Zucchini Fritter
These zucchini fritters are golden, crispy, and full of garden-fresh flavor. Grated zucchini is mixed with bacon, a touch of garlic, and just enough batter to hold it all together. Pan-fried until perfectly crisp, they make an easy appetizer or side dish. Serve with a quick garlic aioli for dipping, and you’ve got a summertime favorite everyone (even the kids!) will love.
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.