet, making sure there is an inch or two of air-space between each fritter. Crowded fritters won’t brown very well. Let them fry for 3-4 minutes.

When the bottom of the  fritters have turned a lovely golden brown, flip them over, and flatten them slightly with the back of a spatula.  Cook the other, “non-public” side for only a minute or two. And if the fritters seem to be turning black, not brown, you will have to lower the heat for your next batch.

Drain the morsels on several layers of paper towels. Then, if you are not going to serve them right away, set them on a baking sheet, and keep them warm in a 200F oven.

We need a dreamy dipping sauce which is worthy of these fabulous fritters.

Stir the juice of one lemon into one cup of sour cream. Then stir in the remaining 1/2 Tablespoon of lemon zest.  Pour this mixture into a small bowl.  Arrange the fritters on a serving platter, with the bowl of sauce set in the middle.

And then, if you happen to have a chive blossom in your garden — as I obviously did — snip it, and then rip out its lovely lavender petals.

IMG_7818Scatter the petals over the sauce, the fritters, and in any open space on the platter.

What’s that you say?

Your chive plant isn’t blooming just now?

067Then simply mince a few chives, and use them as garnish.

Or, forget the garnish, and just eat the fritters already. You know you want to.

Hungry for more? Get my email updates and subscribe to my YouTube channel.

Need a printable version of the above recipe? I’m happy to oblige:

Think you’ll try these insanely-delicious fritters? You can let me  know by leaving a comment. As always, an angel rings a bell whenever anyone posts their thoughts here.

Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly newsletter.

Print Recipe
5 from 4 votes

Angelic Zucchini Fritters

Okay. I'll admit it. These Zucchini Fritters are my life!
Prep Time12 mins
Cook Time20 mins
Course: Appetizer or Main Course
Cuisine: American
Keyword: zucchini, fritters, summer, lemon
Servings: 20

Equipment

  • A food processor is helpful shredding the squash
  • A clean kitchen towel

Ingredients

  • 2 pounds (about 4 medium) zucchini
  • 2 1/2 teaspoons kosher salt, divided
  • 1 tablespoon finely-chopped chives
  • 1 tablespoon lemon zest
  • 2 large eggs, beaten
  • Freshly ground black pepper, to taste
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Vegetable oil for frying
  • 1 cup sour cream
  • Juice of 1 lemon
  • Finely chopped chives (or chive blossom petals) for garnish

Instructions

Shredding and salting the zucchini --

  • Trims ends from squash. Then shred the squash either on the large holes of a box grater or, easier, on the shredding disk of a food processor. Pour the shreds
    into a large bowl, toss with 2 teaspoons of the kosher salt, and let drain for about 10 minutes.

Draining the zucchini --

  • Place a handful of the zucchini in a clean kitchen towel. Over a bowl or sink, twist and squeeze the towel to relieve moisture from the squash. Transfer the squeezed-out squash to a large bowl. Repeat this step for the remaining squash.

Flavoring the dough --

  • To the bowl of (squeezed) squash, stir in the remaining salt plus several grinds black pepper, 1/2 tablespoon of the lemon zest, and the chives. Then stir in the beaten eggs.

Finishing the dough --

  • In a small bowl, whisk together the flour and baking powder, then add to the zucchini mixture. Stir just enough to incorporate the flour.

Frying the fritters --

  • Pour a glug of olive oil into a skillet over medium heat. Scoop out a cherry tomato-sized clump of dough, and place it in the hot oil. Place as many fritters as will fit in the pan, but make sure to leave air space between each morsel. Fry until the underside is golden brown -- 3-4 minutes. Then flip the fritters and fry for another minute or two. Drain on paper towels.

The dipping sauce --

  • Combine, in a small bowl, the sour cream, lemon juice, and the remaining lemon zest. Garnish the sauce and the fritters with chopped chives or chive blossom petals.

Comments

  4. 4

    Susan in MI says

    Thanks Kevin! Can’t wait to try this. I finally get to file my old recipe for zucchini pancakes made with (GAG) Bisquick in the circular file. This would be perfect with fresh caught perch filets or even for breakfast with scrambled eggs.

  6. 6

    Tammy says

    These look positively yummy, Kevin! Can’t wait to harvest some zukes and try it. Your’e such an amazing resource, you know that?

