Fresh from the garden.
These zucchini fritters are one of those simple, garden-fresh recipes that always disappear fast. Lightly crisp on the outside and tender on the inside, they’re a delicious way to use up an abundance of summer zucchini.
Made with freshly grated zucchini, a few pantry staples, and just enough seasoning, these fritters come together quickly and cook up golden in a skillet. They’re the kind of recipe that feels both rustic and comforting—perfect for showcasing seasonal produce in the most delicious way.
Serve them warm with a dollop of sour cream, a sprinkle of fresh herbs, or your favorite dipping sauce. Whether you’re pulling zucchini straight from the garden or picking it up at the market, these fritters are a fresh, easy appetizer that never lasts long on the table.
These herbed ricotta stuffed peppers make a beautiful addition to any appetizer spread—fresh, savory, and perfect for summer evenings or brunch gatherings.
Zucchini Fritter
Ingredients
- 4 cup shredded zucchini
- 3/4 tsp salt
- 4 slices bacon cooked and crumbled
- 2 Tbsp flour
- 2 Tbsp arrowroot powder you can use corn starch
- 1 large egg whisked
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3-4 Tbsp avocado oil more if needed
Instructions
- Place the grated zucchini in a colander set over a bowl. Sprinkle with salt and toss to combine. Let it sit for 20 minutes to draw out excess moisture. This step is very important to remove the extra liquid from the zucchini.
- Transfer the salted zucchini to a clean kitchen towel. Spread it out and let it sit for another 10–15 minutes to continue drying. This helps ensure crisp fritters.
- Place the drained zucchini in a large bowl. Add all remaining ingredients and mix until well combined. The mixture should be thick enough to hold together when scooped.
- Step 4: Heat a skillet over medium-high heat. Add 3–4 tablespoons of avocado oil and let it heat until it shimmers, but don't let it smoke.
- Scoop the zucchini mixture into the hot skillet using a spoon or small scoop, gently flattening each into a fritter shape. Cook for 2–3 minutes per side, or until golden brown and crispy. Work in batches, adding more oil if needed.
- Transfer cooked fritters to a paper towel–lined plate to drain any excess oil. Serve warm with garlic aioli or your favorite dipping sauce. Garnish with fresh herbs if desired.