Zucchini Fritters

This basic fritter recipe can be made with any summer vegetable, or even mushrooms! For dinner, make them a little larger, add a grilled piece of meat or fish, and top with fresh salsa.



Prep time

10-15 minutes

Cook time

6-8 minutes



Cook it with our

30.48 Cm Cast Iron Skillet


  • 500 gr zucchini (8-10 small or 2 large), ends trimmed
  • 1 cup (115 gr) grated Parmesan cheese
  • 1/2 cup chopped green onions
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 large egg, beaten
  • Juice and grated zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • Hot sauce
  • 1/2 cup blended olive oil


  1. Preheat the oven to 180 °C.
  2. Using the large holes of a box grater, grate the zucchini onto a clean kitchen towel. Carefully squeeze out the liquid and discard it. In a large bowl, combine the zucchini, Parmesan, and green onions and mix well. In a small bowl, mix the flour and baking powder well. Add to the zucchini mixture along with the egg and lemon juice and zest; mix well. Season to taste with salt, pepper, and hot sauce.
  3. Heat 1/4 cup of the oil in a 30.48 Cm Cast Iron Skillet over medium heat. Spoon a heaping tablespoonful of the batter into the hot oil for each fritter, slightly pressing the batter down to form the cake. Fry until golden and crispy, about 2 minutes per side.
  4. As the fritters finish cooking, transfer them to a parchment paper-lined baking sheet and place in the oven to keep warm. Continue frying until all of the batter is used; add more of the remaining 1/4 cup oil to the skillet as needed.

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