  7. 7

    Donna B. says

    You know, I never thought to make them IN a batter!!! I always assumed to make the patties, coat with flour & egg, and fry. Always messy. This procedure is MUCH easier! And fritters are the only way I can get my DH to eat zucchini… which naturally I’m swimming in at the moment. I bet these would be fantastic fried in squash flowers too! Mmmm…
    I don’t have chives, but I *do* have arugula flowers! Yum yum…

  9. 9

    Brenda Johnson says

    These are one of my most favorite “made by Kevin” things yet!!!! Crispy outside, tender moist inside…. Love the lemon zest-(I would never have thought of that!) Added a sunny pop of flavor…. just delicious!!!!! Makes me wish my zucchini supply was more abundant this year!!!!

  10. 10

    Karen Yost says

    I’ve got 4 zucchini plants in my garden because we use it so many ways. I’ve need a good fritter recipe! Thanks for posting this. I’ll be make it within the next few days. Looks absolutely yummy!

  11. 11

    BookieBookie says

    This looks great and I’ll be trying them. I also loved your instructions for freezing zucchini and summer squash — I overplanted, and the squash borers didn’t step up to do their job, so I will have squashes/zucchini coming ouf of my ears for the rest of the summer!

    Here’s one more reader who really appreciates your timely posts, Kevin! I’m growing an urban garden (everyone in my condo association gets a deeded 7″ x 20″ plot), and you are one of my best resources!

  12. 12

    pennifer says

    I have a very similar recipe. We use a 50/50 split of cornmeal and flour for a bit of extra crunch. Any fresh herb is great. I made them on Monday using fresh tarragon and oregano. I think the only significant difference in our recipes is that you use half the baking powder.

    One of my favorite comfort veggie dishes. Good with applesauce too, if you don’t want sour cream.

  13. 13

    Kevin Lee Jacobs says

    Brenda – T’was my pleasure. Thanks so much for taste-testing the fritters and their lemon-icious dipping sauce!

    Karen Yost – If you make these fab fritters, please let me know how they turn out for you.

    BookieBookie – Those veggie plots must be a great enticement for people to buy into your condo. Where do you live?

    pennifer – Yes, these are essentially latkes without the potatoes. I can only imagine how good they’d be with applesauce.

  15. 15

    BookieBookie says

    I’m just outside of Boston, Kevin. There are only 7 units in the building, and they’re all sold. One of my neighbors was in Europe in May-June, so I planted their plot with 7 different varieties of sunflowers (now starting to flower) plus some beans, a tomato plant and a mini-pumpkin plant for their kids, and threw in a zucchini and a squash seed that are now bearing. Such fun!

    The best thing is, they’re home now and can take over the weeding. Japanese knotweed. Ugh. We’re infested with it. Any remedies for that (besides digging it out one million times)?

  16. 16

    Kevin Lee Jacobs says

    Angela – So glad you tried — and liked — the fritters! I find them utterly addictive!

    BookieBookie – I’m engaged in a war with Japanese knotweed here, too. And I’m determined to win. Every time new growth appears, I cut it down to the ground. Eventually the roots should give up. Eventually.

  17. 17

    badger gardener says

    Our zucchini and other squashes are just getting started. Male flowers abound but finally a few females. My neighbors and I have been doing battle w/ the squash vine borer ( which I naively thought I had won a few weeks back) so it remains to be seen what our harvest will look like. I’m glad the neighbors started gardening as I thought in previous years I must have sounded like a crazy gardener in my obsession over this particular bug. Now they understand.

    There are always the farmers’ markets to fall back on so I can try these amazing looking fritters if our plants get taken down. Still keeping my fingers crossed as I used every organic precaution and technique that I could. It’s a tough adversary though.

  18. 18

    Brenda Johnson says

    I made these for dinner tonight! Delicious!!!! (Not quite as good as yours…… ) Of course I had no sour cream, and am low on my homemade yogurt- so used a caramelized onion and dill dip I had on hand from a recent party- quite nice! I will be making these often!

  19. 19

    mel says

    mrs. olson is hilarious. i had to watch a few others on youtube. “how can such a pretty wife make such terrible coffee.” i am in zone 3 at 6200 feet so we have a while yet till we get any zucchini from our garden. another good grated use is to make a pizza crust with the zucc. i do a rendition from moosewood cookbook and top it with chèvre and sun dried tomatoes. mmm

  20. 20

    Patty says

    My husband turned vegan on me and I can’t use eggs….uggh! what else could I use to “glue” it altogether? If nothing comes to mind, I guess I will be enjoying this myself! 😉

  21. 21

    Odyssey Michaels says

    Kevin,

    I’m going to make these tonight for a group of friends on our monthly dinner date. I can’t wait to taste them. I do have one question though… Will I mess up the recipe if I don’t put the flower and baking powder in a yellow bowl? Will a blue bowl work just as well?

