Food stylist: Jamie Kimm
Prop stylist: Marina Malchin

Zucchini Fritters

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
Salting the grated zucchini helps draw out the excess moisture before squeezing it dry — this step is the trick that keeps these golden brown fritters from becoming soggy.



  1. Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
  2. In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
  3. Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.