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THE ZUCCHINI…it just keeps coming!
But when all of that fresh, garden-grown zucchini turns into these fantastic Zucchini Fritters, you won’t catch us complaining!
I’ve mentioned before that Jack has been digging through my mother’s old recipe box and the latest recipe he decided to try was her fritter recipe. But – with the addition of shredded zucchini!
This is a quick and easy recipe to mix up and it makes about a dozen and a half zucchini fritters. We sprinkled some powdered sugar over our hot fritters and then dipped them in maple syrup – and they got eaten very quickly. These zucchini fritters are perfect for a weekend brunch!
Outside of zucchini season, this is a delicious and flexible fritter recipe – so feel free to experiment with other flavors and additions of your own. (I see corn fritters in our future…) Enjoy!
- Vegetable or canola oil, for frying
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup shredded zucchini
- 2/3 cup whole milk
- 1 egg beaten
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Maple syrup to serve with fritters
- In a heavy bottomed pan or cast iron skillet, add about three inches of oil. Heat to 350 degrees (use a candy thermometer to ensure you’re at the proper temperature). While the oil heats, prepare fritter batter as follows:
- In a medium bowl, sift flour, salt, and baking powder together. Add shredded zucchini and toss to coat.
- Combine milk, beaten egg and vanilla extract.
- Add wet ingredients to the bowl with the dry ingredients and stir just to combine.
- Using an ice cream scoop or ¼ cup measuring cup, drop fritters into hot oil in two batches. Make sure to heat the oil back up to 350 degrees between batches.
- As they cook, keep turning with a spider strainer or stainless steel heat-proof tongs until they have cooked for about three minutes. Remove one and break it open to check that it is cooked through. (If necessary, cook for a little longer until done.)
- Remove to paper towels and cook second batch.
- Serve with powdered sugar dusted over tops and maple syrup.
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