  23. 23

    Odyssey Michaels says

    And, my little smiley face didn’t show up to let you know I was kidding! I’m looking forward to tasting these!

  24. 24

    Kevin Lee Jacobs says

    Patty – I’m not aware of an egg-substitute which would bind the fritter-ingredients together. But hopefully another reader will weigh in on a vegan-option.

    Odyssey Michaels – In a pinch, yes, you could use a blue bowl. But only in a pinch.

  26. 26

    Lynn says

    Kevin, any reason a person couldn`t use Pumkins instead of Zuccs ? I have some sweet mini Casper white pumkins growing and some Phat Jacks, but no Zuccs this year. Maybe use some Nutmeg instead of pepper ? What do ya think ?

  27. 27

    Heather O'Shaughnessy says

    Kevin this is such a timely recipe…a gentleman whose allotment garden is overflowing with zucchini right now offered me as many as I could take. I only took 2 as I feared they would not last for me to eat them but I’m going to get more from him and try this lovely recipe.

  28. 28

    Morgan says

    Going to try these for breakfast Kevin, thanks! Patty, I’ll be using flax seed “egg” in mine. One tablespoon ground flax seed mixed in 3 tbs water, stir and let stand for 5 minutes or until eggy. Works in baking too.

  30. 30

    despina says

    I can attest, they are delicious. I had some Kevin made!! Very moist and a wonderful complex flavor

  31. 31

    Faith says

    As it is midwinter here in NZ…….I will have to wipe the drool off my chin ( sorry that is a tad gross!), and make the REAL hot chocolate instead!! Needless to say these fritters are on my summer ‘must try’ list.
    I do so enjoy your column, almost like having coffee and a chat in person!

  32. 32

    Michelle Anderson says

    Patty,

    Not certain but ground flax seed soaked in water may work for you. It’s often used as an egg replacer as it kind of “gels”.

    Hope you find what works for you!

    Michelle in ID

  33. 33

    Anna Lapping says

    I have the shredded zukes in my freezer to save for winter, but I think I will try these with fresh for now since I’m pretty much awash in zucchini.

  34. 34

    glen says

    olive oil is not for frying or saute. should only be added at the end of cooking to add flavour.
    I use palm or coconut or vegetable oil to fry and butter to saute in. I tried your recipe with brown rice flour. the fritters came out great. thankyou

  35. 35

    Andreas says

    Great receipe and beautifully photographed!! Do you think it will work if I use a red bowl instead of a yellow one? Just kidding 🙂 It’s a brilliant idea to use up the zucchini glut, they always seem to be growing too fast! I recently tried a recipe for a zucchini frittata by Yottam Ottolenghi (you can find a picture on my blog at http://midihideaways.wordpress.com/2012/07/13/a-lady-in-waiting-and-other-tales-from-languedoc/ ) which used about the same amount of zucchini.

  36. 36

    stacey lamothe says

    I made these last night and they were fab!! I used the George Foreman grill to re-heat the left overs this morning for breakfast, Yum! Next time I will add diced jalepenos:)

    as for the egg substitute, use flax meal. I don’t remember the exact preportions but it says on the bag….I think it’s like 2TBS meal and 1/4 C water = 1 egg. I have used this in cake recipes and it works great:)

  37. 37

    Diane Kratz says

    I made these tonight. The lemon dipping sauce was fabulous, as were the fritters. Wish I had some zucchini planted instead of the lumpy yellow squash that I grew instead.

  38. 38

    Odyssey Michaels says

    Kevin,

    I did make these for my dinner party and they were a complete hit. I am really looking forward to making them again. Thanks for the recipe. I will be passing this along to others.

  39. 39

    Kathy says

    Kevin, I have a family wedding coming up in August and I’ve been eating low carb. I made your recipe with almond flour and they were great. I no longer buy the expensive almond flour. I grind up my own almonds in the Quisinart. I love having another way to use my squash from the garden. Thanks for the idea and thanks too for the printable version.

  40. 40

    Betsy Naselli says

    I made these last night with yellow squah, zucchini, and red potatoes and my grandchildren, age three and four gobbled them down. It makes me so happy when I find a new way to get them to eat more vegetables! I will be riffing on this recipe for a long time. Thanks so much!

