Summer Zucchini Fritters

By Samantha Schwalm



Here in Illinois zucchinis are in season July thru October.  The farmers markets at this time of year, are full of them. They can be baked, sautéed, frozen, fried, and turned into noodles.  One of the best ways to eat them is as a fritter. Not only are the delicious, but because the fritters are full of zucchini, they have health benefits. For example, helping to reduce and maintain a healthy weight and promoting healthy eyes.

 According to food historians, fritters were a staple food for Ancient Roman. Most believe using meats and vegetables in fritters can be attributed to the Middle East. It was the Crusaders who introduced the recipes to Europe. When first brought back they were considered a delicacy only found on royal tables. Today they are a casual finger food.

Hopefully, you will enjoy the fritter recipe listed below. There are also a few tips to help them turn out perfectly.

Tips for making a good fritter:

  • Make sure the batter is thick and sticky. Think banana bread consistency.
  • Flip them as soon as they form a crust, and press down with a spatula. You can keep filling them until cooked through and crispy on both sides.
  • I find it best to always us a Cast Iron Skillet.
  • Use a high heat oil. Most vegetable oils should work.


4 cups of Zucchini

1 cup of flour

1/4 cup scallion

2 tablespoons shredded Parmesan

1/4 teaspoon salt

1/8 teaspoon pepper



  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the all of the ingredients to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop the zucchini mixture into the pan (about 1/4 cup), pressing them lightly into rounds and spacing them at least 1 inche apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.