During the summer months when zucchini is bountiful, these easy zucchini fritters are a simple and delicious way to enjoy your harvest, and they’re ready in a jiffy!
I’m at it again, y’all! Just as promised in my previous post, this batch of zucchini fritters are fresh and sizzling right out of the pan and onto the blog, just in time for you to enjoy with your zucchini harvest all summer long! Earlier this week you saw me serve up a batch of yellow squash fritters, and now it’s time to let the zucchini have the spotlight.
Just like those yellow squash fritters and the squash and onions you saw me share last week, this is another old school southern recipe that I can’t get enough of during the summer months. They’re a great quick-fix when you’re needing to use up your zucchini or if you need to get supper on the table quickly, and I guarantee you can never eat just one of them. You’ll only need about a cup of squash for this recipe, so 1 small to medium sized zucchini should do the trick.
First you’ll need to wash and dry off your zucchini if you haven’t already done so. Using a sharp knife, cut off the ends of the zucchini. Using a cheese grater, grate 1 cup worth of zucchini. Transfer zucchini into a large mixing bowl and combine egg, sugar, milk, diced onions, flour, a smidge of salt and creole seasoning and mix well. In my personal opinion, the creole seasoning is the winning ticket in these fritters. Truthfully, I reach for creole for just about everything. (Tony Chachere’s creole seasoning is my go-to.)
Next, get your oil nice in hot in your skillet. I personally recommend frying in a cast iron skillet. You’ll want to use about 1/4 cup canola or vegetable oil. It should be enough to generously coat the pan. Once your oil is hot (roughly 350 F) drop a heaping tablespoon of the batter into the pan to fry. You’ll want to fry on each side for about 30-45 seconds, or until golden brown.
Here’s a free printable copy of the recipe if you’d like to give it a try!
- 1 cup grated zucchini
- ½ cup all purpose flour
- 2 Tbs minced or finely diced yellow onion
- 2 Tbs milk
- 1 Tbs sugar
- 1 tsp creole seasoning
- 1 egg, beaten
- dash of salt and pepper
- fresh parsley for garnish (optional)
- canola or vegetable oil for pan frying (You'll need roughly ¼ cup)
- Heat oil in a cast iron skillet on medium-low heat - reaching about 350 F
- Combine all ingredients in a mixing bowl and mix well.
- Drop a heaping tablespoon into the oil and gently press the patties flat to about ¼ inch thickness
- Cook for about 30-45 seconds on each side, until golden brown
- Transfer to a paper towel covered dish to soak up excess grease
- Garnish with fresh parsley (optional) and serve while warm
- Yields about 10-12 patties
Once they’re perfectly golden brown, transfer them to a plate with a few layers of paper towels on them to soak up the excess grease. I like to garnish mine with a little bit of fresh parsley. As mentioned, this recipe can easily be adapted to use squash instead of zucchini, or you can even use a mixture of squash and zucchini!
Looking for more zucchini and squash recipes? Be sure to check out these great recipes found right here on Southern Made Simple!
Note: You can also freeze squash easily if needed!