  41. 41

    allison says

    “…In a small yellow bowl…” Kevin, you always make me crack up. Thank you! And I can’t wait to try these; the recipe is a second bonus to reading your page. 🙂

  45. 45

    Meryl Natchez says

    Thought you might like to see the post I did on these, with reference to your recipe. They are amazing, and even better (I think) with corn, red onion and garlic in the mix!

  47. 47

    MicronCat says

    KEVIN!!!!!!!!!!!!!!!!!!!!

    I have always had a very strict NO SQUASH policy. The smell of squash cooking turns my stomach, and my mother always made us eat the nasty stuff any time she fixed it. HOWEVER, on Monday, I attended a tasting event at Carrabba’s (yes, a chain, I know…), and one of the tasting dishes was fried zucchini strips. I tried them, just to be polite. O M G delish, esp w/ lemon drizzled over…but I digress. I decided to try your recipe tonight, with the following changes:

    1. I used yellow onion instead of chives, because I had it in the house and I don’t like chives.
    2. I added 1 small clove of garlic, pressed.
    3. Added two dashes of nutmeg, and next time will prolly double that amount.
    4. For the sauce, I used half plain Greek yogurt and half sour cream and added a small clove of garlic (pressed).

    YUMYUMYUMYUM!!!!!!

    Question: can you freeze the fritter batter? There are only two of us here, and that’s a heckuvalotta batter…

    Thanks!

  49. 49

    peg says

    i heard the angels sing!! i look forward each sunday to this newsletter – thank you for all you do!!
    ps – i used a medium sized yellow bowl and the batter still turned out fine… 🙂

  50. 50

    Lucy says

    I made this fritters and my kids, who are absolutely fed up with zuccini, gobbled them up! I served these fritters with grilled salmon and a salad. Thank you sooooo much!!! I really appreciate your website.

    I am going to make the biscuits next. XOXO

  51. 51

    Hoosier John says

    This gardening tip might be too late for some, but I have had great success battling squash vine borer using bacillus thuringiensis, an organic pesticide that affects only the caterpillars of butterflies and moths (the squash vine borer is a moth). I regularly spray the stems of all of my squash, including zucchini, as well as cantaloupe, especially after a rain. I keep a solution of it in a spray bottle in the refrigerator, along with the bottle of Hi-Yield brand concentrate which will last for years (it is a live bacteria culture which must be kept refrigerated or will die before it can all be used).

    This doesn’t affect squash bugs, but I destroy any of their egg clusters I find them on the leaves and hand-pick any nymphs or adults as I find them.

  53. 53

    Arlene Bice says

    I’ve made corn fritters but never thought about zucchini and you recipe & photos look divine. I also love the lemon in sour cream (I’ll try yogurt, too) as a dip. Thank you so much.

  54. 54

    Grazyna says

    Made the fritters today for lunch (finally). They are delicious. I had a pot of tomato sauce on the stove so I tried that as a dipping sauce. It can be alternative for people who don’t like the sour cream (are there people like that?) or just don’t want the calories. I still prefer the sour cream sauce. Delicious!!!

  55. 55

    Kevin Lee Jacobs says

    Arlene Bice – If you make the fritters, please let me know how they turn out for you.

    Grazyna – So glad to hear you like the fritters. I’m madly in love with them, too!

  57. 57

    Kevin Lee Jacobs says

    Deborah Morrison – Yes, good thing you have all the ingredients, including the absolutely-necessary yellow bowl. If you have a moment, let me know how the fritters turned out for you.

  61. 61

    Kevin Lee Jacobs says

    Nanelle – There is a copy-and-paste version of the recipe above. It’s located after the pictures.

    Ratridevi Lilith – So glad you and your family enjoyed the fritters, and that you took the time to tell me so!

  62. 62

    Yvonne says

    I like to keep track of my recipes via Living Cookbook, it does everything you could ever need for recipes and meal planning. AND each of these beauties have approximately 85 calories!!! Based on a yield of 15 fritters, for 20 fritters the calories decrease.

    I love them more now than I did before!!

  64. 64

    BEEBEE says

    I CAN’T WAIT TO TRY THESE POTATO CROQUETTES! FOR THE LAST 30 YEARS I HAVE BEEN MAKING MY MOTHER-IN-LAW’S RECIPE FOR TURKEY CROQUETTES AND THEY ARE JUST WONDERFUL, SO I AM LOOKING FORWARD TO LEARNING TO MAKE THESE POTATO ONES. THANK YOU FOR THE RECIPE.

  65. 65

    Mary Catoir says

    I think I will make these tomorrow, it has been a long time since I made any type of fritters.
    I am so hungry I would make them not but do not have all the supplies.

  66. 66

    Clarice Lofgran says

    Hi Kevin– Even if I don’t make your recipes, I LOVE reading them! They (you) make me smile! Thanks
    Clarice

  67. 67

    Tammie and Konrad says

    OMG THESE ARE ANGELIC and absolutly ADDICTIVE!!! Thank you Kevin!!! You ROCK!! 🙂

  69. 69

    Deloris says

    I just bought zucchini today, I am going to try this too. I think its going to be the boiled egg dish with these. OMG, I’m so glad I’m on vacation this week. I truly appreciate all your ideas (and I even have chive blossoms, GO ME! LOL

  70. 70

    Lillace Christianson says

    Looks so yummy, can’t wait to get all the ingredients to try these! Thanks!

  71. 71

    Nancy Jalaty says

    Thanks! I froze zucchini this weekend thanks to you! Will be nice to have zucchini bread in November!

  72. 72

    Sandra says

    This is serendipitous! I was in Costco just yesterday and saw a package of zucchini fritters and it made me think how delicious they would be made from scratch from the garden. I told my neighbor I was going to make them. She said she didn’t have a recipe, and I said just google it. I didn’t even have to do that! Thank you for this bit of heaven. I know when company is coming, we will have to try them. I might just have to try them sooner. Alas, no zucchini in the garden yet, but soon, very soon. I wonder how to preserve some chive blossoms for the garnish; they are so pretty.

  74. 74

    Jed Swift says

    Hi Kevin

    I love your newsletter and read it every week even though I do not cook or garden. I am sooooo impressed with what you are doing here! Jed

  75. 75

    Gail Bowman says

    Kevin….we’re vegetarians and have made zucchini fritters forever with the addition of a little Old Bay to make them into “Vegetarian Crab Cakes”. Your recipe adapts very nicely to this as I’ve tried it and it’s delicious. I also add Parmesan Cheese to it sometimes. We live on zuchinni fritters during the summer when they are in in our organic garden. Love you site and read it alllllll the time from cover to cover.

  76. 76

    Granny Mary says

    I can’t wait to try this one. My zucchini is just coming in. We live in the Pacific Northwest at about 1,000 feet and all of our gardens are a good month behind the valley gardens. However we stay warmer up here after they’ve already begun the cool down in the fall, so it works fairly well.

    Any advice on how to get my produce to fruit earlier up here??

    GM

  78. 78

    Lynne Hammes says

    Great, something new to do with Zucchini. One can only make so many jars of bread and butter pickles with the bount

  80. 80

    Georgette says

    OK Kevin repeat after me…………….I will work on a cookbook………..I will work on a cookbook…………I will work on a cookbook

  81. 81

    Caitilin says

    Oh lordy, I just LOVE your blog! You always seem to have something I can use. I love squash fritters. I have a recipe handed down to me from my mom (who got it from our maid…I grew up in the south in the 1960s). They’re delish…but I like the idea of making them small and adding the chives and lemon zest.

  82. 82

    Leslie Mc says

    OMG! Sooooo good! I made them this morning for breakfast. I think this recipe would work good baking also, ie; put the batter in a loaf pan. Make a sauce for it……BTW. I made a avocado, chive mash and piled it on top of these when they were done. Good also….oh and I melted a piece of smoked goat cheese on them before I pulled them from the skillet. Thank you Kevin!

  83. 83

    Sheila Sayles says

    Blue bowl OK? I too, have one of those tiny little whisks, and I do use it. can’t thank you enough for this recipe…..yes, your others are excellent as well!

  84. 84

    mg says

    Okay, now I can say what a FAB Fritter recipe and I will of course try them very soon. You also did a tremendous job with all of those preparation and plating photos. They make you feel that you simply MUST have them. Now we all want to know WHATS THE DEAL WITH THE WALLPAPER , we gave you are choices so I’m sure everyone that responded would like to know what the 2 of you decided.

  86. 86

    Katie Werner says

    I made these for lunch today and they were delicious! I liked working with the thicker batter, and frying them in olive oil was so much better than vegetable!
    We did add a little dill to the sour cream.
    Yum!!

  87. 87

    Linda Marie says

    Kevin, Thank you so much ! I have my very first ever very small veggie garden in the front yard. Today I looked to see how the zucchini is doing …WoW was I surprized..and just over-joyed when I saw your website tonight! Due to diet restrictions, I am going to make up a batch and then try and bake them… It can’t hurt to try a few.. wish me luck and I will let you know how I do it and how it all turn out..Thank You! Linda Marie

  89. 89

    Brenda Johnson says

    I made these for our “Monday Meal” tonight…. not a left over to be found! Love these!!!!!

  90. 90

    Tiffany says

    Never ate these before and never liked Zucchini, but these are TRULY Angelic. Thanks so much for the recipe. They’ll be a regular here at my house. You truly are a marvel with all your superb recipes.

  91. 91

    Vera says

    I tried these yesterday!!! Love them…. they are going in our family cookbook!! Thank YOU!!

  92. 92

    diane carlsen says

    Love your ideas and the way you communicate them to us!
    Recently I popped some zucchini fritters that I had frozen on top
    of a chicken/veg saute with tomato sauce and covered and simmered.
    Yum- it was like super flavorful zucchini dumplings.
    Thanks for the inspiration .

  94. 94

    Faye says

    Thanks for the great recipe. It worked like a charm. Thinking of playing with shredded carrots in there next time.

  95. 95

    celina says

    Regarding the vegan option-I wonder if a ground bean paste would work? Maybe a cannelini bean, bland but moist… (think hummus, but without seasonings).

  96. 96

    Molly says

    I’m not sure if the angel will ring the bell at this late date but I finally made zucchini fritters. So delicious and so easy. Thank you not just for this recipe but for all the home and garden inspiration and good humor you send our way each week.

  98. 98

    Chit says

    Hi Kevin…I tried zuchini fritters in the past using a Korean recipe and it did not have to use egg but they held together alright…I am sharing this cuz I read one moment asking for an egg sub!

  99. 99

    Jennifer V says

    Thanks Kevin. Made these this evening (using the last of my frozen zucchini from last autumn). Husband and finicky daughter loved them! Now I need to go buy some more zucchini, as I was not able to get much of a garden in this year!

  100. 100

    Sylvia says

    I made the fritters last night and they were wonderful. I also shredded a huge batch of yellow squash, salted and drained them to go in the freezer. Thank you so much for the effort you put forth so show “how to” in your recipes.

  101. 101

    Sewsie says

    This looks wonderful, and I’ve definitely got plenty of squash from the garden to use up! I wonder, though, if it would work if I reduce the amount of flour to a half cup. I’d like to cut down on the carbs. Has anyone tried this or found a flour substitute for this recipe?

  103. 103

    Cathy O says

    Hi Kevin, I don’t know if you look at post well after you have shared a recipe, but I started following you last summer, and this zucchini recipe was one that I wanted to try – of course borers got my zucchini so I used what I had for tried & true recipes. I was determined to make the fritters this year so despite a meager zucchini crop again this year, I made them. Well that’s all she wrote b/c they are now on the top of my list for zucchini use!! My husband likes them so well that he eats the leftovers cold! Thank you for a fabulous recipe!!!

  104. 104

    Leslie says

    I tried them, I ate them AND I will definitely make them again! So yummy! I even froze some of the grated zucchini so I could make them again in the winter!

  105. 105

    Tracy says

    Kevin, you always seem to have a nice little twist on a familiar dish. And recipes that are easy to execute combined with simple and witty instructions. And your photography is slam in’ these days. Your minions are grateful!

  107. 107

    Dale says

    I’m gonna try this version!! I’ve been using my mom’s version with Parmesan and Italian spices with spaghetti sauce for the dip so this will be a nice change.
    Also I don’t do the salt and water release when I freeze them. Instead I drain the frozen ones before using. It saves a step when madly preserving the bounty.

  108. 108

    Marie says

    I’ve been wanting to try this for a while and since we are in the middle of zucchini season, I will make them this week. I will have to wait until my dairy delivery day to get the sour cream for the dip, though.

  109. 109

    Cathie says

    Yummy! Made them for dinner tonight. I didn’t have chives so I used leeks. No lemon, so I used a couple of drops of essential oil. Yum! Thanks for all of the great recipes 🙂

  111. 111

    Sherrill says

    I only had 2 zucchini so I made 1/2 the recipe….. big mistake! They disappeared so fast they quickly became a fond memory. Delicious and easy to eat as finger food. I didn’t have any sour cream so I mixed some plain yogurt 1/2 & 1/2 with some mayo and the lemon. Man, it was good. Now all I need is some mountain grown coffee.

  112. 112

    Shelagh- The Gaited Gardner says

    Very nice. I was excited to try these and enjoyed them. I assume they will freeze well. I had a very juicy lemon as it turned out so could have used half a lemon for the 1 c of sour cream. Perhaps a measurement in the recipe for lemon juice would be helpful for those days we don’t have a fresh lemon- (and yes, I do have those days and so does MY crummy rural supermarket).

  114. 114

    Gail Bowman says

    Kevin….I make a very similar recipe to this and do a couple of variations. I add 2-3 teaspoons of Old Bay to them and call them my Poor Man’s Crab Cakes. I also form them into balls instead of patties when I need an appetizer. People aren’t quite sure what they’re eating but I know it’s cheaper than the crab version…lol

  116. 116

    Cathy says

    I’ve been making a similar recipe for years, but a Turkish version called Mucver.
    It calls for crumbled feta cheese, fresh dill and mint. The sauce I use is plain yogurt with minced garlic and a dash of salt. Everyone loves it!
    I’m going to try your version though, as everything I’ve tried of yours comes out perfect!

  118. 118

    Gloria says

    Kevin-Making the Zucchini Fritters tonite as an accompaniment to my Mom’s Hot Chicken Salad recipe. It also has a touch of lemon so I thought it might pair well….
    I am going to add more onion/garlic flavor by adding shallots-I love Zucchini and sautéed onions so I thought this might work! I also plan on adding chives to the Sour Cream Dipping sauce as well…I will let you know how the Fritters turn out! Thank you for the inspirations.
    Gloria Wiggs

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    Craig Evans says

    “…local eggs from local chickens…” I assume that covers our own personal flock at the edge of our garden.

  121. 121

    Catherine Caskey says

    Hello, Kevin,
    I am a new fan….I don’t have a food processor, just a metal grater…..
    How do you suggest I grate the zucchini……any particular way?

    Thanks and I hope to hear from you,
    Catherine From Saugerties…..not far from you.

  123. 123

    Catherine Caskey says

    Thanks so much Kevin,
    I am really looking forward to making the fritters. They sound delicious.
    Hoping to see your garden this coming weekend.
    Warm regards,
    Catherine

  124. 124

    Julie R says

    This year our little garden has loads of tomatoes, basil and chives, but no zucchini and no yellow bowls. Oh dear, I need to get both so that I can try these fritters. With all of the tomatoes that we have, I will be able to make your tomato pie again. I made it a while back and it was a hit with the family….another great recipe.

  126. 126

    Rose says

    Dear Kevin, I made these this evening from just picked zucchini for a delicious addition to a “full English breakfast”. Excellent and easy to make. Thanks!!!

  127. 127

    Rose says

    PS: My prayer this morning was to be more aware of the presence of the angels and there you were 🙂

  128. 128

    John says

    You sent my cocktail up through my nose when you wrote having zucchini laying on the bedside table!!!

  129. 129

    Anne E. Taylor says

    These may be made successfully with gluten-free flour for those who need this change.

  131. 131

    Allison says

    I make a similar dish, but if you separate the eggs and whip the egg whites and fold them in you get a nice airy fritter.

  132. 132

    Alison says

    I also added some finely chopped chili’s and it added a little extra zing. Delicious and so easy. Thanks!

  133. 133

    Andree Dionis says

    Just made your Fritters! They are delish! I made half your recipe since I only had two medium sized zucchini. They are pretty filling like a meal. Perfect to go with a salad. Thank you Kevin, keep on cookin.!

  134. 134

    cecile says

    Kevin, about the Japanese knotweed:
    Everytime when you cut the new growth, put as much as you can in a bucket, fill the vucket with (hot) water and place it in a sunny spot ( if possible roofed) not near the house. Stir it once or twice daily for about 10 days. The liquid turns brown or black and stinks terribly (I have heard even skunks flee from it 😉 ).
    Filter the liquid as best as possible.
    For every liter of liquid use up to 10 litres water to thin it, shake or stir it well and spray/pour it over the places were Japanese wormwood is growing.

    It is supposed to be working like a homeopatic remedie.
    If an invasive plant grows somewhere it means the soil needs something out of that plant.
    By potentizing it this way the liquid works very strong and the soil would need it less.
    I have tried this method my self with couch-grass, horsetail and groundelder. Only for the groundelder I needed a 4th pour.

  135. 135

    Sheri says

    Plants but no zucchini this year. They grow a few inches then turn orange on the end and die. This is happening around the entire Northwest. Any ideas on what we can do? also, our tomatoes plants are growing and loaded with tomatoes that won’t turn color? The local extension office was unable to help.

  136. 136

    Carroll Jaycox says

    This sounds like I am having Coconut Shrimp this WONDERFUL Zucchini and a gorgeous salad for dinner tonight…Yummy

  137. 137

    Julie says

    Looks yummy! I have everything but zucchini! A trip to our Amish farm stand is in order…love corn fritters, too! Thanks for expanding my horizon beyond Zucchini Bread!

  138. 138

    Karen Thomas says

    These are simply divine! I’ve been freezing zucchini using your method for a couple of years now, and this is my favorite recipe for using the frozen zucchini. But then, I don’t think I’ve ever had a bad experience when using your recipes!

  139. 139

    georgeann says

    I’ve always made zucchini fritters, but never added chives or lemon. This sounds great can’t wait to try them. Oh and I add parmesan cheese to mine, I have to add the Italian touch.

  140. 140

    NORA KURST says

    arthritic hands. no food processor. my box grater is a cheap POS!
    LOVELY RECIPE. great comments, except who tf cares what color the silly bowl is??? really….
    and i have heard that olive oil = transfat when heated for frying.
    i won’t be making these cos of the hand-work involved but i do love your blog and personality, Kevin.

  141. 141

    Christine Swift says

    Zucchini has never been a big favorite of mine but you have tempted me beyond my control. I will definitely try these…(you could sell ice to a Minnesotan, you Devil!) And since I also have a tiny little whisk that I bought in a secondhand (read: JUNK) shop I’m sure mine will look and taste as wonderful as yours!!!

  142. 142

    Besseling Jean says

    Kevin I just made this I added aprox i t of olive oil and cooked it bin my airfryer hubby liked it too thank you

  143. 143

    Geralyn says

    Hi Kevin!

    I made these over the weekend and they were fabulous! I love how you use lemon in many of your recipes that I try…makes everything taste so fresh,right?
    Can I make these as “Gluten Free”?..I’d love to know what you would use in place of the flour.
    Thank you so much for sharing all of your delicious and easy recipes!

  144. 144

    Jane says

    Hi Kevin
    I made these with gluten free flour (Bob’s all purpose) this past weekend. They were a big hit as was the sour cream sauce – everyone loved them, Thank you for a great appetizer recipe.

  145. 145

    Peter says

    Hi Kevin, thanks heaps for this recipe. You are currently in the grip of cold while we, in Australia, are roasting in the heat ….. with a ton of zucchinis in the garden. I have not seen the family devour zucchinis with such enthusiasm. So nice!

  146. 146

    Mary Jouver says

    I love this recipe and make it often…going to make some today! Just wondering if anyone has tried baking these in the oven instead for a healthier version? Have a wonderful day!

  147. 147

    Sylvia says

    Here I am again, back to the angelic zucchini fritters – I made these last year and found them simply delicious and now, with 4 somewhat overly large zucchinis on the counter, I’m excited to make them again.
    Thank you.

  148. 148

    nancy says

    These look great, I will try these this week, as long as the weather stays cooler. I have that same tiny whisk from a christmas cocoa gift years ago, and I use it ALL the time!!

  149. 149

    Yael Hickok says

    5 stars
    Made these today and they were AMAZING! We made a homemade ranch dip for them. So, so good! And now there’s a few less zucchini on my counter. Thank you!

  151. 151

    Michelle D says

    5 stars
    So I modified the zucchini fritter recipe to make it vegan by using a vegan mayo as a substitute for the eggs (which does make them a little more fragile) and using Old Bay seasoning to make a nice vegan “crabcake”. Love the tomato pie too!

  152. 152

    Sherilyn Peters says

    5 stars
    Kevin, these look great. We are still waiting for zucchini in Spokane. Should be big enough in the next week or two. I look forward to making the fritters.

  153. 153

    NorseArcher says

    5 stars
    Thank you for the recipe! I made these tonight to accompany a shrimp boil. They’re delicious- so soft and smooth. I *carefully* used my cast iron skillet on my glass top stove and have lived to tell the tale (trick is to not s-l-i-d-e the skillet but lift). So I was able to fry them nicely. I didn’t make the sauce – no time (or sour cream!) but will try that next time. Thanks for a zucchini use other than bread!

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